On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Author: Sarah R. Labensky
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Culinary Artistry
Author: Andrew Dornenburg
Manufacturer: Wiley
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
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Professional Cooking, College Version
Author: Wayne Gisslen
Manufacturer: Wiley
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Becoming a Chef
Author: Andrew Dornenburg
Manufacturer: Wiley
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Nutrition for Foodservice and Culinary Professionals
Author: Karen Eich Drummond
Manufacturer: Wiley
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Culinary Math
Author: Linda Blocker
Manufacturer: Wiley
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Author: Sharon Tyler Herbst
Manufacturer: Barron's Educational Series
ListPrice: $16.95
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Food Around the World: A Cultural Perspective (2nd Edition)
Author: Margaret McWilliams
Manufacturer: Prentice Hall
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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
Author: The Culinary Institute of America
Manufacturer: Wiley
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How We Eat: Appetite, Culture, and the Psychology of Food
Author: Leon Rappoport
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ServSafe Essentials: with the Certification Exam Answer Sheet
Author: NRA Educational Foundation
Manufacturer: Wiley
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The Professional Chef
Author: Culinary Institute of America
Manufacturer: Wiley
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World of Culinary Supervision, Training, and Management, The (4th Edition)
Author: Jerald W. Chesser
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ServSafe Essentials with the Scantron Certification Exam Form
Author: NRA Educational Foundation
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Culinary Math
Author: Julia Hill
Manufacturer: Wiley
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
Manufacturer: Wiley
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Culinary Calculations: Simplified Math for Culinary Professionals
Author: Terri Jones
Manufacturer: Wiley
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Professional Baking
Author: Wayne Gisslen
Manufacturer: Wiley
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Supervision: Concepts and Practices of Management
Author: Edwin C. Leonard
Manufacturer: South-Western College Pub
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American Culinary Federation Guide to Competitions
Author: American Culinary Federation
Manufacturer: Wiley
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ServSafe: Coursebook with the Scantron Certification Exam Form
Author: National Restaurant Association
Manufacturer: Wiley
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Food Around the World: A Cultural Perspective
Author: Margaret McWilliams
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Restaurant Service Basics: Wiley Restaurant Basics Series
Author: Sondra J. Dahmer
Manufacturer: Wiley
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