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| The Bartender's Bible: 1001 Mixed Drinks ~ Gary Regan - (none) William Morrow Cookbooks Gary Regan - (none) |
| Zagat 2007/08 New York City Nightlife (Zagatsurvey) ~ Zagat Survey |
| Cafe Life Florence: A Guidebook to The Cafes & Bars Of The Renaissance Treasure ~ Joe Wolff - Roger Paperno Interlink Joe Wolff - Roger Paperno |
| ZagatSurvey 2005 London Restaurants (Zagatsurvey: London Restaurants) ~ Zagat Survey |
| A Taste of Tradition: The Story of the Samworth Family Business (1896-1996) ~ Patrick Beaver Athlone Press Patrick Beaver |
| Doughs, Batters, and Meringues (French Professional Pastry Series) ~ Roland Bilheux - Alain Escoffier Wiley Roland Bilheux - Alain Escoffier |
| Dessert University: More Than 300 Spectacular Recipes and Essential Lessons ~ Roland Mesnier - Lauren Chattman Simon & Schuster Roland Mesnier - Lauren Chattman |
| From the Dining Car: The Recipes and Stories Behind Today's Greatest Rail D ~ James D. Porterfield St. Martin's Press James D. Porterfield |
| Cover & Bake (A Best Recipe Classics) ~ America's Test Kitchen |
| Zagat Survey 2006/07 New York City Nightlife ~ Zagat Survey |
| Culinary Schools 10th ed (Culinary Schools) ~ Peterson's Peterson's Peterson's |
| Professional Table Service ~ Sylvia Meyer - Edy Schmid - Christel Spühler Wiley Sylvia Meyer - Edy Schmid - Christel Spühler |
| Professional Cooking (includes College Text and NRAEF Workbook w/Exam) ~ Wayne Gisslen - Mary Ellen Griffin - Le Cordon Bleu - NRA Educational Foundation Wiley Wayne Gisslen... |
| Como Preparar Banquetes De 25 Hasta 500 Personas/ Food for Fifty ~ Grace Shugart Limusa Grace Shugart |
| BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Sp ~ Jean Iversen BYOB Chicago, Inc Jean Iversen |
| The Soul of a Chef: The Journey Toward Perfection ~ Michael Ruhlman Penguin (Non-Classics) Michael Ruhlman |
| Easy Diabetic Meals: For 2 or 4 Servings (Better Homes & Gardens) ~ Better Homes and Gardens Better Homes and Gardens Better Homes and Gardens |
| Ceserani and Kinton's the Theory of Catering (A Hodder Arnold Publication) ~ David Foskett - Victor Ceserani Oxford University Press, USA David Foskett - Victor Ceserani |
| Gene Kilgore's Ranch Vacations ~ Gene Kilgore Avalon Travel Publishing Gene Kilgore |
| About Professional Baking: The Essentials (Trade Version) ~ Gail Sokol Thomson Delmar Learning Gail Sokol |
| eat.shop.east bay: the indispensable guide to stylishly unique, locally own ~ Kaie Wellman Cabazon Books Kaie Wellman |
| Frozen Assets: Cook for a Day, Eat for a Month ~ Deborah Taylor-Hough Champion Press (WI) Deborah Taylor-Hough |
| Foodservice Procurement: Purchasing for Profit ~ Marian C. Spears Prentice Hall Marian C. Spears |
| Insight Guides Eating in Paris: Restaurants, Bars, Pubs and Cafes (Insight ~ Insight Guides |
| Zagatsurvey 2004/05 New York City Nightlife (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| HACCP (Food Industry Briefing Series) ~ S. E. Mortimore - C. A. Wallace - C. A. Cassianos Blackwell Publishing, Incorporated S. E. Mortimore... |
| So You Want to Be a Chef: Your Guide to Culinary Careers ~ Lisa M. Brefere - Karen Eich Drummond - Brad Barnes Wiley Lisa M. Brefere - Karen Eich Drummond - Br... |
