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Leadership Lessons From a Chef:  Finding Time to Be Great

Leadership Lessons Fro...

by Charles Carroll
  • Published in 2007
  • 192
In the Hands of a Chef:  The Professional Chef'sGuide to Essential Kitchen Tools

In the Hands of a Chef...

by The Culinary Institute of America (CIA)
  • Published in 2007
  • 176
Fundamentals of Menu Planning, Third Edition

Fundamentals of Menu P...

by Claudette Lévesque Ware, Bradley J. Ware, Claudette Lévesque Ware
  • Published in 2008
  • 272
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

The Pastry Chef's Comp...

by Laura Halpin Rinsky, Laura Halpin Rinsky
  • Published in 2008
  • 384
The Master Dictionary of Food and Wine

The Master Dictionary...

by Joyce Rubash
  • Published in 1996
  • 464
Professional Cooking, 8th Edition

Professional Cooking,...

by Wayne Gisslen
  • Published in 2014
  • 1072
Cooking for Special Diets

Cooking for Special Di...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2014
  • 384
Bread: A Baker's Book of Techniques and Recipes,Second Edition

Bread: A Baker's Book...

by Jeffrey Hamelman
  • Published in 2012
  • 496
Plating for Gold: A Decade of Desserts from the World and National Pastry Team Championships

Plating for Gold: A De...

by Tish Boyle
  • Published in 2012
  • 336
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
Beverage Industry Microfiltration

Beverage Industry Micr...

by Nathan Starbard
  • Published in 2008
  • 304
Grossman's Guide to Wines, Beers, and Spirits (7th Edition, Revised)

Grossman's Guide to Wi...

by Harold J. Grossman
  • Published in 1983
  • 672

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