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The Bakers' Manual, 4th Edition

The Bakers' Manual, 4t...

by Joseph Amendola
  • Published in 1992
  • 288
Understanding Baking, 2nd Edition

Understanding Baking,...

by Joseph Amendola, Donald E. Lundberg
  • Published in 1992
  • 299
How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Expl...

by Paula I. Figoni
  • Published in 2003
  • 368
Professional Cooking, 4th Edition, College

Professional Cooking,...

by Wayne Gisslen
  • Published in 1998
  • 896
International Cuisine

International Cuisine

by The International Culinary Schools at The Art Institutes
  • Published in 2008
  • 864
Culinary Calculations: Simplified Math for Culinary Professionals

Culinary Calculations:...

by Terri Jones
  • Published in 2003
  • 216
Study Guide to Accompany Professional Cooking, 5thEdition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2002
  • 256
The Professional Chef, Seventh Edition Study Guide

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2001
  • 272
Study Guide to Accompany Professional Cooking 3E

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 1994
  • 240
Teacher's Manual t/a Professional Cooking forCanadian Chefs 5 edition

Teacher's Manual t/a P...

by Wayne Gisslen, Le Cordon Bleu
  • Published in 2002
  • 412
Study Guide t/a Professional Cooking for CanadianChefs 5th Edition

Study Guide t/a Profes...

by Wayne Gisslen, Le Cordon Bleu
  • Published in 2004
Cooking Basics For Dummies, UK Edition

Cooking Basics For Dum...

by Marie Rama
  • Published in 2009
  • 316

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