Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving

by Kati Neville, Lindsay Tkacsik
Publisher: Storey Publishing, LLC
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The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation

by Douglas Robert Brown
Publisher: Atlantic Pub Co
Hardcover Edition
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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes

by Le Cordon Bleu
Publisher: William Morrow Cookbooks
Hardcover Edition
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Staff Meals from Chanterelle

by David Waltuck, Melicia Phillips
Publisher: Workman Publishing Company
Hardcover Edition
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La Varenne Pratique

by Anne Willan
Publisher: Clarkson Potter
Hardcover Edition
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Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers

by Irena Chalmers
Publisher: Beaufort Books, Inc.
Paperback Edition
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Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens

by Denise Vivaldo
Publisher: Terrace Publishing
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Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy

by David Daniluk
Publisher: David Daniluk
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Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier

by Lauren Chattman, Roland Mesnier
Illustrator: John Burgoyne
Photographer: Maren Caruso
Publisher: Simon & Schuster
Hardcover Edition
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Stacks: The Art of Vertical Food

by Deborah Fabricant
Publisher: Ten Speed Press
Paperback Edition
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