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Culinary Arts - Reference & Software |
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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Rinsky, Halpin Rinsky
ISBN 978-0-470-00955-0, © 2009
Handheld Computers for Chefs
Sykes Hendee, Al-Ubaydli
ISBN 978-0-471-78919-2, © 2008
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
The Culinary Institute of America (CIA)
ISBN 978-0-470-08026-9, © 2008
American Culinary Federation Guide to Competitions
American Culinary Federation, Leonard
ISBN 978-0-471-72338-7, © 2006
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
American Culinary Federation, Baskette, Barnes
ISBN 978-0-471-72339-4, © 2006
Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables
Thomas, Koon
ISBN 978-0-7645-7187-9, © 2006
The Spice Lover's Guide to Herbs and Spices
Hill
ISBN 978-0-7645-9739-8, © 2004
A Culinary Dictionary The Chef's Companion, 3rd Edition
Riely
ISBN 978-0-471-39842-4, © 2003
Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
Le Cordon Bleu, Carroll & Brown
ISBN 978-0-471-39348-1, © 2001
The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking
Fortin, D'Amico
ISBN 978-0-02-861006-1, © 1996
The Sauce Bible: Guide to the Saucier's Craft
Larousse
ISBN 978-0-471-57228-2, © 1993
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