Professional Reference

Cooking

• by:
• Peterson, James

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The New Making Of A Cook

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• Kamman, Madeleine

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The Bon Appetit Cookbook

• by:
• Fairchild, Barbara

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Chocolates and Confection:Formula, Theory, and Technique for the Artisan Confectioner

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• Greweling, Peter and The Culinary Institute of America

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Escoffier (Revised):Le Guide Culinaire

• by:
• Cracknell, H. L

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Knife Skills

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• Trotter, Charlie
• Trotter, Charlie

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Professional Baking, 5th edition

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• Gisslen, Wayne

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Great Women Chefs

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• Stillman, Julie

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Frozen Desserts

• by:
• Culinary Institute Of America,

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Pastry:Savory & Sweet

• by:
• Roux, Michel

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Food Presentation Secrets:Styling Techniques of Professionals

• by:
• Hobday, Cara

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Techniques of Healthy Cooking, Third Edition:

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• Culinary Institute Of America,

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New American ChefBringing Home The Best Of Food And Flavor From Around The World

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• Dornenburg, Andrew and Page, Karen

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What's A Cook To Do:An Illustrated Guide To 500 Essential Tips, Techniques, And Tricks

• by:
• Peterson, James

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The Elements of Cooking:Translating the Chef's Craft for Every Kitchen

• by:
• Ruhlman, Michael

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