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	Professional Food Manager Author: National Environmental Health Association Edition Number: 3 ISBN: 9781118380871 Professional Food Manager was created by the food safety experts at The National Environmental Health Association (NEHA), and has been updated to the 2011 supplement of the 2009 FDA Food Code. This well-written text prepares candidates to successfully pass any of the Conference for Food Protection (CFP)/American National Standards Institute (ANSI) accredited food protection manager exams. Learn More About This Title
	Professional Garde Manger Authors: Lou Sackett, Wayne Gisslen, Jaclyn Pestka Edition Number: 1 ISBN: 9780470179963 Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. Learn More About This Title
	Professional Cooking, 7E Author: Wayne Gisslen Edition Number: 7 ISBN: 9780470197523 This is the best-selling food preparation textbook in the marketplace for a very good reason. It has a long-standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Learn More About This Title
	Techniques of Healthy Cooking Author: The Culinary Institute of America Edition Number: 3 ISBN: 9780470052327 Techniques of Healthy Cooking is the newest, most comprehensive guide to healthy cooking in a professional setting. Learn More About This Title
	American Regional Cuisine Author: The Art Institutes Edition Number: 2 ISBN: 9780471682943 This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking-from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features beautiful, informative maps of each region, a wealth of fascinating history, and more than forty-five color photographs showing cooking techniques and finished dishes. Learn More About This Title
	Professional Cooking Author: Wayne Gisslen Edition Number: 6 ISBN: 9780471663744 Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. Learn More About This Title
	Essentials of Professional Cooking Author: Wayne Gisslen Edition Number: 1 ISBN: 9780471202028 Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics Learn More About This Title

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