Professional Cooking
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| | Under Pressure: Cooking Sous Vide
Author: Thomas Keller
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Publication Date: October 15, 2008
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| | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Authors: Karen Page, Andrew Dornenburg
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Publication Date: September 16, 2008
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| | Zagat 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)
Author: Zagat Survey
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Publication Date: October 7, 2008
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| | The Professional Chef
Author: The Culinary Institute Of America
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Publication Date: August 28, 2006
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| | On the Line
Authors: Eric Ripert, Christine Muhlke
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Publication Date: November 1, 2008
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| | Fast Food Nation
Author: Eric Schlosser
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Publication Date: July 1, 2005
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| | Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
Authors: Kati Neville, Lindsay Tkacsik
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Publication Date: November 7, 2007
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| | Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead
Authors: Susie Martinez, Vanda Howell, Bonnie Garcia
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Publication Date: September 1, 2005
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| | The Best Make-Ahead Recipe
Author: Cook's Illustrated Magazine
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Publication Date: March 15, 2007
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| | Larousse Gastronomique
Author: Larousse Gastronomique
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Publication Date: October 2, 2001
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