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CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

CULINARY REFERENCE BOOKS page 1

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Good Better Best Dining Out: A No-Nonsense Guide to America's Favorite Chain Restuarants
by Josh Dinar

99 Fabulous Food Websites You Can't Eat Without
by Peter Spellos, Jim Spellos

(The) Art of the Table: A Complete Guide to Table Setting, Table Manners and Tableware
by Suzanne Von Drachenfels

Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions
by Michael Karl Witzel

(The) Chef's Companion:
A Concise Dictionary of Culinary Terms, 2nd Edition
by Elizabeth Riely

Chef's Garden: Fresh Produce from Small Spaces
by Terence Conran

Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites, 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best
by Andrew Dornenburg & Karen Page

(The) Concise World Atlas of Wine     by Hugh Johnson

(The) Cookbook Decoder or Culinary Alchemy Explained
by Arthur E. Grosser, Arthur Grosser

Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way
by Kate Heyhoe

Cook's Encyclopaedia: Ingredients & Processes
by Tom Stobart

(The) Cook's Essential Kitchen Dictionary
by Jacques L. Rolland

Culinary Artistry  by Andrew Dornenburg & Karen Page

Difford's Encyclopedia of Cocktails: 2600 Recipes
by Simon Difford

Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurateurs
by Andrew Dornenburg & Karen Page

Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
by Clay Gordon

Edible Wild Plants and Herbs   by Pamela Michael

Escoffier:
The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell, R. J. Kaufmann

Everything You Pretend to Know About Food:
And Are Afraid Someone Will Ask
by Nancy Rommelmann

(The) Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page and Andrew Dornenburg

Food And Drink in Argentina: A Guide for Tourists & Residents
by Dereck Foster, Richard Tripp

Food Presentation Secrets: Styling Techniques of Professionals
by Cara Hobday and Jo Denbury

Food Rules: An Eater's Manual     by Michael Pollan

(The) Food Snob's Dictionary:
An Essential Lexicon of Gastronomical Knowledge
by David Kamp and Marion Rosenfeld

Fresh Choices: More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
by Rochelle Davis, David Joachim

Frommer's 500 Places for Food & Wine Lovers
by Holly Hughes

Gary Vaynerchuk's 101 Wines: Guaranteed to Inspire, Delight, and Bring Thunder to Your World
by Gary Vaynerchuk

(The) Great Tea Rooms of America  by Bruce Richardson

Heard it Through the Grapevine:
The Things You Should Know to Enjoy Wine
by Matt Skinner

How to Improve Dining Room Service:
Includes a Restaurant Performance Evaluation Guide
by Richard Saporito

Hugh Johnson's Pocket Wine Book 2010: 33rd Edition
by Hugh Johnson

Hugh Johnson's Pocket Wine Book 2011
Hugh Johnson

 

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