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Cooking & Food Preparation The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition Lynch ISBN 978-0-471-74590-7, © 2008 Techniques of Healthy Cooking, Professional Edition, 3rd Edition The Culinary Institute of America (CIA) ISBN 978-0-470-05232-7, © 2008 Professional Cooking, College Version, 6th Edition Gisslen ISBN 978-0-471-66374-4, © 2007 The Professional Chef, 8th Edition The Culinary Institute of America® ISBN 978-0-7645-5734-7, © 2006 Essentials of Professional Cooking Gisslen ISBN 978-0-471-20202-8, © 2004 Leadership Lessons From a Chef: Finding Time to Be Great Carroll ISBN 978-0-470-12530-4, © 2008 Sauces: Classical and Contemporary Sauce Making, 3rd Edition Peterson ISBN 978-0-470-19496-6, © 2008 Professional Cooking, Study Guide, 6th Edition Gisslen ISBN 978-0-471-66375-1, © 2007 The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry NAMP North American Meat Processors Association ISBN 978-0-471-74721-5, © 2007 The Organic Cook's Bible Cox ISBN 978-0-471-44578-4, © 2006 The Professional Chef: Study Guide, 8th Edition The Culinary Institute of America (CIA) ISBN 978-0-471-97300-3, © 2006 The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen Hill ISBN 978-0-471-21423-6, © 2004 Becoming a Chef, Revised Edition Dornenburg, Page ISBN 978-0-471-15209-5, © 2003 The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Dornenburg, Page ISBN 978-0-471-36344-6, © 2003 Chef's Book of Formulas, Yields, and Sizes, 3rd Edition Schmidt ISBN 978-0-471-22716-8, © 2003 Quantity : Food Production, Planning, and Management, 3rd Edition Knight, Kotschevar ISBN 978-0-471-33347-0, © 2000 Escoffier: The Complete Guide to the Art of Modern Cookery Cracknell, Kaufmann ISBN 978-0-471-29016-2, © 1997 Advanced Professional Cooking, College Edition Gisslen ISBN 978-0-471-83683-4, © 1992 The Professional Chef's Art of Garde Manger, 5th Edition Sonnenschmidt, Nicolas ISBN 978-0-471-28489-5, © 1992

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