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 | | Advanced Bread and Pastry(1st Edition) by Michel Suas Hardcover, 1,043 Pages, Published 2008 by Cengage Learning International Edition ISBN-13: 978-1-4180-1169-7, ISBN: 1-4180-1169-X |
 | | About Professional Baking(1st Edition) by Gail D. Sokol, Michel Suas Hardcover, 624 Pages, Published 2005 by Delmar Cengage Learning ISBN-13: 978-1-4018-4922-1, ISBN: 1-4018-4922-9 |
 | | Le Cordon Bleu Cuisine Foundations(1st Edition) Classic Recipes by Le Cordon Bleu, Michel Suas Paperback, 400 Pages, Published 2010 by Delmar Cengage Learning ISBN-13: 978-1-111-30687-8, ISBN: 1-111-30687-7 |
 | | About Wine(2nd Edition) by J. Patrick Henderson, Dellie Rex, Michel Suas, Henderson/Rex Hardcover, 688 Pages, Published 2011 by Delmar Cengage Learning ISBN-13: 978-1-4390-5650-9, ISBN: 1-4390-5650-1 |
 | | Cuisine Foundations(1st Edition) The Chefs of Le Cordon Bleu by Le Cordon Bleu, Michel Suas, The Chefs Hardcover, 544 Pages, Published 2010 by Delmar Cengage Learning ISBN-13: 978-1-4354-8137-4, ISBN: 1-4354-8137-2 |
 | | Modern Food Service Purchasing(1st Edition) Business Essentials to Procurement by Robert B. Garlough, Michel Suas Hardcover, 640 Pages, Published 2010 by Delmar Cengage Learning ISBN-13: 978-1-4180-3964-6, ISBN: 1-4180-3964-0 |
 | | Advanced Bread and Pastry A Professional Approach by Michel Suas Hardcover, Published 2009 by Delmar Cengage Learning ISBN-13: 978-1-4354-4774-5, ISBN: 1-4354-4774-3 |
 | | Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes(1st Edition) by Michel Suas, Le Cordon Bleu Paperback, 368 Pages, Published 2013 by Delmar Cengage Learning International Edition ISBN-13: 978-1-4390-5717-9, ISBN: 1-4390-5717-6 |
 | | Pairing with the Masters(1st Edition) A Definitive Guide to Food and Wine by Jennifer Simonetti-Bryan, Ken Arnone, Michel Suas, Simonetti-Bryan Arnone Hardcover, 288 Pages, Published 2012 by Cengage Learning International Edition ISBN-13: 978-1-111-54384-6, ISBN: 1-111-54384-4 |
 | | Advanced Bread and Pastry by Michel Suas 1,056 Pages, Published 2012 by Cengage Learning ISBN-13: 978-1-133-71490-3, ISBN: 1-133-71490-0 |
 | | Le Cordon Bleu Cuisine Foundations, Spanish Edition(1st Edition) by Le Cordon Bleu, Michel Suas, Andres Fernandez Diaz Hardcover, 544 Pages, Published 2011 by Cengage Learning ISBN-13: 978-1-111-53941-2, ISBN: 1-111-53941-3 |
 | | Le Cordon Bleu Cuisine Foundations(1st Edition) Classic Recipes, Spanish Edition by Le Cordon Bleu, Michel Suas Paperback, 400 Pages, Published 2011 by Delmar Cengage Learning ISBN-13: 978-1-111-53980-1, ISBN: 1-111-53980-4 |
 | | Le Cordon Bleu Cuisine Foundations, Portuguese Edition(1st Edition) by Le Cordon Bleu, Vários Autores, Michel Suas Hardcover, 544 Pages, Published 2011 by Delmar Cengage Learning ISBN-13: 978-1-111-53942-9, ISBN: 1-111-53942-1 |
 | | Modern Garde Manger(2nd Edition) A Global Perspective, by Robert B. Garlough, Professor Angus Campbell, Michel Suas Hardcover, 832 Pages, Published 2011 by Delmar Cengage Learning ISBN-13: 978-1-111-30761-5, ISBN: 1-111-30761-X |
 | | Kitchen Pro Series(1st Edition) Guide to Purchasing by Thomas Schneller, Brad Matthews, And Cia Viverito, Michel Suas, Peter Matthews Hardcover, 320 Pages, Published 2011 by Cengage Learning International Edition ISBN-13: 978-1-4283-1988-2, ISBN: 1-4283-1988-3 |
 | | Le Cordon Bleu Patisserie and Baking Foundations(1st Edition) by Michel Suas Hardcover, 416 Pages, Published 2011 by Delmar Cengage Learning ISBN-13: 978-1-4390-5713-1, ISBN: 1-4390-5713-3 |
 | | Cheeses(1st Edition) (Pro Kitchen Series) by John W. Fischer, Michel Suas Hardcover, 256 Pages, Published 2010 by Delmar Cengage Learning ISBN-13: 978-1-4354-0117-4, ISBN: 1-4354-0117-4 |
 | | Le Cordon Bleu Cuisine Foundations(1st Edition) Classic Recipes [Paperback] [2010] (Author) The Chefs of Le Cordon Bleu by Le Cordon Bleu, Michel Suas, Cordon Bleu Chefs Spiral, 224 Pages, Published 2010 by Delmar Cengage Learning International Edition ISBN-13: 978-1-4354-8138-1, ISBN: 1-4354-8138-0 |
 | | Kitchen Pro Series(1st Edition) Guide to Fish and Seafood Identification, Fabrication and Utilization by Mark Ainsworth, Michel Suas Hardcover, 368 Pages, Published 2009 by Delmar Cengage Learning ISBN-13: 978-1-4354-0036-8, ISBN: 1-4354-0036-4 |
 | | Kitchen Pro Series(1st Edition) Guide to Meat Identification, Fabrication and Utilization by Thomas Schneller, Michel Suas Hardcover, 304 Pages, Published 2009 by Cengage Learning International Edition ISBN-13: 978-1-4283-1994-3, ISBN: 1-4283-1994-8 |
Michel Suas
