| Save% | Price $ | Title Offers 1 - 400 |
|
| -44% | 319.94 | Restaurant and Fast Food Site Selection ~ John C. Melaniphy John Wiley & Sons Inc John C. Melaniphy |
| -76% | 75.00 | Holiday Freezer Cooking from 30 Day Gourmet ~ Tara Wohlenhaus - Nanci Slagle 30 Day Gourmet Press Tara Wohlenhaus - Nanci Slagle |
| -27% | 211.65 | Cook-Chill Catering: Technology and Management ~ N. Light - A. Walker Springer N. Light - A. Walker |
| -88% | 10.35 | ServSafe Coursebook with the Scantron Certification Exam Form ~ NRA Educational Foundation Wiley NRA Educational Foundation |
| -43% | 85.50 | Sauces : Classical and Contemporary Sauce Making ~ James Peterson John Wiley & Sons, Incorporated James Peterson |
| -83% | 9.99 | Asian Cooking (Culinary Arts) ~ Irwin Gelber Van Nostrand Reinhold Irwin Gelber |
| -29% | 110.97 | Quality Attributes of Muscle Foods ~ Springer |
| -79% | 11.49 | America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Sh ~ John F. Mariani William Morrow & Co John F. Mariani |
| -42% | 47.90 | Healthful Quantity Baking ~ Maureen Egan - Susan Davis Allen Wiley Maureen Egan - Susan Davis Allen |
| -41% | 45.66 | Cocina Japonesa ~ Emi Kazuko Blume Emi Kazuko |
| -43% | 39.99 | ServSafe Essentials, Second Edition (with the Scantron Certification Exam Form) ~ Educational Foundation National Restaurant As |
| -40% | 29.99 | Quality Sanitation Management ~ Ronald F. Cichy Educational Institute of American Hotel & Mot Ronald F. Cichy |
| -31% | 44.05 | The Second Symposium on American Cuisine ~ Van Nostrand Reinhold Company |
| -33% | 38.34 | El Libro Imprescindible de Las Tecnicas de Cocina ~ Eric Leautey Rba Libros Eric Leautey |
| -47% | 19.99 | Practical Professional Cookery ~ H. L. Cracknell - R. J. Kaufmann Thomson Learning H. L. Cracknell - R. J. Kaufmann |
| -61% | 11 | Zagat 2005 Las Vegas Restaurants: With Bonus Nightlife Section (Zagatsurvey ~ Zagat Survey |
| -15% | 84.47 | Quantity Food Purchasing (5th Edition) ~ Lendal H. Kotschevar - Richard Donnelly Prentice Hall Lendal H. Kotschevar - Richard Donnelly |
| -9% | 141.54 | Biscuits, Cookies and Crackers: The Biscuit Making Process (Biscuits, Cooki ~ Noel Almond Elsevier Science & Technology Noel Almond |
| -28% | 34.95 | Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It ~ Bill Marvin Wiley Bill Marvin |
| -14% | 77.15 | Dimensions of the Hospitality Industry: An Introduction, 3rd Edition ~ Paul R. Dittmer Wiley Paul R. Dittmer |
| -32% | 24 | Food and Beverage Service Manual ~ Matt A. Casado Wiley Matt A. Casado |
| -25% | 33.97 | Math Principles for Food Service ~ Anthony J. Strianese - Pamela P. Strianese Thomson Delmar Learning Anthony J. Strianese - Pamela P. ... |
| -69% | 4.99 | The Chef's Guide to Practical Restaurant Cookery ~ William H. Emery Van Nostrand Reinhold William H. Emery |
| -4% | 227.06 | Standardized Quantity Recipe File for Quality and Cost Control ~ Janice T. Dana - Ruth A. Robson - Christy J. Abbott Blackwell Publishing Limited Janice T. Dana - Ru... |
| -34% | 18.48 | A Private Chef: Four Star Cooking In Your Home ~ Joe Ouellette Trafford Publishing Joe Ouellette |
| -18% | 41.10 | So You Want to Be a Chef: Your Guide to Culinary Careers ~ Lisa M. Brefere - Karen Eich Drummond - Brad Barnes Wiley Lisa M. Brefere - Karen Eich Drummond - Br... |
| -69% | 3.99 | BlackBook List San Francisco: 2006 (BlackBook List series) ~ BlackBook Editors BlackBook Media Corp. BlackBook Editors |
| -14% | 53.80 | Introductory Foods: A Laboratory Manual (6th Edition) ~ Mary L. Morr - Theodore F. Irmiter Prentice Hall Mary L. Morr - Theodore F. Irmiter |
| -54% | 7.5 | Ship to Shore I (Caribbean Charter Yacht Recipes) (Caribbean Charter Yacht ~ Jan Robinson Ship to Shore, Incorporated Jan Robinson |
| -31% | 19.77 | Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs ~ Andrew Dornenburg - Karen Page Wiley Andrew Dornenburg - Karen Page |
| -31% | 19.56 | Food Marketing: Career Competencies in Marketing Series, Text-Workbook ~ Richard L. Lynch Glencoe/McGraw-Hill Richard L. Lynch |
| -44% | 9.99 | A Taste of Tradition: The Story of the Samworth Family Business (1896-1996) ~ Patrick Beaver Athlone Press Patrick Beaver |
| -31% | 17.79 | Mega Cooking: A Revolutionary New Plan for Quantity Cooking ~ Jill Bond Cumberland House Publishing Jill Bond |
| -20% | 30 | Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook ~ Donald V. Laconi Wiley Donald V. Laconi |
| -10% | 68.64 | Nutrition for Foodservice and Culinary Professionals ~ Karen Eich Drummond - Lisa M. Brefere Wiley Karen Eich Drummond - Lisa M. Brefere |
| -9% | 70 | Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series) ~ Harry T. Lawless - Hildegarde Heymann Chapman & Hall Harry T. Lawless - Hildegarde Heymann |
| -9% | 66 | Food for Fifty (12th Edition) ~ Mary Molt Prentice Hall Mary Molt |
| -90% | 0.74 | Encore Wisconsin ~ Grace Howaniec Amherst Press (WI) Grace Howaniec |
| -27% | 15.98 | Zagat 2007 New York City Pack (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| -10% | 55.00 | Food for Fifty ~ Grace Shugart - Mary Molt Macmillan Pub Co Grace Shugart - Mary Molt |
| -18% | 26.95 | Food Lovers' Guide to New Jersey: Best Local Specialties, Markets, Recipes, ~ Peter Genovese Globe Pequot Peter Genovese |
| -39% | 9.05 | Everything Cooking for Two Cookbook: 300 Creative Ideas for Making Relaxing ~ David Poran Adams Media Corporation David Poran |
| -66% | 2.97 | Zagatsurvey 2001/2002 Philadelphia Restaurants (Zagatsurvey: Philadelphia R ~ Zagat Survey Zagat Survey Zagat Survey |
| -49% | 5.95 | Zagat 2006 Europe's Top Restaurants (Zagatsurvey) ~ Zagat Survey |
| -23% | 19.25 | Zagatsurvey 2000: Long Island Restaurants (Zagatsurvey: Long Island Restaurants) ~ Zagat Survey |
| -32% | 11.53 | The American Diner Cookbook ~ Elizabeth McKeon - Linda Everett Cumberland House Publishing Elizabeth McKeon - Linda Everett |
| -20% | 21 | Morimoto: The New Art of Japanese Cooking ~ Masaharu Morimoto DK ADULT Masaharu Morimoto |
| -14% | 30.00 | Professional Chef's Book of Buffets ~ George K. Waldner Cbi Pub Co George K. Waldner |
| -7% | 65.00 | Foodservice Procurement: Purchasing for Profit ~ Marian C. Spears Prentice Hall Marian C. Spears |
| -12% | 35.00 | How to Manage a Successful Catering Business ~ Manfred Ketterer Van Nostrand Reinhold Manfred Ketterer |
| -36% | 8.2 | Chef Tell Tells All ~ Tell Erhardt - Hermie Kranzdorf Schiffer Publishing Tell Erhardt - Hermie Kranzdorf |
| -47% | 4.98 | Veggie and Organic London ~ Russell Rose Metro Publications Russell Rose |
| -9% | 41.5 | Marketing by Menu ~ Nancy Scanlon Wiley Nancy Scanlon |
| -28% | 10.17 | Mild Ale: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 15) ~ Dave Sutula Brewers Publications Dave Sutula |
| -40% | 5.95 | Peter Gordon's World Kitchen ~ Peter Gordon Ten Speed Press Peter Gordon |
| -66% | 1.99 | The Silver Palate Cookbook ~ Julee Rosso - Sheila Lukins - Michael McLaughlin Workman Publishing Company Julee Rosso - Sheila Luk... |
| -12% | 26.26 | Principles of Hospitality Law ~ Mike Boella - Alan Pannett Int. Thomson Business Press Mike Boella - Alan Pannett |
| -22% | 13.22 | Use It Up Cookbook: Creative Recipes for the Frugal Cook ~ Catherine Kitcho Cumberland House Publishing Catherine Kitcho |
| -15% | 20.33 | The Bar and Beverage Book: Basics of Profitable Management (Wiley Service M ~ Costas Katsigris - Mary Porter John Wiley & Sons Costas Katsigris - Mary Porter |
| -15% | 19.99 | Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference d ~ Le Cordon Bleu William Morrow Cookbooks Le Cordon Bleu |
| -6% | 60.00 | Nutrition for Foodservice and Culinary Professionals ~ Karen Eich Drummond - Lisa M. Brefere Wiley Karen Eich Drummond - Lisa M. Brefere |
| -4% | 72.66 | Food and Beverage Cost Control ~ Jack E. Miller - Lea R. Dopson - David K. Hayes Wiley Jack E. Miller - Lea R. Dopson - David K. Haye... |
| -26% | 9.57 | Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends ~ Stephen Siegelman - Trader Vic Ten Speed Press Stephen Siegelman - Trader Vic |
| -41% | 4.69 | Women of Taste: Recipes and Profiles of Famous Women Chefs ~ John Wiley & Sons |
| -20% | 11.9 | Professional Cooking (includes College Text and NRAEF Workbook w/Exam) ~ Wayne Gisslen - Mary Ellen Griffin - Le Cordon Bleu - NRA Educational Foundation Wiley Wayne Gisslen... |
| -3% | 86.99 | Patisserie: An Encyclopedia of Cakes, Pastries, Cookies, Biscuits, Chocolat ~ Aaron Maree HarperCollins Aaron Maree |
| -37% | 4.99 | Zagat 2005/06 Long Island Restaurants (Zagatsurvey: Long Island Restaurants) ~ Zagat Survey Zagat Survey Zagat Survey |
| -18% | 12.99 | In the Heat of the Kitchen ~ Gordon Ramsay Wiley Gordon Ramsay |
| -15% | 15.04 | Food Hygiene for Food Handlers: Second Edition ~ Jilll Trickett Thomson Learning Jilll Trickett |
| -31% | 5.98 | Zagat 2005/06 Paris Restaurants (Zagatsurvey : Paris Restaurants) ~ Zagat Survey |
| -9% | 25.95 | Applied Math for Food Service ~ Sarah R. Labensky Prentice Hall Sarah R. Labensky |
| -11% | 20.75 | Catering Handbook ~ Edith Weiss - Hal Weiss Wiley Edith Weiss - Hal Weiss |
| -13% | 16.95 | Soul of a Chef ~ Michael Ruhlman Viking Adult Michael Ruhlman |
| -6% | 40.00 | So You Want to Be a Chef: Your Guide to Culinary Careers ~ Lisa M. Brefere - Karen Eich Drummond - Brad Barnes Wiley Lisa M. Brefere - Karen Eich Drummond - Br... |
| -42% | 3.06 | Zagat 2007/08 Boston Restaurants (Zagatsurvey) ~ Zagat Survey |
| -3% | 77.8 | Sales and Service for the Wine Professional ~ Brian Julyan Continuum International Publishing Group Brian Julyan |
| -4% | 58.99 | Food Preparation for the Professional ~ David A. Mizer - Mary Porter - Beth Sonnier - Karen Eich Drummond Wiley David A. Mizer - Mary Porter... |
| -3% | 66.67 | Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Exp ~ G. Eugene Wigger Wiley G. Eugene Wigger |
| -9% | 20.78 | The Master Dictionary of Food and Wine (Culinary Arts) ~ Joyce Rubash Wiley Joyce Rubash |
| -19% | 8.96 | Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party ~ Nicole Aloni HP Trade Nicole Aloni |
| -13% | 13.98 | The American Drive-In: History and Folklore of the Drive-in Restaurant in A ~ Michael Karl Witzel Motorbooks International Michael Karl Witzel |
| -4% | 40.57 | Math Workbook for Foodservice/Lodging, 3rd Edition ~ Milton C. McDowell - Hollie W. Crawford Wiley Milton C. McDowell - Hollie W. Crawford |
| -27% | 5 | Zagat 2007/08 Connecticut Restaurants (Zagatsurvey: Connecticut Restaurants) ~ Zagat Survey |
| -24% | 6 | Kitchen Confidential: Adventures in the Culinary Underbelly ~ Anthony Bourdain Bloomsbury USA Anthony Bourdain |
| -3% | 55.08 | Restaurant Planning, Design, and Construction: A Survival Manual for Owners ~ Jeff B. Katz Wiley Jeff B. Katz |
| -3% | 60 | Catering Solutions: For the culinary student, foodservice operator, and caterer ~ Ed Sanders - Larry Lewis - Nick Fluge Prentice Hall Ed Sanders - Larry Lewis - Nick Fluge |
| -3% | 55.5 | On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs ~ Patti J. Shock - John M. Stefanelli Wiley Patti J. Shock - John M. Stefanelli |
| -9% | 16.17 | Good Pub Guide ~ Ebury Press |
| -9% | 14.95 | Healthy and Delicious: 400 Professional Recipes ~ Sandy, Ph.D. Kapoor John Wiley & Sons Sandy, Ph.D. Kapoor |
| -9% | 13.95 | International School of Sugarcraft: Book 1 : Beginners ~ Tuttle Publishing |
| -20% | 5.5 | Zagat 2007/08 Atlanta Restaurants (Zagatsurvey: Atlanta Restaurants) ~ Zagat Survey |
| -2% | 65.69 | Math Principles for Food Service Occupations ~ Anthony J. Strianese - Pamela P. Strianese Thomson Delmar Learning Anthony J. Strianese - Pamela P. ... |
| -13% | 8.7 | The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan A ~ Linda Larsen Adams Media Corporation Linda Larsen |
| -34% | 2.56 | The Savoy Cookbook ~ Anton Edelmann Pavilion Books, Limited Anton Edelmann |
| -14% | 8.37 | The Best Recipes from New Mexico's B and Bs ~ New Mexico Magazine |
| -16% | 7 | Zagat 2007/08 Chicago Restaurants: Including Milwaukee (Zagatsurvey: Chicag ~ Zagat Survey |
| -3% | 47.94 | Winning the Chain Restaurant Game: Eight Key Strategies ~ Charles Bernstein - Ron Paul Wiley Charles Bernstein - Ron Paul |
| -8% | 13.96 | 21: Every Day Was New Year's Eve ~ H. Peter Kriendler Taylor Trade Publishing H. Peter Kriendler |
| -3% | 34.87 | Profitable Menu Planning (2nd Edition) ~ John A. Drysdale Prentice Hall John A. Drysdale |
| -8% | 12.98 | The Book of Hors D'Oeuvres and Canapes (Culinary Arts) ~ Arno Schmidt - Inja Nam Van Nostrand Reinhold Arno Schmidt - Inja Nam |
| -5% | 18.9 | Knife Skills for Chefs ~ Christopher P. Day - Brenda R. Carlos Prentice Hall Christopher P. Day - Brenda R. Carlos |
| -17% | 4.88 | Frozen Assets Audio ~ Deborah Taylor-Hough Sourcebooks, Inc. Deborah Taylor-Hough |
| -10% | 9.00 | Managing for Productivity in the Hospitality Industry ~ Robert Christie Mill Van Nostrand Reinhold Robert Christie Mill |
| -3% | 31.88 | Inlet Isles: A Hospital Foodservice Case Study ~ Amy M. Allen-Chabot - Suzanne Curtis - Alma Blake Prentice Hall Amy M. Allen-Chabot - Suzanne Curtis... |
| -6% | 15 | The Professional Chef's Techniques of Healthy Cooking, Second Edition ~ Culinary Institute of America Wiley Culinary Institute of America |
| -17% | 4.99 | Zagat 2007 San Francisco Bay Area Restaurants ~ Zagat Survey Zagat Survey Zagat Survey |
| -24% | 2.99 | Zagat 2005/06 New Jersey Restaurants (Zagatsurvey) ~ Zagat Survey |
| -1% | 68.95 | Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing ~ Malcolm Stogo Wiley Malcolm Stogo |
| -24% | 3.00 | Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret ~ Tom Valenti - Andrew Friedman Morrow Cookbooks Tom Valenti - Andrew Friedman |
| -5% | 17.50 | The HACCP Food Safety Employee Manual ~ Tara Paster Wiley Tara Paster |
| -2% | 43.11 | Essentials of Food Safety and Sanitation (4th Edition) ~ David McSwane - Richard Linton - FMI FMI - Nancy R. Rue Prentice Hall David McSwane - Richard Linton... |
| -2% | 47.86 | Menu: Pricing & Strategy (Hospitality, Travel & Tourism) ~ Jack E. Miller - David V. Pavesic Wiley Jack E. Miller - David V. Pavesic |
| -3% | 25 | Food and Beverage Management, Third Edition ~ Bernard Davis - Andrew Lockwood - SALLY STONE Butterworth-Heinemann Bernard Davis - Andrew Lockwood ... |
| -2% | 39.7 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition ~ Bo Friberg Wiley Bo Friberg |
| -3% | 22.99 | Eve: Contemporary Cuisine / Methode Traditionnelle ~ Eve Aronoff Huron River Press Eve Aronoff |
| -12% | 5.25 | 2006 Los Angeles/Southern California Restaurants (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| -3% | 23 | The Hali'Imaile General Store Cookbook: Homecooking from Maui ~ Beverly Gannon - Bonnie Friedman - Teresa Gannon Ten Speed Press Beverly Gannon - Bonnie Friedman - ... |
| -7% | 9.99 | Cooking For Crowds For Dummies (For Dummies (Cooking)) ~ Dawn Simmons - Curt Simmons For Dummies Dawn Simmons - Curt Simmons |
| 162.81 | Contemporary Management Theory: Controlling and Analyzing Costs in Foodserv ~ James Keiser - Fredrick J. DeMicco - Robert N. Grimes Prentice Hall James Keiser - Fredrick J. DeMic... |
| -1% | 40.69 | Panaderia y Reposteria para profesionales/Professional Baking ~ Wayne Gisslen Editorial Limusa S.A. De C.V. Wayne Gisslen |
| -5% | 10.8 | The Complete Hamburger: The History of America's Favorite Sandwich ~ Ronald L. McDonald Citadel Ronald L. McDonald |
| -3% | 20.45 | Design and Equipment for Restaurants and Foodservice: A Management View (Wi ~ Costas Katsigris - Chris Thomas Wiley Costas Katsigris - Chris Thomas |
| -28% | 1.43 | $40 A Day: Best Eats in Town ~ Rachael Ray Lake Isle Press Rachael Ray |
| -14% | 3.45 | BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Sp ~ Jean Iversen BYOB Chicago, Inc. Jean Iversen |
| -37% | 0.92 | Here Comes the Guide: Southern California: Wedding Locations and Services ( ~ Lynn Broadwell - Jan Brenner Hopscotch Press Lynn Broadwell - Jan Brenner |
| -1% | 40.72 | Practical Cookery ~ Victor Ceserani - David Foskett - Ronald Kinton Edward Arnold Victor Ceserani - David Foskett - Rona... |
| -2% | 27.63 | Recruit the Right People ~ Phil Raynsford Thomson Learning Phil Raynsford |
| -5% | 10.14 | How to Run a Catering Business from Home ~ Christopher Egerton-Thomas Wiley Christopher Egerton-Thomas |
| -1% | 40.44 | Practical Cookery ~ Victor Ceserani - David Foskett - Ronald Kinton Edward Arnold Victor Ceserani - David Foskett - Rona... |
| -34% | 0.99 | X-treme Cuisine: An Adrenaline-Charged Cookbook for the Young at Heart ~ Robert Earl - Tony Hawk HarperEntertainment Robert Earl - Tony Hawk |
| -4% | 11.00 | How to Feed Friends and Influence People: The Carnegie Deli...A Giant Sandw ~ Milton Parker - Allyn Freeman Wiley Milton Parker - Allyn Freeman |
| -3% | 17.45 | Jill Prescott's Ecole De Cuisine: Professional Cooking for the Home Chef ~ Jill Prescott Ten Speed Press Jill Prescott |
| -9% | 5 | How I Learned to Cook: Culinary Educations from the World's Greatest Chefs ~ Kimberly Witherspoon - Peter Meehan Bloomsbury USA Kimberly Witherspoon - Peter Meehan |
| -2% | 19.56 | Cafe des Artistes : A Pictoral Guide to the Famed Restaurant and Its Cuisine ~ Fred Ferretti Lebhar-Friedman Books Fred Ferretti |
| -1% | 39.50 | Painting on Sugar: Advanced Techniques (Sugarcraft Skills Ser) ~ Lesley Herbert - Jean Hodgkinson Tuttle Publishing Lesley Herbert - Jean Hodgkinson |
| -4% | 12.98 | Gordon Ramsay's Just Desserts ~ Gordon Ramsay Laurel Glen Publishing Gordon Ramsay |
| -8% | 6.00 | Zagatsurvey 2007 Washington, DC, and Baltimore Restaurants ~ Zagat Survey |
| -5% | 9.75 | Zagatsurvey 2002: Top International Hotels, Resorts & Spas (Zagatsurvey : T ~ Zagat Survey |
| -1% | 66.47 | Food Service Management by Checklist: A Handbook of Control Techniques ~ Herman E. Zaccarelli Wiley Herman E. Zaccarelli |
| -2% | 19.95 | DiRoNA 2004 Guide to Distinguished Restaurants of North America: 550 Award- ~ DiRoNA Lebhar-Friedman Books DiRoNA |
| -6% | 8.36 | Zagatsurvey 2004 New Orleans Restaurants & Nightlife (Zagatsurvey: New Orle ~ Zagat Survey Zagat Survey Zagat Survey |
| -8% | 5.5 | The Reach of a Chef: Beyond the Kitchen ~ Michael Ruhlman Viking Adult Michael Ruhlman |
| -6% | 7.5 | The RV Cookbook: Over 100 Quick, Easy, and Delicious Recipes to Enjoy on th ~ Amy Boyer - Daniella Chace Three Rivers Press Amy Boyer - Daniella Chace |
| -4% | 9.99 | Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and ~ Bill Buford Knopf Bill Buford |
| -2% | 26.85 | Professional Vegetarian Cooking ~ Ken Bergeron Wiley Ken Bergeron |
| 87.42 | Noncommercial, Institutional, and Contract Foodservice Management ~ Mickey Warner Wiley Mickey Warner |
| 860.24 | Nutritional Menu Concepts for the Hospitality Industry ~ Beth Carlson Ganem Van Nostrand Reinhold Company Beth Carlson Ganem |
| -5% | 7.12 | Harvest for Hope: A Guide to Mindful Eating ~ Jane Goodall - Gary McAvoy - Gail Hudson Wellness Central Jane Goodall - Gary McAvoy - Gail Hudson |
| -3% | 11.14 | Simmer or Sizzle: Cooking with Your Slow Cooker or Contact Grill ~ Kathryn Moore - Roxanne Wyss Thomson Delmar Learning Kathryn Moore - Roxanne Wyss |
| -5% | 7.5 | The Complete Idiot's Guide to Success as a Chef (Complete Idiot's Guide to) ~ CMB, Leslie Bilderback Alpha CMB, Leslie Bilderback |
| -6% | 5.62 | Zagatsurvey 2000 New York City Restaurants (Zagatsurvey: New York City Rest ~ ZagatSurvey Zagat Survey ZagatSurvey |
| -11% | 2.97 | How to Open and Run a Successful Restaurant, 2nd Edition ~ Christopher Egerton-Thomas Wiley Christopher Egerton-Thomas |
| -2% | 21.96 | The Professional Chef: Study Guide ~ The Culinary Institute of America (CIA) Wiley The Culinary Institute of America (CIA) |
| -10% | 3.42 | Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs ~ Andrew Dornenburg - Karen Page Wiley Andrew Dornenburg - Karen Page |
| -1% | 30.25 | Using Computers in Hospitality ~ Peter O'Connor Int. Thomson Business Press Peter O'Connor |
| -7% | 4.65 | ZagatSurvey 2005 London Restaurants (Zagatsurvey: London Restaurants) ~ Zagat Survey |
| -6% | 5.05 | ZagatSurvey 2005 New Orleans Restaurants: With Bonus Nightlife Section (Zag ~ Zagat Survey Zagat Survey Zagat Survey |
| -5% | 6.65 | Zagat 2007/08 Westchester Hudson Valley Restaurants (Zagatsurvey : Westches ~ Zagat Survey |
| -6% | 5.12 | Zagat Survey 2006/07 Atlanta Restaurants (Zagatsurvey) ~ Zagat Survey |
| -9% | 3.11 | Zagatsurvey 2005/2006 Chicago Restaurants: Including Milwaukee (Zagatsurvey) ~ Zagat Survey |
| 80.75 | The Professional Chef 8th Edition with Student Study Guide Set ~ The Culinary Institute of America (CIA) John Wiley & Sons The Culinary Institute of America (CIA) |
| -3% | 8.29 | Rockenwagner ~ Hans Rockenwagner - Brigit Legere Binns Ten Speed Press Hans Rockenwagner - Brigit Legere Binns |
| 98.44 | Ice Cream ~ Robert Marshall Springer Robert Marshall |
| -1% | 26.09 | Terra: Cooking from the Heart of Napa Valley ~ Hiro Sone - Lissa Doumani Ten Speed Press Hiro Sone - Lissa Doumani |
| -3% | 7.35 | Zagat 2007 Las Vegas Restaurants & Nightlife (Zagatsurvey) ~ Zagat Survey |
| -1% | 40.13 | Professional Cooking, Trade Version ~ Wayne Gisslen Wiley Wayne Gisslen |
| -1% | 17.32 | The National Assessment Institute Handbook for Safe Food Service Management ~ Nancy R. Rue Regents/Prentice Hall Nancy R. Rue |
| -3% | 8.75 | Dine Out Phoenix: Where to Eat from Chic to Unique ~ Pamela Swartz Cloud Nine Press, LLC Pamela Swartz |
| -1% | 22.87 | Secretos de Los Pescados y Mariscos ~ Jorge Coco Pacheco Origo Ediciones Jorge Coco Pacheco |
| -2% | 10.23 | Spain (Charming Small Hotel Guides) ~ Interlink Publishing Group |
| -3% | 6.38 | Insight Guides Eating in London: Restaurants, Bars, Pubs and Cafes (Insight ~ Cathy Muscat Insight Guides Cathy Muscat |
| -2% | 11.45 | The Rough Guide to French Hotels & Restaurants 8 (Rough Guide Travel Guides) ~ Rough Guides |
| -3% | 6.79 | Zagat Survey 2006/07 New Jersey Restaurants (Zagatsurvey) ~ Zagat Survey |
| -3% | 7.68 | Zagat Survey 2006/07 New York City Nightlife ~ Zagat Survey |
| -1% | 21.75 | Food Safety: A Guide for What You Really Need to Know ~ Jane M. Hemminger Iowa State Press Jane M. Hemminger |
| -1% | 15.77 | International School of Sugarcraft: Book 2 : Advanced ~ Tuttle Publishing |
| -11% | 1.66 | Historic Hotels and Hideaways: Washington Weekends ~ Trish Foxwell Capital Books Trish Foxwell |
| -3% | 7.00 | The Reach of a Chef: Professional Cooks in the Age of Celebrity ~ Michael Ruhlman Penguin (Non-Classics) Michael Ruhlman |
| -1% | 14.49 | Professional Guide to Alcoholic Beverages ~ Robert A. Lipinski Van Nostrand Reinhold Robert A. Lipinski |
| -2% | 9.98 | Britain & Ireland (Charming Small Hotel Guides) ~ Interlink |
| -7% | 2.30 | Zagat 2007/08 Best of Toronto (Zagatsurvey: Toronto Restaurants) ~ Zagat Survey |
| -4% | 3.99 | 2006 California Wine Country Restaurants (Zagatsurvey: California Wine Coun ~ Zagat Survey |
| -2% | 10.49 | Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Grea ~ Elsie Ramos - Arlen Gargagliano Wiley Elsie Ramos - Arlen Gargagliano |
| -1% | 17.41 | Food Texture ~ Samuel A. Matz Pan-Tech International Samuel A. Matz |
| -2% | 8.9 | Pale Ale, Revised: History, Brewing, Techniques, Recipes (Classic Beer Styl ~ Terry Foster Brewers Publications Terry Foster |
| -2% | 7.98 | Charming Small Hotel Guides: Tuscany & Umbria : Including Florence and Sien ~ Interlink Publishing Group |
| -1% | 16.32 | La Regalade: Simple French Bistro Food at Home ~ Alain Raye Whitecap Books Alain Raye |
| -1% | 11.25 | Chef for All Seasons ~ Roz Denny Ten Speed Press Roz Denny |
| -2% | 7.5 | Zagat 2007 Miami, South Florida Restaurants (Zagatsurvey) ~ Zagat Survey |
| -1% | 9.84 | Moosewood Restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis ~ The Moosewood Collective Gramercy The Moosewood Collective |
| -2% | 6.39 | Chef's Companion (Pocket Companion) ~ Ronnie Productions Sellers Sellers Publishing Ronnie Productions Sellers |
| -6% | 2.23 | Start and Run a Catering Business (Start & Run a) ~ George Erdosh Self-Counsel Press George Erdosh |
| 43.74 | Creams, Confections, and Finished Desserts (French Professional Pastry Series) ~ Roland Bilheux - Alain Escoffier Wiley Roland Bilheux - Alain Escoffier |
| -2% | 6.92 | Cooking Secrets: The Why and How ~ Hill & Hill Author: Laurent Infinity Pub Hill & Hill Author: Laurent |
| -1% | 11.63 | Charming Small Hotel Guides: France (Charming Small Hotel Guides) ~ Interlink |
| 101.31 | Catering to Every Whim: A Complete Guide to Catering Sales, Administration ~ G. Eugene Wigger Prentice Hall G. Eugene Wigger |
| -1% | 11.57 | Tea Basics: A Quick and Easy Guide ~ Wendy Rasmussen - Ric Rhinehart Wiley Wendy Rasmussen - Ric Rhinehart |
| 43.62 | Doughs, Batters, and Meringues (French Professional Pastry Series) ~ Roland Bilheux - Alain Escoffier Wiley Roland Bilheux - Alain Escoffier |
| 41.33 | The Professional Chef, Seventh Edition ~ Culinary Institute of America Wiley Culinary Institute of America |
| 55.7 | Quality Restaurant Service Guaranteed: A Training Outline ~ Nancy Loman Scanlon Wiley Nancy Loman Scanlon |
| -1% | 13.58 | Restaurant Service Basics: Wiley Restaurant Basics Series ~ Sondra J. Dahmer - Kurt W. Kahl Wiley Sondra J. Dahmer - Kurt W. Kahl |
| -1% | 9.07 | Bavarian Lager: Beerhall Helles History, Brewing Techniques, Recipes (Class ~ Horst Dornbusch Brewers Publications Horst Dornbusch |
| -1% | 9.88 | Dining by Rail: The History and the Recipes of America's Golden Age of Rail ~ James D. Porterfield St. Martin's Press James D. Porterfield |
| -1% | 19.15 | The Professional Chef's Knife Kit ~ Culinary Institute of America Wiley Culinary Institute of America |
| -1% | 12.18 | Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Ki ~ Denise Vivaldo Terrace Publishing Denise Vivaldo |
| -1% | 21.84 | Big Small Plates ~ Cindy Pawlcyn - Pablo Jacinto - Erasto Jacinto Ten Speed Press Cindy Pawlcyn - Pablo Jacinto - Erast... |
| -1% | 15.16 | Bond's Top 50 Food-Service Franchises ~ Robert E. Bond Source Book Publications Robert E. Bond |
| -1% | 12.51 | The Family Table: Where Great Food, Friends And Family Gather Together (Cap ~ Christy Rost Capital Books Christy Rost |
| 27.66 | Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store ~ Robert Wemischner - Karen Karp Wiley Robert Wemischner - Karen Karp |
| 37.17 | Classical Cooking: The Modern Way Recipes, Third Edition ~ Wiley |
| -1% | 9.22 | Cooking at the Merchant House ~ Shaun Hill - England) Merchant House (Restaurant : Ludlow Conran Octopus Shaun Hill - England) Merch... |
| -1% | 7.59 | Once-a-Month Cooking: Revised and Expanded: A Proven System for Spending Le ~ Mary-Beth Lagerborg - Mimi Wilson St. Martin's Griffin Mary-Beth Lagerborg - Mimi Wilson |
| -1% | 9.44 | Good Food for Friends: Over 175 Recipes and Ideas for Easy Entertaining (Go ~ BBC Worldwide |
| -1% | 7.51 | BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Sp ~ Jean Iversen BYOB Chicago, Inc Jean Iversen |
| -2% | 5.2 | Cooking School Secrets For Real-World Cooks: Tips, Techniques, Shortcuts, S ~ Linda Carucci Chronicle Books Linda Carucci |
| -1% | 12.69 | Germany (Charming Small Hotel Guides) ~ Interlink Books |
| -1% | 8.21 | Zagat 2008 Washington, DC Baltimore Restaurants (Zagatsurvey: Washington Dc ~ Zagat Survey |
| 23.4 | The Common Grill Cookbook ~ Craig Common Huron River Press Craig Common |
| -1% | 8.37 | Organic, Inc.: Natural Foods and How They Grew ~ Samuel Fromartz Harvest Books Samuel Fromartz |
| -2% | 5.25 | How to Open and Operate a Home-Based Catering Business ~ Denise Vivaldo Globe Pequot Pr Denise Vivaldo |
| -1% | 8.86 | Zagat 2007 London Restaurants ~ Zagat Survey Zagat Survey Zagat Survey |
| -1% | 8.32 | Zagat Paris Restaurants 2007/08 (Zagatsurvey : Paris Restaurants) ~ Zagat Survey |
| -1% | 7.98 | Insight Guides Eating in Paris: Restaurants, Bars, Pubs and Cafes (Insight ~ Insight Guides |
| 22.34 | Staffing Your Foodservice Operation (Foodservice Employee Management Series) ~ Karen Eich Drummond Van Nostrand Reinhold Karen Eich Drummond |
| -1% | 8.68 | eat.shop.los angeles: the indispensable guide to stylishly unique, locally ~ Agnes Baddoo Cabazon Books Agnes Baddoo |
| -1% | 8.77 | eat.shop.washington dc: The Indispensible Guide to Stylishly Unique, Locall ~ Anna H. Blessing Cabazon Books Anna H. Blessing |
| -1% | 8.74 | eat.shop.rhode island: The Indispensible Guide to Stylishly Unique, Locally ~ Jan Faust Cabazon Books Jan Faust |
| -1% | 8.91 | eat.shop.boston: The Indispensible Guide to Stylishly Unique, Locally Owned ~ Anna H. Blessing Cabazon Books Anna H. Blessing |
| -1% | 8.81 | eat.shop.paris: The Indispensible Guide to Stylishly Unique, Locally Owned ~ Jon Hart Cabazon Books Jon Hart |
| 53.91 | Como Preparar Banquetes De 25 Hasta 500 Personas/ Food for Fifty ~ Grace Shugart Limusa Grace Shugart |
| -1% | 9.64 | Charming Small Hotels in New England and New York City (Charming Small Hote ~ Interlink Publishing Group |
| -1% | 9.05 | eat.shop.seattle: the indispensable guide to stylishly unique, locally owne ~ Kaie Wellman Cabazon Books Kaie Wellman |
| -1% | 8.91 | eat.shop.twin cities: the indispensable guide to stylishly unique, locally ~ Anna H. Blessing Cabazon Books Anna H. Blessing |
| -1% | 7.55 | Finger Food (Le Cordon Bleu Home Collection, Vol 14) ~ France) Cordon Bleu (School : Paris Periplus Editions France) Cordon Bleu (School : Paris |
| -1% | 9.9 | Zagatsurvey 1996 Update San Francisco Bay Area Restaurants: Including the W ~ Zagat Survey |
| 78.75 | Food, Consumers, and the Food Industry: Catastrophe or Opportunity? ~ Gordon W. Fuller CRC Gordon W. Fuller |
| -1% | 12.4 | Charming Small Hotel Guides: Italy (Charming Small Hotel Guides) ~ Interlink Publishing Group |
| -1% | 8.47 | Zagatsurvey 2006/2007 Chicago Restaurants: Including Milwaukee ~ Zagat Survey |
| -1% | 9.50 | The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy ~ Nanci Slagle 30 Day Gourment Inc. Nanci Slagle |
| -2% | 3.52 | Cooking at the C.I.A: Culinary Institute of America (Pbs Cooking Series) (P ~ Culinary Institute of America MPP (Marjorie Poore Productions) Culinary Institute of America |
| -4% | 2.13 | Special Places to Stay British Hotels, Inns, and Other Places, 7th (Special ~ Alastair Sawday Publishing Co. Ltd |
| -1% | 13.57 | Prize Recipes from Great Restaurants: The Western States ~ Pelican Publishing Company |
| 21.00 | Tru: A Cookbook from the Legendary Chicago Restaurant ~ Rick Tramonto - Gale Gand - Mary Goodbody Random House Rick Tramonto - Gale Gand - Mary Goodbody |
| -3% | 2.7 | From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to ~ Sally Sampson Simon & Schuster Sally Sampson |
| 32.91 | Arranging Food Beautifully: Tray and Steam Table Art ~ Susan E. Mitchell Wiley Susan E. Mitchell |
| -1% | 5.83 | Taste of Montreal: Tracking Down the Foods of the World ~ Barry Lazar Vehicule Press Barry Lazar |
| 25.75 | The American Culinary Federation's Guide to Culinary Certification ~ American Culinary Federation - Michael Baskette - Brad Barnes Wiley American Culinary Federation - M... |
| 59.93 | Extension Work (The Sugarcraft Skills Series) ~ Christine Flinn Tuttle Publishing Christine Flinn |
| -4% | 1.49 | Betty and Pansy's Severe Queer Review of San Francisco ~ Betty Pearl - Pansy Bradshaw Cleis Press Betty Pearl - Pansy Bradshaw |
| 36.52 | Classical Cooking The Modern Way: Methods and Techniques, Third Edition ~ Philip Pauli Wiley Philip Pauli |
| 67.89 | Practical Bakery ~ Paul Connelly - Malcolm Pittam Wiley Paul Connelly - Malcolm Pittam |
| -2% | 2.35 | Southern Living: 1990 Annual Recipes (Southern Living Annual Recipes) ~ Oxmoor House |
| -11% | 0.41 | San Francisco Seafood: Savory Recipes from Everybody's Favorite Seafood City ~ Michele Anna Jordan Ten Speed Press Michele Anna Jordan |
| 31.01 | The Sauce Bible: Guide to the Saucier's Craft ~ David Paul Larousse Wiley David Paul Larousse |
| -1% | 9.70 | Careers in the Food Services Industry (Success Without College) ~ Robert K. Otterbourg Barron's Educational Series Robert K. Otterbourg |
| -1% | 9.45 | Becoming a Chef: With Recipes and Reflections from America's Leading Chefs ~ Andrew Dornenburg - Karen Page John Wiley & Sons Andrew Dornenburg - Karen Page |
| -2% | 2.25 | Zagat 2005 Top U.S. Hotels, Resorts & Spas (Zagatsurvey) ~ Zagat Survey |
| 16.61 | Culinary Artistry ~ Andrew Dornenburg - Karen Page Wiley Andrew Dornenburg - Karen Page |
| -1% | 8.94 | Hometown Potluck Favorites (Better Homes & Gardens) ~ Better Homes and Gardens Books Better Homes and Gardens Better Homes and Gardens Books |
| 36.82 | Garde Manger, The Art and Craft of the Cold Kitchen ~ The Culinary Institute of America Wiley The Culinary Institute of America |
| -1% | 8.95 | Zagatsurvey 2003/04 Paris Restaurants (Zagatsurvey : Paris Restaurants) ~ Zagat Survey Zagat Survey Zagat Survey |
| 24.95 | Dishing It Out: Power and Resistance Among Waitresses in a New Jersey Resta ~ Greta Foff Paules Temple University Press Greta Foff Paules |
| 17.71 | Zagat 2005 Miami So. Florida Restaurants (Zagatsurvey: Miami, South Florida ~ Zagat Survey |
| 28.95 | American Culinary Federation Guide to Competitions ~ American Culinary Federation - Edward G. Leonard Wiley American Culinary Federation - Edward G. Leon... |
| 23.94 | How to Open a Financially Successful Bakery ~ Sharon Fullen - Douglas R. Brown Atlantic Publishing Company (FL) Sharon Fullen - Douglas R. Brown |
| 39.65 | Food Service Operations: Planning and Control (Wiley Medical Publication) ~ Thomas F. Powers - Jo Marie Powers John Wiley & Sons Thomas F. Powers - Jo Marie Powers |
| 78.91 | Frozen Desserts: A Complete Retailer's Guide ~ Malcolm Stogo Van Nostrand Reinhold Malcolm Stogo |
| -1% | 6.94 | Zagat Survey 2006/07 Boston Restaurants ~ Zagat Survey |
| 16.46 | Become A Personal Chef 2004: An Introduction To The Industry ~ Brian T. Koning Authorhouse Brian T. Koning |
| 99.92 | Cooking Essentials for the New Professional Chef ~ The Food and Beverage Institute - Mary Deirdre Donovan Wiley The Food and Beverage Institute - Mary ... |
| 79.69 | La Cocina de Les Halles ~ Anthony Bourdain Rba Libros Anthony Bourdain |
| 11.15 | Cooking for a Crowd ~ Susan Wyler Harmony Susan Wyler |
| 15.95 | Design and Layout of Foodservice Facilities ~ John C. Birchfield Van Nostrand Reinhold John C. Birchfield |
| 58.62 | Improving Employee Performance in the Foodservice Industry: A Guide to Empl ~ Karen Eich Drummond Van Nostrand Reinhold Karen Eich Drummond |
| 12.92 | Catering Management, 2nd Edition ~ Nancy Loman Scanlon Wiley Nancy Loman Scanlon |
| 61.29 | Food Service Management ~ Hellen Delfakis - Nancy Loman Scanlon - Jan Van Buren South-Western Educational Publishing Hellen De... |
| 25.95 | Glossary of Milling and Baking Terms ~ Samuel A. Matz Pan-Tech International Samuel A. Matz |
| 12.85 | Zagat 2005 Brooklyn (Zagatsurvey: Brooklyn) (Zagatsurvey: Brooklyn) ~ Zagat Survey |
| -2% | 2.33 | Zagat 2007 California Wine Country Restaurants (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| 19.97 | Mealtime Manual For People With Disabilities & The Aging ~ Judith L. Klinger Slack Incorporated Judith L. Klinger |
| -1% | 2.43 | Zagat Survey 2003/04 New Jersey Restaurants ~ Zagat Survey Zagat Survey Zagat Survey |
| 8.22 | The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition ~ Elizabeth Riely John Wiley & Sons Elizabeth Riely |
| 7.12 | Time Out Eating and Drinking in Great Britain and Ireland (Time Out Guides) ~ Time Out |
| 8.9 | eat.shop.portland: The Indispensible Guide to Stylishly Unique, Locally Own ~ Kaie Wellman Cabazon Books Kaie Wellman |
| 14.47 | Basic Food and Beverage Cost Control ~ Jack E. Miller - David K., Ph.D. Hayes John Wiley & Sons Jack E. Miller - David K., Ph.D. Hayes |
| 6.90 | Pets on the Go: The Definitive Pet Accommodation and Vacation Guide (On the ~ Dawn Habgood - Robert Habgood Dawbert Press Dawn Habgood - Robert Habgood |
| 8.89 | eat.shop.philadelphia: The Indispensible Guide to Stylishly Unique, Locally ~ Agnes Baddoo Cabazon Books Agnes Baddoo |
| 8.43 | Zagat 2005/06 New York City Nightlife (Zagatsurvey) ~ Zagat Survey |
| -2% | 1.9 | Orlando Chow: Resturants for the Rest of Us ~ Bob Mervine The Intrepid Traveler Bob Mervine |
| 12.79 | Kitchen Afloat: Galley Management and Meal Preparation ~ Joy Smith Sheridan House Joy Smith |
| 44.08 | The Professional Personal Chef: The Business of Doing Business as a Persona ~ Candy Wallace - Greg Forte Wiley Candy Wallace - Greg Forte |
| -1% | 2.51 | Eating Is My Business (Peanuts) ~ Charles M. Schulz Harpercollins Charles M. Schulz |
| 16.02 | Good Pub Guide 2006 (Good Pub Guide) ~ Random House |
| 34.73 | Introduction to Professional Foodservice ~ Wallace L. Rande Wiley Wallace L. Rande |
| -3% | 0.99 | Best Bed & Breakfast England, Scotland, Wales, 2005-2006 (Best Bed and Brea ~ The Worldwide Bed & Breakfast Association Globe Pequot The Worldwide Bed & Breakfast Association |
| 7.87 | Easy Diabetic Meals: For 2 or 4 Servings (Better Homes & Gardens) ~ Better Homes and Gardens Better Homes and Gardens Better Homes and Gardens |
