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The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This up...
The Professional Chef's Guide to Essential Kitchen Tools
A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in re...
A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft pro...
The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much mor...
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date in...
"The bible for all chefs."—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional ChefTM i...
The Art and Craft of the Cold Kitchen
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen h...
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A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the t...
A must-have guide for successful bakery and pastry operations In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry c...
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen e...
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the tec...
This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "a...
"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to ...
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of Ame...
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic infor...
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discu...
Mastering the Art and Craft, Second Edition IM
Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand fo...
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses cul...
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins w...
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. Th...
A Guide to Managing a Successful Business Operation
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges an...
A Guide to Managing a Successful Business Operation; Includes 200 Recipes
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and ru...
A guide to garde manger, with sections on salads, sandwiches, cured and smoked foods, sausage, terrines, pates, roulades, cheese, and appetizers....
The Art and Craft of the Cold Kitchen 3E with Student Study Guide Set
Second Edition
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every ...
How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essent...
A Guide to Managing a Successful Business Operation 1E with Buffets Set
The Art and Craft of the Cold Kitchen 3E Custom and on Premise Catering Set
Mastering the Art and Craft
A culinary set for professional chefs from The Culinary Institute of America This comprehensive set is a valuable addition to any chef's library. It f...
Techniques of Healthy Cooking
Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 30...
Next to their knives, the tool America's top chefs have used to learn their cooking skills. The Professional Chef, the official text of The Culinary I...
The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran...