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Hardcover

$224.82

$275.00

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The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by "Restaurant "magazine This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick…read more

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$166.48

$257.00

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Winner of Three James Beard Awards Cookbook of the Year Cooking from a Professional Point of View and Photography British gastronomy has a grand old tradition that has been lost over time. Now England's most inventive chef is out to reclaim it. Heston…read more

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"This is a useful reference work for popular culture and performing arts collections." Choiceread more

Hardcover

$119.95

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Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.read more

Trade Paperback

$159.56

$159.95

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A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as…read more

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$118.95

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With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.read more

Other Format

$111.95

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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs,…read more

Trade Paperback

$123.29

$124.95

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Large Quantity Recipes Fourth Edition Terrell • Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and…read more

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The Book of Great Hors d'Oeuvre, Updated and Expanded Terence Janericco Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First…read more

Hardcover

$129.01

$132.95

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Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which…read more

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