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Cookbooks, Food & Wine: Professional Cooking

The collection caters to those seeking to elevate their culinary skills to professional standards. These works delve into advanced techniques, kitchen management, and presentation styles used in top restaurants and culinary institutions. They provide insights into the intricacies of gourmet cooking, service standards, and the artistry behind plate presentation, serving as invaluable resources for aspiring chefs and culinary enthusiasts.

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  • Soul of a Chef: The Journey Toward Perfection

    Brand: Viking Books
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    Author: Ruhlman, MichaelBrand: Brand: Viking BooksEdition: First EditionFeatures: Used Book in Good ConditionBinding: HardcoverNumber Of Pages: 384...

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  • Professional Cooking for Canadian Chefs

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    Author: Gisslen, WayneEdition: 9Binding: HardcoverNumber Of Pages: 1088Release Date: 05-02-2018Details: Wayne Gisslen’s Professional Cooking for Ca...

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  • Working the Plate: The Art of Food Presentation

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    Author: Styler, ChristopherEdition: 1Binding: HardcoverFormat: Bargain PriceNumber Of Pages: 208Release Date: 25-09-2006Details: Feast your eyes. ...

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  • Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

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    Author: Dixon, JonathanEdition: First EditionBinding: HardcoverNumber Of Pages: 272Release Date: 03-05-2011Details: Millions of people fantasize ab...

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  • Escoffier: The Complete Guide to the Art of Modern Cookery

    Wiley
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    Author: Kaufmann, R. J.Brand: WileyEdition: RevisedBinding: HardcoverNumber Of Pages: 646Release Date: 07-06-2011model number: 047090027XPart Numbe...

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  • Japanese Cooking: A Simple Art

    Kodansha International
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    Author: Tsuji, ShizuoBrand: Kodansha InternationalColor: WhiteEdition: 25th AnniversaryBinding: HardcoverNumber Of Pages: 508Release Date: 17-02-20...

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  • EMERIL LAGASSE POWER AIR FRYER 360 Cookbook: The Complete Guide Recipe Book to Air Fry, Bake, Rotisserie, Dehydrate, Toast, Roast, Broil, Bagel, and Slow Cook Your Effortless Tasty Dishes

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    Author: Larsen, TommyBinding: HardcoverNumber Of Pages: 114Release Date: 17-12-2020Details: One appliance, 12 functions: Air fry, bake, rotisserie,...

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  • The Complete Milk Street TV Show Cookbook (2017-2019): Every Recipe from Every Episode of the Popular TV Show

    Little, Brown and Company
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    Author: Kimball, ChristopherBrand: Little, Brown and CompanyEdition: RevisedBinding: HardcoverNumber Of Pages: 464Release Date: 02-10-2018Part Numb...

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  • Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs

    Little, Brown and Company
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    Author: Page, KarenBrand: Little, Brown and CompanyEdition: IllustratedBinding: HardcoverFormat: IllustratedNumber Of Pages: 464Release Date: 31-10...

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  • The Savoy Cocktail Book

    Dover Publications
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    Author: Craddock, HarryBrand: Dover PublicationsBinding: HardcoverNumber Of Pages: 288Release Date: 17-10-2018Details: Everything you ever need to ...

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  • Yes, Chef: A Memoir

    Random House
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    Author: Samuelsson, MarcusBrand: Random HouseEdition: First EditionBinding: HardcoverNumber Of Pages: 336Release Date: 26-06-2012Part Number: new-F...

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  • Working The Plate: The Art of Food Presentation

    Styler, Christopher/ Lazarus, David (PHT)
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    Author: Styler, ChristopherBrand: Styler, Christopher/ Lazarus, David (PHT)Binding: HardcoverNumber Of Pages: 208Release Date: 08-09-2006Part Numbe...

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  • The Professional Chef

    Wiley
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    Author: The Culinary Institute of America (CIA)Brand: WileyEdition: 9Binding: HardcoverNumber Of Pages: 1232Release Date: 13-09-2011Part Number: 97...

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  • A Half Baked Idea: How Grief, Love and Cake Took Me From the Courtroom to Le Cordon Bleu

    Fig Tree
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    Author: Potts, OliviaBrand: Fig TreeBinding: HardcoverNumber Of Pages: 368Release Date: 25-07-2019Details: 'A tender and beautifully written tour-d...

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  • Sauces: Classical and Contemporary Sauce Making, Fourth Edition

    Houghton Mifflin Harcourt
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    Author: Peterson, JamesBrand: Houghton Mifflin HarcourtEdition: 4Binding: HardcoverFormat: IllustratedNumber Of Pages: 688Release Date: 07-11-2017P...

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  • The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

    Houghton Mifflin Harcourt
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    Author: Briscione, JamesBrand: Houghton Mifflin HarcourtEdition: IllustratedBinding: HardcoverNumber Of Pages: 320Release Date: 06-03-2018Details: ...

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  • The French Chef Cookbook

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    Author: Child, JuliaColor: WhiteBinding: HardcoverNumber Of Pages: 496Release Date: 21-11-2023Details: A beautiful new edition of the beloved cookb...

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  • The King Arthur Baking School: Lessons and Recipes for Every Baker

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    Author: King Arthur Baking CompanyBinding: HardcoverNumber Of Pages: 416Release Date: 11-10-2022Part Number: MXBK48-501-10Details: In its first ful...

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  • Take One Fish: The New School of Scale-to-Tail Cooking and Eating

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    Author: Niland, JoshBinding: HardcoverNumber Of Pages: 272Release Date: 31-08-2021Part Number: 40242808Details: Forget everything you thought you k...

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  • The Making of a Chef: Mastering Heat at the Culinary Institute of America

    Brand: Henry Holt and Co.
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    Author: Ruhlman, MichaelBrand: Brand: Henry Holt and Co.Edition: First EditionFeatures: Used Book in Good ConditionBinding: HardcoverNumber Of Page...

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  • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

    Houghton Mifflin Harcourt
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    Author: Ferriss, TimothyBrand: Houghton Mifflin HarcourtEdition: IllustratedBinding: HardcoverFormat: IllustratedNumber Of Pages: 672Release Date: ...

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  • Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge: A Cookbook

    Clarkson Potter
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    Author: Flay, BobbyBrand: Clarkson PotterColor: BlackEdition: First EditionBinding: HardcoverNumber Of Pages: 272Release Date: 12-10-2010Part Numbe...

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