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Buy Fast Food Nation Professional Professional Chef 8th Edition
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Fast Food Nation
Fast Food Nation Avg. Rating:♥♥♥♥♥
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On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed ... »
The Professional Chef, 8th Edition
The Professional Chef, 8th Edition Avg. Rating:♥♥♥♥♥
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This cookbook is amazing. Really. I ordered this for my boyfriend's birthday, and he is the pickiest person I know. He said it's what he's always wanted. This book is great for beginners or someone who has been cooking for years. It has great photographs and easy to understand steps. It is divided into cuisine for different parts of the world, an... »
Zagat 2008 New York City Restaurants (Zagatsurvey: New York City Restaurants)
Zagat 2008 New York City Restaurants (Zagatsurvey: New York City Restaurants) Avg. Rating:♥♥♥♥♥
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i have been to new york city several times and always consult my zagat guide. it has never let me down! i would not dream of not going without it!... »
The Elements of Cooking: Translating the Chef's
This is a good primer about the fundamentals (elements) of cooking. It is French biased, definitely. But the essays about the use of salt, heat and stock ... »
Culinary Artistry
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshel... »
Morimoto: The New Art of Japanese Cooking
For celebrity cookbooks, sometimes it's tough to determine how much the book is about the chef, and how much is about the food. In this case, the book fa... »
Larousse Gastronomique
This book is apparently famous in cooking circles, which is why I needed it for my cookery course at college. I was honestly pleasantly surprised with it,... »
How to Open a Financially Successful Bakery
THIS IS ONE OF THE BEST BOOKS WRITTEN FOR DEVISING AND COMING UP WITH AN AWESOME BUSINESS PLAN FOR AND HOW TO BOOK ON THIS SUBJECT, NO ONE SHOULD OPEN A B... »
The Making of a Chef: Mastering Heat at the Cul
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with p... »
The Professional Pastry Chef: Fundamentals of B
A 'must have' for budding pastry chef's. Friberg is THE 'guru' of pastry. This volume is also great reference for anyone working in pastry, the picture... »
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