Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Culinary Management and Skills (H100, H116 & H134)


Modernist Bread

v. 1. History and fundamentals -- v. 2. Ingredients -- v. 3. Techniques and equipment -- v. 4. Recipes I -- v. 5. Recipes II -- v. 6. Kitchen manual.

This massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals


Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. 

Culinary Techniques

Butchery & Meat

Baking & Pastry