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	The Professional Chef by: The Culinary Institute of America August 28, 2006
	Morimoto: The New Art of Japanese Cooking by: Masaharu Morimoto August 20, 2007
	Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals by: Rajat Parr, Jordan Mackay October 19, 2010
	How to Open a Financially Successful Bakery : With a Companion CD-ROM by: Sharon L Fullen, Douglas R Brown May 30, 2004
	Food for Fifty (12th Edition) by: Mary K. Molt February 10, 2005
	Study Guide to Accompany Professional Cooking by: Wayne Gisslen April 06, 2010
	Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by: Jonathan Dixon May 03, 2011
	Not Your Mother's Slow Cooker Recipes for Entertaining (NYM Series) by: Beth Hensperger, Julie Kaufman September 02, 2007
	Once-A-Month Cooking, Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day by: Mary Beth Lagerborg, Mimi Wilson February 20, 2007
	Food Styling: The Art of Preparing Food for the Camera by: Delores Custer May 03, 2010
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script by MrRat
Updated by Labbs 24^th July 2009