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About Professional Training

Volumes found here are, essentially, textbooks used in culinary schools, or by professionals looking to broaden their knowledge and skills and expand the fields in which they work.

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On the Line
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic. How does a 4-star restaurant stay on top for more than two decades? In On the...

Food Styling
The authoritative and comprehensive guide to the art and craft of food styling Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents...

Cooking at Home with The Culinary Institute of America
A complete illustrated volume of home-cooking lessons and recipes "The nation's most influential training school for professional cooks."-Time The Culinary Institute of America is the...

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the...

Fast Food Nation
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of...

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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2010 New York City Restaurants (ZAGAT Restaurant Guides)
2010 New York City Restaurants covers over 2,050 restaurants in all five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the...

How to Open a Financially Successful Bakery : With a Companion CD-ROM
The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it...

In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules
The untold story of the renegade burger chain that evokes a passionate following unlike any other In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of...

Under Pressure: Cooking Sous Vide
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why...