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Hardcover

|April 14, 2014

$98.66 online

$140.95

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Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material…
Hardcover

|November 17, 2008

$71.29 online

$115.00

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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise…
Hardcover

|September 13, 2016

$37.80 online

$54.00

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James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but…
Hardcover

|April 7, 2014

$111.96 online

$159.95

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Professional Cooking, Eighth Edition  reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material…
Hardcover

|June 2, 2017

$40.56 online

$57.95

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Food Futures is a compilation of unique design projects that act as visual stimulus for designers and food enthusiasts alike, illustrating the possibilities that new technologies open up to designers and the different ways society perceives food. The…
Paperback

|July 21, 2014

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$42.95

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Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material…

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Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. This book teaches the experienced home cook how to…

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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has…
Hardcover

|December 30, 2009

$76.26 online

$108.95

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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet…
Paperback

|September 5, 2006

$23.09 online

$32.99

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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.…

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Transforming service into extraordinary guest experiences—with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition…
Spiral Bound

|September 23, 2010

$26.56 online

$37.95

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The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function. Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly…