The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been th

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comp

Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll