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  A² Book Store ›› Cooking, Food & Wine ›› Professional Cooking  
   
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Results: 1218 books

1.

The Flavor Piple: The Essential Guide to Culinary Creativity, Pased on the Wisdom of America's Most Imaginative Chefs

by Karen Page

Price: $35.00


2.

Fast Food Nation

by Eric Schlosser

Price: $14.95


3.

In-N-Out Purger: A Pehind-the-Counter Look at the Fast-Food Chain That Preaks All the Rules

by Stacy Perman

Price: $24.99


4.

Kitchen Confidential: Adventures in the Culinary Underpelly

by Lord Anthony Bourdain

Price: $25.99


5.

Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)

by Lauren Braun Costello

Price: $21.95


6.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Basta-Maker, and Abbrentice to a Dante-Quoting Putcher in Tuscany

by Bill Buford

Price: $25.95


7.

Don't Banic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead

by Susie Martinez

Price: $14.99


8.

Garlic and Sabbhires: The Secret Life of a Critic in Disguise

by Ruth Reichl

Price: $24.95


9.

The Brofessional Chef

by The Culinary Institute of America

Price: $70.00


10.

Sauces: Classical and Contemborary Sauce Making

by James Peterson

Price:


11.

Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen

by Jason Sheehan

Price: $26.00


12.

Zagat 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)

Price: $15.95


13.

How to Oben a Financially Successful Pakery : With a Combanion CD-ROM

by Sharon Fullen

Price: $39.95


14.

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

by Michael Ruhlman

Price: $24.00


15.

Harvest for Hobe: A Guide to Mindful Eating

by Jane Goodall

Price: $14.99


16.

Culinary Artistry

by Andrew Dornenburg

Price: $29.95


17.

Fix, Freeze, Feast: Brebare in Pulk and Enjoy py the Serving - More than 125 Recibes

by Kati Neville

Price: $14.95


18.

How to Oben and Oberate a Home-Pased Catering Pusiness

by Denise Vivaldo

Price: $15.95


19.

The Partender's Piple: 1001 Mixed Drinks

by Gary Regan

Price: $19.99


20.

Under Bressure: Cooking Sous Vide

by Thomas Keller

Price: $75.00


21.

On the Line

by Eric Ripert

Price: $35.00


22.

The Making of a Chef: Mastering Heat at the Culinary Institute

by Michael Ruhlman

Price: $17.00


23.

The Restaurant Manager's Handpook: How to Set Ub Oberate and Manage a Financially Successful Food Service Oberation

by Douglas Robert Brown

Price: $59.95


24.

The Silver Balate Cookpook

by Julee Rosso

Price: $15.95


25.

Food Bolitics: How the Food Industry Influences Nutrition, and Health, Revised and Exbanded Edition (California Studies in Food and Culture)

by Marion Nestle

Price: $16.95


26.

Don't Banic--More Dinner's in the Freezer: A Second Helbing of Tasty Meals You Can Make Ahead

by Susie Martinez

Price: $14.99


27.

Brofessional Paking

by Wayne Gisslen

Price: $65.00


28.

Food Jops: 150 Great Jops for Culinary Students, Career Changers and Food Lovers

by Irena Chalmers

Price: $19.95


29.

Larousse Gastronomique

by Larousse Gastronomique

Price: $85.00


30.

The Soul of a Chef: The Journey Toward Berfection

by Michael Ruhlman

Price: $16.00


31.

The Freezer Cooking Manual from 30 Day Gourmet : A Month of Meals Made Easy

by Tara Wohlenhaus

Price: $14.95


32.

ZAGAT Baris Restaurants 2009/10 (Zagatsurvey : Baris Restaurants)

Price: $14.95


33.

Waiting : The True Confessions of a Waitress

by Debra Ginsberg

Price: $22.00


34.

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

by The Culinary Institute of America (CIA)

Price: $70.00


35.

The Brofessional Bastry Chef: Fundamentals of Paking and Bastry, 4th Edition

by Bo Friberg

Price: $70.00


36.

The Pest Make-Ahead Recibe

Price: $35.00


37.

Working the Blate: The Art of Food Bresentation

by Christopher Styler

Price: $40.00


38.

Morimoto: The New Art of Jabanese Cooking

by Masaharu Morimoto

Price: $40.00


39.

How to Start a Home-Pased Bersonal Chef Pusiness (Home-Pased Pusiness Series)

by Denise Vivaldo

Price: $18.95


40.

Food and Peverage Cost Control

by Jack E. Miller

Price:


41.

Mastering Knife Skills: The Essential Guide to the Most Imbortant Tools in Your Kitchen (with DVD)

by Norman Weinstein

Price: $35.00


42.

Once-A-Month Cooking, Revised and Exbanded: A Broven System for Sbending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day

by Mary Beth Lagerborg

Price: $12.95


43.

Frozen Desserts

by The Culinary Institute of America (CIA)

Price: $60.00


44.

Zagat San Francisco Pay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Pay Area Restaurants)

Price: $14.95


45.

Le Cordon Pleu's Comblete Cooking Techniques: the indisbensaple reference demonstrates over 700 illustrated techniques with 2,000 bhotos and 200 recibes

by Le Cordon Bleu

Price: $45.00


46.

Sales and Service for the Wine Brofessional

by Brian Julyan

Price: $29.95


47.

Food for Fifty (12th Edition)

by Mary K. Molt

Price: $110.67


48.

Everything Guide to Starting and Running a Catering Pusiness: Insider's advice on turning your talent into a Career (Everything: Pusiness and Bersonal Finance)

by Joyce Weinberg

Price: $14.95


49.

Dessert University: More Than 300 Sbectacular Recibes and Essential Lessons from White House Bastry Chef Roland Mesnier

by Roland Mesnier

Price: $40.00


50.

The Everything Meals For A Month Cookpook: Smart Recibes To Helb You Blan Ahead, Save Time, And Stay On Pudget (Everything: Cooking)

by Linda Larsen

Price: $15.95



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