Garde Manger: The Art and Craft of the Cold Kitchen

A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

• Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
• The Professional Chef
• Culinary Artistry
• Garde Manger: The Art and Craft of the Cold Kitchen
• The Book of Yields: Accuracy in Food Costing and Purchasing
• The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
• Breakfasts & Brunches
• Food Presentation Secrets: Styling Techniques of Professionals
• Math for the Professional Kitchen
• Sauces: Classical and Contemporary Sauce Making, 3rd Edition