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Salse: L'Alta Cucina a Casa Vostra
by: Le Cordon Bleu
2000

Winter
by: Le Cordon Bleu Home Collection
1998

Culinary Math: WITH Professional Cooking, 5r.e.
by: Julia Hill, Linda Blocker, CIA, National Restaurant Association Educational Foundation, Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
December 09, 2004

Book of Yields: WITH Professional Cooking, 6r.e.
by: Francis T. Lynch, Wayne Gisslen, Le Cordon Bleu, Mary Ellen Griffin, National Restaurant Association Educational Foundation, CIA
July 27, 2006

Understanding Baking: WITH Baker's Manual for Quantity Baking and Pastry Making 3r.e.
by: Joseph Amendola, Nicole Rees, Bo Friberg, Wayne Gisslen, Le Cordon Bleu, Karen Eich Drummond, Lisa M. Brefere
April 06, 2006

Restaurant Service Basics: WITH Presenting Service Workbook
by: Sondra J. Dahmer, Lendal H. Kotschevar, Le Cordon Bleu
May 30, 2003

How to Manage a Successful Bar: WITH Le Cordon Bleu Wine Essentials
by: Christopher Egerton-Thomas, Le Cordon Bleu
October 02, 2002

Purchasing: WITH Supervision, 5r.e.
by: Andrew H. Feinstein, John M. Stefanelli, Jack E. Miller, John R. Walker, Karen Eich Drummond, The Culinary Institute of America (CIA), Wayne Gisslen, Le Cordon Bleu, Lisa M. Brefere
March 15, 2006

Pescados y Mariscos: Tecnicas y Recetas de la Escuela de Cocina Mas Famosa del Mundo / Fish and Seafood (Le Cordon Bleu Tcnicas Culinarias) (Spanish Edition)
by: Jeni Wright, Eric Treuille, Le Cordon Bleu
2003-10

Appetisers
by: Le Cordon Bleu Home Collection
1998

Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
In association with amazon.com
Product price accurate as of 02/23/2012 04:51 EST
and is subject to change.

$199.00

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