The Professional Garde Manger : A Guide to the Art of the Buffet
David Paul Larousse
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Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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Food Preparation for the Professional
David A. Mizer
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Culinary Nutrition for Food Professionals
Carol A. Hodges
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Wenzel's Menu Maker
George Leonard Wenzel
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Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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The Anthropologists' Cookbook
Jessica Kuper
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The Gentle Art Of Cookery
Hilda Leyel
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The Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Charles Elme Francatelli
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The Jam Book
May Byron
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Foods
Edward Smith
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The Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast : Essential Works for the Study of Early Modern Women:
Elizabeth Spiller
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard : Essential Works for the Study of Early Modern Women: Series
Elizabeth Spiller
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Helen Nash's Kosher Kitchen
Helen Nash
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Eat, Drink, Animate : An Animators Cookbook
Tom Sito
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The Compleat Cook or the Secrets of a Seventeenth-Century Housewife
Rebecca Price
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The Gastronomic Regenerator : A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
Alexis Soyer
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A Guide to Modern Cookery
Auguste Escoffier
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Senn's War Time Cooking Guide
Charles Herman Senn
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