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Leadership Lessons From a Chef – Finding Time to Be Great

by Charles Carroll

ISBN 13: 9780470125304

Format: Illustrated (192 pages)
Publisher: Wiley
Published: 20 Jul 2007

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Math for the Professional Kitchen (Culinary Institute of America)

by The Culinary Institute of America (CIA)

ISBN 13: 9780470508961

Format: Paperback (320 pages)
Publisher: John Wiley & Sons
Published: 20 Sep 2011

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The College Gourmet

by Albert Herbert, Kevin Elliot

ISBN 13: 9781419602085

Format: Paperback (130 pages)
Publisher: Booksurge Publishing
Published: 19 Jan 2005

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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

by Kari Underly

ISBN 13: 9781118029572

Format: Hardcover (240 pages)
Publisher: John Wiley & Sons
Published: 05 Aug 2011

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Successful Catering

by Bernard Splaver

ISBN 13: 9780471289258

Format: Hardcover (340 pages)
Publisher: John Wiley & Sons
Published: 01 Apr 1991

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Saffron Plate

by Nancy Khosa

ISBN 13: 9781441594860

Format: Paperback (152 pages)
Publisher: Xlibris Corporation
Published: 30 Dec 2009

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How to Start a Home-Based Bakery Business

by Detra Denay Davis

ISBN 13: 9780762760824

Format: Paperback (192 pages)
Publisher: Globe Pequot Press
Published: 11 Jan 2011

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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More

by Patti J. Shock,John M. Stefanelli,Cheryl Sgovio

ISBN 13: 9780470551752

Format: Hardcover (496 pages)
Publisher: John Wiley & Sons
Published: 22 Jul 2011

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How to Start a Home-Based Personal Chef Business

by Denise Vivaldo

ISBN 13: 9780762763665

Format: Paperback (240 pages)
Publisher: Globe Pequot Press
Published: Apr 2011

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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

by Michael Ruhlman

ISBN 13: 9781439172520

Format: Paperback (256 pages)
Publisher: Scribner Book Company
Published: 04 May 2010

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Boreal Gourmet: Adventures in Northern Cooking (National Regional Cuisine)

by Michele Genest

ISBN 13: 9781550174755

Format: Paperback (224 pages)
Publisher: Harbour Publishing
Published: 01 Apr 2010

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The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism

by American Culinary Federation,Michael Baskette,Brad Barnes

ISBN 13: 9780471723394

Format: Paperback (144 pages)
Publisher: John Wiley & Sons
Published: 10 Aug 2005

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