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Books > Subjects > Cookbooks, Food & Wine > Professional Cooking

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
R 1,816
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

The Complete Sous Vide Cookbook for Beginners: Easy, Healthy and Foolproof Recipes with Step-by-Step Instructions and Full-Color Dish Illustrations
R 962
The Complete Sous Vide Cookbook for Beginners: Easy, Healthy and Foolproof Recipes with Step-by-Step Instructions and Full-Color Dish Illustrations

The French Chef Cookbook
R 1,068
The French Chef Cookbook

The Sous Vide Cookbook
R 939
The Sous Vide Cookbook

Heat: An Amateur Cook in a Professional Kitchen
R 1,153
Heat: An Amateur Cook in a Professional Kitchen

Yes, Chef: A Memoir
R 1,110
Yes, Chef: A Memoir

Science in the Kitchen and the Art of Eating Well: new translation
R 1,561
Science in the Kitchen and the Art of Eating Well: new translation

Pastry Love: A Baker's Journal of Favorite Recipes
R 1,240
Pastry Love: A Baker's Journal of Favorite Recipes

The King Arthur Baking School: Lessons and Recipes for Every Baker
R 1,854
The King Arthur Baking School: Lessons and Recipes for Every Baker

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
R 1,217
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

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