<p>This is a comprehensive review of French cooking techniques and recipes. Designed for the serious home cook or as a reference for a professional. .</p>

Modern French Culinary Art: The Pellaprat of the Twentieth-Century

Pellaprat, Henri-Paul

CBI Pub. Co.

This detailed analysis of all the major types of foodservice equipment provides information about selecting and purchasing cost-effective equipment, operating it at maximum potential, and maintaining equipment at top performance levels. Avery offers timely advice on designing and organizing a humanistic workplace and provides solutions for such common problems as safety, sanitation and equipment placement. Comprehensive and fully illustrated, this volume features a glossary of technical terms and gives detailed suggestions on saving energy in foodservice use.

A Modern Guide to Foodservice Equipment

Arthur C. Avery

Business & Money

The Second Symposium on American Cuisine

The Commercial Food Equipment Repair and Maintenance Manual

Greaves, Roland E.

Discusses various aspects of resume writing, outlining techniques and offering examples and case histories of successful resumes

Successful Business Resumes

Gray, Ernest A

Job Hunting & Careers

Australia in Figures: A Handbook of Economic, Political, and Social Statistics. 1975, C 1974

Coppell, William George

Guide to Napkin Folding

Ginders, James

Critical Path Method,

Byron Mason Radcliffe

The Challenge of Interior Design

Arts & Photography

Kleeman, Walter

Architecture

The Masonry Glossary

Reference

International Mason

Dictionaries & Thesauruses

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Books by CBI Pub. Co.