"The bible for all chefs. " -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand...

Aspiring culinary professionals face so many choices as they launch themselves into a career that it can be overwhelming. From traditional restaurants, banquet facilities, and contract foodservice operations to bakeshop establishments,...

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition...

"The bible for all chefs."--Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) is the classic kitchen reference that many of America's top chefs have used to...

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for...

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills...

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts,...

"The Elements of Dessert" von The Culinary Institute of America ist ein umfassendes Fachbuch, das sich an professionelle Konditoren und ambitionierte Hobbybäcker richtet. Es bietet eine detaillierte Einführung in die Kunst der...

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