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Books like Introduction to Culinary Arts by Jerry Gleason


First publish date: 2014
Authors: Jerry Gleason
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Introduction to Culinary Arts by Jerry Gleason

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Books similar to Introduction to Culinary Arts (6 similar books)

The Art of Fermentation by 7407323|Sandor Ellix Katz book cover

📘 The Art of Fermentation
 by Sandor Ellix Katz

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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The flavor bible by 6995675|Karen Page book cover

📘 The flavor bible
 by Karen Page

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

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The French Laundry cookbook by 11362255|Thomas Keller book cover

📘 The French Laundry cookbook
 by Thomas Keller


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Perfection salad by 803511|Laura Shapiro book cover

📘 Perfection salad
 by Laura Shapiro

An engaging social history of women, food, and cooking in early twentieth‑century America, revealing how past obsessions shape today’s thinking about nourishment and the kitchen.

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Culinary fundamentals by 11200440|Johnson & Wales University. College of Culinary Arts book cover

📘 Culinary fundamentals
 by Johnson & Wales University. College of Culinary Arts


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Culinary by 11308323|Johnson & Wales University. College of Culinary Arts. Educational Task Force book cover

📘 Culinary
 by Johnson & Wales University. College of Culinary Arts. Educational Task Force


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Some Other Similar Books

The Professional Chef by The Culinary Institute of America
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America

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