Collection: BPI Collection
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The French Chef Handbook
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- By Michel Maincent-Morel
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- $125.00
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The Pastry Chef Handbook
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- By Pierre-Paul Zeiher and Jean-Michel Truchelut; Preface by Christophe Felder
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- $100.00
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Restaurant Service
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- Illustrations by Thierry Boulicot; Text by Dominique Jeuffrault
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- $40.00
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- $40.00
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