Professional Reference

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

• by:
• Dittmer, Paul R.

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Sweet SeasonsFabulous Restaurant Desserts Made Simple

• by:
• Leach, Richard

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Becoming A Chef, Revised Edition

• by:
• Dornenburg, Andrew and Page, Karen

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Essential Mosimann

• by:
• Mosimann, Anton

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Prestige De Grand Chefs Secrets Of Good French Cooking

• by:
• Paillon, Pierre

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Culinary Boot Camp:Five Days Of Basic Training At The Culinary Institute Of America

• by:
• The Culinary Institute of America,

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How To Start A Home-Based Personal Chef Business

• by:
• Vivaldo, Denise

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Culinary Math

• by:
• Hill, Julia

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Recipe Writer's Handbook, Revised And Expanded

• by:
• Ostmann, Barbara and Baker, Jane

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Item Sku: 02376

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Grand Livre de Cuisine:Alain Ducasse's Desserts and Pastries

• by:
• Ducasse, Alain and Robert, Frédéric

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Charlie Trotter's Seafood

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Complete RestaurateurA Practical Guide To The Craft And Business Of Restaurant Ownership. Revised Edition

• by:
• Lawrence, Elizabeth

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Item Sku: 02393

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SuperchefsSignature Recipes From America's New Royalty

• by:
• Zahler, Karen

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Nutrition For Foodservice And Culinary Professionals

• by:
• Drummond, Karen Eich and Brefere, Lisa M.

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The Fundamental Techniques of Classic Pastry Arts

• by:
• Choate, Judith

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