Professional Reference

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools

• by:
• Culinary Institute Of America,

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Baking and Pastry:Mastering The Art And Craft, 2nd Edition

• by:
• Culinary Institute Of America,

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Wild FoodFrom Land And Sea

• by:
• White, Marco Pierre

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Fish & Shellfish

• by:
• Peterson, James

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The Book of Yields, Seventh EditionCosting and Purchasing

• by:
• Lynch, Francis T

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Item Sku: 10480

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Professional Charcuterie

• by:
• Kinsella, John and Harvey, David T.

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Prestige De Grand Chefs Frozen Desserts

• by:
• Aymar, Berne. Joubert

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Item Sku: PR553

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Lessons In Excellence

• by:
• Trotter, Charlie

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Item Sku: PR590

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On Baking:A Textbook of Baking and Pastry Fundamentals, 2nd Edition

• by:
• Labensky, Sarah

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Item Sku: 341466

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The Meat Buyer's Guide:Beef, Lamb, Veal, Pork, And Poultry

• by:
• NAMP North American Meat Processors Association,

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Item Sku: 10025

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Simple Cuisine

• by:
• Vongerichten, Jean-Georges

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The Professional Chef, Study Guide, 8Th Edition

• by:
• Culinary Institute Of America,

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Item Sku: 09022

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Food for Thought. Thought for Food

• by:
• Todoli, Vicente

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Item Sku: 343042

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Mastering SimplicityA Life In The Kitchen

• by:
• Delouvrier, Christian and Leuzzi, Jennifer

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If You Can Stand The Heat

• by:
• Davis, Dawn

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