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Cooking

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Essentials of Professional Cooking, Second Edition

Essentials of Professi...

by Wayne Gisslen
  • Published in 2015
  • 592
American Regional Cuisine, Third Edition

American Regional Cuis...

by Michael F. Nenes, Michael F. Nenes
  • Published in 2015
  • 496
Catering: A Guide to Managing a Successful Business Operation, Second Edition

Catering: A Guide to M...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2015
  • 320
Molecular Gastronomy: Scientific Cuisine Demystified

Molecular Gastronomy:...

by Jose Sanchez
  • Published in 2015
  • 320
Baking and Pastry: Mastering the Art and Craft, Third Edition

Baking and Pastry: Mas...

by The Culinary Institute of America (CIA)
  • Published in 2015
  • 1136
Street Foods

Street Foods

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2015
  • 408
Culinary Math, Third Edition

Culinary Math, Third E...

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2007
  • 272
Professional Cooking, 7th Edition

Professional Cooking,...

by Wayne Gisslen
  • Published in 2010
  • 1120
Practical Baking, 5th Edition

Practical Baking, 5th...

by William J. Sultan
  • Published in 1989
  • 832
Food Preparation for the Professional, 3rd Edition

Food Preparation for t...

by Karen E. Drummond, Mary Porter, Beth Sonnier, Karen E. Drummond
  • Published in 1999
  • 576
Professional Charcuterie: Sausage Making, Curing,Terrines, and Pates

Professional Charcuter...

by David T. Harvey, David T. Harvey
  • Published in 1996
  • 304
Brewing Yeast and Fermentation

Brewing Yeast and Ferm...

by David Quain, David Quain
  • Published in 2006
  • 660

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