Professional Cooking Books« Back to Cooking, Food & Wine |
 Fast Food Nation
Eric Schlosser - Harper Perennial
ISBN 0060838582 - ISBN-13 9780060838584
Paperback 416 pages, 2005
$14.95 List - Compare Prices Now
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 The Professional Chef
The Culinary Institute of America - Wiley
ISBN 0764557343 - ISBN-13 9780764557347
Hardcover 1232 pages, 8th Edition 2006
$70.00 List - Compare Prices Now
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 Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead
Susie Martinez, Vanda Howell, Bonnie Garcia - Revell
ISBN 0800730550 - ISBN-13 9780800730550
Paperback 240 pages, 2005
$14.99 List - Compare Prices Now
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 Under Pressure: Cooking Sous Vide
Thomas Keller - Artisan
ISBN 1579653510 - ISBN-13 9781579653514
Hardcover 304 pages, 2008
$75.00 List - Compare Prices Now
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 Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
Kati Neville, Lindsay Tkacsik - Storey Publishing, LLC
ISBN 1580176828 - ISBN-13 9781580176828
Hardcover 250 pages, 2007
$14.95 List - Compare Prices Now
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 Culinary Artistry
Andrew Dornenburg, Karen Page - Wiley
ISBN 0471287857 - ISBN-13 9780471287858
Paperback 426 pages, 1 Edition 1996
$29.95 List - Compare Prices Now
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 Zagat 2008 New York City Restaurants (Zagatsurvey)
No author information available - Zagat Survey
ISBN 1570068968 - ISBN-13 9781570068966
Paperback 352 pages, 2007
$15.95 List - Compare Prices Now
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 Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
Norman Weinstein - Stewart, Tabori & Chang
ISBN 1584796677 - ISBN-13 9781584796671
Hardcover 224 pages, Har/DVD Edition 2008
$35.00 List - Compare Prices Now
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 Working the Plate: The Art of Food Presentation
Christopher Styler - Wiley
ISBN 047147939X - ISBN-13 9780471479390
Hardcover 208 pages, 2006
$40.00 List - Compare Prices Now
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 The Making of a Chef: Mastering Heat at the Culinary Institute
Michael Ruhlman - Holt Paperbacks
ISBN 0805061738 - ISBN-13 9780805061734
Paperback 320 pages, 1999
$17.00 List - Compare Prices Now
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