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|This title releases January 9, 2018

$23.09 online

$25.95

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Packed with 45 recipes and a wealth of information on the most nutrient-dense foods, genuine supplement needs, and more, this helpful guide gives you everything you need to know about the advantages of a plant-based diet. Whether you're vegan, vegetarian, or…

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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…

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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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Elevate classic cooking techniques with eclectic, rock n' roll twists from a quirky celebrity chef. Loreal Gavin's background is unique and combined with a strong, quirky personality, she elevates eclectic recipes for a hardcore cooking crowd by embracing old…
Paperback

|August 1, 2001

$20.44 online

$24.00

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the…

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Looking for that blank cookbook to add your very own recipes to? Then grab your apron and pen and get ready to start putting your very first recipe down on paper with this blank cookbook. This blank recipe book is the perfect companion for you in your kitchen to…

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The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking . It contains 35 chapters of key exercises related to key terms; true/false questions;…
Paperback

|February 5, 2013

$15.78 online

$17.00

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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent…
Paperback

|July 14, 1996

$97.42 online

$98.95

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Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave…

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For anyone who is contemplating a career in the culinary field or those who have chosen to teach the next generation of professional cooks, this book will provide some comic relief, some realistic definition of expectations, some candid observations and numerous…

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…

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Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary…