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Hardcover

|April 14, 2014

$129.10 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

$63.25 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

|This title releases October 31, 2017

$46.28 online

$52.00

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How does one get to be a great cook--the kind who can walk into a kitchen and create a dish from scratch and know exactly how to make it taste delicious? In this extraordinary new exploration of culinary greatness, Karen Page reveals the secrets and techniques…
Hardcover

|April 7, 2014

$184.24

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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

|September 13, 2016

$36.21 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…

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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…

In stock online

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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…

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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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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…
Hardcover

|December 30, 2009

$66.24 online

$78.95

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A professional guide to every aspect of the launch and management of a modern, upscale café. The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail…

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Vital information for food and beverage managers charged with creating effective restaurant menus. A thoughtfully conceived food and beverage menu can boost restaurant revenues by more than 25% according to university research in the U.S., and a CBS…
Paperback

|August 1, 2001

$19.85 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…