Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard rec

Completely revised and updated? the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills

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

"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Fo