Browsing “General” (Showing 1 - 20 of 522 results)

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  • The Professional Chef, Enhanced eText

    by The Culinary Institute of America (CIA)
    • Edition: 9th
    • Format: Reflowable
    • From $42.00 CAD
  • Nutrition for Foodservice and Culinary Professionals, Enh...

    by Karen E. Drummond; Lisa M. Brefere
    • Edition: 10th
    • Format: Reflowable
    • From $58.80 CAD
  • Advanced Bread and Pastry

    by Michel Suas
    • Edition: 1st
    • Format: Fixed
    • $76.95 CAD
  • Garde Manger: The Art and Craft of the Cold Kitchen

    by The Culinary Institute of America (CIA)
    • Edition: 4th
    • Format: Fixed
    • From $35.07 CAD
  • The Science of Good Cooking

    Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
    • Format: Reflowable
    • $24.99 CAD
  • Catering: A Guide to Managing a Successful Business Opera...

    by Bruce Mattel; The Culinary Institute of America (CIA)
    • Edition: 2nd
    • Format: Fixed
    • From $21.00 CAD
  • Modern Food Service Purchasing: Business Essentials to Pr...

    by Robert B Garlough
    • Edition: 1st
    • Format: Fixed
    • $76.95 CAD
  • Professional Cooking for Canadian Chefs

    by Wayne Gisslen
    • Edition: 9th
    • Format: Reflowable
    • From $57.00 CAD
  • Professional Garde Manger: A Comprehensive Guide to Cold ...

    by Lou Sackett; Jaclyn Pestka; Wayne Gisslen
    • Edition: 1st
    • Format: Fixed
    • From $68.98 CAD
  • American Regional Cuisine

    by The International Culinary Schools at The Art Institutes; Michael F. Nenes
    • Edition: 3rd
    • Format: Fixed
    • From $40.70 CAD
  • Culinary Math

    by Linda Blocker; Julia Hill; The Culinary Institute of America (CIA)
    • Edition: 4th
    • Format: Fixed
    • From $25.00 CAD
  • What Einstein Told His Cook: Kitchen Science Explained

    by Robert L. Wolke
    • Format: Reflowable
    • $22.95 CAD
  • The Complete America’s Test Kitchen TV Show Cookbook 2001...

    Every Recipe and Product Rating From the Most-Watched Cooking Show on Public TV
    by America's Test Kitchen
    • Format: Reflowable
    • $24.99 CAD
  • The Science of Cooking

    Every Question Answered to Perfect Your Cooking
    by Dr. Stuart Farrimond
    • Format: Reflowable
    • $16.99 CAD
  • Arepas Colombianas . Técnicas profesionales de cocina

    by Carlos Gaviria
    • Edition: 1st
    • Format: Fixed
    • $17.70 CAD
  • The Kitchen as Laboratory

    Reflections on the Science of Food and Cooking
    • Format: Reflowable
    • From $5.50 CAD
  • One Dish Meals

    by The Culinary Institute of America
    • Edition: 1st
    • Format: Reflowable
    • $47.69 CAD
  • Math for the Professional Kitchen

    by The Culinary Institute of America (CIA); Laura Dreesen; Michael Nothnagel; Susan Wysocki
    • Edition: 1st
    • Format: Fixed
    • From $21.00 CAD
  • How to Taste

    The Curious Cooks Handbook to Seasoning and Balance, from Umami to Acid and Beyo ndwith Recipes
    by Becky Selengut
    • Format: Reflowable
    • $15.99 CAD
  • Dessert Person

    Recipes and Guidance for Baking with Confidence: A Baking Book
    by Claire Saffitz
    • Format: Reflowable
    • $19.99 CAD
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