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Escoffier: The Complete Guide to the Art of Modern Cookery, REVISED

Escoffier: The Complet...

by H. L. Cracknell, R. J. Kaufmann, Georges Auguste Escoffier
  • Published in 2011
  • 646
The Elements of Dessert

The Elements of Desser...

by Francisco J. Migoya, The Culinary Institute of America (CIA)
  • Published in 2012
  • 544
Techniques of Healthy Cooking, 4th Edition

Techniques of Healthy...

by The Culinary Institute of America (CIA)
  • Published in 2013
  • 576
Modern Buffet Presentation

Modern Buffet Presenta...

by Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA)
  • Published in 2014
  • 384
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
Tasting Success: Your Guide to Becoming a Professional Chef

Tasting Success: Your...

by Charles Carroll
  • Published in 2010
  • 160
Master Class with Toba Garrett

Master Class with Toba...

by Toba M. Garrett
  • Published in 2013
  • 228
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service (Unbranded)

The Wine, Beer, and Sp...

by The International Culinary Schools at The Art Institutes, Michael F. Nenes, Joe LaVilla
  • Published in 2009
  • 528
The Professional Chef, Ninth Edition

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2011
  • 1232
International Cuisine

International Cuisine

by The International Culinary Schools at The Art Institutes
  • Published in 2008
  • 864
The Art of the Confectioner: Sugarwork and Pastillage

The Art of the Confect...

by Ewald Notter
  • Published in 2012
  • 368
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

The Art of the Chocola...

by Ewald Notter
  • Published in 2011
  • 416

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