The Professional Chef
The Culinary Institute of America (CIA)
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The Professional Chef
The Culinary Institute of America (Cia)
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Escoffier: The Complete Guide...
H L Cracknell,
R J Kaufmann
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Institut Paul Bocuse...
Institut Paul Bocuse
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Salumi: The Craft of Italian...
Michael Ruhlman,
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Professional Cooking
Wayne Gisslen
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Professional Baking
Wayne Gisslen
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Professional Baking
Wayne Gisslen
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The Art of Beef Cutting: A...
Kari Underly
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Professional Baking
Wayne Gisslen
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The Professional Chef
The Culinary Institute of America (Cia)
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A Waiter in Paris: Adventures...
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Hawksmoor: Restaurants &...
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Professional Baking
Wayne Gisslen
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Introductory Foods
Barbara Scheule,
Marion Bennion
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Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Introduction to Hospitality...
John R. Walker,
Josielyn T. Walker
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Supervision in the...
Jack E Miller,
John R Walker
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Professional Baking
Wayne Gisslen
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On Baking: A Textbook of...
Sarah Labensky,
Priscilla Martel
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The New Professional Chef
The Culinary Institute of America (Cia),
Mary Deirdre Donovan (Editor)
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The Professional Pastry Chef
Bo Friberg
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Wayne Gisslen
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