Cooking Methods General

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Culinary Math, Third Edition

Culinary Math, Third E...

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2007
  • 272
Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition Study Guide

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2012
  • 48
Roly-Poly Ravioli

Roly-Poly Ravioli

by Nick Fauchald
  • 100
Funky Chicken Enchiladas

Funky Chicken Enchilad...

by Nick Fauchald
  • 100
Cooking to the Image: A Plating Handbook

Cooking to the Image:...

by Elaine Sikorski
  • Published in 2012
  • 176
Math for the Professional Kitchen

Math for the Professio...

by Susan Wysocki, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • Published in 2013
  • 320
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, Second Edition

Seafood Handbook: The...

by The Editors of Seafood Business
  • Published in 2009
  • 288
Leadership Lessons From a Chef:  Finding Time to Be Great

Leadership Lessons Fro...

by Charles Carroll
  • Published in 2007
  • 192
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

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