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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The French Laundry Cookbook
Author: Thomas Keller
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
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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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Bouchon
Author: Thomas Keller
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Culinary Artistry
Author: Andrew Dornenburg
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Author: Sarah R. Labensky
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Author: Auguste Escoffier
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Becoming a Chef
Author: Andrew Dornenburg
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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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Repertoire de La Cuisine, Le: A Guide to Fine Foods
Author: Lewis Saulnier
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Author: Sharon Tyler Herbst
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Escoffier: The King of Chefs
Author: Kenneth James
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Culinary Fundamentals
Author: American Culinary Federation The
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The American Culinary Federation's Guide to Culinary Certification
Author: American Culinary Federation
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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The Meat Buyers Guide
Author: NAMP North American Meat Processors Association
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Nutrition for Foodservice and Culinary Professionals
Author: Karen Eich Drummond
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On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)
Author: Sarah R. Labensky
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Escoffier: The King of Chefs
Author: Kenneth James
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American Culinary Federation Guide to Competitions
Author: American Culinary Federation
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Modern Garde Manger
Author: Robert B Garlough
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World of Culinary Supervision, Training and Management, The (3rd Edition)
Author: Jerald W. Chesser
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Baking Fundamentals
Author: American Culinary Federation The
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The World of Culinary Supervision, Training, and Management (2nd Edition)
Author: Noel C. Cullen
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L\'art de la cuisine Française au dix-neuvième siècle: Tome 3
Author: Marie Antonin Carême
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ServSafe(r) Food Protection Manager Certification Exam Answer Sheet
Author: National Restaurant Association Educational Foundation
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