| 39.85 | Food Properties and Computer-Aided Engineering of Food Processing Systems ( ~ Springer |
| -5% | 0.6 | Wife of the Chef ~ Courtney Febbroriello Clarkson Potter Courtney Febbroriello |
| 14.76 | Fired Up: More Adventures & Recipes from Hudson's on the Bend ~ Jeff Blank - Sara Courington Laurentius Press Jeff Blank - Sara Courington |
| -1% | 3.69 | The Inquisitive Cook (Accidental Scientist) ~ Anne Gardiner - Sue Wilson - The Exploratorium Owl Books Anne Gardiner - Sue Wilson - The Explorator... |
| -1% | 4.22 | Zagatsurvey 2003 Top U.S. Hotel, Resorts & Spas (Zagatsurvey: Us Hotels, Re ~ Zagat Survey |
| 13.99 | Justine's Memories & Recipes: Memories & Recipes ~ Janet Stuart Smith Wimmer Cookbooks Janet Stuart Smith |
| 67.32 | Where to Eat Chicago (Mobil Dining Guides) ~ Mobil Travel Guide Mobil Travel Guide Mobil Travel Guide |
| -1% | 2.82 | Zagat 2007 Top U.S. Hotels, Resorts & Spas ~ Zagat Survey |
| 24.86 | Tapas: Pinchos, Brochetas, Raciones, Cazuelas Y Tapeo Moderno (Obras Divers ~ Borja Blazquez Grijalbo Borja Blazquez |
| 8.73 | BlackBook List New York: 2006 (BlackBook List series) ~ BlackBook Editors BlackBook Media Corp. BlackBook Editors |
| 8.65 | 2006 San Francisco/Bay Area Restaurants (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| 66.85 | La Cocina de Los Sentidos ~ Miguel Sanchez Romera Planeta Miguel Sanchez Romera |
| 15.73 | Paula Easley's Warehouse Food Cookbook ~ Paula Easley Merril Press Paula Easley |
| 5 | Chef's Secrets: Insider Techniques from Today's Culinary Masters ~ Quirk Books |
| 84.93 | Country Fruits & Flowers: Advanced Techniques (Sugarcraft Skills Ser) ~ Claire Webb Tuttle Publishing Claire Webb |
| -8% | 0.23 | Star Chefs on the Road: 10 Culinary Masters Share Stories and Recipes ~ Food & Wine Magazine American Express Publishing Food & Wine Magazine |
| 6.5 | Ensaladas: Sensacionales ensaladas para todas las ocasiones y epocas del an ~ Edimat Libros Edimat Libros Edimat Libros |
| 6.58 | Zagat 2007/08 New Jersey (Zagatsurvey) ~ Zagat Survey |
| -1% | 2.34 | Plan a Fabulous Party In No Time ~ Tamar Love Que Tamar Love |
| 7.38 | Garlic and Sapphires: The Secret Life of a Critic in Disguise ~ Ruth Reichl Penguin Press HC, The Ruth Reichl |
| 6.08 | Zagat 2006 Philadelphia Resturants (Zagatsurvey) ~ Zagat Survey |
| -33% | 0.04 | Food Network Best Of The Best Of... ~ Jill Cordes - Marc Silverstein HP Trade Jill Cordes - Marc Silverstein |
| -17% | 0.1 | Big Food: Amazing ways to cook, store, freeze, and serve everything you buy ~ Elissa Altman Rodale Books Elissa Altman |
| 9.87 | A Guide to the Historic Shops & Restaurants of New Orleans ~ Little Bookroom |
| 4.8 | Iron Chef: The Official Book ~ Kaoru Hoketsu - Kabushiki Berkley Hardcover Kaoru Hoketsu - Kabushiki |
| 19.97 | Management Practice in Dietetics ~ Nancy R. Hudson Brooks Cole Nancy R. Hudson |
| 21.28 | Complete Idiot's Guide to Throwing a Great Party ~ Patty Sachs - Phyllis Cambria Alpha Patty Sachs - Phyllis Cambria |
| 7.71 | Feasts: Menus for Home-Cooked Celebrations ~ Leslie Newman HarperCollins Leslie Newman |
| 8.44 | Fast Food Nation tie-in: The Dark Side of the All-American Meal (P.S.) ~ Eric Schlosser Harper Perennial Eric Schlosser |
| -1% | 1.77 | Good Food Afloat: Tasty and Nutritious Recipes for Healthy Shipboard Meals ~ Joan Betterley Butterworth-Heinemann Joan Betterley |
| -1% | 3.77 | Permission to Party: Taking Time to Celebrate and Enjoy Life ~ Jill Murphy Long Sourcebooks Jill Murphy Long |
| 51.62 | Food Preparation Study Course: Quantity Preparation and Scientific Principles ~ Lynne E. Baltzer - Shirley A. Gilmore Iowa State University Press Lynne E. Baltzer - Shirley A. Gilm... |
| 6.73 | The Soul of a Chef: The Journey Toward Perfection ~ Michael Ruhlman Penguin (Non-Classics) Michael Ruhlman |
| 9.58 | Here Comes the Guide: Northern California: Wedding Locations and Services ( ~ Lynn Broadwell - Jan Brenner Hopscotch Press Lynn Broadwell - Jan Brenner |
| 12.17 | Step-by-Step One Pot and Casseroles Cook Book ~ Thunder Bay Press (CA) |
| 22.65 | Yachting Cookbook, The ~ Elizabeth Wheeler Crown Elizabeth Wheeler |
| -1% | 1.16 | Planning and Control for Food and Beverage Operations ~ Jack D. Ninemeier Educational Institute of American Hotel & Mot Jack D. Ninemeier |
| 14.94 | Remarkable Service: A Guide to Winning and Keeping Customers for Servers, M ~ The Culinary Institute of America Wiley The Culinary Institute of America |
| 46.81 | The Complete Atlas of Wine ~ Stuart Walton Smithmark Publishers Stuart Walton |
| 5.57 | Zagat 2007/08 Long Island (Zagatsurvey: Long Island Restaurants) (Zagatsurv ~ Zagat Survey |
| 24.75 | Peterson's 1999 Culinary Schools: Where the Art of Cooking Becomes a Career ~ Peterson's Petersons Peterson's |
| 7.43 | Where to Take Tea: A Guide to Britain's Best Tearooms ~ Susan Cohen Interlink Publishing Group Susan Cohen |
| 47.99 | On Cooking: Techniques from Expert Chefs ~ Sarah R. Labensky - Alan M. Hause Prentice Hall Trade Sarah R. Labensky - Alan M. Hause |
| 3.94 | Cooking with America's Championship Team ~ Feeding Frenzy Inc. |
| 3.98 | Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50 ~ Susan Wyler Rodale Books Susan Wyler |
| 6.53 | Bills Food ~ Bill Granger William Morrow Cookbooks Bill Granger |
| 55.37 | Paris by Bistro: A Guide to Eating Well ~ Christine Graf - Dennis Graf Interlink Books Christine Graf - Dennis Graf |
| 3.94 | Southern Living 1992 Annual Recipes ~ Southern Living Oxmoor House Southern Living |
| 12.58 | Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute o ~ The Culinary Institute of America - Martha Rose Shulman Wiley The Culinary Institute of America - Ma... |
| 5.49 | From the Dining Car: The Recipes and Stories Behind Today's Greatest Rail D ~ James D. Porterfield St. Martin's Press James D. Porterfield |
| -1% | 1.83 | Keith Famie's Adventures in Cooking ~ Keith Famie Sleeping Bear Press Keith Famie |
| 89.87 | Pastry Chef ~ William J. Sultan Avi Pub Co William J. Sultan |
| 49.86 | International Quantity Foods ~ Pamela Goyan Kittler - Kathryn Sucher Van Nostrand Reinhold Pamela Goyan Kittler - Kathryn Sucher |
| 4.74 | Emeril's Delmonico: A Restaurant with a Past ~ Emeril Lagasse William Morrow Cookbooks Emeril Lagasse |
