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	The Professional Chef by: The Culinary Institute of America September 13, 2011
	Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by: The Culinary Institute of America January 03, 2008
	Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by: Peter P. Greweling, The Culinary Institute of America March 06, 2007
	Chocolates and Confections at Home with The Culinary Institute of America by: Peter P. Greweling, The Culinary Institute of America December 30, 2009
	Baking and Pastry: Mastering the Art and Craft 2nd Edition with Student Workbook Set by: The Culinary Institute of America May 18, 2009
	Exploring Wine: Completely Revised 3rd Edition by: Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA) September 14, 2010
	The Professional Chef by: The Culinary Institute of America August 28, 2006
	The Art of Charcuterie by: The Culinary Institute of America, John Kowalski December 07, 2010
	The New Book of Soups by: The Culinary Institute of America December 01, 2009
	Catering: A Guide to Managing a Successful Business Operation by: Bruce Mattel, The Culinary Institute of America February 26, 2008
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The Cookbook Bookstore

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script by MrRat
Updated by Labbs 24^th July 2009