Browsing “Methods” (Showing 1 - 20 of 1951 results)

Professional Cooking, Enhanced eText

by Wayne Gisslen
- Edition: 9th
- Format: Reflowable
- €46.76 EUR
  
  Price includes VAT
Professional Baking

by Wayne Gisslen
- Edition: 7th
- Format: Reflowable
- €44.36 EUR
  
  Price includes VAT
Baking and Pastry: Mastering the Art and Craft

by The Culinary Institute of America (CIA)
- Edition: 3rd
- Format: Fixed
- €41.97 EUR
  
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The Professional Chef, Enhanced eText

by The Culinary Institute of America (CIA)
- Edition: 9th
- Format: Reflowable
- €65.29 EUR
  
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American Regional Cuisine

by The International Culinary Schools at The Art Institutes, Michael F. Nenes
- Edition: 3rd
- Format: Fixed
- €41.97 EUR
  
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Remarkable Service: A Guide to Winning and Keeping Custom...

by The Culinary Institute of America (CIA)
- Edition: 3rd
- Format: Fixed
- €29.81 EUR
  
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How Baking Works

by Paula I. Figoni
- Edition: 3rd
- Format: Fixed
- €29.81 EUR
  
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Essentials of Professional Cooking

by Wayne Gisslen
- Edition: 2nd
- Format: Fixed
- €44.36 EUR
  
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Culinary Math

by Linda Blocker; Julia Hill; The Culinary Institute of America (CIA)
- Edition: 4th
- Format: Fixed
- €28.89 EUR
  
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Raggiungere il Peso Ideale

Grazie Alla Filosofia Dello Stoicismo

by Claudio Pardo Molina
- Format: Reflowable
- €3.26 EUR
  
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Catering: A Guide to Managing a Successful Business Opera...

by Bruce Mattel
- Edition: 2nd
- Format: Fixed
- €38.37 EUR
  
  Price includes VAT
Study Guide to accompany Professional Cooking

by Wayne Gisslen
- Edition: 9th
- Format: Fixed
- €38.37 EUR
  
  Price includes VAT
Student Study Guide to accompany Professional Baking

by Wayne Gisslen
- Edition: 7th
- Format: Fixed
- €44.36 EUR
  
  Price includes VAT
The Advanced Art of Baking and Pastry

by Robert A. Chlebana
- Edition: 1st
- Format: Reflowable
- €44.25 EUR
  
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The Art of the Chocolatier: From Classic Confections to S...

by Ewald Notter, Joe Brooks, Lucy Schaeffer
- Edition: 1st
- Format: Fixed
- €41.97 EUR
  
  Price includes VAT
Baking for Special Diets

by Richard J. Coppedge Jr.; The Culinary Institute of America (CIA)
- Edition: 1st
- Format: Fixed
- €41.97 EUR
  
  Price includes VAT
Culinary Arts Principles and Applications

by Michael J. McGreal
- Edition: 3rd
- Format: Fixed
- €70.85 EUR
  
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Molecular Gastronomy: Scientific Cuisine Demystified

by Jose Sanchez
- Edition: 1st
- Format: Fixed
- €41.97 EUR
  
  Price includes VAT
Bread: A Baker's Book of Techniques and Recipes

by Jeffrey Hamelman
- Edition: 3rd
- Format: Reflowable
- €43.59 EUR
  
  Price includes VAT
The Art of the Confectioner: Sugarwork and Pastillage

by Ewald Notter, Joe Brooks, Lucy Schaeffer
- Edition: 1st
- Format: Fixed
- €41.97 EUR
  
  Price includes VAT

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