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-

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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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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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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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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