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Cooking and Food
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The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg Publisher Comments A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the... (read more) List Price $70.00 Your price: $35.98 Sale - Hardcover 
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Ratio: The Simple Codes behind the Craft of Everyday Cooking by Michael Ruhlman Staff Pick Behold the awesome power of the ratio (also known as a "fraction," but don't let that stop you). But beware: this book may lead to a life of recipe-free cooking, of culinary experimentation, and of actually using (careful, now) a kitchen scale!... (read more) Your price: $16.00 New - Trade Paper
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Culinary Artistry by Andrew Dornenburg and Karen Page Publisher Comments "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."a Molly O'Neil in The New York... (read more) List Price $29.95 Your price: $15.00 Used - Trade Paper
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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky Publisher Comments With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of... (read more) List Price $19.95 Your price: $13.50 Used - Trade Paper
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg Synopsis Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs... (read more) Your price: $35.00 New - Hardcover
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Lessons in Service from Charlie Trotter by Edmund Lawler Publisher Comments As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle... (read more) Your price: $24.99 New - Hardcover
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Nutrition for Foodservice and Culinary Professionals by Karen E Drummond Publisher Comments The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13... (read more) List Price $119.30 Your price: $39.00 Used - Hardcover
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The Professional Chef (Professional Chef) by Culinary Institute Of America Publisher Comments "A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top... (read more) List Price $70.00 Your price: $29.98 Sale - Hardcover
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Escoffier: Le Guide Culinaire by Auguste Escoffier Publisher Comments The culinary bible that first codified French cuisine?now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly... (read more) Your price: $70.00 New - Hardcover
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Professional Chef 7TH Edition by Culinary Institute Publisher Comments "A serious reference for serious cooks. It will definitely take a place of prominence in your library."-Thomas Keller, Chef and Owner, The French Laundry "Simply the most valuable cookbook you can own."-Michael Ruhlman, Author of the Making of a Chef and... (read more) List Price $65.00 Your price: $45.00 Used - Hardcover
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Professional Cooking with CDROM by Wayne Gisslen Publisher Comments Key features of this new Sixth Edition include: Over 100 new, fully tested recipes A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets Expanded and updated information, such as a con-temporary look at presenting and... (read more) List Price $80.00 Your price: $19.95 Used - Hardcover
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Professional Cooking 5TH Edition by Wayne Gisslen Publisher Comments Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes... (read more) List Price $71.50 Your price: $14.95 Used - Hardcover
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The Bar and Beverage Book by Costas Katsigris Publisher Comments The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of... (read more) List Price $106.75 Your price: $45.00 Used - Hardcover
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Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer Publisher Comments From award-winning restauranteur Danny Meyer comes an intimate and inspirational portrait of business well-done, with hands-on advice, enlightening anecdotes, and the fascinating story of Danny's success. Seventy-five percent of all new restaurant... (read more) List Price $27.99 Your price: $10.95 Used - Hardcover
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Menus for Chez Panisse by Patricia Curtan Publisher Comments Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the... (read more) List Price $40.00 Your price: $19.98 Sale - Hardcover
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The Modern Cafe by Francisco J. Migoya Publisher Comments The Modern Café Francisco J. Migoya E The Culinary Institute of America The first comprehensive, must-have bible for anyone looking to turn a café business into something truly special Filled with gorgeous photographs and delicious recipes, as... (read more) Your price: $65.00 New - Hardcover
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Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good by Barb Stuckey Publisher Comments Whether its a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some... (read more) Your price: $26.00 New - Hardcover
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Le Cordon Bleu Cuisine Foundations by Le Cordon Bleu Publisher Comments Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively... (read more) List Price $77.95 Your price: $33.00 Used - Hardcover
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Remarkable Servicesm: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners by Culinary Institute Of America Publisher Comments Topics include:Dining room and kitchen organization and personnelReservations, greeting, and seatingClassic and modern styles of table service Beverage and wine serviceMoney handlingService challenges––what to do when things go wrongFront-of... (read more) List Price $29.95 Your price: $14.98 Sale - Trade Paper
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Controlling Foodservice Costs: NRAEF ManageFirst Competency Guide by National Restaurant Association Publisher Comments The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry... (read more) List Price $36.00 Your price: $8.50 Used - Trade Paper
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