WCI Logo

Culinary Books

Return to main page
Choose your Directory
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.

Please recommend literature that you would like to see available on page. Send to World Culinary Institute.

Book Haute Cuisine by Amy B. Trubek
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

Get your own culinary domain

Rent this space - Contact ads@worldculinaryinstitute.com

The Making of A Chef;   Mastering Heat of the Culinary Institute of America. - by Michael Ruhlman

Oppoetunities in Culinary Careers - by Mary Deirdre Donovan

Soul of a Chef : The Journey Towards Perfection - by Michael Ruhlman  

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.

Botton of page Nav Bar Search World Culinary Institute Web Site Add or modify your listing in the WCI School Directory E-Mail World Culinary Institute Translate page text Return to main page Return to top of page