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Beaten, Seared, and Sauced- On Becoming a Chef at Culinary Institute of America

249 страницы · 2016 · 1.16 MB · английский

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Beaten, Seared, and Sauced- On Becoming a Chef at Culinary Institute of America

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Street Foods – Wiley-Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America

Catering: A Guide to Managing a Successful Business Operation by Bruce Mattel , The Culinary Institute of America

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most