Georgia’s Cakes : A Step-by-Step Masterclass to Make Every Cake a Showstopper
Georgia Green
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Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Advanced Bread and Pastry
Michel Suas
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El Celler de Can Roca : Redux Edition
Joan Roca
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Practical Professional Cookery
H. Cracknell
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Hawksmoor: Restaurants & Recipes
Huw Gott
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BTEC Level 2 First Travel and Tourism Student Book
Carol Spencer
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Professional Chef Level 2 Diploma
Gary (Westminster Kingsway College) Hunter
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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£39.00
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Be My Guest Student's Book : English for the Hotel Industry
Francis O'Hara
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£26.95
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Salumi : The Craft of Italian Dry Curing
Michael Ruhlman
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Professional Chef Level 1 Diploma
Neil (Colchester Institute) Rippington
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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Advanced Professional Chef Level 3 Diploma
Terry (Westminster Kingsway College) Tinton
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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£42.00
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The Professional Chef
The Culinary Institute of America (CIA)
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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The Theory of Hospitality and Catering, 14th Edition
Professor David Foskett
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£38.00
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Professor David Foskett
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£34.00
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition
Pam Rabone
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