BOOKS by Juliette Rossant
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The Complete Restaurateur: A Practical Guide to the Craft and Business of Restaurant Ownership
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Elizabeth Lawrence
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Michael Ruhlman
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How to Open Your Own Restaurant: A Guide for Entrepreneurs
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Richard Ware, James Rudnick
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Letters to a Young Chef
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Daniel Boulud
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Restaurants That Work: Case Studies of the Best in the Industry
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Martin E Dorf
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Latin & Caribbean Grocery Stores Demystified: A Food Lover's Guide to the Best Ingredients in the Traditional Foods of Mexico, Peru, Chile, Argentina, Brazil, Venezuela, Columbia, and the Carribbean Islands Including Cuba, Puerto Rico, & Jamaica
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Linda Bladholm
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