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...

97.75

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 and Applications 1st Edition

Culinary Math Principles and Applications by Michael J. McGreal, CEC, CCE and Linda J. Padilla showcases how and why foodservice workers use math eve...

46.00

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

Garde Manger Cold Kitchen Fundamentals

By the American Culinary Federation with Edward Leonard, CMC, WGMC, FSP, AAC; Brenda Carlos and Tina Powers, CEC, CEPC, CCE, CMB. Book focuses on tech...

109.25

Hot & Hot Fish Club Cookbook

By Chris Hastings. Celebration of Food, Family and Traditions.This book contains over 200 creative and delicious recipes that are organized to reflect...

18.40

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...

80.00

National Apprenticeship Training - Baking & Pastry

This is the ninth station in the ACFEF apprenticeship program and covers all aspects of baking, from equipment and tools, to preparation, to the produ...

25.00

National Apprenticeship Training - Boiler/Char-Grill

This is the fifth station in the ACFEF apprenticeship program and focuses on the final preparation of foods using broiling, grilling, and roasting coo...

25.00

National Apprenticeship Training - Breakfast

This is the second station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on multiple skills and ...

25.00

National Apprenticeship Training - Cooking Techniques

This is the eighth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on cooking techniques t...

25.00

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 - Steward Station

This is the first station in the ACFEF apprenticeship program and focuses on how to run a smooth kitchen in terms of equipment and supplies, while als...

25.00

National Apprenticeship Training - Supervision

This is the tenth station in the ACFEF apprenticeship program and involves the development of supervisory skills as well as menu planning and cost con...

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

Professional Charcuterie

By Chef John Kinsella CMC, CCE, WGMC, AAC. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effe...

51.75

Taste and Tales Of A Chef - Stories and Recipes

By Chef Frederic H. Sonnenschmidt, CMC, AAC. Apprenticed in native Munich, Germany, thirty-four years with the Culinary Institute of America and a Ce...

18.40

Taste and Tales Of A Chef - The Apprentice's Journey

By Chef Edward G. Leonard, CMC, AAC. 170 tasty recipes drawn from his twenty-five years working in the cooking profession. Softcover book. 324 pages.

18.40

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
  
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