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Modernist Cuisine: The Art and Science of Cooking
Myhrvold, Nathan Young, Chris Bilet, Maxime
The Cooking Lab /2011-03-14 Hardcover / 2438 Pages
isbn-10: 0982761007 / isbn-13: 9780982761007
The Tucci Cookbook
Tucci, Stanley Tonelli, Francesco
Gallery Books /2012-10-09 Hardcover / 400 Pages
isbn-10: 1451661258 / isbn-13: 9781451661255
Professional Baking
Wiley /2016-09-21 Hardcover / 800 Pages
isbn-10: 1119148448 / isbn-13: 9781119148449
La Cucina: The Regional Cooking of Italy
The Italian Academy of Cuisine
Rizzoli /2009-10-20 Hardcover / 928 Pages
isbn-10: 0847831477 / isbn-13: 9780847831470
ServSafe Coursebook (7th Edition)
National Restaurant Associatio
Pearson /2017-06-10 Paperback
isbn-10: 0134764234 / isbn-13: 9780134764238
Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America (CIA)
Wiley /2015-02-25 Hardcover / 1136 Pages
isbn-10: 0470928654 / isbn-13: 9780470928653
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Greweling, Peter P. The Culinary Institute of America (CIA)
Wiley /2012-11-06 Hardcover / 544 Pages
isbn-10: 0470424419 / isbn-13: 9780470424414
Professional Cooking
Wiley /2018-02-13 Hardcover / 1104 Pages
isbn-10: 1119399610 / isbn-13: 9781119399612
Escoffier
Escoffier, Auguste Cracknell, H L Kaufmann, R J
Wiley /2011-06-13 Hardcover / 680 Pages
isbn-10: 047090027X / isbn-13: 9780470900277
The Origins of Cooking: Palaeolithic and Neolithic Cooking
Phaidon Press /2021-02-24 Hardcover / 592 Pages
isbn-10: 183866162X / isbn-13: 9781838661625
