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Professional Chef (Revised Edition) by The Culinary Institute of America
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On Cooking: A Textbook of Culinary Fundamentals (REV) by Sarah R. Labensky
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Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation by Stephen Hall
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Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA)
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The Making of a Chef: Mastering Heat at the Culinary Institute of America (Second Edition, Revised Edition) by Michael Ruhlman
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Soul of a Chef: The Journey Towards Perfection (Reissue) by Michael Ruhlman
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