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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The Restaurant Book ... Guide To Starting Your Own Restaurant

by Richard Ware & James Rudnick, Facts on File Publishing, fourth printing of 1984 publication. Hardback with DJ. Sobering, unromantic and necessary,...
$10.00

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The Professional Chef

by LeRoi A. Folsom, ed., Culinary Institute of America, 1974 fourth revised edition of 1962 publication. Hardback, no DJ (as issued?), color photo of...
$12.00

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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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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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The Professional Chef's Art of Garde Manger

by Frederic H. Sonnenschmidt and Jean F. Nicholas, CBI/Van Nostrand Reinhold, Fourth Edition. Hardback with DJ. A standard text, utilizing classical...
$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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The Oxford Companion to Food

By Alan Davidson, Oxford University Press, 1999. Heavy, massive hardback – 6.8 pounds -- with DJ, 912 pages. An important book for the serious...
$25.00

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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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