Professional, Institutional

Vintage and recent books, many of them used in hotel,hospitality and culinary schools. Many of these are standard textbooks for students preparing for a career in large scale food preparation for hotels, restaurants, catering services, etc.



Item Name Price-

Cooking the Professional Way - Revised Edition

by Kenneth C. Wolfe, Van Nosrtand Reinhold, 1982, first printing, revised edition. Hardback with DJ. Signed by author. The late chef Wolfe was a...
$10.00

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Culinary Design and Decoration

by William Emery, CBI/Norstrand Reingold, 1980. Hardback with DJ. B&W illustrations and color photos throughout. Emery, born in 1916, became one of...
$15.00

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Everyday Foods (Home Economics Textbook 1933)

by Jessie W. Harris and Elisabeth Lacey Speer, Houghton Mifflin Co., revised and enlarged edition, 1933. Riverside Home Economics Series. Textbook,...
$20.00

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La Technique

by Jacques Pepin, Times Books, fifth 1980 printing of 1976 publication. Oversize hardback, with DJ, 450 pages. Black and white preparation photos...
$24.00

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Mastering Knife Skills

by Norman Weinstein, Stewart, Tabori & Chang, 2008 first edition, 224 pages. Hardback with color photo DJ. Includes instructional DVD. "Essential...
$15.00

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Practical Baking

by William J. Sultan, AVI Publishing, 1981 third revised edition of 1976 publication. Hardback, no DJ, 599 pages. Sultan, a baking industry veteran...
$35.00

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Principles of Food, Beverage, and Labor Cost Controls

by Paul R. Dittmer and Gerald G. Griffin, Wiley & Sons, sixth edition, 1999. A good price for this necessary text. If you plan to open a restaurant,...
$35.00

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Professional Cooking

By Wayne Gisslen, John Wiley & Sons, 1983 printing of 1977 first edition. Heavy, oversize hardback with DJ (blue with color illustrations). 800...
$30.00

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Professional Cooking (Revised Edition)

by Wayne Gisslen, Wiley, second revised edition, 1989. Hardback with DJ (black with color photo). This step-by-step process book, 808 pages long, is...
$45.00

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The New Professional Chef Fifth Edition

by the Culinary Institute of America (CIA), Linda Glick, editor, revised fifth edition, 1991. Oversized, heavy hardback with DJ, 869 pages. Forward...
$35.00

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