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Cooking and Food
Professional and Quantity


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Featured Titles in Cooking and Food - Professional and Quantity
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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
Staff Pick
While not exactly a cookbook, Page and Dornenburg provide a thoroughly researched list of flavor "affinities" for thousands of ingredients. If you find yourself staring into a bare cupboard or fridge, flip this bad boy open for some inspiration and get... (read more)

Your price: $38.00
New - Hardcover

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Lessons from Charlie Trotter #3: Lessons in Wine Service from Charlie Trotter
Lessons from Charlie Trotter #3: Lessons in Wine Service from Charlie Trotter
by Edmund O Lawler
Publisher Comments
US... (read more)

List Price $24.95
Your price: $9.98
Sale - Hardcover

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The Soul of a Chef: The Journey Toward Perfection
The Soul of a Chef: The Journey Toward Perfection
by Michael Ruhlman
Publisher Comments
Ruhlman's storytelling combines with his immense love of food to reveal the people whose goal is to serve perfect food. Through talking with the most talented young chefs in the business, Ruhlman takes readers on a journey toward the soul of a chef.... (read more)

List Price $17.00
Your price: $7.95
Used - Trade Paper

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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: $11.95
Used - Trade Paper

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The Making of a Chef: Mastering Heat at the Culinary Institute of America
The Making of a Chef: Mastering Heat at the Culinary Institute of America
by Michael Ruhlman
Publisher Comments
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category. In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary... (read more)

List Price $15.00
Your price: $8.50
Used - Trade Paper

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The Professional Chef (Professional Chef)
The Professional Chef (Professional Chef)
by Culinary Institute Of America
Publisher Comments
"The bible for all chefs." —Paul Bocuse "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with... (read more)

List Price $75.00
Your price: $55.00
Used - Hardcover

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Reach of a Chef: Professional Cooks in the Age of Celebrity (07 Edition)
Reach of a Chef: Professional Cooks in the Age of Celebrity (07 Edition)
by Michael Ruhlman
Publisher Comments
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the... (read more)

List Price $17.00
Your price: $9.00
Used - Trade Paper

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Working the Plate: The Art of Food Presentation
Working the Plate: The Art of Food Presentation
by Christopher Styler
Publisher Comments
Feast your eyes. Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes... (read more)

Your price: $40.00
New - Hardcover

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Escoffier: Le Guide Culinaire
Escoffier: Le Guide Culinaire
by A. 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
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: $33.00
Used - Hardcover

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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
by Michael Ruhlman
Publisher Comments
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and... (read more)

List Price $16.00
Your price: $7.98
Sale - Trade Paper

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Taste: Surprising Stories and Science about Why Food Tastes Good
Taste: Surprising Stories and Science about Why Food Tastes Good
by Barb Stuckey
Publisher Comments
Whether its a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind... (read more)

List Price $17.00
Your price: $7.98
Sale - Trade Paper

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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
by Kari Underly
Publisher Comments
This immensely practical guide explains all the fundamentals of beef cutting—from the tools of the trade to the latest cuts to advice on merchandising and butchering for profit. A complete training reference for any and every butcher's workspace... (read more)

Your price: $50.00
New - Spiral

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Plate to Pixel: Digital Food Photography & Styling
Plate to Pixel: Digital Food Photography & Styling
by Helene Dujardin
Publisher Comments
Feast on these great recipes for mouthwatering food photos Pictures have power. When you know how to make a dessert look so luscious that you gain two pounds just gazing at it, you have the power to tease taste buds from miles away. Whether you showcase... (read more)

List Price $29.99
Your price: $21.00
Used - Trade Paper

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Lessons in Service From Charles Trotter (01 Edition)
Lessons in Service From Charles Trotter (01 Edition)
by Edmund Lawler
Publisher Comments
In the second book in the Lessons from Charlie Trotter series, the lauded chef shares his strategies for success in this guide on how to give the ultimate dining experience. As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie... (read more)

List Price $24.99
Your price: $13.00
Used - Hardcover

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The Professional Personal Chef: The Business of Doing Business as a Personal Chef
The Professional Personal Chef: The Business of Doing Business as a Personal Chef
by Candy Wallace
Publisher Comments
The definitive guide to a successful career as a professional personal chef The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on... (read more)

List Price $67.50
Your price: $34.00
Used - Hardcover

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Running a Bar for Dummies (For Dummies)
Running a Bar for Dummies (For Dummies)
by Ray Foley
Publisher Comments
Have you ever thought of owning your own bar? Did you ever stumble into an overpriced watering hole and think how much better it could be if you ran the place? Or maybe you walked into your dream bar and realized that running one was the dream job you've... (read more)

Your price: $14.50
Used - Trade Paper

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Setting the Table: The Transforming Power of Hospitality in Business
Setting the Table: The Transforming Power of Hospitality in Business
by Danny Meyer
Publisher Comments
A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Tableis a treasure trove of valuable, innovative insights applicable to any business or... (read more)

List Price $15.99
Your price: $10.95
Used - Trade Paper

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The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
by Auguste Escoffier
Publisher Comments
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.... (read more)

List Price $30.00
Your price: $14.95
Used - Hardcover

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Once-A-Month Cooking: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day
Once-A-Month Cooking: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day
by Mimi Wilson
Publisher Comments
Since the first edition of Once-a-Month Cooking was published in 1986, its proven, practical method has helped hundreds of thousands of families reduce their cooking time and still enjoy nightly home-cooked meals. You dont have to be a super savvy chef... (read more)

Your price: $14.99
New - Trade Paper

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