| Safe Handling of Foods (Food Science and Technology (Marcel Dekker, Inc.), 98.) ~ CRC |
| eat.shop.boston: The Indispensible Guide to Stylishly Unique, Locally Owned ~ Anna H. Blessing Cabazon Books Anna H. Blessing |
| In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools ~ The Culinary Institute of America (CIA) Wiley The Culinary Institute of America (CIA) |
| Food Selection and Preparation ~ Frank D. Conforti Blackwell Publishing Professional Frank D. Conforti |
| Math Workbook for Foodservice/Lodging, 3rd Edition ~ Milton C. McDowell - Hollie W. Crawford Wiley Milton C. McDowell - Hollie W. Crawford |
| Zagat 2007 New Orleans Restaurants & Nightlife (Zagatsurvey) ~ Zagat Survey |
| Everything Cooking for Two Cookbook: 300 Creative Ideas for Making Relaxing ~ David Poran Adams Media Corporation David Poran |
| International School of Sugarcraft: Book 2 : Advanced ~ Tuttle Publishing |
| Consuming Passions: A Food-Obsessed Life ~ Michael Lee West Harper Paperbacks Michael Lee West |
| Tru: A Cookbook from the Legendary Chicago Restaurant ~ Rick Tramonto - Gale Gand - Mary Goodbody Random House Rick Tramonto - Gale Gand - Mary Goodbody |
| Dining By Rail: The History and the Recipes of America's Golden Age of Rail ~ James D. Porterfield St. Martin's Griffin James D. Porterfield |
| Math Principles for Food Service ~ Anthony J. Strianese - Pamela P. Strianese Thomson Delmar Learning Anthony J. Strianese - Pamela P. ... |
| eat.shop.rhode island: The Indispensible Guide to Stylishly Unique, Locally ~ Jan Faust Cabazon Books Jan Faust |
| Working the Plate: The Art of Food Presentation ~ Christopher Styler - David Lazarus Wiley Christopher Styler - David Lazarus |
| Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le ~ Le Cordon Bleu Blume Le Cordon Bleu |
| Professional Cooking, Trade Version ~ Wayne Gisslen Wiley Wayne Gisslen |
| Garlic and Sapphires: The Secret Life of a Critic in Disguise ~ Ruth Reichl Penguin Press HC, The Ruth Reichl |
| Bond's Top 50 Food-Service Franchises ~ Robert E. Bond Source Book Publications Robert E. Bond |
| BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Sp ~ Jean Iversen BYOB Chicago, Inc. Jean Iversen |
| Zagat Survey 2006/07 Connecticut Restaurants ~ Zagat Survey |
| Food, Consumers, and the Food Industry: Catastrophe or Opportunity? ~ Gordon W. Fuller CRC Gordon W. Fuller |
| Food Under Sail ~ Dorothy Campbell Xlibris Corporation Dorothy Campbell |
| A Guide to the Historic Shops & Restaurants of New Orleans ~ Little Bookroom |
| Zagat 2007/08 Best of Toronto (Zagatsurvey: Toronto Restaurants) ~ Zagat Survey |
| Human Resource Development: For the Food Industries ~ Wilbur A. Gould Cti Pubns Wilbur A. Gould |
| Insight Guides Eating in New York: Restaurants, Bars, Diners, and Cafes (In ~ Insight Guides |
| Food and Beverage Service ~ Bruce H. Axler - Carol A. Litrides Wiley Bruce H. Axler - Carol A. Litrides |
| The Inquisitive Cook (Accidental Scientist) ~ Anne Gardiner - Sue Wilson - The Exploratorium Owl Books Anne Gardiner - Sue Wilson - The Explorator... |
| David Rosengarten Entertains: Fabulous Parties for Food Lovers ~ David Rosengarten Wiley David Rosengarten |
| Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing ~ Malcolm Stogo Wiley Malcolm Stogo |
| Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Ki ~ Denise Vivaldo Terrace Publishing Denise Vivaldo |
| Zagat 2007 Los Angeles/Southern California Restaurants (Zagatsurvey) ~ Zagat Survey |
| Chef Tell Tells All ~ Tell Erhardt - Hermie Kranzdorf Schiffer Publishing Tell Erhardt - Hermie Kranzdorf |
| Paris and Around (Charming Small Hotel Guides) ~ Interlink Publishing Group |
| Fast Food Nation: The Dark Side of the All-American Meal ~ Eric Schlosser Random House Audio Eric Schlosser |
| The Elements of Cooking: Translating the Chef's Craft for Every Kitchen ~ Michael Ruhlman Scribner Michael Ruhlman |
| Zagat 2007/08 Atlanta Restaurants (Zagatsurvey: Atlanta Restaurants) ~ Zagat Survey |
| Zagatsurvey 2004/05 New Jersey Restaurants (Zagatsurvey: New Jersey Restaurants) ~ Zagat Survey |
| Uncut: The Inside Story of Culinary School ~ Patrice Johnson AuthorHouse Patrice Johnson |
| ZagatSurvey 2004/05 Atlanta Restaurants (Zagatsurvey: Atlanta Restaurants) ~ Zagat Survey |
| Arranging Food Beautifully: Tray and Steam Table Art ~ Susan E. Mitchell Wiley Susan E. Mitchell |
| Time Out Eating and Drinking in Great Britain and Ireland (Time Out Guides) ~ Time Out |
| Zagatsurvey 2008 America's Top Restaurants (Zagatsurvey: America's Top Rest ~ Zagat Survey Zagat Survey Zagat Survey |
| Quality Sanitation Management ~ Ronald F. Cichy Educational Institute of American Hotel & Mot Ronald F. Cichy |
| Quantity Food Purchasing (5th Edition) ~ Lendal H. Kotschevar - Richard Donnelly Prentice Hall Lendal H. Kotschevar - Richard Donnelly |
| The Practical Camp Cook ~ Fred Bouwman Horizon Publishers & Distributors Fred Bouwman |
| Winning the Chain Restaurant Game: Eight Key Strategies ~ Charles Bernstein - Ron Paul Wiley Charles Bernstein - Ron Paul |
| Terence Conran on Restaurants ~ Terence Conran Overlook Hardcover Terence Conran |
| Fast Food Nation ~ Eric Schlosser Harper Perennial Eric Schlosser |
| Ship to Shore I (Caribbean Charter Yacht Recipes) (Caribbean Charter Yacht ~ Jan Robinson Ship to Shore, Incorporated Jan Robinson |
| Britain & Ireland (Charming Small Hotel Guides) ~ Interlink |
| Cookery for the Hospitality Industry ~ Graham Dodgshun - Michel Peters Cambridge University Press Graham Dodgshun - Michel Peters |
| Itty-Bitty Nursery ~ Susan B. Anderson Artisan Susan B. Anderson |
| The Professional Chef's Art of Garde Manger ~ Frederic H. Sonnenschmidt - John F. Nicolas Wiley Frederic H. Sonnenschmidt - John F. Nicolas |
| The Gourmet Potluck: Show-stopping Recipes for the Buffet Table ~ Beth Hensperger Ten Speed Press Beth Hensperger |
| Atlas Mundial del Gastronomo ~ Martha Rose Shulman Blume Martha Rose Shulman |
| The Complete Idiot's Guide to Success as a Chef (Complete Idiot's Guide to) ~ CMB, Leslie Bilderback Alpha CMB, Leslie Bilderback |
| The Food and Wine Guide to Naples and Campania ~ Carla Capalbo Pallas Athene Carla Capalbo |
| Chef's Compendium of Professional Recipes, Third Edition ~ Edward Renold - David Foskett - John Fuller Butterworth-Heinemann Edward Renold - David Foskett - Jo... |
