Continuing Education is a life long journey. The wealth of published culinary knowledge is immense. The World Culinary Institutes mission is to make this knowledge readily available. Here is a list of some of the must have books as a culinary professional, recommended by professional chefs.
Chambre Syndicales des Cuisiniers To learn more about Chambre Syndicales des Cuisiniers, purchase a copy of the book "Haute Cuisine: How the French Invented The Culinary Profession" by Amy B. Trubek. Click on the Icon to go to amazon.com
Becoming a Chef: Recipes and Reflections from America's Leading Chefs -
by Andrew Dornenburg, & Karen Page
Harper Collins Publishers One of the world's leading English language publishers with headquarters in New York. Harper Collins is a broad-based publisher with strengths in cookbooks and related publications.