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Business Meeting & Event Planning For Dummies
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Molecular Gastronomy: Scientific Cuisine Demystified
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Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner, Second Edition
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Plating For Gold: A Decade of Desserts From The World And National Pastry Team Championships
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The Art of The Confectioner: Sugarwork And Pastillage
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The Art of The Chocolatier: From Classic Confections To Sensational Showpieces
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Exploring Wine: The Culinary Institute of America’S Guide To Wines of The World, Third Edition
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Starting And Running A Restaurant For Dummies (UK Edition)
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Bread: A Baker’S Book of Techniques And Recipes, 3E
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Catering: A Guide To Managing A Successful Business Operation, Second Edition
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Baking And Pastry: Mastering The Art And Craft, Third Edition
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Garde Manger: The Art And Craft of The Cold Kitchen, Fourth Edition
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