Certified Culinary Professional Program Reading List

The Modern Art of Chinese Cooking by Barbara Tropp
Reissue Edition, paperback, Hearst Books, 1996
ISBN: 0688146112

The Complete Asian Cookbook by Charmaine Solomon
New Rev. Edition, hardcover, Charles Tuttle CO., 1992
ISBN: 080481791X

Professional Baking by Wayne Gisslen
2nd ed., John Wiley and Son
ISBN: 047159508X

Cookwise by Shirley O. Corriher
1st ed., hardcover, Morrow & Co., 1997
ISBN: 0688102298

On Food and Cooking by Harold McGee
reprint ed., Collier Books, paperback
ISBN: 0684843285

New Food Lover's Companion by Sharon Tyler Herbst
2nd ed., paperback, Barron's, 1995
ISBN: 0812015207

On Cooking by Labensky and Hause
2nd ed., Prentice Hall 1998
ISBN: 0139241019

Rick Bayless's Mexican Kitchen by Richard Lane Bayless
Scribner
ISBN: 068480063

I Hear America Cooking by Betty Fussell
Penguin Books 1997
ISBN: 014026332

Mastering the Art of French Cooking (Vol. I and II) by Julia Child et al.
Alfred A. Knopf
ISBN: 0394721780 and 0394721772

Food of France by Waverly Root
Vintage Books
ISBN: 0679738975 (or prior ed.)

Food of Italy by Waverly Root
Vintage Books
ISBN: 0679738967 (or prior ed.)

Essentials of Classic Italian Cooking by Marcella Hazan
Knopf, 1992
ISBN: 039458404X

Culinary Nutrition for Food Professionals by Carol Hodges
2nd ed., John Wiley and Sons
ISBN: 0471286079

ServSafe Coursebook or ServSafe Essentials paperback,
NRA Educational Foundation, most recent ed.
ISBN: 0471225177

Food Alert!: The Ultimate Sourcebook for Food Safety by Morton Satin

Wine, Beer & Spirits: Grossman's Guide to Wine, Spirits and Beers by Harriet Lembeck