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Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)
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CHEF'S UNTOLD SECRETS: Chef tells all the behind the scenes in food prep and presentation.
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Soul of a Chef: The Journey Toward Perfection
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Food for Fifty (What's New in Culinary & Hospitality)
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Atelier Crenn: Metamorphosis of Taste
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Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
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Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]
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Food for Fifty (What's New in Culinary & Hospitality)
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KitchenWise: Essential Food Science for Home Cooks
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101 Things I Learned® in Culinary School (Second Edition)
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Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook]
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Sourdough Chronicles From Starter to Artisan: The Ultimate Guide to Traditional Italian Bread Making
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The Recipe: Classic dishes for the home cook from the world's best chefs
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Manresa: An Edible Reflection [A Cookbook]
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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
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Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
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