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American Regional Cuisine, Third Edition

American Regional Cuis...

by Michael F. Nenes, Michael F. Nenes
  • Published in 2015
  • 496
All Access Pack Recipes to AccompanyProfessional Cooking Eighth Edition

All Access Pack Recipe...

by Wayne Gisslen
Math for the Professional Kitchen

Math for the Professio...

by The Culinary Institute of America (CIA)
Meat Buyer's Guide for Main Street Meats Custom

Meat Buyer's Guide for...

by NAMP North American Meat Processors Association
  • Published in 2007
Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2012
  • 720
The Professional Chef, Ninth Edition

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2011
  • 1232
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

The Art of Beef Cuttin...

by Kari Underly
  • Published in 2011
  • 240
EASY DESSERTS: DELICIOUSLY INDULGENT TREATS

EASY DESSERTS: DELICIO...

by Fiona Beckett (Other Con
  • Published in 2009
  • 200 - 300
Ham, Pickles & Jam

Ham, Pickles & Jam

by Thane Prince
  • Published in 2012
  • 272
POPULAR THAI CUISINE

POPULAR THAI CUISINE

by Sisamon Kongpan and Nidda Hongwiwat
  • Published in 2003
  • 248
Culinary Math, Fourth Edition

Culinary Math, Fourth...

by The Culinary Institute of America (CIA), Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2016
  • 240
Math for the Professional Kitchen

Math for the Professio...

by Susan Wysocki, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • Published in 2013
  • 320

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