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.