Georgia’s Cakes : A Step-by-Step Masterclass to Make Every Cake a Showstopper
Georgia Green
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ForkFight! : Whisks, Risks, and Conflicts Behind the Restaurant Curtain
Mark H. Brezinski
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Advanced Bread and Pastry
Michel Suas
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El Celler de Can Roca : Redux Edition
Joan Roca
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Hawksmoor: Restaurants & Recipes
Huw Gott
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The Prince Rupert Hotel for the Homeless : A True Story of Love and Compassion Amid a Pandemic
Christina Lamb
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Salumi : The Craft of Italian Dry Curing
Michael Ruhlman
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Escoffier
Auguste Escoffier
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The Professional Chef
The Culinary Institute of America (CIA)
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Cook House
Anna Hedworth
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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Knife Skills Illustrated : A User's Manual
Peter Hertzmann
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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Baking and Pastry : Mastering the Art and Craft
The Culinary Institute of America (CIA)
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Burn the Place : A Memoir
Iliana Regan
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Hotel Front Office Management
James A. (Penn State University) Bardi
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Hotel, Restaurant, and Travel Law
Karen (Monroe Community College) Morris
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The Diego Masciaga Way : Lessons from the Master of Customer Service
Chris Parker
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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Managing Facilities
Christine Jones
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£130.00
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Rooms with a View : The Secret Life of Grand Hotels
Adrian Mourby
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Igni : A restaurant's first year
Aaron Turner
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Understanding Food : Principles and Preparation
Amy (University of Hawaii, Manoa) Brown
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