Search Results For: Cooking, Food & Wine

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
The Culinary Institute of America (CIA)  

Wiley / 2008-01-03 Hardcover / 688 Pages/
isbn-10: 0470055901 / isbn-13: 9780470055908 / Edition: 3
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Professional Cooking, Trade Version
Wayne Gisslen  

Wiley / 2006-03-03 Hardcover / 1088 Pages/
isbn-10: 047166376X / isbn-13: 9780471663768 / Edition: 6
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Techniques of Healthy Cooking, Professional Edition
The Culinary Institute of America (CIA)  

Wiley / 2007-11-19 Hardcover / 592 Pages
isbn-10: 0470052325 / isbn-13: 9780470052327 / Edition: 3
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Foodservice Organizations: A Managerial and Systems Approach (6th Edition)
Mary B. Gregoire  Marian C. Spears  

Prentice Hall / 2006-06-11 Paperback / 720 Pages/
isbn-10: 0131936328 / isbn-13: 9780131936324 / Edition: 6
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Pierre Gagnaire: Reinventing French Cuisine
Peter Lippmann  

Stewart, Tabori and Chang / 2007-11-01 Hardcover / 200 Pages/
isbn-10: 158479657X / isbn-13: 9781584796572
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Escoffier: The Complete Guide to the Art of Modern Cookery
H. L. Cracknell  R. J. Kaufmann  

Wiley / 1983-06-15 Hardcover / 646 Pages/
isbn-10: 0471290165 / isbn-13: 9780471290162 / Edition: 1
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The Complete Keller: The French Laundry Cookbook & Bouchon
Thomas Keller  

Artisan / 2006-09-30 Hardcover / 696 Pages/
isbn-10: 157965293X / isbn-13: 9781579652937
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The Advanced Professional Pastry Chef
Bo Friberg  

Wiley / 2003-02-21 Hardcover / 800 Pages/
isbn-10: 0471359262 / isbn-13: 9780471359265 / Edition: 1
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Food for Fifty (12th Edition)
Mary Molt  

Prentice Hall / 2005-02-10 Hardcover / 944 Pages/
isbn-10: 0131138715 / isbn-13: 9780131138711 / Edition: 12
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The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club
Douglas Robert Brown  

Atlantic Publishing Company / 2006-06-30 Hardcover / 560 Pages/
isbn-10: 0910627592 / isbn-13: 9780910627597 / Edition: Har/Cdr
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