BooksSitemapCookingMethodsProfessional
A Chef for All Seasons by Gordon Ramsay, Georgia Glynn Smith, Roz Denny, Charlie Trotter - 2005 - 224 pages
A Private Chef by Joe Ouellette - 2009
A Private Chef by Joe Ouellette - 2009
American Culinary Federation's guide to culinary competitions by Edward G. Leonard, American Culinary Federation - 2005 - 205 pages
Back of the House by Scott Haas - 2013 - 320 pages
Become a Personal Chef by Brian T. Koning - 2004
Becoming a chef by Andrew Dornenburg, Karen Page - 2003 - 361 pages
Catering like a pro by Francine Halvorsen - 1994 - 278 pages
Chef Tell Tells All by Tell Erhardt, Hermie Kranzdorf - 1979 - 272 pages
Chef's Book of Formulas, Yields, and Sizes by Arno Schmidt - 2003 - 368 pages
Chef's Book of Formulas, Yields, and Sizes by Arno Schmidt - 2003 - 368 pages
Culinary Schools by Peterson's Guides, Peterson's - 2007 - 526 pages
Darina Allen’s Ballymaloe Cooking School by Darina Allen - 2002 - 640 pages
Ellas son chefs by Gilles Pudlowski - 2008 - 191 pages
Essentials of food safety and sanitation by David Zachary McSwane, Nancy Roberts Rue, Richard Linton - 2003 - 440 pages
Essentials of Professional Cooking by Wayne Gisslen - 2007 - 704 pages
Essentials of Professional Cooking by Wayne Gisslen - 2007 - 704 pages
Exploring Professional Cooking by Mary Frey Ray, Evelyn Jones Lewis - 1988 - 416 pages
Food products by Saul Blumenthal - 1947 - 986 pages
Food Styling by Delores Custer - 2010 - 416 pages
Handbook of food manufacture by F. Fiene, Saul Blumenthal - 1938 - 603 pages
Ideas in Food by Aki Kamozawa, H. Alexander Talbot - 2010 - 288 pages
MasterChef (TM): The Ultimate Cookbook by Contestants and Judges of MasterChef - 2012 - 320 pages
Math for the Professional Kitchen by Laura Dreesen, The Culinary Institute of America (CIA), Michael Nothnagel, Susan Wysocki - 2011 - 320 pages
Modern food microbiology by James Monroe Jay - 1996 - 661 pages
Modern food microbiology by James Monroe Jay - 1996 - 661 pages
Open to the Public by Linda C. Putney - 2001 - 185 pages
Plating for Gold by Tish Boyle - 2012 - 336 pages
Plating for Gold by Tish Boyle - 2012 - 336 pages
Practical Professional Cookery by Harry Louis Cracknell, R. J. Kaufmann - 1999 - 928 pages
Professional Chef by Neil Rippington - 2007 - 224 pages
Professional Chef by Neil Rippington - 2007 - 224 pages
Professional Chef - Level 2 - Diploma by Gary Hunter, Patrick Carey, Terry Tinton, Steven Walpole - 2007 - 640 pages
Professional Chef - Level 2 - Diploma by Gary Hunter, Patrick Carey, Terry Tinton, Steven Walpole - 2007 - 640 pages
Professional cooking by Wayne Gisslen - 1989 - 808 pages
Professional Cooking , Study Guide by Wayne Gisslen - 1998 - 240 pages
Professional Cooking for Canadian Chefs, 6th Edition by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu - 2006 - 1088 pages
Professional Cooking, College Version by Wayne Gisslen - 2010 - 1120 pages
Professional Cooking, College Version by Wayne Gisslen - 2006 - 1088 pages
Professional Cooking, College Version by Wayne Gisslen - 2006 - 1088 pages
Professional Cooking, Student Workbook by Wayne Gisslen - 2002 - 184 pages
Remarkable Service by The Culinary Institute of America - 2009 - 304 pages
Secretos de Los Pescados y Mariscos by Jorge Coco Pacheco - 2005 - 96 pages
Soybeans by KeShun Liu - 1997 - 532 pages
Study Guide to Accompany Professional Cooking by Wayne Gisslen, Mary Ellen Griffin - 2010 - 264 pages
Taste What You're Missing by Barb Stuckey - 2012 - 416 pages
The chemical analysis of foods by Henry Edward Cox, David Pearson - 1962 - 479 pages
The Elements of Cooking by Michael Ruhlman - 2007 - 256 pages
The Guide to Cooking Schools by ShawGuides Inc - 2001 - 464 pages
The Guide to cooking schools, 1994 by Shaw Associates - 1993 - 326 pages
The master dictionary of food and wine by Joyce Rubash - 1990 - 458 pages
The Mini Farming Guide to Fermenting by Brett L. Markham - 2012 - 224 pages
The Mini Farming Guide to Fermenting by Brett L. Markham - 2012 - 224 pages
The Silver Palate cookbook by Julee Rosso, Sheila Lukins, Michael McLaughlin, Silver Palate (Shop) - 1982 - 362 pages
Técnicas de cocina para profesionales by José Luis Armendáriz Sanz - 2006 - 338 pages
Técnicas elementales de cocina by José Luis Armendáriz Sanz - 2006 - 289 pages
Técnicas elementales de cocina by José Luis Armendáriz Sanz - 2006 - 289 pages
Under Pressure by Thomas Keller - 2008 - 295 pages
Webster's new world dictionary of culinary arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky - 1997 - 447 pages
Wife of the Chef by Courtney Febbroriello - 2010 - 288 pages
Wife of the Chef by Courtney Febbroriello - 2004 - 288 pages
X-treme Cuisine by Robert Earl - 2013 - 224 pages