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Professional Cooking (Trade Version, Revised Edition) by Wayne Gisslen
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Nutrition for Foodservice and Culinary Professionals (New Edition) by Karen Eich Drummond
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Principles of Food, Beverage, and Labor Cost Controls (New Edition) by J. Desmond Keefe III
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Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation by Stephen Hall
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Becoming a Chef: With Recipes and Reflections From America's Leading Chefs (Revised) by Andrew Dornenburg
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Food Jobs: 150 Great Jobs from the Quirky to the Sublime by Irena Chalmers
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Culinary Calculations: Simplified Math for Culinary Professionals (REV) by Terri Jones
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Leadership Lessons from a Chef: Finding Time to Be Great (New Edition) by Charles Carroll
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