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1. |  | Title: Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann ISBN: 0471290165 Publisher: Wiley Pub. Date: 01 June, 1983 List Price: $70.00 Amazon.com Price: $47.60 |
| 2. |  | Title: Practical Professional Cookery by H. L. Cracknell, R. J. Kaufmann H.L. Cracknell ISBN: 1861528736 Publisher: Delmar Publishers Pub. Date: 09 August, 1999 List Price: $34.95 Amazon.com Price: $27.26 |
| 3. |  | Title: Practical Professional Gastronomy by H. L. Cracknell, G. Nobis ISBN: 0333361040 Publisher: Palgrave Macmillan Pub. Date: 11 June, 1985 |
| 4. |  | Title: Practical Professional Catering by H. L. Cracknell, R. J. Kaufmann, G. Nobis ISBN: 0333360753 Publisher: Palgrave Macmillan Pub. Date: 22 September, 1983 |
| 5. |  | Title: New Catering Repertoire (Food & Hospitality) by H. L. Cracknell ISBN: 0442239769 Publisher: Thomson Learning Pub. Date: 01 March, 1992 List Price: $99.00 Amazon.com Price: $99.00 |
| 6. |  | Title: The New Catering Repertoire: Chef's Aide-Memoire (New Catering Repertoire) by H. L. Cracknell ISBN: 0442239629 Publisher: John Wiley & Sons Pub. Date: 01 June, 1990 List Price: $19.98 Amazon.com Price: $19.98 |
| 7. |  | Title: Escoffier: Le Guide Culinaire by H. L. Cracknell, R. J. Kaufman ISBN: 9992532890 Publisher: Smithmark Pub Pub. Date: 01 October, 1982 List Price: $12.98 Amazon.com Price: $12.98 |
| 8. |  | Title: The Illustrated Escoffier by H.L. Cracknell, R.J. Kaufmann ISBN: 1857322479 Publisher: Mitchell Beazley Pub. Date: 30 September, 1993 |
| 9. |  | Title: New Catering Repertoire: Part I : The Headwaiter's Handbook : Part II : Wine and Waiting Bar Man (New Catering Repertoire) by H. L. Cracknell ISBN: 0442239637 Publisher: Thomson Learning Pub. Date: 01 September, 1991 List Price: $59.95 Amazon.com Price: $59.95 |
| 10. |  | Title: The New Catering Repertoire - Volume II: Aide-memoire Du Restaurateur Et Sommelier by H.L Cracknell FHCIMA ACF, G Nobis BA(Hons) Msc MHCIMA ISBN: 0333391667 Publisher: Palgrave Macmillan Pub. Date: 13 September, 1990 |
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