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Books on the topic 'Professional kitchen'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Professional kitchen design. Craftsman Book Co., 1995.

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2

Dreesen, Laura. Math for the professional kitchen. Wiley, 2011.

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3

Michael, Nothnagel, Wysocki Susan, and Culinary Institute of America, eds. Math for the professional kitchen. Wiley, 2011.

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4

Douglas, Sutherland. Professional catering: Cookery and kitchen practice. Pitman, 1987.

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5

1950-, Knight John Barton, and Salter Charles A. 1947-, eds. The professional chef's guide to kitchen management. Van Nostrand Reinhold, 1985.

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6

From a baker's kitchen: Techniques and recipes for professional quality baking in the home kitchen. Aris Books, 1988.

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7

Bob Warden's Ninja master prep professional cookbook: 150 professional recipes to rule the kitchen! Dynamic Housewares, 2010.

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8

Epstein, Becky Sue. Substituting ingredients: An A to Z kitchen reference. 2nd ed. Globe Pequot Press, 1992.

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9

1945-, Klein Hilary Dole, ed. Substituting ingredients: An A to Z kitchen reference. 3rd ed. Globe Pequot Press, 1996.

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10

Baker-Clark, Charles Allen. Profiles from the kitchen: What great cooks have taught us about ourselves and our food. University Press of Kentucky, 2006.

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11

Powers, Chase M. Kitchens: A professional's illustrated design and remodeling guide. McGraw-Hill, 1997.

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12

Vivaldo, Denise. Do it for le$$! parties: The how-to cookbook and guide to catering your own party for 12 to 75 guests without breaking the bank : tricks of the trade from a professional caterer's kitchen. Terrace, 2005.

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13

Busico, Michalene. Knack gourmet cooking on a budget: Essential recipes & techniques from professional kitchens. Knack, 2010.

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14

The Professional Kitchen Manager. Pearson, 2011.

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15

Kitchen industry yearbook & directory: Incorporating the Professional kitchen retailing handbook. Kitchen Information Service, 1986.

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16

Professional Catering: Cookery and Kitchen Practice. Trans-Atlantic Publications, 1987.

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17

Menu Booster - Great Menu Ideas for the Professional Kitchen: Great Menu Ideas for the Professional Kitchen. TopBooks, 2013.

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18

Menu Booster 2 - Great Menu Ideas for the Professional Kitchen: Great Menu Ideas for the Professional Kitchen. Topbooks, 2013.

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19

Kitchen and Bath Project Management (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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20

Kitchen Planning: Guidelines, Codes, Standards (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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21

Kitchen and Bath Business Management (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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22

Gisslen, W. Professional Cooking 4e & College Kitchen Essentials & Remarkable Service Set. John Wiley and Sons Ltd, 2001.

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23

Small kitchen appliances: Strategic market inteligence for the professional. Market Assessment Publications, 1998.

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24

From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen. 2nd ed. Marlowe & Company, 2004.

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25

Kitchen and Bath Products: Materials, Equipment, Surfaces (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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26

Kitchen and Bath Drawing: Presentations, Plans Perspectives (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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27

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America). Wiley, 2007.

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28

The Complete Kitchen Cabinetmaker: Shop Drawings and Professional Methods for Designing and Constructing Every Kind of Kitchen and Built-In Cabinet. Fox Chapel Publishing, 2006.

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29

Epstein, Becky Sue, and Hilary Dole Klein. Substituting Ingredients: An A to Z Kitchen Reference. 2nd ed. Globe Pequot Pr, 1991.

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30

Harris, Deborah A., and Patti Giuffre. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. Rutgers University Press, 2015.

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31

Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. Rutgers University Press, 2015.

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32

Bath Planning: Guidelines, Codes, Standards (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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33

Design Principles: Color, Form, Styles (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Association, 2006.

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34

Residential Construction: Systems, Materials, Codes (National Kitchen & Bath Association (NKBA) Professional Library Series). National Kitchen & Bath Assoc., 2007.

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35

Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours. Whitecap Books, 2004.

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36

Errante, Fabio. Fabioulous Pizza: Learn the Tricks of a Professional and Bring Them to Your Kitchen. Independently Published, 2019.

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37

Saraswat, A. Professional Chef: The Art of Fine Cooking,Indian,French,Italian,Chinese,Bakery & Confectionary,Kitchen Management. Ubs Publishers' Distributors (P) Ltd., 2004.

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38

North, R. A. E. Cleaning Professional Kitchens. Cresta Booksellers Direct, 1985.

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39

Valenti, Tom, and Andrew Friedman. Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques. Morrow Cookbooks, 2002.

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40

Valenti, Tom, and Andrew Friedman. Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques. Morrow Cookbooks, 2002.

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41

Editors, Fine Homebuilding. Taunton's Professional Building Guides Box Set (Building Porches and Decks / Finish Carpentry / Foundations and Concrete Work / Framing Roofs / Remodeling a Bathroom / Remodeling a Kitchen). Taunton, 2003.

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42

Kitchen, Art. Kitchen Art: Blank Lined Notebook, Journal Professional ,a Gift for Chefs and Women, Food Cookbook Design, Document All Your Special Recipes and Notes for Your Favorite Cooking. Independently Published, 2020.

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43

Powers, Chase M. Kitchens: A Professional's Illustrated Design and Remodeling Guide. Mcgraw-Hill (Tx), 1996.

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44

Powers, Chase M. Kitchens: A Professional's Illustrated Design and Remodeling Guide. Mcgraw-Hill (Tx), 1996.

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45

The Complete Business Management Guide for Kitchen & Bathroom Professionals. National Kitchen & Bath Assoc, 1997.

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46

Vivaldo, Denise. Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens. Terrace Publishing, 2005.

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47

Pouliot, Alison, and Tom May. Wild Mushrooming. CSIRO Publishing, 2021. http://dx.doi.org/10.1071/9781486311743.

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Abstract:

Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially.  Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach

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48

Sous Chef: 24 hours on the line. Ballantine Books, an imprint of Random House, 2014.

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