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Books for Cooks, Caterers and Restaurateurs
$ 203
Escoffier: The Complete Guide to the Art of Modern Cookery
$ 318
Baking and Pastry: Mastering the Art and Craft
$ 171
How Baking Works: Exploring the Fundamentals of Baking Science
$ 165
Math for the Professional Kitchen
$ 271
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
$ 156
The Book of Yields: Accuracy in Food Costing and Purchasing
$ 187
Catering: A Guide to Managing a Successful Business Operation
$ 218
Frozen Desserts
$ 197
The Elements of Dessert
$ 106
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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