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  • Opportunities in Food Service Careersby CHANNELYNSKI

    McGraw-Hill Education 1999; US$ 19.95

    Your passport to a successful and rewarding career.If you're looking for an exciting and fulfilling career, McGraw-Hill's Opportunities in series provides the latest information on more than 100 professions. From skill and training requirements to current salary statistics, Opportunities in Food Service Careers helps you confidently pursue the profession... more...

  • Professional Cooking (Unbranded)by Wayne Gisslen

    Wiley 2006; US$ 102.95

    Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition... more...

  • Great Scandinavian Baking Bookby Beatrice Ojakangas

    University of Minnesota Press 1999; US$ 57.00

    Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country?Denmark, Norway, Sweden, Finland, and Iceland?has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge... more...

  • Extraordinary Jobs in the Food Industryby Alecia T. Devantier; Carol A. Turkington

    Infobase Publishing 2006; US$ 35.00

    Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new more...

  • Pure Flavorby Kurt Beecher Dammeier; Laura Holmes Haddad

    Potter/TenSpeed/Harmony 2009; US$ 32.50

    The creator of the award-winning Beecher?s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you?ll discover that meals based on great raw materials require fewer ingredients,take less time to... more...

  • Culinary Careersby Rick Smilow; Anne E. Mcbride

    Potter/TenSpeed/Harmony 2010; US$ 16.99

    Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers . Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow?president of the Institute of Culinary Education (ICE), the award-winning culinary... more...

  • So You Want to Be a Chefby Lisa M. Brefere; Karen E. Drummond; Brad Barnes

    Wiley 2008; US$ 31.00

    Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition . Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The... more...

  • Regional American Food Cultureby Lucy Long

    ABC-CLIO 2009; US$ 55.00

    Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West,... more...

  • Ideas in Foodby Aki Kamozawa; H. Alexander Talbot

    Potter/TenSpeed/Harmony 2010; US$ 25.00

    Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food , have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour... more...

  • Dessert Universityby Roland Mesnier; Lauren Chattman; John Burgoyne; Maren Caruso

    Simon & Schuster 2008; US$ 40.00

    As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.... more...