Food in History18 reviews Reay Tannahill Three Rivers Press, 1995 Wonderful, enlighten read, with one caveat. + 8 stars out of 5 + My favorit book of all times + Very Interesting!! + What we eat and where it came from             Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)16 reviews Culinary Institute of America® Wiley, 1999 The hows and whys on soups, salad and sandwiches + Great Book!!! + Excellent base book + Had to Have It + Garde Manger             Larousse Gastronomique45 reviews Larousse Gastronomique Clarkson Potter, 2001 The Best Gift For A New Chef + Makes a great gift + Better than I thought it was going to be + The chef's bible             The Sauce Bible: Guide to the Saucier's Craft14 reviews David Paul Larousse Wiley, 1993 Excellent Professional text and reference. Buy it if you make sauces! + Many tasty sauces but don't know what to put them on + A great guide for sauces `The Sauce Bible' by culinary educator, David Paul Larousse is one of those very few books you find which are specifically written for culinary professional. The first clue is the high list price of $54.95. The second is that textbook specialist, John Wiley and Sons publish it. The third is the ...             Math Principles for Food Service Anthony J. Strianese, Pamela P. Strianese Thomson Delmar Learning, 2000 "Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, ...             Fg Cooks American5 reviews J Smith, Jeff Smith Avon, 1990 CLASSIC COOKING AND A HISTORY LESSON FROM "THE FRUGS" + A Cookbook, a history lesson, a great story + The "backbone" of my kitchen + Very Historical + Great cookbook but a little preachy             If You Can Stand the Heat: Tales from Chefs and Restaurateurs24 reviews Dawn Davis Penguin (Non-Classics), 1999 Standing In the Heat + Good book for those thinking of entering this field + A great book + business and recipes + Very Good Overall, but Bogs Down in Places             The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With ...8 reviews Auguste Escoffier Crown Publishers, Inc., 1969 Bible of Modern French Cuisine, at a budget price! Buy It. + The Bible of French cooking + The Esccoffier Cookbook + Fascinating to read, but not a "cookbook" in the modern sense             James Beard's American Cookery20 reviews James Beard BBS Publishing Corporation, 1996 My Favorite Cookbook + I Trust These Recipes Completely + A little bit of Americana + An absolute necessity             Chef Paul Prudhomme's Louisiana Kitchen45 reviews Paul Prudhomme William Morrow Cookbooks, 1984 Authentic Recipes + Very good + THE BEST + It doesn't get any better than this + EXCELLENT             Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)12 reviews Steven Labensky, Gaye G. Ingram, ... Prentice Hall, 2000 An excellent basic culinary reference book + My lil' dictionary and I + Well worth the money + Great reference book for culinary careers. + Good reference book             The Professional Chef67 reviews Culinary Institute of America Wiley, 2001 Advanced Knowledge and skills + Five Stars Hands Down! + Comprehsensive Work! + A must for one who wants to devote himself in the culinary field!!!             The 1997 Joy of Cooking296 reviews Marion Rombauer Becker, Ethan Becker, ... Scribner, 1997 The Best Comprehensive Cookbook + Joy of Cooking + The Joy of cooking + An excellent all-purpose, all-in-one, book on basic American home cuisine             The 1997 Joy of Cooking296 reviews Marion Rombauer Becker, Ethan Becker, ... Scribner, 1997 The Best Comprehensive Cookbook + Joy of Cooking + The Joy of cooking + An excellent all-purpose, all-in-one, book on basic American home cuisine             Food in History18 reviews Reay Tannahill Three Rivers Press, 1995 Wonderful, enlighten read, with one caveat. + 8 stars out of 5 + My favorit book of all times + Very Interesting!! + What we eat and where it came from             Larousse Gastronomique45 reviews Larousse Gastronomique Clarkson Potter, 2001 The Best Gift For A New Chef + Makes a great gift + Better than I thought it was going to be + The chef's bible             Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)16 reviews Culinary Institute of America® Wiley, 1999 The hows and whys on soups, salad and sandwiches + Great Book!!! + Excellent base book + Had to Have It + Garde Manger             James Beard's American Cookery20 reviews James Beard BBS Publishing Corporation, 1996 My Favorite Cookbook + I Trust These Recipes Completely + A little bit of Americana + An absolute necessity             Fg Cooks American5 reviews J Smith, Jeff Smith Avon, 1990 CLASSIC COOKING AND A HISTORY LESSON FROM "THE FRUGS" + A Cookbook, a history lesson, a great story + The "backbone" of my kitchen + Very Historical + Great cookbook but a little preachy             Math Principles for Food Service Anthony J. Strianese, Pamela P. Strianese Thomson Delmar Learning, 2000 "Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, ...