Professional Textbooks

Popular Professional Textbooks

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  Top Chef: The Cookbook, Revised Edition: Original Interviews and Recipes from Bravo's hit show
  by By the Creators of Top Chef - ISBN 9780811873475
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  The Professional Chef
  by The Culinary Institute of America - ISBN 9780764557347
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  2010 New York City Restaurants (ZAGAT Restaurant Guides)
  by Zagat Survey - ISBN 9781604781786
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  Fast Food Nation
  by Eric Schlosser - ISBN 9780060838584
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  Culinary Artistry
  by Andrew Dornenburg - Karen Page - ISBN 9780471287858
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  Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)
  by Lauren Braun Costello - Russell Reich - ISBN 9780972425513
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  Under Pressure
  by Thomas Keller - ISBN 9781579653514
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  On the Line
  by Eric Ripert - Christine Muhlke - ISBN 9781579653699
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  The Soul of a Chef: The Journey Toward Perfection
  by Michael Ruhlman - ISBN 9780141001890
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  Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
  by Norman Weinstein - ISBN 9781584796671
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  Morimoto: The New Art of Japanese Cooking
  by Masaharu Morimoto - ISBN 9780756631239
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  How to Open a Financially Successful Bakery (How to Open & Operate a ...)
  by Sharon Fullen - Douglas R. Brown - ISBN 9780910627337
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  2010 San Francisco Bay Area Restaurants (Zagatsurvey: San Francisco/ Bay Area Restaurants)
  by Zagat Survey - ISBN 9781604781748
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  Decorative Napkin Folding for Beginners
  by Lillian Oppenheimer - Natalie Epstein - ISBN 9780486237978
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  Kitchen Confidential: Adventures in the Culinary Underbelly
  by Anthony Bourdain - ISBN 9781582340821
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  The American Diner Cookbook
  by Elizabeth McKeon - Linda Everett - ISBN 9781581823455
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  The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
  by Michael Ruhlman - ISBN 9780743299787
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  The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
  by Glenn Rinsky - Laura Halpin Rinsky - ISBN 9780470009550
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  Harvest for Hope: A Guide to Mindful Eating
  by Jane Goodall - Gary McAvoy - Gail Hudson - ISBN 9780446698214
• 
  The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
  by Bo Friberg - ISBN 9780471359258

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