Professional Reference

Chef School:Step-by-Step Techniques for Culinary Expertise

• by:
• Farrow, Joanna

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Applied Math For Food Service

• by:
• Labensky, Sarah

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Penguin Companion To Food

• by:
• Davidson, Alan, Editor

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Essential Mosimann

• by:
• Mosimann, Antone

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Sauce Bible

• by:
• Larousse,

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Life Beyond The LineA Front-Of-The-House Companion For Chefs

• by:
• Cullen, Noel

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Hospitality Management Accounting, 8Th Edition

• by:
• Jagels, Martin G.; Coltman, Martin G.

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Hospitality Manager's Guide To Wines, Beers And Spirits

• by:
• Schmid, Albert W. A.

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Tales And Tastes Of A ChefStories And Recipes

• by:
• Sonnenschmidt, Frederic H., American Academy of Chefs

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Dictionary Of Wholesome FoodsA Passionate A-To-Z Guide To The Earth's Healthy Offerings, With More Than 120 Delicious, Nutritious Recipes

• by:
• Vona, Embree de Persiis; Carroll, Anstice; Vona, Gianna

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Ice Carving Made Easy

• by:
• Amendola, Joseph

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Healthy & Delicious400 Professional Recipes

• by:
• Kapoor, Sandy

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Book Of Hors D'Oeuvres And Canapes

• by:
• Schmidt, Arno & Nam, Inja

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World Of Culinary Supervision, Training & Management

• by:
• Cullen, Noel

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Recipe Writer's Handbook

• by:
• Ostmann, Barbara and Baker, Jane

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