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 | For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science. List Price: $ Price: $77.76   |
 | The updated bestseller on culinary skills and preparation–from proper knife techniques to plate presentation. The new edition of Wayne Gisslen’s bestselling Professional Cooking is better than ever. Beautifully revised and updated, it contains new chapters on vegetarianism and cooking for the various types of vegetarian diets, and nutritional information that incorporates the new nutritional guidelines and food pyramid. In addition, recipes from international cuisines are now integrated throughout the book. More than 100 new recipes have been added, bringing the total to 1,200–including more than 100 recipes from the master chefs of Le Cordon Bleu. Hundreds of new color photographs illustrate ingredients, step-by-step techniques, and plated dishes in splendid visual detail, while a stunning new design introduces a brilliant use of color to help readers find and grasp information quickly. List Price: $ Price: $42.00 |
 | The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout. 200+ recipes. List Price: $ Price: $29.50 |
 | Hundreds of techniques illustrated with more 1,000 full color photographs Sectons on fruits, pastry, cakes, chocolate, puddings, meringues, custards, tarts and pies, souffles, cheese, sauces, icings, crepes, and more. More than 150 spectacular dessert recipes. List Price: $ Price: $23.03 |
 | What’s the best way to keep half a lemon from going bad? Is it better to buy large or small eggs? All cooks have questions when it comes to the kitchen, and answering them can be a time-consuming–and often frustrating–process of trial and error. Not any more! Top cooking teacher and food writer Perla Meyers answers all the questions a cook might ask when shopping for ingredients and equipment or preparing a wide range of foods. It’s like an entire series of cooking classes in a book. Complete with 100 fabulous contemporary recipes that put the book’s advice into action, this indispensable reference will find a welcome home on every cook’s kitchen shelf. List Price: $ Price: $18.86 |