Professional Cooking books & textbook
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Alexandre Gauthier: Chef, La Grenouillère
Gauthier, Alexandre Morel, Marie-Pierre
Harry N. Abrams /2014-09-09 Hardcover / 338 Pages
isbn-10: 1617691224 / isbn-13: 9781617691225
The Business of Being a Chef
Wordzworth Publishing /2024-05-24 Paperback / 440 Pages
isbn-10: 1783243228 / isbn-13: 9781783243228
Master Chef Professional Bread Baking Techniques
Independently published /2021-10-05 Hardcover / 318 Pages
Los Macarons de La Postreria (Spanish Edition)
Escalera, Jesús Covarrubias, Fernanda Tusell, Anna Mendoza, Triana
Independently published /2024-02-04 Hardcover / 390 Pages
Vers une meilleure Pizza: Un manuel pour comprendre les principes scientifiques, déconstruire les mythes et optimiser les pratiques (French Edition)
Un Napolitain dans les Alpes, Sergio
Publishroom Factory /2024-09-27 Paperback / 268 Pages
isbn-10: 2386252450 / isbn-13: 9782386252457
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs [Hardcover]
Little Brown and Company /2010T Paperback / 380 Pages
Art Culinaire Classique : Un Voyage à Travers la Grande Cuisine Française selon Montagné (French Edition)
Montagné, Prosper AB Editions Beaulieu, Adrien L.
AB Editions /2024-08-09 Hardcover / 542 Pages
isbn-10: 2384432052 / isbn-13: 9782384432059
Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation
Sackett, Lou Pestka, Jaclyn Gisslen, Wayne
Wiley /2010-04-12 Paperback / 176 Pages
isbn-10: 0470284730 / isbn-13: 9780470284735
Food Service Manual: Lessons in Group Food Service
Amer Camp Assn /2003-09-01 Paperback / 186 Pages
isbn-10: 0876031831 / isbn-13: 9780876031834
The Chef's Compendium of Professional Recipes
Renold, Edward Foskett, David Fuller, John
Routledge /1992-10-07 Hardcover / 416 Pages
isbn-10: 0750604905 / isbn-13: 9780750604901