| Quantity Food Production, Planning, and Management, 3rd Edition ~ John B. Knight - Lendal H. Kotschevar Wiley John B. Knight - Lendal H. Kotschevar |
| Sirio: The Story of My Life and Le Cirque ~ Sirio Maccioni - Peter J. Elliot Wiley Sirio Maccioni - Peter J. Elliot |
| Frozen Assets ~ Deborah Taylor-Hough Sourcebooks, Inc. Deborah Taylor-Hough |
| Eve: Contemporary Cuisine / Methode Traditionnelle ~ Eve Aronoff Huron River Press Eve Aronoff |
| Larousse Gastronomique ~ Larousse Gastronomique Clarkson Potter Larousse Gastronomique |
| Food Dispensers and Vending Machines: Index of New Information With Authors ~ George W. Carver Abbe Pub Assn of Washington Dc George W. Carver |
| Food (Meeting Home Economics) ~ Jan Coles Simon & Schuster Education Jan Coles |
| Cooking Secrets: The Why and How ~ Hill & Hill Author: Laurent Infinity Pub Hill & Hill Author: Laurent |
| The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Su ~ Arthur M. Manask - Mitchell Schechter Wiley Arthur M. Manask - Mitchell Schechter |
| eat.shop.seattle: the indispensable guide to stylishly unique, locally owne ~ Kaie Wellman Cabazon Books Kaie Wellman |
| On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs ~ Patti J. Shock - John M. Stefanelli Wiley Patti J. Shock - John M. Stefanelli |
| The American Diner Cookbook ~ Elizabeth McKeon - Linda Everett Cumberland House Publishing Elizabeth McKeon - Linda Everett |
| Practical Professional Cookery ~ H. L. Cracknell - R. J. Kaufmann Thomson Learning H. L. Cracknell - R. J. Kaufmann |
| The Art of Nutritional Cooking (2nd Edition) ~ Michael Baskette - Eleanor Mainella Prentice Hall Michael Baskette - Eleanor Mainella |
| Cruising Cuisine: Fresh Food from the Galley ~ Kay Pastorius International Marine/Ragged Mountain Press Kay Pastorius |
| Big Food: Amazing ways to cook, store, freeze, and serve everything you buy ~ Elissa Altman Rodale Books Elissa Altman |
| La Varenne Pratique ~ Anne Willan Clarkson Potter Anne Willan |
| Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems ~ Pierre-Jean Raugel Springer Pierre-Jean Raugel |
| Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con Decorac ~ Su-Huei Huang Wei-Chuan Publishing Su-Huei Huang |
| Introductory Foods: A Laboratory Manual (6th Edition) ~ Mary L. Morr - Theodore F. Irmiter Prentice Hall Mary L. Morr - Theodore F. Irmiter |
| Zagatsurvey 2008 California Wine Country Restaurants (Zagatsurvey: Californ ~ Zagat Survey Zagat Survey Zagat Survey |
| Mild Ale: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 15) ~ Dave Sutula Brewers Publications Dave Sutula |
| Foodservice Marketing for the '90s: How to Become the #1 Restaurant in Your ~ Tom Feltenstein Wiley Tom Feltenstein |
| Synergistic Food Production Management: The Comprehensive Workbook ~ Cheri Becker - John M. Antun - Thomas Lynch Prentice Hall Cheri Becker - John M. Antun - Thomas Lync... |
| Purchasing for Food Service ~ Lynne N. Robertson Blackwell Publishing Limited Lynne N. Robertson |
| If You Can Stand the Heat: Tales from Chefs and Restaurateurs ~ Dawn Davis Penguin (Non-Classics) Dawn Davis |
| Betty and Pansy's Severe Queer Review of San Francisco ~ Betty Pearl - Pansy Bradshaw Cleis Press Betty Pearl - Pansy Bradshaw |
| Zagat 2007 Miami, South Florida Restaurants (Zagatsurvey) ~ Zagat Survey |
