Bread: A Baker's Book of Techniques and Recipes
Author: Jeffrey Hamelman
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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
Author: Sarah R. Labensky
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Hotel, Restaurant & Travel Law (Hotel, Restaurant and Travel Law)
Author: Karen Morris
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The Professional Chef
Author: Culinary Institute of America
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky
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ServSafe Essentials with the Scantron Certification Exam Form
Author: NRA Educational Foundation
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Nutrition for Foodservice and Culinary Professionals
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ServSafe: Coursebook with the Scantron Certification Exam Form
Author: National Restaurant Association
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Professional Cooking
Author: Wayne Gisslen
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The Prentice Hall Dictionary of Culinary Arts: Academic Version (2nd Edition)
Author: Gaye Ingram
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Quantity Food Purchasing (5th Edition)
Author: Lendal H. Kotschevar
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Professional Baking, Student Workbook
Author: Wayne Gisslen
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Management by Menu
Author: Lendal H. Kotschevar
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Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)
Author: Paul R. Dittmer
Manufacturer: Wiley
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Principles of Food, Beverage, and Labor Cost Controls Package, Seventh Edition (Includes Text and NRAEF Workbook)
Author: Paul R. Dittmer
Manufacturer: John Wiley & Sons
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