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	Food Styling: The Art of Preparing Food for the Camera by: Delores Custer May 03, 2010
	Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by: Jonathan Dixon May 03, 2011
	Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America) by: The Culinary Institute of America May 04, 2009
	On the Line by: Eric Ripert, Christine Muhlke November 01, 2008
	Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation by: Lou Sackett, Jaclyn Pestka, Wayne Gisslen March 15, 2010
	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
	Morimoto: The New Art of Japanese Cooking by: Masaharu Morimoto August 20, 2007
	How to Start a Home-Based Catering Business, 6th: Become the top caterer in your area Organize menus for parties, corporate events, and weddings ... caterer (Home-Based Business Series) by: Denise Vivaldo January 06, 2010
	The Reach of a Chef: Professional Cooks in the Age of Celebrity by: Michael Ruhlman May 29, 2007
	The Professional Chef's Techniques of Healthy Cooking, Second Edition by: Culinary Institute of America February 04, 2000
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script by MrRat
Updated by Labbs 24^th July 2009