Products    Product Price ACF Culinary Fundamentals This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out. The b... 149.50 Baking Fundamentals By Noble Masi. Baking Fundamentals covers the basics of baking and pastry using real-life examples, learning activities, and four founding principles.... 149.50 Cat Cora: Classic with a Twist, Fresh Takes on Favorite Dish By Iron Chef, Cat Cora. Over 70 full-color photos add style and remind the reader that casual trumps extravagant in Cora's kitchen. Cat puts a new spi... 28.75 Charcuterie: Sausages, Pates & Accompaniments By Fritz H. Sonnenschmidt, CMC, AAC, HOF. Charcuterie teaches readers how to prepare sausages, pates and other cooked processed foods. This is an indi... 69.00 Chef Nancy's Kids' Club Cookbook By Nancy Russman. Chef Nancy's Kids' Club Cookbook contains easy recipes for fun snacks that can teach young people how to prepare healthy foods for t... 23.00 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 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 Day by Day Gourmet Cookbook By Graham Kerr. Eat better, live smarter. help others. That’s the powerful message inside legendary chef Graham Kerr’s Day-by-Day Gourmet Cookbook. F... 23.00 Eating Well Living Better The Grassroots Gourmet Guide to Good Health and Great Food by Dr. Michael Fenster. As a physician, chef, and martial arts expert, Fenster combines kn... 21.85 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 From Pemmican to Poutine By Chef Suman Roy.From Pemmican to Poutine: A Culinary Journey through Canada's History from Coast to Coast represents the unique and diverse food cul... 40.25 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 Good Eats #1 - The Early Years By Alton Brown, host of Food Network Show, Good Eats. This book contains more than 140 recipes with photographs, illustrations and explanations of te... 28.75 Good Eats #2 - The Middle Years By Alton Brown, host of Food Network Show, Good Eats. This book contains more than 140 recipes with photographs, illustrations and explanations of te... 28.75 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 Ice Carving 101--REDUCED PRICE The guide focuses on the fundamentals of the tools, composition of ice, carving skills and preparation using a systematic, step-by-step approach. Over... 18.40 Impossible to Easy By Robert Irvine, 111 Easy-to-master recipes (many complete with timelines, and half of which are gluten free) that are sure to keep family and friend... 28.75 Knife Skills for Chefs Reveals how to select, maintain and use knives in the professional kitchen. Step-by-step instructions and numerous four-color photographs that make te... 23.00 Lessons in Wine Service By Charlie Trotter. This book outlines and analyzes the intricate challenges inherent in developing and executing consistently outstanding wine pairin... 18.40 Life is Short. Cooking Is Fun. By Chef Joseph Poon. Life is Short includes two dozen of Chef Poon's favorite recipes with step-by-step photos and hints for making his popular Asian ... 18.40 Martin Yan's China Cookbook -- REDUCED PRICE Martin Yan's China, now airing on PBS. "The episodes follow me on a series of culinary adventures through China - I then take the recipes back to m... 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 Sushi American Style -- REDUCED By Tracy Griffith. Sushi American Style shows how to prepare sushi without the raw fish -- using easy-to-find, everyday ingredients in creative, delic... 18.40 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 Tasting Success:Guide to Becoming Professional Chef By Charles Carroll, CEC, AAC. In this book, Chef Charles Carroll expertly coaches students on how to attack their time and plan their future, while gi... 34.50 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 The Art of Beef Cutting By Master Butcher Kari Underly,The ultimate guide to beef fundamentals and master cutting techniques. An ideal training tool that’s perfect for use in... 57.50 The Most Decadent Diet Ever!--REDUCED Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully temp... 18.40 Welcome to Culinary School: Culinary Student Survival Guide Welcome to Culinary School delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a... 18.40

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