Books

Professional Chefs Knife (The Professional chef's photo-text series)
Southern Living 1992 Annual Recipes
Chef Tell Tells All
Cooking with America's Championship Team
Menu: Pricing & Strategy (Hospitality, Travel & Tourism)
Zagat Survey Toronto Restaurants Pocket Guide (Zagatsurvey)
Ceserani and Kinton's the Theory of Catering
Cooking Essentials for the New Professional Chef Student Workbook

Books:

Zagat Survey 2007 New York City Restaurants
The Professional Garde Manger: A Guide to the Art of the Buffet
Mega Cooking: A Revolutionary New Plan for Quantity Cooking
The Complete Guide to Bed & Breakfasts, Inns & Guesthouses International (Complete Guide to Bed and Breakfasts, Inns and Guesthouses)
Service at Its Best: Waiter-Waitress Training: A Guide to Becoming a Successful Server
Nutrition for Foodservice and Culinary Professionals, Student Workbook
From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity
Paris by Bistro: A Guide to Eating Well
Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy
Basic Food and Beverage Cost Control