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ChefTalk.com › Culinary Schools, Cookbooks & Cookware

Culinary Schools, Cookbooks & Cookware

Northern Illinois University Hospitality Administration
New Orleans in a Slow Cooker?
New Orleans in a Slow Cooker?
Great book to learn from
Great book to learn from

Professional Baking

Pros: Clear instruction, wide variety of techniques, small batches

Cons: Small batches, no tips/tricks of the trade

A Fresh Approach to Cooking
A Fresh Approach to Cooking

Fresh and Light

Pros: Visually appealing with beautiful photographs of every recipe.

Cons: No nutrient information provided.

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