On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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The Professional Chef
Author: The Culinary Institute of America
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Larousse Gastronomique
Author: Larousse Gastronomique
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Culinary Artistry
Author: Andrew Dornenburg
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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
Author: Le Cordon Bleu
Manufacturer: William Morrow Cookbooks
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
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Professional Baking
Author: Wayne Gisslen
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The Professional Chef
Author: Culinary Institute of America
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Professional Baking, College Version with CD-Rom, 4th Edition
Author: Wayne Gisslen
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Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
Author: Le Cordon Bleu
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Culinary Math
Author: Linda Blocker
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Professional Cooking, Trade Version
Author: Wayne Gisslen
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Introduction to Hospitality (4th Edition)
Author: John Walker
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Advanced Professional Cooking, College Edition
Author: Wayne Gisslen
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Baker's Manual (5th Edition)
Author: Joseph Amendola
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Culinary Math
Author: Julia Hill
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Professional Cooking, Study Guide
Author: Wayne Gisslen
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Webster`s New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)
Author: Steven Labensky
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Professional Baking
Author: Wayne Gisslen
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Professional Cooking, College Version
Author: Wayne Gisslen
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Food Magic: Easy Ideas for Pretty Dishes
Author: Carol Pastor
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On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)
Author: Sarah R. Labensky
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ServSafe: Coursebook with the Scantron Certification Exam Form
Author: National Restaurant Association
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
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Professional Baking (College Edition)
Author: Wayne Gisslen
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Professional Baking, Student Workbook
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Professional Baking : Study Guide (3rd Edition)
Author: Wayne Gisslen
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Professional Baking
Author: Wayne Gisslen
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Webster`s New World Dictionary of Culinary Arts (2nd Edition)
Author: Steven Labensky
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Math Principles for Food Service
Author: Anthony J. Strianese
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Professional Baking
Author: Wayne Gisslen
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Professional Baking, Student Workbook
Author: Wayne Gisslen
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Modern English Exercises for Non-Native Speakers, Part I: Parts of Speech, Second Edition
Author: Marcella Frank
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Dimensions of Tourism
Author: Joseph Fridgen
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Basic Oral Communication, Fifth Edition
Author: Glenn R. Capp
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Hospitality Industry Financial Accounting
Author: Raymond S. Schmidgall
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Cooking with style: A step-by-step guide to great-tasting recipes and creative food presentation
Manufacturer: Meredith Pub. Services
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