Libros nuevos de Artes Culinarias

Albert, B., & Barranco, M. (2008). Market-fresh mixology: Cocktails for every season. Chicago: Surrey Books.

Best, Sarah. (2010). Table service. Breinigsville, Pa.: Nabu Press.

Culinary Institute of America. (2009). Baking & pastry: Mastering the art and craft. Hoboken, N.J: J. Wiley.

Harris, J., & Warde, F. (2008). La cocina francesa de Joanne Harris. Barcelona: Grijalbo Mondadori.

Lasky, T. (2007). Epidemiológica principios y la seguridad alimentaria . Oxford: Oxford University Press.

Page, K., & Dornenburg, A. (2008). The flavor bible: The essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs. New York: Little, Brown and Co.

Rosen, Lynn. (2007). Elements of the table : a simple guide for hosts and guests.  New York : Clarkson Potter.

Wentz, B. (2007). Food service management: How to succeed in the high-risk restaurant business-- by someone who did. Ocala, Fla: Atlantic Pub. Group.

Whitman, K. S. (2008). Tablescapes: Setting the table with style. Layton, Utah: Gibbs Smith.