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1	Sauces: Classical and Contemporary Sauce Making more books like this by James A Peterson, Ph.D. add to wishlist Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."-Richard Olney, from the Foreword. "...another cookbook that can stand ... see all copies from $2.98! new only from $11.94! \| first editions \| SVS
2	Culinary Artistry more books like this by Andrew Dornenburg, Karen Page add to wishlist Written in an anecdotal style, this text focuses on the development of leading chefs' cuisines, detailing the work in photographs. It also highlights the principles upon which the chefs base their cuisine. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus. see all copies from $9.99! new only from $17.62! \| signed copies \| SVS
3	Under Pressure: Cooking Sous Vide more books like this by Thomas Keller, Jonathan Benno, Corey Lee add to wishlist In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that ... see all copies from $41.70! new only from $50.72! \| signed copies \| first editions \| SVS
4	Professional Cooking more books like this by Wayne Gisslen add to wishlist This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition ... see all copies from $1.99! new only from $24.95! \| first editions \| SVS
5	The Soul of a Chef: The Journey Toward Perfection more books like this by Michael Ruhlman add to wishlist The author of THE MAKING OF A CHEF writes about three young master chefs, taking the reader behind the scenes and into the kitchens to explore the creativity and professionalism that go into a superb meal at a major restaurant. A New York Times Notable Book for the year 2000. see all copies from $1.99! new only from $7.39! \| first editions \| SVS
6	Professional Baking more books like this by Wayne Gisslen add to wishlist The complete guide to the practice of professional baking and pastry Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in ... see all copies from $3.45! new only from $26.40! \| first editions \| SVS
7	The Professional Chef more books like this by Culinary Institute of America add to wishlist From the Culinary Institute of America, the text they use to teach their students--the future chefs of America. Includes 750 recipes and 1100 detailed color photos illustrating technique. see all copies from $23.04! new only from $41.88! \| first editions \| SVS
8	The International School of Sugarcraft Book One more books like this by Nicholas Lodge add to wishlist A beginner's guide for anyone who has never attempted to decorate a cake, as well as an excellent refresher course for those with a knowledge of the basic techniques. The book begins with an explanation of how to bake the perfect cake and recipes for every type of icing. It then continues with step-by-step guidance on covering cakes, piping, run ... see all copies from $10.20! new only from $20.97! \| signed copies \| SVS
9	The professional chef's art of garde manger more books like this by Frederic H Sonnenschmidt, John F Nicolas add to wishlist This edition has been updated to reflect the growing importance of nutritional and preparatory elements in the preparation of hot and cold food. Colour illustrations and over 200 recipes allow professional chefs to fully develop their talents in the art of garde manger. see all copies from $2.29! new only from $33.06! \| signed copies \| SVS
10	Culinary Boot Camp: Five Days of Basic Training at the Culinary Institute of America more books like this by Culinary Institute of America, Martha Rose Shulman add to wishlist This title helps you discover the secrets of The Culinary Institute of America's popular week-long 'Boot Camp' course - five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef - with Julia Child and Award-winning cookbook author Martha Rose Shulman. Combining Shulman's ... see all copies from $4.83! new only from $5.37! \| first editions \| SVS
11 view cover	Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes more books like this by Le Cordon Bleu Chefs, Jeni Wright add to wishlist The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout. Index. see all copies from $23.24! new only from $23.24! \| SVS
12 view cover	Working the Plate: The Art of Food Presentation more books like this by Christopher Styler, David Lazarus (Photographer) add to wishlist This book is a feast for your eyes. Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, ... see all copies from $18.92! new only from $24.25! \| first editions \| SVS
13 view cover	Professional Cooking Sixth Edition more books like this by Wayne Gisslen add to wishlist Key features of this new Sixth Edition include: over 100 new, fully tested recipes; a brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets; expanded and updated information, such as a contemporary look at presenting and garnishing food and a detailed history of modern food service; nearly 1,200 illustrations ... see all copies from $8.00! new only from $38.83!
14 view cover	Larousse Gastronomique more books like this by Jenifer Harvey Lang, Prosper Montagne add to wishlist The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations. see all copies from $12.79! new only from $42.99! \| first editions
15 view cover	Substituting Ingredients: An A to Z Kitchen Reference more books like this by Becky Sue Epstein, Hilary Dole Klein add to wishlist A brand new revision of a respected kitchen reference with more than 400 tested ingredients that may be substituted successfully in recipes. Some of the features include healthier choices such as low-fat and low-salt substitutes; a new herb and spice list, plus more condiment recipes; and salsa recipes with tasty variations such as fruit salsa. ... see all copies from $1.99! new only from $39.95!
