Georgia’s Cakes : A Step-by-Step Masterclass to Make Every Cake a Showstopper
Georgia Green
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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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Hawksmoor: Restaurants & Recipes
Huw Gott
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Salumi : The Craft of Italian Dry Curing
Michael Ruhlman
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The Professional Chef
The Culinary Institute of America (CIA)
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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Knife Skills Illustrated : A User's Manual
Peter Hertzmann
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Baking and Pastry : Mastering the Art and Craft
The Culinary Institute of America (CIA)
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Hotel Front Office Management
James A. (Penn State University) Bardi
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Wedding Bells on Madison Avenue : The perfect feel-good, romantic read from bestseller Helen Rolfe
Helen Rolfe
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Hotel, Restaurant, and Travel Law
Karen (Monroe Community College) Morris
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£74.99
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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£62.00
£60.25
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Igni : A restaurant's first year
Aaron Turner
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£32.00
£23.19
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Understanding Food : Principles and Preparation
Amy (University of Hawaii, Manoa) Brown
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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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£32.00
£24.75
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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£61.00
£59.35
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The Art of Charcuterie
The Culinary Institute of America (CIA)
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£181.99
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Professional Table Service
Sylvia Meyer
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£106.00
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