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The Professional Chef
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The Professional Chef
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Written By: The Culinary Institute of America

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Written By: Peter P. Greweling, The Culinary Institute of America (CIA)

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Book of Soups: More than 100 Recipes for Perfect Soups
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Book of Soups: More than 100 Recipes for Perfect Soups
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Written By: Culinary Institute of America

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Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping Cakes and Cupcakes
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Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping Cakes and Cupcakes
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Written By: The Culinary Institute of America

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Baking and Pastry: Mastering the Art and Craft
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Baking and Pastry: Mastering the Art and Craft
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Written By: The Culinary Institute of America

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The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
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The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
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Written By: The Culinary Institute of America

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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
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Written By: The Culinary Institute of America (CIA)

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Frozen Desserts
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Frozen Desserts
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Written By: The Culinary Institute of America (CIA), Francisco J. Migoya

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Hors d'Oeuvre at Home with The Culinary Institute of America
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Hors d'Oeuvre at Home with The Culinary Institute of America
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Written By: The Culinary Institute of America (CIA)

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Breakfasts & Brunches (Culinary Institute of America)
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Breakfasts & Brunches (Culinary Institute of America)
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Written By: The Culinary Institute of America

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