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Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. They allow us to cook quickly, cheaply and efficiently. They seal in flavour, so cheaper ingredients can be used to great effect. Since the read more
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Suitable for all Culinary Arts programs, this unique resource guide fully prepares future chefs by helping them build skills in both high quality food production and "front-of-house" training - i.e., customer satisfaction and retention - now recognized read more
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Your hors d'oeuvres are the stuff of cocktail party legend. You're a superb chef and a whiz with people, and you wonder if you have what it takes to run a read more
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"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
?Chef John Folse, CEC, AAC
"From time to time, I buy motivational books for read more
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Commissioned by the Iowa Dietetic Association, Food Safety: A Guide to What You Really Need to Know is a totally updated edition of Food Sanitation and Safety Study Course, Second Edition.
This book provides practical techniques read more
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The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. T read more
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Showing 1 - 20 of 632 results Professional Cooking