Catering och matlagning

Cellarmanship

How to keep, serve and sell real ale

The Soul of a Chef: The Journey Toward Perfection

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Momofuku: A Cookbook

Managing People in Commercial Kitchens

A Contemporary Approach

Professional Chef

On Cooking: A Textbook of Culinary Fundamentals, Global Edition

Marketing in Foodservice Operations

Accounting and Financial Management in Foodservice Operations

Advanced Art of Baking and Pastry

Culinary Math

Book of Yields

Professional Cooking, with eBook Access Code

Nutrition for Foodservice and Culinary Professionals, with eBook Access Code

Food Studies

A Hands-On Guide

Food Studies

A Hands-On Guide

Tom Bullock's The Ideal Bartender: A Reprint of the 1917 Edition

Burn the Place

A Memoir

State Bird Provisions

A Cookbook

Cook House

Spread:30

Mediterranean for Two: 200+ Simple, Vibrant Meals for Eating Well

Top-Prüfung Fachmann / Fachfrau für Systemgastronomie - 370 Aufgaben für die Abschlussprüfung

Top Prüfung Koch / Köchin - 450 Übungsaufgaben für die Abschlussprüfung

Introduction to Japanese Cuisine: Nature, History and Culture

Flavoring and Seasoning: Dashi, Umami, and Fermented Foods

Mukoita I, Cutting Techniques: Fish

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Yakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori