Amendola, J., & Rees, N. (2003). The baker's manual: 150 master formulas for baking. New York: J. Wiley. ISBN: 0471405256 9780471405252
Arduser, L. (2003). Food service menus: Pricing and managing the food service menu for maximum profit. The food service professionals guide to, 13. Ocala, Fla: Atlantic Pub. Group. ISBN: 0910627231 9780910627238
Arduser, L. (2003). The Food service professional guide to restaurant site location. Ocala, Fl: Atlantic Pub. Group. ISBN: 0910627118 9780910627115
Axler, B. H., & Litrides, C. A. (1990). Food and beverage service. Wiley professional restaurateur guides. New York: Wiley. ISBN: 0471621765 : 9780471621768
Barham, P. (2001). The science of cooking. Berlin: Springer. ISBN:3540674667 9783540674665
Beranbaum, R. L. (1998). The pie and pastry bible. New York, NY: Scribner. ISBN:0684813483 9780684813486
Berkowitz, R., & Doerfer, J. (2003). The new Legal Sea Foods cookbook. New York: Broadway Books. ISBN:0767906918 9780767906913
Birchfield, J. C. (2008). Design and layout of foodservice facilities. 3rd ed. Hoboken, N.J.: J. Wiley. ISBN:9780471699637 0471699632
Bittman, M. (1999). Fish: The complete guide to buying and cooking. New York: Macmillan Pub. ISBN:0028631528 : 9780028631523
Blocker, L., & Hill, J. (2007). Culinary math. 3rd ed. Hoboken, N.J.: John Wiley. ISBN:9780470068212 0470068213
Bourdain, A. (2002). A cook's tour: Global adventures in extreme cuisines. New York: Ecco. ISBN:0060012781 9780060012786
Boyle, T. (2002). The good cookie: Over 250 delicious recipes from the simple to the sublime. New York: Wiley. ISBN:0471387916 9780471387916
Brown, D. R. (2003). Controlling restaurant & food service food costs. Food service professionals guide to, 6. Ocala, Fla: Atlantic Pub. Group. ISBN:0910627169 9780910627160
Brown, D. R. (2007). The restaurant manager's handbook: How to set up, operate, and manage a financially successful food service operation.4th ed. Ocala, Fla: Atlantic Pub. ISBN:9780910627979 0910627975
Chesser, J. W. (1992). The art and science of culinary preparation: A culinarian's manual. St. Augustine, Fla: Educational Institute of the American Culinary Federation. ISBN:0963102311 9780963102317
Collins Publishers San Francisco. (1992). France: A culinary journey. [San Francisco, CA.]: Collins Publishers San Francisco. ISBN:0002550318 9780002550314
Culinary Institute of America. (2000). The professional chef's knife kit. New York: Wiley. ISBN:0471349976 9780471349976
Culinary Institute of America. (2009). Remarkable service: A guide to winning and keeping customers for servers, managers, and restaurant owners. Hoboken, N.J.: Wiley. ISBN:9780470197400 0470197404
Dahmer, S. J., & Kahl, K. W. (2002). Restaurant service basics. The Wiley restaurant basics series. New York: Wiley. ISBN:0471402419 9780471402411
D'Aprix, D. (2001). The fearless international foodie conquers Pan-Asian cuisine, Japanese, Lao, Cambodian, Malaysian, Indonesian, Thai, Vietnamese, Korean. New York: Living Language. ISBN:0609806572 9780609806579
Day, D., Airlie, M., & Back, M. (2008). Collins Robert French dictionary. New York: HarperCollins. ISBN:9780061690235 0061690236
Dittmer, P., & Keefe, J. D. (2009). Principles of food, beverage, and labor cost controls. 9th ed. Hoboken, N.J.: John Wiley. ISBN:9780471783473 0471783471
Drummond, K. E., & Brefere, L. M. (2010). Nutrition for foodservice and culinary professionals. Hoboken: Wiley. ISBN:9780470052426 0470052422
Educational Foundation (National Restaurant Association). (2008). ServSafe Coursebook. Upper Saddle River, N.J.: Prentice Hall. ISBN:9780135026526 0135026520
Flatt, L. H. (1999). Chocolate snowball and other fabulous pastries from Deer Valley Bakery. Helena, Mont: ThreeForks. ISBN:1560448288 9781560448280
Friberg, B., & Friberg, A. K. (2002). The professional pastry chef: Fundamentals of baking and pastry. New York: J. Wiley. ISBN:0471359254 9780471359258
Garde Manger The Art and Craft of the Cold Kitchen, Custom. (2008). John Wiley & Sons. ISBN:9780470228739 0470228733
Gisslen, W. (2009). Professional baking. Hoboken, N.J.: John Wiley. ISBN: 9780471783497 0471783498 9780471783480 047178348X
Herbst, S. T., & Herbst, R. (2007). The new food lover's companion: More than 6,700 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining. 4th ed. Barrons' cooking guide. Hauppage, N.Y.: Barron's Educational Series. ISBN:9780764135774 0764135775
Heyman, P. A. (2003). International cooking: A culinary journey. Upper Saddle River, NJ: Prentice Hall. ISBN:0130326593 9780130326591
Johnson, H., & Robinson, J. (2008). The world atlas of wine. London: Mitchell Beazley. ISBN:9781845333010 1845333012
Jonas, S., & Gordon, S. (2005). 30 secrets of the world's healthiest cuisines: Global eating tips and recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia. New York: Barnes & Noble Books. ISBN:0760778299 : 9780760778296
Katsigris, C., & Thomas, C. (2009). Design and equipment for restaurants and foodservice: A management view. Hoboken, N.J.: Wiley. ISBN:9780471762485 0471762482
Kolpan, S., Smith, B. H., & Weiss, M. A. (2002). Exploring wine: The Culinary Institute of America's complete guide to wines of the world. 2a ed. New York: Wiley. ISBN:0471352950 9780471352952 047120952X 9780471209522
Labensky, S. R., & Hause, A. M. (2007). On cooking: A textbook of culinary fundamentals. Upper Saddle River, N.J.: Pearson Prentice Hall. ISBN: 0131713272 9780131713277
Labensky, S., Ingram, G. G., & Labensky, S. R. (2001). Webster's new world dictionary of culinary arts. 2nd ed. Upper Saddle River, NJ: Prentice Hall. ISBN: 0130966223 9780130966223
Larousse, D. P. (1993). The sauce bible: A guide to the saucier's craft. New York: Wiley. ISBN:0471572284 : 9780471572282
Larousse, D. P. (1996). The professional garde manger: A guide to the art of the buffet. New York: Wiley. ISBN:0471106038 9780471106036
Larousse, D. P. (1997). The soup bible. New York: Wiley. ISBN:0471135623 9780471135623
Lawler, E., & Trotter, C. (2001). Lessons in service from Charlie Trotter. Berkeley: Ten Speed Press. ISBN:1580083153 9781580083157
Levinson, C. (1989). Food and beverage operation: Cost control and systems management. Englewood Cliffs, N.J.: Prentice Hall. ISBN:0133228193 9780133228199
Malgieri, N., & Eckerle, T. (2002). Perfect cakes. New York: HarperCollins. ISBN:0060198796 9780060198794
Martin, W. B. (2002). Quality service: What every hospitality manager needs to know. Upper Saddle River, N.J.: Prentice Hall. ISBN:0130930180 9780130930187
McCarthy, E., Ewing-Mulligan, M., & Mallarino, G. (2008). Vinos para dummies. Bogotá: Grupo Ed. Norma. ISBN:9580460914 9789580460916
McGee, H. (2004). On food and cooking: The science and lore of the kitchen. New York: Scribner. ISBN:0684800012 9780684800011
McSwane, D. Z., Rue, N. R., & Linton, R. (2006). Conceptos esenciales de seguridad e higiene de los alimentos. Upper Saddle River, NJ: Pearson Prentice Hall. ISBN:0130648434 9780130648433
