On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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The New Food Lover's Companion
Author: Sharon Tyler Herbst
Manufacturer: Barron's Educational Series
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The Professional Chef
Author: The Culinary Institute of America
Manufacturer: Wiley
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
Manufacturer: W. W. Norton
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Larousse Gastronomique
Author: Larousse Gastronomique
Manufacturer: Clarkson Potter
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Bouchon
Author: Thomas Keller
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Culinary Artistry
Author: Andrew Dornenburg
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
Manufacturer: Wiley
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Bones: Recipes, History, and Lore
Author: Jennifer Mclagan
Manufacturer: William Morrow Cookbooks
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Escoffier: The Complete Guide to the Art of Modern Cookery
Manufacturer: Wiley
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Repertoire de La Cuisine, Le: A Guide to Fine Foods
Author: Lewis Saulnier
Manufacturer: Barron's Educational Series
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Author: Aliza Green
Manufacturer: Quirk Books
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
Manufacturer: Wiley
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Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Author: Aliza Green
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Letters to a Young Chef (Art of Mentoring)
Author: Daniel Boulud
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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
Author: Aliza Green
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Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
Author: Steven Kolpan
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The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry
Author: NAMP North American Meat Processors Association
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Modern Garde Manger
Author: Robert B Garlough
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Specs: The Foodservice and Purchasing Specification Manual
Author: Lewis Reed
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Steaks, Chops, Roasts & Ribs
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Susur: A Culinary Life, Books 1-2
Author: Susur Lee
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The Meat Buyers Guide
Author: NAMP North American Meat Processors Association
Manufacturer: Wiley
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The Elements of Taste
Author: Gray Kunz
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Off-Premise Catering Management
Author: Bill Hansen
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On Baking: A Textbook of Baking and Pastry Fundamentals
Author: Sarah R. Labensky
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
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Lumiere
Author: Rob Feenie
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Letters to a Young Chef (Art of Mentoring)
Author: Daniel Boulud
Manufacturer: Basic Books
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Letters to a Young Chef
Author: Daniel Boulud
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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
Author: Aliza Green
Manufacturer: CHRONICLE BOOKS (HI
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Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Author: Aliza Green
ListPrice: $14.95
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Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Author: Aliza Green
Manufacturer: Quirk Books
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Human Resource Management in the Hospitality Industry
Author: Frank M. Go
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The Fruit and Vegetable Stand: The Complete Guide to the Selection, Preparation and Nutrition of Fresh Produce (revised edition)
Author: Barry Ballister
Manufacturer: Overlook TP
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The World Encyclopedia of Fish and Shellfish
Author: Kate Whiteman
Manufacturer: Lorenz Books
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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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The Meat Buyers Guide
Author: North American Meat Processors Assoc
Manufacturer: Natl Assn of Meat Purveyors
ListPrice: $55.95
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