Opening the shelf…
Book dossier
by Fuller, John, Edward Renold, David Foskett
Range of principal recipes currently used in hotels, restaurants and other catering establishments.
The Professional Chef
Culinary Institute of America.
The Professional Chef's Techniques of Healthy Cooking
Practical cookery
Victor Ceserani
New Professional Chef
Hotel meat cooking
Jessup Whitehead
Chef's Book of Formulas, Yields and Sizes
Arno Schmidt
Professional cooking
Wayne Gisslen
The professional chef's art of garde manger
Frederic H. Sonnenschmidt
Recipes and menus for fifty
Frances Lowe Smith