| 17.40 | Zagatsurvey 2002/03 New York City Nightlife (Zagatsurvey : New York City Ni ~ Zagat Survey Zagat Survey Zagat Survey |
| 5.93 | Elegant Small Hotels: A Connoisseur's Guide (Elegant Small Hotels) ~ Pamela Lanier Lanier Publishing Intl., Ltd Pamela Lanier |
| 69.92 | HACCP (Food Industry Briefing Series) ~ S. E. Mortimore - C. A. Wallace - C. A. Cassianos Blackwell Publishing, Incorporated S. E. Mortimore... |
| 11.85 | In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown ~ Paul Sorgule iUniverse, Inc. Paul Sorgule |
| 7.24 | Zagat 2007 New Orleans Restaurants & Nightlife (Zagatsurvey) ~ Zagat Survey |
| 7.96 | Food FAQs: Substitutions, Yields & Equivalents ~ Linda Resnik - Dee Brock FAQs Press Linda Resnik - Dee Brock |
| 4.99 | Betty and Pansy's Severe Queer Review of New York ~ Betty Pearl - Pansy Bradshaw Cleis Press Betty Pearl - Pansy Bradshaw |
| 3.89 | Best Places Northwest: The Best Restaurants and Lodgings in Washington, Ore ~ Sasquatch Books |
| 7.83 | The Cruise Ship Cookbook: Elegant Meals With Cunard ~ Rudolf Sodamin Little Brown and Company Rudolf Sodamin |
| 64.48 | Recreational Foodservice Management ~ Mickey Warner Van Nostrand Reinhold Mickey Warner |
| 78.74 | Foodservice Marketing for the '90s: How to Become the #1 Restaurant in Your ~ Tom Feltenstein Wiley Tom Feltenstein |
| 4.46 | The Guide to Cooking Schools 2003: Cooking Schools, Courses, Vacations, App ~ Dorlene Kaplan Shawguides Dorlene Kaplan |
| 29.02 | The Complete Guide to Bed & Breakfasts, Inns & Guesthouses International (C ~ Pamela Lanier Ten Speed Press Pamela Lanier |
| 2.2 | Best Bed & Breakfast England, Scotland, Wales, 2004-2005 (Best Bed and Brea ~ Worldwide Bed & Breakfast Association Globe Pequot Worldwide Bed & Breakfast Association |
| 18.86 | Applied Foodservice Sanitation ~ Educational Foundations of National Restaurant Association John Wiley & Sons Inc Educational Foundat... |
| 10.89 | Catering Like a Pro: From Planning to Profit ~ Francine Halvorsen Wiley Francine Halvorsen |
| -1% | 1.98 | Zagat 2005 America's Top Restaurants (Zagatsurvey) ~ Zagat Survey |
| 5.81 | Zagat 2006 Miami/South Florida Restaurants (Zagatsurvey) ~ Zagat Survey Zagat Survey Zagat Survey |
| 49.12 | Knight's Foodservice Dictionary ~ John Barton Knight Van Nostrand Reinhold John Barton Knight |
| 2.93 | Zagatsurvey 2004/05 Boston Restaurants (Zagatsurvey: Boston Restaurants) ~ Zagat Survey |
| 23.02 | Hollywood Dish!: Recipes, Tips, & Tales of a Hollywood Caterer ~ Nick Grippo - Jane C. Russo Angel City Press Nick Grippo - Jane C. Russo |
| 29.49 | Darina Allen's Ballymaloe Cooking School Cookbook ~ Darina Allen Pelican Publishing Company Darina Allen |
| 76.49 | Cooking for Fifty: The Complete Reference and Cookbook ~ Chet Holden Wiley Chet Holden |
| 64.29 | Working Lives in Catering ~ Yiannis Gabriel Routledge Kegan & Paul Yiannis Gabriel |
| 10.99 | David Rosengarten Entertains: Fabulous Parties for Food Lovers ~ David Rosengarten Wiley David Rosengarten |
| 57.98 | The New Professional Chef (TM) ~ Paul Bocuse Van Nostrand Reinhold Paul Bocuse |
| -1% | 1.95 | The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York ~ Leslie Brenner Clarkson Potter Leslie Brenner |
| 6.89 | The American Diner Cookbook ~ Elizabeth McKeon - Linda Everett Cumberland House Publishing Elizabeth McKeon - Linda Everett |
| 8.53 | How Do I Become A...? - Chef (How Do I Become A...?) ~ Mindi Englart Blackbirch Press Mindi Englart |
| -1% | 0.89 | Hostels U.S.A., 5th: The Only Comprehensive, Unofficial, Opinionated Guide ~ Paul Karr Globe Pequot Paul Karr |
| 61 | Professional Baking, Trade, 3rd Edition ~ Wayne Gisslen John Wiley & Sons Wayne Gisslen |
| 35.97 | Synergistic Food Production Management: The Comprehensive Workbook ~ Cheri Becker - John M. Antun - Thomas Lynch Prentice Hall Cheri Becker - John M. Antun - Thomas Lync... |
| 15.62 | Where to Eat Boston/Cape Cod (Mobil Dining Guides) ~ Mobil Travel Guide Mobil Travel Guide Mobil Travel Guide |
| 64.47 | New Economics of Fast Food ~ John Wiley & Sons, Incorporated |
| 2.57 | Mini-Meals for Foodservice Menu Planning (Foodservice Menu Planning Series) ~ Eulalia C. Blair Reed Business Information Eulalia C. Blair |
| 39.63 | Foodservice Profitability: A Control Approach (Book/Disk) ~ Edward E. Sanders - Timothy H. Hill Prentice Hall College Div Edward E. Sanders - Timothy H. Hill |
| 9.18 | Mild Ale: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 15) ~ Dave Sutula Brewers Publications Dave Sutula |
| 4.93 | The Frugal Gourmet's Culinary Handbook: An Updated Version of an American C ~ Jeff Smith - Craig Wollam - Charles Fellows William Morrow & Co Jeff Smith - Craig Wollam - Charles ... |
| 25.89 | World of Culinary Supervision, Training and Management, The (3rd Edition) ~ Jerald W. Chesser - Noel C. Cullen Prentice Hall Jerald W. Chesser - Noel C. Cullen |
| -1% | 0.93 | Time Out London Eating and Drinking 2004 ~ Sarah Guy Time Out Guides Sarah Guy |
| 7.96 | The Big Platter Cookbook: Cooking and Entertaining Family Style ~ Lou Jane Temple - A. Cort Sinnes Stewart, Tabori and Chang Lou Jane Temple - A. Cort Sinnes |
| 28.51 | Quantity Recipes ~ Marion, A. Wood - Katharine, W. Harris Creative Cookbooks Marion, A. Wood - Katharine, W. Harris |
| 47.84 | Start and Run a Profitable Catering Business: From Thyme to Timing : Your S ~ George Erdosh Self Counsel Pr George Erdosh |
| 18.89 | Gene Kilgore's Ranch Vacations 6 Ed: The Complete Guide to Guest and Resort ~ Eugene Kilgore - Gene Kilgore - Barnaby Conrad Avalon Travel Publishing Eugene Kilgore - Gene Kilgor... |
| 9.09 | Frozen Assets ~ Deborah Taylor-Hough Sourcebooks, Inc. Deborah Taylor-Hough |
| 4.95 | Zagat 2007 America's Top Restaurants ~ Zagat Survey |
| 14.96 | The Bartender's Bible: 1001 Mixed Drinks ~ Gary Regan - (none) William Morrow Cookbooks Gary Regan - (none) |
| 25 | Complete Off Premise Caterer ~ Judy Lieberman Van Nostrand Reinhold/co Wiley Judy Lieberman |
| 12.95 | ZagatSurvey 2005 London Restaurants (Zagatsurvey: London Restaurants) ~ Zagat Survey |
| 2 | Zagat Survey 2005 Philadelphia (Zagatsurvey) ~ Zagat Survey |
