The Professional Chef
The Culinary Institute of America (Cia)
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Institut Paul Bocuse...
Institut Paul Bocuse
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Escoffier: The Complete Guide...
H L Cracknell (Translator),
R J Kaufmann (Translator)
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Running a Restaurant for...
Michael Garvey,
Andrew G. Dismore
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Professional Baking
Wayne Gisslen
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Gordon Ramsay's Playing with...
Gordon Ramsay
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Professional Cooking
Wayne Gisslen
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The Art of Beef Cutting: A...
Kari Underly
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Food and Beverage Management:...
John Cousins,
David Foskett
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Math for the Professional...
The Culinary Institute of America (CIA)
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The Call: A nail-biting,...
P.D. Viner
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Food Fundamentals
Margaret McWilliams
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Spread:30
Nick Jacobson
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El Celler de Can Roca: Redux...
Joan Roca,
Josep Roca
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Purchasing for Chefs: A...
Andrew H Feinstein,
John M Stefanelli
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Food for Fifty
Mary K Molt, Ph.D., R.D., L.D.
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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International Cooking: A...
Patricia A Heyman
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A Waiter in Paris: Adventures...
Edward Chisholm
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How to Open a Financially...
Douglas R Brown
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Buying and Running a...
Dan Marshall
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The World of Culinary...
Jerald Chesser,
Noel Cullen
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Foodservice Organizations: A...
Mary B Gregoire
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Foodservice Manual for Health...
Ruby Parker Puckett
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