ServSafe CourseBook with Answer Sheet (7th Edition)
The Book of Yields: Accuracy in Food Costing and Purchasing
On Cooking: A Textbook of Culinary Fundamentals (6th Edition) (What's New in Culinary & Hospitality)
Baking and Pastry: Mastering the Art and Craft
Food and Beverage Cost Control
The Professional Chef
Professional Baking
Garde Manger: The Art and Craft of the Cold Kitchen
Professional Cake Decorating
On Food and Cooking: The Science and Lore of the Kitchen