Math for the Professional Kitchen
The Book of Yields: Accuracy in Food Costing and Purchasing
The Professional Chef
On Food and Cooking: The Science and Lore of the Kitchen
ServSafe Coursebook, Revised with ServSafe Exam Answer Sheet (6th Edition)
Baking and Pastry: Mastering the Art and Craft
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Essentials of Nutrition for Chefs 2nd Edition
ServSafe Coursebook, 6th Edition
Professional Bread Baking