Books from the Kitchen Pro Series

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Three textbook-reference-guides from the Culinary Institute of America's Kitchen Pro Series that are valuable for any cook's library:

Ainsworth, Mark - [i]Kitchen Pro Series~Guide to Fish and Seafood Identification, Fabrication and Utilization[/i]

Fischer, John W. - [i]Kitchen Pro Series~Cheeses[/i] 

Schneller, Thomas - [i]Kitchen Pro Series~Guide to Meat Identification, Fabrication and Utilization[/i]


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Ainsworth, Mark - Kitchen Pro Series~Guide to Fish and Seafood Identification, Fabrication and Utilization.pdf 27.731 MB
Fischer, John W. - Kitchen Pro Series~Cheeses.pdf 17.993 MB
Schneller, Thomas - Kitchen Pro Series~Guide to Meat Identification, Fabrication and Utilization.pdf 12.096 MB
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