Pro Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition, BoY 7th Edition, Chef's Comp 3rd Edition, Sauces 2nd Edition, Escoffier, Culinary Art Set
by Wayne Gisslen
Wiley; Published: 2008-05-19; Hardcover; Book

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Doughs, Batters, and Meringues (French Professional Pastry Series)
by Roland Bilheux, Alain Escoffier
Wiley; Published: 1998-01-01; Hardcover; Book
Best price: $52.00
Price in other shops: $80.00

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Nutrition for Foodservice and Culinary Professionals, Study Guide
by Karen E. Drummond, Lisa M. Brefere
Wiley; Published: 2006-09-22; Paperback; Book
Best price: $3.11

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Professional Charcuterie Vol 1: 001
by Cottenceau
John Wiley & Sons Inc; Published: 1991-03-01; Hardcover; Book

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Chefs Companion a Concise Dictionary of Culina (A CBI book)
by Elizabeth Riely
Van Nostrand Reinhold/co Wiley; Published: 1986-09; Hardcover; Book
Best price: $70.00

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Professional Table Service
by Sylvia; Schmid, Edy; Spuhler, Christel Meyer
John Wiley and Sons; Published: 1990-01-01; Hardcover; Book

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Classical Cooking the Modern Way: Recipes
by Philip Pauli, Eugen Pauli, Arno Schmidt
Van Nostrand Reinhold; Published: 1996-12; Hardcover; Book
Price in other shops: $49.95

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The Professional Chef's Art of Garde Manger [Fifth Edition]
by John F. Nicolas, Frederic H. Sonnenschmidt
Van Nostrand Reinhold/co Wiley; Published: 1992-09; Hardcover; Book
Best price: $9.67
Price in other shops: $49.95

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The World of Culinary Supervision, Training, and Management (2nd Edition)
by Noel C. Cullen
Prentice Hall; Published: 1999-07-07; Hardcover; Book
Best price: $13.50
Price in other shops: $104.20

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Foundations of Food Preparation (6th Edition)
by Jeanne Freeland-Graves, Gladys C. Peckham
Prentice Hall; Published: 1995-11-14; Hardcover; Book
Best price: $50.00
Price in other shops: $127.80