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Catering Books

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CUT How to Cut Properly by Dick

CUT How to Cut Properly by Dick

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By Friedr. Dick. Hardback. ISBN:9783000498817
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Food Safety Handbook

Food Safety Handbook

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ISBN: 978-1-910964-55-2. By Richard A Sprenger.
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Le Repertoire de La Cuisine Hardback

Le Repertoire de La Cuisine Hardback

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ISBN: 9780950187501. By Louis Saulnier
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Professional Chef Level 1 Diploma - 2nd edition

Professional Chef Level 1 Diploma - 2nd edition

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ISBN: 9781408039083
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Professional Chef Level 2 Diploma - 2nd edition

Professional Chef Level 2 Diploma - 2nd edition

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ISBN: 9781408039090
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Sous Vide - The Art of Precision Cooking

Sous Vide - The Art of Precision Cooking

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Availability: OUT OF STOCK - PRE-ORDER ONLY
ISBN: 9780992763800. By Alex Shannon, Chris Holland & Gary Wooliscroft
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Supervision & Leadership In Tourism & Hospitality by Lynn Van Der Wagen

Supervision & Leadership In Tourism & Hospitality by Lynn Van Der Wagen

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