The New Food Lover's Companion
Author: Sharon Tyler Herbst
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The French Laundry Cookbook
Author: Thomas Keller
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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The Omnivore's Dilemma: A Natural History of Four Meals
Author: Michael Pollan
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Tapas: A Taste of Spain in America
Author: Jose Andres
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Bouchon
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Culinary Artistry
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
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Escoffier: The Complete Guide to the Art of Modern Cookery
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Author: Rick Tramonto
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A Pocket Style Manual
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Becoming a Chef
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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
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A Pocket Style Manual
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The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Author: Sharon Tyler Herbst
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Author: Aliza Green
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
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About Wine
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Grand Livre De Cuisine
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Professional Baking, College Version with CD-Rom, 4th Edition
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Garde Manger, The Art and Craft of the Cold Kitchen
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Culinary Biographies: A Dictionary of the World`s Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today
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Seafood Handbook
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Professional Baking
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The Meat Buyers Guide
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ServSafe Coursebook: with the Certification Exam Answer Sheet
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The Elements of Taste
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Culinary Calculations: Simplified Math for Culinary Professionals
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
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Chef's Book of Formulas, Yields, and Sizes
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Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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Culinary Calculations: Simplified Math for Culinary Professionals
Author: Terri Jones
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The World Encyclopedia of Fish and Shellfish
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Elements of Taste, The
Author: Gray Kunz
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The Poultry Buyers Guide
Author: NAMP North American Meat Processors Association
Manufacturer: Wiley
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