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...


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...


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...


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,...