| Applied Math for Food Service ~ Sarah R. Labensky Prentice Hall Sarah R. Labensky |
| Food Preparation for the Professional ~ David A. Mizer - Mary Porter - Beth Sonnier - Karen Eich Drummond Wiley David A. Mizer - Mary Porter... |
| The Family Table: Where Great Food, Friends And Family Gather Together (Cap ~ Christy Rost Capital Books Christy Rost |
| Food Service Management by Checklist: A Handbook of Control Techniques ~ Herman E. Zaccarelli Wiley Herman E. Zaccarelli |
| La Regalade: Simple French Bistro Food at Home ~ Alain Raye Whitecap Books Alain Raye |
| Dine Out Phoenix: Where to Eat from Chic to Unique ~ Pamela Swartz Cloud Nine Press, LLC Pamela Swartz |
| Zagatsurvey 2008 Los Angeles/so. California Restaurants (Zagatsurvey: Los A ~ Zagat Survey Zagat Survey Zagat Survey |
| Duncan Hines: The Man Behind the Cake Mix ~ Louis Hatchett Mercer University Press Louis Hatchett |
| Professional Cooking, College Version, Study Guide ~ Wayne Gisslen Wiley Wayne Gisslen |
| Using Computers in Hospitality ~ Peter O'Connor Int. Thomson Business Press Peter O'Connor |
| World of Culinary Supervision, Training and Management, The (3rd Edition) ~ Jerald W. Chesser - Noel C. Cullen Prentice Hall Jerald W. Chesser - Noel C. Cullen |
| Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook ~ Donald V. Laconi Wiley Donald V. Laconi |
| Creams, Confections, and Finished Desserts (French Professional Pastry Series) ~ Roland Bilheux - Alain Escoffier Wiley Roland Bilheux - Alain Escoffier |
| Zagatsurvey 2008 Miami/so. Florida Restaurants (Zagatsurvey: Miami, South F ~ Zagat Survey Zagat Survey Zagat Survey |
| $40 A Day: Best Eats in Town ~ Rachael Ray Lake Isle Press Rachael Ray |
| Advanced Professional Cooking, College Edition ~ Wayne Gisslen Wiley Wayne Gisslen |
| Quality Restaurant Service Guaranteed: A Training Outline ~ Nancy Loman Scanlon Wiley Nancy Loman Scanlon |
| Cooking School Secrets For Real-World Cooks: Tips, Techniques, Shortcuts, S ~ Linda Carucci Chronicle Books Linda Carucci |
| Kitchen Afloat: Galley Management and Meal Preparation ~ Joy Smith Sheridan House Joy Smith |
| Zagat 2007 New York City Pack (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| How to Open a Financially Successful Bakery ~ Sharon Fullen - Douglas R. Brown Atlantic Publishing Company (FL) Sharon Fullen - Douglas R. Brown |
| Charming Small Hotel Guides: France (Charming Small Hotel Guides) ~ Interlink |
| Recruit the Right People ~ Phil Raynsford Thomson Learning Phil Raynsford |
| Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs ~ Andrew Dornenburg - Karen Page Wiley Andrew Dornenburg - Karen Page |
| Food Safety: A Guide for What You Really Need to Know ~ Jane M. Hemminger Iowa State Press Jane M. Hemminger |
| Nutrition for Foodservice and Culinary Professionals ~ Karen Eich Drummond - Lisa M. Brefere Wiley Karen Eich Drummond - Lisa M. Brefere |
| In the Heat of the Kitchen ~ Gordon Ramsay Wiley Gordon Ramsay |
| Taste of Montreal: Tracking Down the Foods of the World ~ Barry Lazar Vehicule Press Barry Lazar |
| Prime Time Emeril: More TV Dinners from America's Favorite Chef ~ Emeril Lagasse William Morrow Cookbooks Emeril Lagasse |
| Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute o ~ The Culinary Institute of America - Martha Rose Shulman Wiley The Culinary Institute of America - Ma... |
| Cooking for Two: 120 Recipes for Every Day and Those Special Nights ~ Bruce Weinstein - Mark Scarbrough William Morrow Cookbooks Bruce Weinstein - Mark Scarbrough |
| Vegetarian Quantity Recipes/With Recipe Cards ~ Debra Wasserman Vegetarian Resource Group Debra Wasserman |
| The Guide to Cooking Schools 2003: Cooking Schools, Courses, Vacations, App ~ Dorlene Kaplan Shawguides Dorlene Kaplan |
| eat.shop.washington dc: The Indispensible Guide to Stylishly Unique, Locall ~ Anna H. Blessing Cabazon Books Anna H. Blessing |
| eat.shop.portland: The Indispensible Guide to Stylishly Unique, Locally Own ~ Kaie Wellman Cabazon Books Kaie Wellman |
| Cooking at Home with The Culinary Institute of America ~ The Culinary Institute of America Wiley The Culinary Institute of America |
| 21: Every Day Was New Year's Eve ~ H. Peter Kriendler Taylor Trade Publishing H. Peter Kriendler |
| Food and Beverage Service Manual ~ Matt A. Casado Wiley Matt A. Casado |
| Opportunities in Culinary Careers ~ Mary Donovan McGraw-Hill Mary Donovan |
| Recommended Country Inns New England, 18th (Recommended Country Inns Series) ~ Elizabeth Squier - Eleanor Berman Globe Pequot Elizabeth Squier - Eleanor Berman |
| Tea Basics: A Quick and Easy Guide ~ Wendy Rasmussen - Ric Rhinehart Wiley Wendy Rasmussen - Ric Rhinehart |
| Zagatsurvey 2008 Philadelphia Restaurants (Zagatsurvey: Philadelphia Restau ~ Zagat Survey Zagat Survey Zagat Survey |
| Justine's Memories & Recipes: Memories & Recipes ~ Janet Stuart Smith Wimmer Cookbooks Janet Stuart Smith |
| Charming Small Hotel Guides: Italy (Charming Small Hotel Guides) ~ Interlink Publishing Group |
| Principles of Hospitality Law ~ Mike Boella - Alan Pannett Int. Thomson Business Press Mike Boella - Alan Pannett |
| Terra: Cooking from the Heart of Napa Valley ~ Hiro Sone - Lissa Doumani Ten Speed Press Hiro Sone - Lissa Doumani |
| Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party ~ Nicole Aloni HP Trade Nicole Aloni |
| Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series) ~ Harry T. Lawless - Hildegarde Heymann Chapman & Hall Harry T. Lawless - Hildegarde Heymann |
| Panaderia y Reposteria para profesionales/Professional Baking ~ Wayne Gisslen Editorial Limusa S.A. De C.V. Wayne Gisslen |
| Garde Manger, The Art and Craft of the Cold Kitchen ~ The Culinary Institute of America Wiley The Culinary Institute of America |
| Permission to Party: Taking Time to Celebrate and Enjoy Life ~ Jill Murphy Long Sourcebooks Jill Murphy Long |
| Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Grea ~ Elsie Ramos - Arlen Gargagliano Wiley Elsie Ramos - Arlen Gargagliano |
| Catering Like a Pro: From Planning to Profit ~ Francine Halvorsen Wiley Francine Halvorsen |
| Culinary Artistry ~ Andrew Dornenburg - Karen Page Wiley Andrew Dornenburg - Karen Page |
| El cocinero en casa: Tecnicas culinarias, trucos y consejos, poner la mesa, ~ Carmen Fernandez Editorial Libsa Sa Carmen Fernandez |
| Zagatsurvey 2007 Washington, DC, and Baltimore Restaurants ~ Zagat Survey |
