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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant O

Remarkable Service: A...

by The Culinary Institute of America (CIA)
  • Published in 2001
Professional Cooking

Professional Cooking

by Wayne Gisslen
  • Published in 2014
  • 1072
The Chef's Companion

The Chef's Companion

by Elizabeth Riely
  • Published in 2003
  • 368
Modern Batch Cookery

Modern Batch Cookery

by The Culinary Institute of America (CIA)
  • Published in 2011
  • 448
Study Guide to Accompany Professional Cooking,Fourth Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 1998
  • 240
In the Hands of a Chef

In the Hands of a Chef

by The Culinary Institute of America (CIA)
  • Published in 2007
  • 176
Plating for Gold

Plating for Gold

by Tish Boyle
  • Published in 2012
  • 336
Super simple

Super simple

by VV.AA.
Instructor's Manual with Study Guide Solutions toAccompany Professional Cooking, 7th Edition

Instructor's Manual wi...

by Wayne Gisslen
  • Published in 2017
Menu Pricing and Strategy, Third Edition

Menu Pricing and Strat...

by Jack E. Miller
  • Published in 1992
Chefs Art Secrets of Four Star Cooking at Home

Chefs Art Secrets of F...

by Wayne Gisslen
  • Published in 1992
  • 680
Professional Cooking for Canadian Chefs 8th edition

Professional Cooking f...

by Wayne Gisslen
  • Published in 2014

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