Books
Find a recipe and you can cook one dish. Learn the science of cooking and you can cook forever. If you are a seasoned professional or an amateur chef, you will be able to find something for your profession or hobby. Did we mention that a cookbook makes a great gift?
The following is the list of currently available titles in our cookbooks section:
| Title | Author(s) |
|---|---|
| Culinary Artistry | Andrew Dornenburg,Karen Page |
| Tea Basics: A Quick & Easy Guide Wendy Rasmussen | Ric Rhinehart |
| 101 Margaritas | Kim Haasarud |
| Spoon: Food & Wine | Alain Duasse |
| Go Fish Fresh Ideas for American Seafood | Laurent Tourondel, Andew Friedman |
| Le Cordon Blue Professional Baking, 4th edition | Wayne Gisslen |
| How Baking Works Exploring the Fundamentals of Baking Science | Paula Figoni |
| The Baker’s Manual, 5th edition 150 Master Formula’s for Baking | Joseph Amendola, Nicole Rees |
| Understanding Baking, 3rd edition The Art & Science of Baking | Joseph Amendola, Nicole Rees |
| The Cake Book | Tish Boyle |
| The Meat Buyer’s Guide | North American Meat Processing Association |
| The Art of Aureole | Charlie Palmer |
| Baking & Pastry Mastering the Art & Craft | Culinary Institute of America |
| The Professional Pastry Chef Fundamentals of Baking & Pastry, 4th edition | Bo Friberg |
| Come for Dinner Memorable Meals to Share with Friends | Lesli Revsin |
| The Appetizer Atlas A World of Small Bites | Aruthur L. Meyer, Jon M. Vann |
| Larousse Gastronomique The Worlds Greatest Culinary Encyclopedia | |
| The Organic Cook’s Bible How to Select & Cook the Best Ingredients On the Market | Jeff Cox |
| Professional Vegetarian Cooking | Ken Bergeron |
| American Regional Cuisine, 2nd edition | The Art Institutes (Michae F. Nenes) |
