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1 Professional Cooking for Canadian Chefs
| Format: | Hardback |
|---|---|
| Published: | 20/02/2008 |
Available to order
Usually despatched in 3-5 days
£85.00
3 Professional Baking: WITH Culinary Math, 2r.e.
| Format: | Hardback 976 pages |
|---|---|
| Published: | 08/12/2006 |
Unavailable
4 Professional Cooking for Canadian Chefs: WITH Canadian Study Guide, Stickered for Liason College
| Format: | Hardback |
|---|---|
| Published: | 03/03/2008 |
Available to order
Usually despatched in 3-5 days
£70.00
6 Professional Baking
| Format: | Hardback 704 pages |
|---|---|
| Published: | 07/03/2008 |
Available to order
Usually despatched in 3-5 days
7 Professional Baking: WITH Garde Manger, 2r.e.
by Wayne Gisslen, The Culinary Institute of America (CIA)
| Format: | Hardback 1328 pages |
|---|---|
| Published: | 04/08/2004 |
Unavailable
8 Professional Cooking: WITH College Text
by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Chefs, National Restaurant Association Educational Foundation
| Format: | Hardback 992 pages |
|---|---|
| Published: | 14/06/2002 |
Unavailable
9 Professional Cooking: College Edition
| Format: | Hardback 992 pages |
|---|---|
| Published: | 08/07/2002 |
Unavailable
10 Professional Baking: College Version
| Format: | Hardback 800 pages |
|---|---|
| Published: | 06/06/2012 |
9 days until publication
£47.99
