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Sauces: Classical and Contemporary Sauce Making
by: James Peterson
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Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by: Michael Ruhlman
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by: Karen Page, Andrew Dornenburg
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Tasting Success: Your Guide to Becoming a Professional Chef
by: Charles Carroll
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
by: The Culinary Institute of America
January 03, 2008

Fish & Shellfish: The Cook's Indispensable Companion
by: James Peterson
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Professional Cooking
by: Wayne Gisslen
January 19, 2010

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by: Gabrielle Hamilton
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The Book of Garnishes
by: June Budgen
February 29, 1988

Garnishing: A Feast For Your Eyes
by: Francis T. Lynch
January 01, 1987

Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
In association with amazon.com
Product price accurate as of 02/23/2012 04:51 EST
and is subject to change.

$199.00

The Cookbook Bookstore

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