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AMERICAN CULINARY FEDERATION SOUTHEAST REGIONAL

AMERICAN CULINARY FEDERATION SOUTHEAST REGIONAL

March 01, 2013
Booth # 6
Louisville Marriott Downtown.
Louisville, KY
United States

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Titles on Display (52)

American Culinary Federation Guide to Competitions
by American Culinary Federation, Edward G. Leonard
September 2005, Paperback
US $43.00 Add to Cart
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
by American Culinary Federation, Michael Baskette, Brad Barnes
August 2005, Paperback
US $38.00 Add to Cart
Textbook
American Regional Cuisine, 2nd Edition (Custom)
by The Art Institutes
March 2006, ©2007, Hardcover
US $68.95 Add to Cart
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
by Kari Underly
August 2011, Hardcover
US $50.00 Add to Cart
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
by Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
January 2011, Hardcover
US $65.00 Add to Cart
Textbook
The Art of the Confectioner: Sugarwork and Pastillage
by Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
April 2012, ©2012, Hardcover
US $65.00 Add to Cart
Baking and Pastry: Mastering the Art and Craft, 2nd Edition
by The Culinary Institute of America
May 2009, Hardcover
US $70.00 Add to Cart
Textbook
The Bar and Beverage Book, 5th Edition
by Costas Katsigris, Chris Thomas
June 2012, ©2012, Hardcover (E-book also available)
US $95.95 Add to Cart
Textbook
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition
by Francis T. Lynch
December 2010, ©2011, Paperback (E-book also available)
US $43.95 Add to Cart
Textbook
The Book of Yields: Accuracy in Food Costing and Purchasing, Eighth Edition CD-ROM Single User Version
by Francis T. Lynch
January 2011, ©2011, Software
US $50.95 Add to Cart
Bread: A Baker's Book of Techniques and Recipes, 2nd Edition
by Jeffrey Hamelman
December 2012, Hardcover (E-book also available)
US $45.00 Add to Cart
Catering Management, 4th Edition
by Nancy Loman Scanlon
December 2012, Hardcover (E-book also available)
US $70.00 Add to Cart
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
by Peter P. Greweling, The Culinary Institute of America (CIA)
November 2012, Hardcover
US $65.00 Add to Cart
Textbook
Cooking to the Image: A Plating Handbook
by Elaine Sikorski
November 2012, ©2013, Paperback (E-book also available)
US $46.95 Add to Cart
Creating Your Culinary Career
by The Culinary Institute of America
June 2013, Paperback
US $29.99 Add to Cart
Textbook
Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition
by Terri Jones
March 2008, ©2008, Paperback
US $47.95 Add to Cart
Textbook
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
by Costas Katsigris, Chris Thomas
October 2008, ©2009, Hardcover (E-book also available)
US $111.95 Add to Cart
The Elements of Dessert
by Francisco J. Migoya
November 2012, Hardcover (E-book also available)
US $65.00 Add to Cart
Textbook
Ethics and Corporate Social Responsibility in the Meetings and Events Industry
by Elizabeth V. Henderson, Mariela McIlwraith
October 2012, ©2013, Hardcover (E-book also available)
US $66.95 Add to Cart
Textbook
Food and Beverage Cost Control, 5th Edition
by Lea R. Dopson
March 2010, ©2011, Hardcover (E-book also available)
US $107.95 Add to Cart
Listings:1-2021-4041-52