Culinary Arts: Books

The New Vegetarian Cooking for Everyone by Deborah Madison

Magnolia Table by Joanna Gaines; Marah Stets

Lamb Country Cooking by Jill S. Warren

The New Way to Cook Light by Cooking Light Editors

Food by Jean-Louis Flandrin (Editor); Massimo Montanari (Editor); Albert Sonnenfeld (Translator)

Regulatory Foundations for the Food Protection Professional

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Jacques Pépin New Complete Techniques by Jacques Pepin

The Working Garde Manger

Guide to US Food Laws and Regulations

Local Food Systems

Mouthfeel by Ole G. Mouritsen; Klavs Styrbæk; Mariela Johansen (Trans.)

Accounting for Taste by Priscilla Parkhurst Ferguson

Shunju by Takashi Sugimoto; Marcia Iwatate; Masano Kawana

Foodies and Food Tourism by Donald Getz; Richard Robinson; Tommy Andersson

At the Chef's Table by Vanina Leschziner

Chefs Collective by Michelle Tchea