Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Author: Peter P. Greweling
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Author: The Culinary Institute of America (CIA)
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Escoffier: The Complete Guide to the Art of Modern Cookery
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
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How Baking Works: Exploring the Fundamentals of Baking Science
Author: Paula I. Figoni
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The Professional Chef
Author: Culinary Institute of America
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Repertoire de La Cuisine, Le: A Guide to Fine Foods
Author: Lewis Saulnier
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The Sauce Bible: Guide to the Saucier's Craft
Author: David Paul Larousse
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How Baking Works: Exploring the Fundamentals of Baking Science
Author: Paula I. Figoni
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Personal Nutrition (Basic Select)
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Food and Beverage Cost Control
Author: Jack E. Miller
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky
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International Cooking: A Culinary Journey
Author: Patricia A. Heyman
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Professional Baking, College Version with CD-Rom, 4th Edition
Author: Wayne Gisslen
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ServSafe Essentials with the Scantron Certification Exam Form
Author: NRA Educational Foundation
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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American Regional Cuisine
Author: The Art Institutes
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Food and Beverage Cost Control
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American Regional Cuisine
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Nutrition for Foodservice and Culinary Professionals
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Personal Nutrition (with InfoTrac 1-Semester Printed Access Card)
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Professional Baking
Author: Wayne Gisslen
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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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Modern Garde Manger
Author: Robert B Garlough
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Food and Beverage Cost Control
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Applied Math for Food Service
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Baking Fundamentals
Author: American Culinary Federation The
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Math Principles for Food Service Occupations
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Human Resource Management in the Hospitality Industry
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Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals
Author: Pricilla Martel
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