Products

ProductPrice

Culinary Arts Principles and Applications - 2nd Edition

This exciting textbook by Michael J. McGreal, CEC, CCE presents fundamental culinary theories along with classical cooking methods and techniques to h...

105.00

Culinary Competition: Cooking to Win

This is the only book that offers all the insights, hints and expert techniques to help achieve winning results at hot, cold, specialty, and sponsor c...

37.95

Culinary Math Principles & Applications 2nd Edition

Culinary Math Principles & Applications 2nd Edition ISBN 978082694237-1 Culinary Math Principles and Applications demonstrates how and why foodservice...

50.00

Culinary Nutrition Principles and Applications

Culinary Nutrition Principles and Applications demonstrates how the science of nutrition and the art of food preparation can be combined to provide th...

95.00

Fish Without a Doubt

By Rick Moonen & Roy Finamore. A comprehensive selection of contemporary recipes. Fish without a Doubt encompasses on all the techniques of fish cook...

28.75

Pastry & Dessert Techniques

Pastry & Dessert Techniques presents 35 proven pastry techniques that can be used by novice cooks, culinary students, apprentices, and seasoned vetera...

35.00

Tested By Fire-Triad Community Kitchen

By Jeff Bacon, CEC,CCA,AAC. Chef Jeff Bacon tells of his experience in helping unskilled people pick up some skills in the kitchen to help them find t...

23.00

Volume Food Preparation

by: Thomas Hickey, CEC, CCE. Knowledge & Skills required in foodservice. Published by Volume Food Preparation addresses the knowledge and skills requ...

90.00

Inspire Book

American Academy of Chefs® Inspire book, being published by the American Academy of Chefs is a collection of personal stories; philosophies and inspir...

100.00

National Apprenticeship Training Program for Cooks-Set

By: ATP Publishers In Partnership with the American Culinary Federation. The culinary techniques outlined in this book have been validated by the culi...

90.00

National Apprenticeship Training - Fabrication

This is the fourth station in the ACFEF apprenticeship program and focuses on fabrication techniques for poultry, fish, shellfish, and various meats. ...

25.00

National Apprenticeship Training - Pantry & Cold Foods

This is the seventh station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and demonstrates to the learner th...

25.00

National Apprenticeship Training - Soup & Sauce Station

This is the sixth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on the production and pr...

25.00

National Apprenticeship Training - Vegetable, Starch & Pasta

This is the third station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and encompasses a wide variety of te...

25.00
  

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