Culinary Textbooks

The Culinary Professional

  • By John Draz and Christopher Koetke
  • ISBN: 978-1-60525-118-9
  • Publisher: Goodheart-Willcox
  • Publication Date: 2010
  • Level: grades 9-14
  • Comments: Hardcover.
  • View inside: Chapter 3; Chapter 16

CULINARY ESSENTIALS (BUILDING BRIGHTER FUTURES)

  • By Johnson & Wales and McGraw-Hill
  • ISBN: 0078883598
  • Publisher: Glencoe/McGraw-Hill
  • Publication Date: 2010
  • Level: grades 9-12
  • Comments: Hardcover.

Food for Today

  • By Glenco/McGraw-Hill
  • ISBN: 0078883660
  • Publisher: Glencoe/McGraw-Hill
  • Publication Date: 2010
  • Level: grades 9-12
  • Comments: Hardcover. Cooking for the individual and family is emphasized. This is not a good textbook for a culinary program but rather a foods course.



The Professional Chef

  • By The Culinary Institute of America
  • ISBN: 0764557343
  • Publisher: John Wiley & Sons, Inc.
  • Publication Date: 2006
  • Level: Advanced
  • Comments: This textbook is designed for professional chefs not some much home cooking. The recipes serve mass quantities of people and the text contains information and cooking techniques for running a professional kitchen.

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