Miller, J. E., Dopson, L. R., & Hayes, D. K. (2007). Food and beverage cost control. 4th ed. Hoboken, N.J.: Wiley. ISBN:9780471694175 0471694177
Nenes, M. F. & Art Institutes . (2007). American regional cuisine. 2nd ed. Hoboken, N.J.: J. Wiley ISBN:0471682942 9780471682943
Pavesic, D. V. (1999). Restaurant manager's pocket handbook: 25 keys to profitable success. Labor cost. Nation's restaurant news. New York, N.Y.: Lebhar-Friedman Books. ISBN:0867307536 9780867307535
Pellaprat, H. P., & Tower, J. (2005). The great book of French cuisine. New York: Vendome. ISBN:0865652317 9780865652316
Peterson, J. (1998). Vegetables: The most authoritative guide to buying, preparing, and cooking with more than 300 recipes. New York: William Morrow and Company Publshers. ISBN:0688146589 9780688146580
Peterson, J. (2008). Sauces: Classical and contemporary sauce making. 3rd ed. Hoboken, N.J.: Wiley. ISBN:9780470194966 0470194960
Quinlivan, R. (2008). Cooking light annual recipes 2009. Birmingham, AL: Oxmoor House. ISBN:9780848732363 : 0848732367
Rayyis, J. A. (2006). Food & Wine magazine's wine guide 2007. New York: American Express Pub. Corp. ISBN:1932624155 : 9781932624151
Robinson, J., & Robinson, J. (2008). How to taste. London: Conran Octopus. ISBN:9781840915204 184091520X
Robuchon, J., Meerman, J., & Brester, F. (2006). Larousse gastronomique. Utrecht [etc.]: Culinaire Boekerij. ISBN:9021580063 9789021580067
Rothschild, D. (2001). EATiQuette's The main course on table service: Skills & tips for becoming a confident, efficient, professional server. Phoenix, AZ: EATiQuette. ISBN:1591130425 9781591130420
Ruhlman, M. (2009). The making of a chef: Mastering heat at the Culinary Institute of America. New York: Henry Holt and Company. ISBN:9780805089394 080508939X
Solomon, E., & Prueter, S. (1997). Serve 'em right: The complete guide to hospitality service. Greensboro, NC: Oakhill Press. ISBN:1886939136 9781886939134
Sonnenschmidt, F. H., & Nicolas, J. F. (1993). The professional chef's art of garde manger. New York: John Wiley & Sons. ISBN:0471284890 9780471284895
Spitler, S., & Finnegan, E. (1980). Cooking French the new way. Adventures in cooking series. New York: Culinary Arts Institute. ISBN:083260609X 9780832606090
Temmerman, G. d., (2000). A to Z of French Food, French to English Dictionary of Culinary Terms. Paris: French & European Pubns. ISBN-10: 0320005461 : 978-0320005466
Triantafillis, N. (1988). Continental Cuisine cookbook. [Burlington, N.C.]: N. Triantafillis. ISBN:0961913304 9780961913304
Trubek, A. B. (2001). Haute cuisine: How the French invented the culinary profession. Philadelphia, Pa: University of Pennsylvania Press. ISBN:0812217764 9780812217766
Van Aken, N., & Van Aken, J. (2003). New World cuisine: Latin American and Caribbean cuisine. New York, NY: Ecco. ISBN:0060185058 9780060185053
Wadey, R., & McCombe, H. (1987). Continental cuisine: Step-by-step cookbook. New York: Exeter Books. ISBN:0671075438 9780671075439
Wright, J., & Treuillé, E. (2005). Técnicas Culinarias Le Cordon Bleu. Carne. Barcelona: Blume. ISBN:8495939568 9788495939562
Yockelson, L. (2002). Baking by flavor. New York: J. Wiley. ISBN:0471361704 9780471361701
Zibart, E. (2001). The ethnic food lover's companion. Birmingham, Ala: Menasha Ridge Press. ISBN:0897323726 9780897323727
No hay comentarios:
Publicar un comentario