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quantity methods cookbooks

books > cooking > quantity methods (214 items)

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Cooking Essentials for the New Professional Chef
Mary Deirdre Donovan

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The Professional Chef
Culinary Institute of America

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Once-a-month Cooking
Mimi Wilson

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Frozen Assets
Deborah Taylor-Hough

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Once-A-Month Cooking
Mimi Wilson

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Professional Chef's Book of Buffets
George K. Waldner

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The Professional Chef's Techniques of Healthy Cooking
Mary Deirdre Donovan

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The Chef's Guide to Practical Restaurant Cookery
William H. Emery

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Moosewood Restaurant Cooks for a Crowd
The Moosewood Collective

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The Professional Chef
CIA Staff

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Cover & Bake
Cook's Illustrated Magazine

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Don't Panic More Dinner's in the Freezer
Susie Martinez

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The New Professional Chef
Culinary Institute of America

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Cook Once a Week, Eat Well Every Day
Theresa Albert - ratchford

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Garde Manger
Culinary Institute of America

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Professional Cooking
Wayne Gisslen

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The Chef's Compendium of Professional Recipes
John Fuller

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Cooking for Fifty
Chet Holden

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Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt

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Garde Manger
The Culinary Institute of America

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Food For Fifty
Mary Molt

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Menu Solutions
Sandra J. Frank

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The Findhorn Cookbook
Barbara Friedlander Meyer

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Cooking for One
Valerie Ferguson

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Cooking For Crowds For Dummies
Dawn Simmons

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The Book of Yields
Francis Lynch

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Mega Cooking
Jill Bond

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The Church Potluck Supper Cookbook
Elaine Robinson

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Larder Chef
M. J. Leto

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Classical Cooking
Philip Pauli

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1-30 of 214 |

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