16 view cover	Culinary Calculations: Simplified Math for Culinary Professionals more books like this by Terri Jones add to wishlist This book provides the math skills needed for a successful foodservice career - now in a new edition. "Culinary Calculations, Second Edition" provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing ... see all copies from $8.32! new only from $34.07! \| SVS
17 view cover	A Chef for All Seasons more books like this by Gordon Ramsay add to wishlist Gordon Ramsay is Britain's most celebrated chef and restaurateur - the only London chef to hold three coveted Michelin stars for his restaurant, Gordon Ramsay, in Chelsea. He accepts nothing less than the best - every dish must be superbly cooked and perfectly presented to receive his stamp of approval. In A Chef for all Seasons, he presents a ... see all copies from $5.07! new only from $17.21! \| first editions \| SVS
18 view cover	La Varenne Pratique more books like this by Anne Willan add to wishlist So extraordinary is this volume in both its presentation and its comprehensiveness that it is destined to become the essential reference for all cooks. It is the complete illustrated guide to the techniques, tools, and ingredients of classic modern cooking. see all copies from $182.45! new only from $249.99! \| first editions
19 view cover	Catering Like a Pro: From Planning to Profit more books like this by Francine Halvorsen add to wishlist Essential information and how-to advice from the best in the business Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded ... see all copies from $1.99! new only from $1.99! \| first editions \| SVS
20 view cover	Craft of Cooking: Notes and Recipes from a Restaurant Kitchen more books like this by Tom Colicchio add to wishlist In his follow-up to the award-winning "Think Like a Chef," Colicchio takes readers behind the scenes at Craft, his James Beard Award-winning restaurant, a place famous for its intriguing a la carte menu. 125 full-color photos. see all copies from $9.50! new only from $14.94! \| first editions \| SVS
21 view cover	Becoming a Chef: With Recipes and Reflections from America's Leading Chefs more books like this by Andrew Dornenburg, Karen Page add to wishlist Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Lutèce in New York City), Warm Blue Cheese Soufflé in Phyllo Pastry (Ritz-Carlton in San Francisco). And ... see all copies from $1.99! new only from $23.39! \| signed copies \| first editions
22 view cover	On Cooking: Techniques from Expert Chefs more books like this by Sarah R Labensky, Alan M Hause add to wishlist This book brings together all the fundamentals of good cooking -- clearly explained by top chefs and food writers, with plenty of detailed techniques, professional tips, and celebrated recipes. Its 750+ proven recipes cover everything from soups to meats and salads to desserts, and reflect a wide range of cooking styles from Classic French to New ... see all copies from $2.97! new only from $28.75! \| first editions
23 view cover	Becoming a Chef more books like this by Andrew Dornenburg, Karen Page, Mr. Michael Donnelly (Photographer) add to wishlist Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Lutèce in New York City), Warm Blue Cheese Soufflé in Phyllo Pastry (Ritz-Carlton in San Francisco). And ... see all copies from $13.62! new only from $18.28! \| SVS
24 view cover	New Professional Chef more books like this by Culinary Institute of America add to wishlist This speciality cookbook offers over 300 recipes ranging from classical to contemporary favourites. Each recipe includes an explanation of the proper blending of its ingredients, pastry equipment and techniques, with the aim of enabling the reader to produce professional results the first time. see all copies from $4.82! new only from $47.81! \| first editions
25 view cover	The Sauce Bible: Guide to the Saucier's Craft more books like this by David Paul Larousse, Jasper White (Foreword by) add to wishlist Designed as a reference for professional and amateur chefs alike, this volume describes the preparation of sauces, stocks and other accompaniments such as chutneys and relishes. It contains over 600 sauce recipes and 50 menus of accompanying dishes. see all copies from $28.97! new only from $30.34! \| signed copies \| first editions \| SVS

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	On Food and Cooking: The Science and Lore of the Kitchen by Harold J McGee see all from $4.71! new only from $20.00!
	Garde Manger: The Art and Craft of the Cold Kitchen by Culinary Institute of America see all from $8.34! new only from $14.52!
	The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman see all from $2.45! new only from $9.52!
	Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson see all from $1.99! new only from $27.19!
	The International School of Sugarcraft Book Two by Nicholas Lodge, Merehurst (Editor) see all from $15.00! new only from $19.77!
	Think Like a Chef by Tom Colicchio see all from $13.97! new only from $13.97!