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Item Details
Title: TECHNIQUES OF HEALTHY COOKING 3RD EDITION PROFESSIONAL EDITION WITH IPROFILE 2.0 PASSWORD CARD SET
By: The Culinary Institute of America
Format: Hardback

List price: £209.99


We believe that this item is permanently unavailable, and so we cannot source it.

ISBN 10: 1118029933
ISBN 13: 9781118029930
Publisher: JOHN WILEY & SONS
Pub. date: 23 November, 2010
Returns: Returnable
Some other items by this author:
AMERICAN BOUNTY (HB)
ARTISAN BREADS AT HOME (HB)
BAKING AND PASTRY (HB)
BAKING AND PASTRY (HB)
BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
BAKING BOOT CAMP (HB)
CATERING (HB)
CHEF'S BOOK OF YIELDS, FORMULAS AND SIZES (HB)
CHOCOLATES AND CONFECTIONS (HB)
CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING ESSENTIALS FOR THE NEW PROFESSIONAL CHEF (HB)
COOKING FOR ONE (PB)
CULINARY BOOT CAMP (HB)
CULINARY CALCULATIONS (HB)
CULINARY MATH (PB)
CULINARY MATH (PB)
ENTERTAINING (HB)
FROM THE RECIPE FILES OF THE C.I.A. (PB)
FROZEN DESSERTS (HB)
GARDE MANGER (HB)
GARDE MANGER (PB)
GARDE MANGER (PB)
GRILLING (HB)
GUIDE TO PURCHASING (PB)
HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
HORS D'OEUVRES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
IN THE HANDS OF A CHEF (PB)
INTRODUCTION TO CULINARY ARTS (HB)
ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES: GUIDE TO CHEESE IDENTIFICATION, CLASSIFICATION, AND UTILIZATION (HB)
LOW AND SLOW (HB)
MATH FOR THE PROFESSIONAL KITCHEN (PB)
MODERN BATCH COOKERY (HB)
PASTA (HB)
PIES AND TARTS (HB)
PRESERVING (HB)
PROFESSIONAL BAKING (HB)
PROFESSIONAL CHEF
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF SET (HB)
PROFESSIONAL COOKING (HB)
PROFESSIONAL COOKING (HB)
REMARKABLE SERVICE (HB)
STREET FOOD (HB)
STUDENT LAB RESOURCES & STUDY GUIDE FOR INTRODUCTION TO CULINARY ARTS (PB)
STUDY GUIDE TO ACCOMPANY BAKING AND PASTRY (PB)
STUDY GUIDE TO ACCOMPANY THE PROFESSIONAL CHEF, 9E (PB)
TECHNIQUES OF HEALTHY COOKING (HB)
TECHNIQUES OF HEALTHY COOKING (PB)
THE ART OF CHARCUTERIE (HB)
THE DIABETES-FRIENDLY KITCHEN (HB)
THE MODERN CAFE (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF, NINTH EDITION (HB)
THE YOUNG CHEF (PB)
VEGETABLES (HB)



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