Professional Reference

Garde Manger, Revised and Updated, 3rd Edition:The Art and Craft of the Cold Kitchen

• by:
• Culinary Institute Of America,

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Savoy Cookbook

• by:
• Edelmann, Anton

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NRAEF ManageFirst: Controlling Foodservice Costs

• by:
• NRAEF ManageFirst,

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Prestige De Grand Chefs Charcuterie Specialties

• by:
• Poulain, Michel & Frentz, Jean-Claude

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How Baking WorksExploring the Fundamentals of Baking Science

• by:
• Figoni, Paula

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On CookingA Textbook Of Culinary Fundamentals, Fourth Edition

• by:
• Labensky, Sarah; Hause, Alan

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Molecular GastronomyExploring the Science of Flavor

• by:
• This, Herve; translated by Malcolm DeBevoise

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The Deluxe Food Lover's Companion

• by:
• Herbst, Sharon Tyler and Herbst, Ron

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Larousse Gastronomique (Revised and Updated):The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

• by:
• Librairie Larousse,

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Splendid Soups, Revised And Updated

• by:
• Peterson, James

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Chef's Companion, Third Edition:A Complete Dictionary Of Culinary Terms

• by:
• Riely, Elizabeth

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Le Repertoire De La Cuisine

• by:
• Saulnier, Louis

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Alain Ducasse's Desserts And PastriesGrand Livre De Cuisine

• by:
• Ducasse, Alain and Robert, Frédéric

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Escoffier CookbookA Guide To The Fine Art Of French Cuisine

• by:
• Escoffier, Au

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Great Women Chefs

• by:
• Stillman, Julie

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