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Cookbooks for professionals, teachers and students

created by Jason Cooper

Some of ckbk's professional, educational and reference titles
Books
Balance and Harmony: Asian Food

Balance and Harmony: Asian Food

Neil Perry

La Varenne Pratique

La Varenne Pratique

Anne Willan

Le Guide Culinaire

Le Guide Culinaire

Auguste Escoffier

Oxford Encyclopedia of Food and Drink in America

Oxford Encyclopedia of Food and Drink in America

Andrew F. Smith

Encyclopedia of Pasta

Encyclopedia of Pasta

Oretta Zanini de Vita

Oxford Companion to Food

Oxford Companion to Food

Alan Davidson

On Food and Cooking

On Food and Cooking

Harold McGee

Sauces: Classical and Contemporary Sauce Making

Sauces: Classical and Contemporary Sauce Making

James Peterson

Cooking

Cooking

James Peterson

Baking

Baking

James Peterson

Professional Cooking

Professional Cooking

Wayne Gisslen

Professional Baking

Professional Baking

Wayne Gisslen

The Professional Pastry Chef

The Professional Pastry Chef

Bo Friberg

Culinary Artistry

Culinary Artistry

Andrew Dornenburg and Karen Page

How Baking Works

How Baking Works

Paula Figoni

Bread: A Baker's Book of Techniques and Recipes

Bread: A Baker's Book of Techniques and Recipes

Jeffrey Hamelman

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter Greweling

Frozen Desserts

Frozen Desserts

Francisco Migoya

The Art of the Chocolatier

The Art of the Chocolatier

Ewald Notter

The Elements of Dessert

The Elements of Dessert

Francisco Migoya

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