Catering: A Guide to Managing a Successful Business Operation by Bruce Mattel, The Culinary Institute of America (CIA)

Catering: A Guide to Managing a Successful Business Operation

by Bruce Mattel, The Culinary Institute of America (CIA)

International Cuisine by Jeremy MacVeigh

International Cuisine

by Jeremy MacVeigh

Seattle Chocolatiers (Images of Modern America) by Cornelia Gallen-Kimmell, Cordula Drossel-Brown

Seattle Chocolatiers (Images of Modern America)

by Cornelia Gallen-Kimmell, Cordula Drossel-Brown

Coffee: A Dark History by Antony Wild

Coffee: A Dark History

by Antony Wild

The Ontario Craft Beer Guide by Robin LeBlanc, Jordan St. John

The Ontario Craft Beer Guide

by Robin LeBlanc, Jordan St. John

The Dessert Architect by Robert Wemischner

The Dessert Architect

by Robert Wemischner

Culinary Arts Principles and Applications by Chef Michael J. McGreal

Culinary Arts Principles and Applications

by Chef Michael J. McGreal

About Wine by J. Patrick Henderson, Dellie Rex

About Wine

by J. Patrick Henderson, Dellie Rex

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America, Thomas Schneller

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

by Culinary Institute of America, Thomas Schneller

Modern Garde Manger: A Global Perspective by Robert B Garlough, Angus Campbell

Modern Garde Manger: A Global Perspective

by Robert B Garlough, Angus Campbell

Le Cordon Bleu Cuisine Foundations by The Chefs of Le Cordon Bleu

Le Cordon Bleu Cuisine Foundations

by The Chefs of Le Cordon Bleu

About Professional Baking by Gail D. Sokol

About Professional Baking

by Gail D. Sokol

Professional Restaurant Manager, The by David K. Hayes, Allisha A. Miller, Jack D. Ninemeier

Professional Restaurant Manager, The

by David K. Hayes, Allisha A. Miller, Jack D. Ninemeier

The Culinary Professional by John Draz, Christopher Koetke

The Culinary Professional

by John Draz, Christopher Koetke

Kitchen Pro Series: Guide to Purchasing by Thomas Schneller, Brad Matthews, Culinary Institute of America

Kitchen Pro Series: Guide to Purchasing

by Thomas Schneller, Brad Matthews, Culinary Institute of America

Modern Garde Manger by Robert B Garlough, Angus Campbell

Modern Garde Manger

by Robert B Garlough, Angus Campbell

National Apprenticeship Training Program for Cooks by In Partnership with the American Culinary Federation

National Apprenticeship Training Program for Cooks

by In Partnership with the American Culinary Federation