The Professional Chef: Culinary Institute of America
Garde Manger: Art & Craft of the Cold Kitchen
Baking at Home: Culinary Institute of America
Artisan Breads at Home: Culinary Institute of America
The French Chef Handbook: La cuisine de reference
Institut Paul Gastronomique: Step-by-step Guide
The Science of Cooking: Perfect Your Cooking
A Taco Walks into a Bar: Silly Southwest Cuisine
The Flavor Bible: Wisdom of Imaginative Chefs
Vegetarian Flavor Bible: Culinary Creativity
Salt Fat Acid Heat: James Beard Award Cookbook
Weekly Meal Planning Pad
Top Chef: The Cookbook
Le Cordon Bleu: At Home
Le Cordon Bleu: Chocolate Bible
The Korean Vegan Cookbook: Recipes from Omma's Kitchen
The Whole Fish: New Ways to Cook, Eat and Think
Smuggler's Cove: Exotic Tiki Cocktails & Rum
Joy of Cooking: 2019 Fully Revised & Updated
The Essential New York Times Cookbook
The Essential New York Times Book of Cocktails
Arzak Secrets: New Basque Cuisine 3 Michelin Stars
A New Napa Cuisine: 3 Michelin Stars
Alinea: Molecular Gastronomy 3 Michelin Stars
Professional Cooking Course
This course focuses on the same foundational skills taught at culinary schools around the world. Rouxbe is the world's leading online culinary school with over 600,000 students across the globe.
Plant Based Cooking Course
This is Rouxbe's Plant-Based Professional Certification Course. Rouxbe is the world's leading online culinary school with over 600,000 students across the globe.
Join Our Free Trial
Get started today before this once in a lifetime opportunity expires.