Cooking Professional

68 books
On food and cookingHarold McGee
⏱ 11h 24m

On food and cooking

Harold McGee

1984684 pp.
The pizza bibleTony Gemignani
⏱ 5h 10m

The pizza bible

Tony Gemignani

2014310 pp.
On bakingSarah R. Labensky
⏱ 14h 16m

On baking

Sarah R. Labensky

2004856 pp.
The Noma Guide to FermentationRené Redzepi
⏱ 7h 35m

The Noma Guide to Fermentation

René Redzepi

2018455 pp.
Cese rani and Kinton's the theory of cateringDavid Foskett
⏱ 11h 45m

Cese rani and Kinton's the theory of catering

David Foskett

2007705 pp.
Practical professional cookeryH. L. Cracknell
⏱ 15h 8m

Practical professional cookery

H. L. Cracknell

1972908 pp.
The International School of SugarcraftNicholas Lodge
⏱ 4h 16m

The International School of Sugarcraft

Nicholas Lodge

1988256 pp.
The art of beef cuttingKari Underly
⏱ 4h 0m

The art of beef cutting

Kari Underly

2011240 pp.
Taste & techniqueNaomi Pomeroy
⏱ 6h 25m

Taste & technique

Naomi Pomeroy

2016385 pp.
Sous ChefMichael Gibney

Sous Chef

Michael Gibney

2014No page data
Ivan RamenIvan Orkin
⏱ 3h 31m

Ivan Ramen

Ivan Orkin

2001211 pp.
Traité de pâtisserie artisanaleRoland Bilheux
⏱ 4h 0m

Traité de pâtisserie artisanale

Roland Bilheux

1984240 pp.
Culinary Arts Principles and ApplicationsMichael J. McGreal
⏱ 17h 54m

Culinary Arts Principles and Applications

Michael J. McGreal

20081074 pp.
Remarkable serviceCulinary Institute of America.
⏱ 4h 50m

Remarkable service

Culinary Institute of America.

2014290 pp.
Substituting ingredientsBecky Sue Epstein
⏱ 2h 4m

Substituting ingredients

Becky Sue Epstein

1986124 pp.
At your serviceCulinary Institute of America.
⏱ 3h 44m

At your service

Culinary Institute of America.

2005224 pp.
The cocktail labTony Conigliaro
⏱ 3h 44m

The cocktail lab

Tony Conigliaro

2013224 pp.
Professional Cooking, Enhanced ETextWayne Gisslen
⏱ 1h 50m

Professional Cooking, Enhanced EText

Wayne Gisslen

2018110 pp.
Atelier CrennDominique Crenn
⏱ 6h 8m

Atelier Crenn

Dominique Crenn

2015368 pp.
The chef's compendium of professional recipesFuller, John
⏱ 6h 11m

The chef's compendium of professional recipes

Fuller, John

1963371 pp.
Page 1 of 4Next →