| Zagatsurvey 2008 Europe's Top Restaurants (Zagatsurvey : Europe's Top Resta ~ Zagat Survey Zagat Survey Zagat Survey |
| The Big Platter Cookbook: Cooking and Entertaining Family Style ~ Lou Jane Temple - A. Cort Sinnes Stewart, Tabori and Chang Lou Jane Temple - A. Cort Sinnes |
| The Everything Guide to Starting and Running a Catering Business: Insider's ~ Joyce Weinberg Adams Media Corporation Joyce Weinberg |
| Organic, Inc.: Natural Foods and How They Grew ~ Samuel Fromartz Harvest Books Samuel Fromartz |
| The Larder Chef, Fourth Edition: Food Preparation and Presentation ~ W K H Bode - M J Leto Butterworth-Heinemann W K H Bode - M J Leto |
| Harvest for Hope: A Guide to Mindful Eating ~ Jane Goodall - Gary McAvoy - Gail Hudson Wellness Central Jane Goodall - Gary McAvoy - Gail Hudson |
| Star Chefs on the Road: 10 Culinary Masters Share Stories and Recipes ~ Food & Wine Magazine American Express Publishing Food & Wine Magazine |
| Zagat 2007 San Francisco Bay Area Restaurants ~ Zagat Survey Zagat Survey Zagat Survey |
| The Food Professional's Guide: The James Beard Foundation Directory of Peop ~ Irena Chalmers Wiley Irena Chalmers |
| The Savoy Cookbook ~ Anton Edelmann Pavilion Books, Limited Anton Edelmann |
| Zagatsurvey 2008 Top U.s. Hotels, Resorts and Spas (Zagatsurvey: Us Hotels, ~ Zagat Survey Zagat Survey Zagat Survey |
| The Rough Guide to Corfu 1 (Rough Guide Mini Guides) ~ John Gill Rough Guides John Gill |
| Zagat 2007/08 Boston Restaurants (Zagatsurvey) ~ Zagat Survey |
| Dimensions of the Hospitality Industry: An Introduction, 3rd Edition ~ Paul R. Dittmer Wiley Paul R. Dittmer |
| The Recipe Book for 200 ~ Lynn E. Robbins Robbins' Management Company, Inc. Lynn E. Robbins |
| The HACCP Food Safety Employee Manual ~ Tara Paster Wiley Tara Paster |
| Peter Gordon's World Kitchen ~ Peter Gordon Ten Speed Press Peter Gordon |
| Zagat 2005 America's Top Restaurants (Zagatsurvey) ~ Zagat Survey |
| Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your ~ Theresa Albert Marlowe & Company Theresa Albert |
| The Common Grill Cookbook ~ Craig Common Huron River Press Craig Common |
| The Fundamental Techniques of Classic Cuisine ~ The French Culinary Institute - Judith Choate "Stewart, Tabori and Chang" The French Culinary Instit... |
| Ellas Son Chefs- Las Grandes Damas de La Cocina Contemporanea ~ Gilles Pudlowski Nerea Gilles Pudlowski |
| Selecting a Computer-Assisted System for Volume Food Service ~ Thomas W. Pellegrino Amer Hospital Pub Thomas W. Pellegrino |
| Moosewood Restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis ~ The Moosewood Collective Gramercy The Moosewood Collective |
| The Reach of a Chef: Professional Cooks in the Age of Celebrity ~ Michael Ruhlman Penguin (Non-Classics) Michael Ruhlman |
| Food Properties and Computer-Aided Engineering of Food Processing Systems ( ~ Springer |
| Zagat 2007 California Wine Country Restaurants (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| Practical Bakery ~ Paul Connelly - Malcolm Pittam Wiley Paul Connelly - Malcolm Pittam |
| Dinner Is Served: Fine Dining Aboard the Southern Pacific ~ Jim A. Loveland Golden West Books Jim A. Loveland |
| Essentials of Professional Cooking ~ Wayne Gisslen Wiley Wayne Gisslen |
