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Introductory Cooking & Food Preparation

Introductory Baking & Pastry

Professional Baking, 7th Edition
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Professional Baking, 7th Edition

Wayne Gisslen
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Baking and Pastry: Mastering the Art and Craft, 3rd Edition
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Baking and Pastry: Mastering the Art and Craft, 3rd Edition

The Culinary Institute of America (CIA)
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Frozen Desserts

The Culinary Institute of America (CIA), Francisco J. Migoya

Bread Baking

Professional Bread Baking

Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams

Garde Manger & Charcuterie

Meat & Seafood Fabrication

World Cuisine

International Cuisine

The International Culinary Schools at The Art Institutes

Culinary Artistry

Andrew Dornenburg, Karen Page

American Regional Cuisine

American Regional Cuisine, 3rd Edition

The International Culinary Schools at The Art Institutes, Michael F. Nenes

Advanced Cooking & Food Preparation

Street Foods

Hinnerk von Bargen, The Culinary Institute of America (CIA), Francesco Tonelli

Modern Batch Cookery

The Culinary Institute of America (CIA)

Nutrition & Special Diets

Nutrition for Foodservice and Culinary Professionals, 9th Edition
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Nutrition for Foodservice and Culinary Professionals, 9th Edition

Karen E. Drummond, Lisa M. Brefere
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Baking for Special Diets

Richard J. Coppedge Jr., The Culinary Institute of America (CIA)

Cooking for Special Diets

Katherine Polenz, The Culinary Institute of America (CIA)

Techniques of Healthy Cooking, 4th Edition

The Culinary Institute of America (CIA)

Advanced Baking & Pastry

Opening and Operating a Retail Bakery

Rick Douglas Crawford CMB

The Elements of Dessert

Francisco J. Migoya, The Culinary Institute of America (CIA)

The Art of the Confectioner: Sugarwork and Pastillage

Ewald Notter, Joe Brooks, Lucy Schaeffer

Chocolates & Confections

Beverage Management & Wine

The Bar and Beverage Book, 5th Edition

Costas Katsigris, Chris Thomas

Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits

Robert W. Small, Michelle Couturier, Michael Godfrey

Exploring Wine: Completely Revised 3rd Edition

Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)

Culinary Arts Reference

Food Writing, Food History & Culture

Culinary Math

Culinary Math, 4th Edition

Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)

Math for the Professional Kitchen

The Culinary Institute of America (CIA), Laura Dreesen, Michael Nothnagel, Susan Wysocki

Purchasing & Cost Control

Food and Beverage Cost Control, 7th Edition

Lea R. Dopson, David K. Hayes

Food and Beverage Cost Control, 6th Edition

Lea R. Dopson, David K. Hayes

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition

Andrew H. Feinstein, Jean L. Hertzman, John M. Stefanelli
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition
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The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition

Francis T. Lynch
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Purchasing for Chefs: A Concise Guide, 2nd Edition

Andrew H. Feinstein, John M. Stefanelli

Dining Room & Banquet Service

Remarkable Service, 3rd Edition

The Culinary Institute of America (CIA)

Restaurant Service Basics, 2nd Edition

Sondra J. Dahmer, Kurt W. Kahl

Catering & Buffets

Catering: A Guide to Managing a Successful Business Operation, 2nd Edition

Bruce Mattel, The Culinary Institute of America (CIA)

Modern Buffet Presentation

Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli

Catering Management, 4th Edition

Nancy Loman Scanlon

Menu Design & Planning

Fundamentals of Menu Planning, 3rd Edition
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Fundamentals of Menu Planning, 3rd Edition

Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
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Food Safety & Sanitation

Foodservice Design & Equipment

Human Resources Management & Supervision

Culinary Careers & Career Development

Creating Your Culinary Career

The Culinary Institute of America (CIA), Ronald Hayes

So You Are a Chef: Managing Your Culinary Career

Lisa M. Brefere, Karen E. Drummond, Brad Barnes

So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition

Lisa M. Brefere, Karen E. Drummond, Brad Barnes

Becoming a Chef, Revised Edition

Andrew Dornenburg, Karen Page