Under Pressure: Cooking Sous Vide
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Book Subjects
Most talked about in Professional Books 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 Setby Wayne Gisslen Wiley; Published: 2008-05-19; Hardcover; Book Doughs, Batters, and Meringues (French Professional Pastry Series)by Roland Bilheux, Alain Escoffier Wiley; Published: 1998-01-01; Hardcover; Book Best price: $53.23 Price in other shops: Nutrition for Foodservice and Culinary Professionals, Study Guideby Karen E. Drummond, Lisa M. Brefere Wiley; Published: 2006-09-22; Paperback; Book Best price: $3.19 Professional Charcuterie Vol 1: 001by Cottenceau John Wiley & Sons Inc; Published: 1991-03-01; Hardcover; Book 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: $70.10 Professional Table Serviceby Sylvia; Schmid, Edy; Spuhler, Christel Meyer John Wiley and Sons; Published: 1990-01-01; Hardcover; Book Classical Cooking the Modern Way: Recipesby Philip Pauli, Eugen Pauli, Arno Schmidt Van Nostrand Reinhold; Published: 1996-12; Hardcover; Book Price in other shops: 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: 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: 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: |
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