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 | The Primal Feast : Food, Sex, Foraging, and Love
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 | The Production of Grapes and Wine in Cool Climates (Butterworths Agricultural Books)
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 | The Professional Caterer
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 | The Professional Caterer Series: Croustades - Quenelles - Soufles - Beignets - Individual Hot Dishes - Mixed Salads - Fish in Aspic - Lobsters - Pou (Professional Caterer Series)
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 | The Professional Caterer Series: Individual Cold Dishes, Pates, Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches
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 | The Professional Caterer Series: Meat and Game,Sauces and Bases, Planning,Execution,Display, and Decoration for Buffets and Receptions, (Vol 4)
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 | The Professional Caterer Series: Pastry, Hors D'Oeuvres, Mini-Sandwiches, Canapes, Assorted Snacks, Hot Hors D'Oeuvres, Cold Brochettes, Centerpiece (Professional Caterer Series)
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 | The Professional Charcuterie Series: 2 Volume Set
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 | The Professional Charcuterie Series: Pates, Terrines and Ballotines Made With Poultry, Veal, Pork and Liver Andouilles and Andouillettes-Foie Gras
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 | The Professional Chef ® (Study Guide, 7th Edition)
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 | The Professional Chef's Art of Garde Manger
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 | The Professional Chef's Baking Recipes
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 | The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights
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 | The Professional Chef's Knife (Professional Chef's Photo-Text Series)
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 | The Professional Chef's Knife Kit
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 | The Professional Chef's Techniques of Healthy Cooking, Second Edition
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 | The Professional Chef, Seventh Edition
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 | The Professional Garde Manger : A Guide to the Art of the Buffet
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 | The Professional Pastry Chef
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 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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