The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strate
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the class
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated wi
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been th