Browsing “General” (Showing 1 - 20 of 856 results)

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  • Advanced Bread and Pastry

    by Michel Suas
    • Edition: 1st
    • Format: Fixed
    • From $45.99 USD

  • Nutrition for Foodservice and Culinary Professionals, Enh...

    by Karen E. Drummond; Lisa M. Brefere
    • Edition: 10th
    • Format: Reflowable
    • From $44.00 USD

  • The Professional Chef, Enhanced eText

    by The Culinary Institute of America (CIA)
    • Edition: 9th
    • Format: Reflowable
    • From $32.00 USD

  • Garde Manger: The Art and Craft of the Cold Kitchen

    by The Culinary Institute of America (CIA)
    • Edition: 4th
    • Format: Fixed
    • From $26.00 USD

  • Professional Cooking for Canadian Chefs

    by Wayne Gisslen
    • Edition: 9th
    • Format: Reflowable
    • $121.95 USD

  • Modern Food Service Purchasing: Business Essentials to Pr...

    by Robert B Garlough
    • Edition: 1st
    • Format: Fixed
    • From $45.99 USD

  • The Science of Good Cooking

    Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
    • Format: Reflowable
    • $22.99 USD

  • 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 USD

  • Professional Garde Manger: A Comprehensive Guide to Cold ...

    by Lou Sackett; Jaclyn Pestka; Wayne Gisslen
    • Edition: 1st
    • Format: Fixed
    • From $51.00 USD

  • Seafood Simple: A Cookbook

    by Eric Ripert
    • Format: Reflowable
    • $12.99 USD

  • Culinary Math

    by Linda Blocker; Julia Hill; The Culinary Institute of America (CIA)
    • Edition: 4th
    • Format: Fixed
    • From $18.00 USD

  • American Regional Cuisine

    by The International Culinary Schools at The Art Institutes; Michael F. Nenes
    • Edition: 3rd
    • Format: Fixed
    • From $30.00 USD

  • The Science of Cooking

    Every Question Answered to Perfect Your Cooking
    by Dr. Stuart Farrimond
    • Format: Reflowable
    • $12.99 USD

  • Salt, Fat, Acid, Heat

    Mastering the Elements of Good Cooking
    by Samin Nosrat
    • Format: Reflowable
    • $19.99 USD

  • What Einstein Told His Cook: Kitchen Science Explained

    by Robert L. Wolke
    • Format: Reflowable
    • $16.95 USD

  • 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
    • $20.99 USD

  • 50 Effective Knife Techniques

    by Michael J. McGreal
    • Edition: 1st
    • Format: Fixed
    • From $23.50 USD

  • Sauces

    Classical and Contemporary Sauce Making,
    by James Peterson
    • Format: Reflowable
    • $38.99 USD

  • 5 Ingredients

    Quick & Easy Food
    by Jamie Oliver
    • Format: Reflowable
    • $16.99 USD

  • The Kitchen as Laboratory

    Reflections on the Science of Food and Cooking
    • Format: Reflowable
    • From $4.50 USD
Showing 1 - 20 of 856 results
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