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Lessons in Excellence from Charlie Trotter

Paul Clarke, Charlie Trotter (Edition: 1St Edition) Hardcover

Our Price: $3.50
How to Open a Financially Successful Bakery : With a Companion CD-ROM

Sharon L Fullen, Douglas R Brown  Paperback

Our Price: $6.72
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

Thomas Keller  Hardcover

Our Price: $36.26
Sea and Smoke: Flavors from the Untamed Pacific Northwest

Blaine Wetzel, Joe Ray  Hardcover

Our Price: $11.59
Chinese Garnishes with Platter Arrangement (Wei-Chuan Cookbook)

Su Huei Huang, Shuhui Huang (Edition: Bilingual) Paperback

Our Price: $6.46
Yes, Chef: A Memoir

Marcus Samuelsson, Veronica Chambers  Hardcover

Our Price: $3.50
The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman (Edition: Later Printing) Paperback

Our Price: $3.50
The Professional Chef

Culinary Institute of America (Edition: 7th) Hardcover

Our Price: $11.72
Becoming a Chef

Andrew Dornenburg, Karen Page (Edition: Revised Edition) Paperback

Our Price: $3.50
Bobby Flays Throwdown!: More Than 100 Recipes from Food Networks Ultimate Cooking Challenge

Bobby Flay, Stephanie Banyas, Miriam Garron (Edition: First) Hardcover

Our Price: $3.50
Working the Plate: The Art of Food Presentation

Christopher Styler  Hardcover

Our Price: $12.03
My Irish Table: Recipes from the Homeland and Restaurant Eve

Cathal Armstrong, David Hagedorn  Hardcover

Our Price: $9.72
Food Styling: The Art of Preparing Food for the Camera

Delores Custer (Edition: 1) Hardcover

Our Price: $34.80
The Silver Palate Cookbook

Julee Rosso, Sheila Lukins (Edition: 1) Hardcover

Our Price: $3.50
Professional Baking (College Edition)

Wayne Gisslen (Edition: 2nd) Hardcover

Our Price: $3.62
Garlic and Sapphires: The Secret Life of a Critic in Disguise

Ruth Reichl (Edition: 1ST) Hardcover

Our Price: $3.50
Culinary Boot Camp: Five Days of Basic Training atThe Culinary Institute of America

The Culinary Institute of America, Martha Rose Shu (Edition: 1) Hardcover

Our Price: $3.50
The Elements of Cooking: Translating the Chefs Craft for Every Kitchen

Michael Ruhlman (Edition: 1) Paperback

Our Price: $6.09
101 Things I Learned in Culinary School

Louis Eguaras (Edition: 1) Hardcover

Our Price: $3.50
Professional Baking, 5th Edition

Wayne Gisslen (Edition: 5) Hardcover

Our Price: $11.32
Student workbook: exploring professional cooking

Mary Frey Ray (Edition: 4th) Loose Leaf

Our Price: $4.01
The Professional Garde Manger: A Guide to the Art of the Buffet

David Paul Larousse (Edition: 1) Hardcover

Our Price: $4.01
Study Guide for On Cooking: A Textbook of Culinary Fundamentals

Priscilla A. Martel, Sarah R. Labensky, Steven R.  (Edition: 5) Paperback

Our Price: $3.50
The Professional Chefs Knife Kit

Culinary Institute of America  Paperback

Our Price: $6.88
Professional Cooking, College (With CD-ROM)

Wayne Gisslen (Edition: 5th) Hardcover

Our Price: $3.50
Cooking School Secrets For Real-World Cooks

Linda Carucci  Paperback

Our Price: $3.50
The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman (Edition: 1st) Hardcover

Our Price: $3.50
The Reach of a Chef: Professional Cooks in the Age of Celebrity

Michael Ruhlman  Paperback

Our Price: $3.50
Iron Chef: The Official Book

Fuji Television  Hardcover

Our Price: $3.50
Emerils Delmonico: A Restaurant with a Past

Emeril Lagasse (Edition: 1st) Hardcover

Our Price: $3.50
The Silver Palate Cookbook

Julee Rosso, Sheila Lukins, Michael McLaughlin  Paperback

Our Price: $3.50
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

Rick Smilow, Anne E. McBride (Edition: 1) Paperback

Our Price: $3.50
Practical Cookery

Victor Ceserani, David Foskett, Ronald Kinton (Edition: 10) Paperback

Our Price: $4.68
The Frugal Gourmets Culinary Handbook: An Updated Version of an American Classic on Food and Cooking

Jeff Smith, Craig Wollam, Charles Fellows (Edition: 1st) Hardcover

Our Price: $3.50
Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques

Tom Valenti, Andrew Friedman (Edition: 1) Hardcover

Our Price: $3.50
The Professional Chefs Art of Garde Manger 5

Frede Sonnenschmidt (Edition: 5th) Hardcover

Our Price: $3.50
Sous Chef: 24 Hours on the Line

Michael Gibney  Hardcover

Our Price: $3.50
Cooking at Home with The Culinary Institute of America

The Culinary Institute of America (Edition: 1) Hardcover

Our Price: $3.57
SUPER DEAL: $3.57
Becoming a Chef: With Recipes and Reflections from Americas Leading Chefs

Andrew Dornenburg, Karen Page (Edition: 1) Paperback

Our Price: $3.50
Restaurant Favorites at Home (Best Recipe)

Cooks Illustrated Magazine  Hardcover

Our Price: $3.50
The Reach of a Chef: Beyond the Kitchen

Michael Ruhlman  Hardcover

Our Price: $3.50
Finger Food (Le Cordon Bleu)

Le Cordon Bleu  Hardcover

Our Price: $3.50
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

Editors of Phaidon Press  Paperback

Our Price: $5.33
Dessert University

Roland Mesnier  Hardcover

Our Price: $3.59
In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant

Jody Adams, Ken Rivard (Edition: 1) Hardcover

Our Price: $3.50
Culinary Careers For Dummies

Michele Thomas, Annette Tomei, Tracey Biscontini (Edition: 1) Paperback

Our Price: $3.50
Restaurant Man

Joe Bastianich  Hardcover

Our Price: $3.50
Terra: Cooking from the Heart of Napa Valley

Hiro Sone, Lissa Doumani  Hardcover

Our Price: $3.50
Cooks Ingredients

Adrian Bailey  Hardcover

Our Price: $3.50
Professional Chef

Culinary Institute of America (Edition: 4) Hardcover

Our Price: $3.50
Successful Catering, 3rd Edition

Bernard Splaver (Edition: 3) Paperback

Our Price: $3.68