The New Food Lover's Companion by Sharon Tyler Herbst and Ron HerbstKnife Skills: In the Kitchen by Charlie Trotter The Reach of a Chef: Beyond the Kitchen by Michael RuhlmanThe Reach of a Chef: Professional Cooks in the Age of Celebrity by Michael RuhlmanThe Soul of a Chef: The Journey Toward Perfection by Michael RuhlmanThe Making of a Chef: Mastering Heat at the Culinary Institute by Michael RuhlmanBecoming a Chefby Andrew Dornenburg and Karen PageWorking the Plate: The Art of Food Presentation by Christopher StylerSetting the Table: The Transforming Power of Hospitality in BusinessThe Art of the Table: A Complete Guide to Table Setting, Table Manners, and TablewareFirst, Break All the Rules: What the World's Greatest Managers Do DifferentlyNow, Discover Your Strengths by Marcus Buckingham and Donald O. CliftonOn the Line by Eric Ripert and Christine MuhlkeText Books:On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook onlyOn Baking: A Textbook of Baking and Pastry Fundamentals by Sarah R. LabenskyServSafe Coursebook: with the Certification Exam Answer Sheet by NRA Educational FoundationText Books:Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America Professional Baking, College Version with CD-Rom, 4th Edition by Wayne GisslenOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeFeatured Books:The Professional Chef by The Culinary Institute of AmericaBaking and Pastry: Mastering the Art and Craft by The Culinary Institute of America