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• ServSafe 2: Overview of Foodborne Microorganisms and Allergens [Disc 2]
• Notes on biblical geography by Edward Robinson
• Servsafe Coursebook by National Restaurant Association
• On Baking: A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky
• Successful Restaurant Design by Regina S. Baraban
• Eyes That Kiss in the Corners by Joanna Ho
• Basics of Culinary, Vol. 4 : stocks, consume [sic] [Disc 1]
• Basics of Culinary, Vol. 3: braising, stewing, deep frying [Disc 2]
• Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond
• ServSafe Essentials by National R* Association
• American Regional Cuisine by The International Culinary Schools at The Art Institutes
• What to Eat by Marion Nestle
• Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition by Steven Kolpan
• Becoming a Chef by Andrew Dornenburg
• The Edible Flower Garden by Rosalind Creasy
• The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating by Rebecca Wood
• The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg
• Rose Recipes from Olden Times by Eleanour Sinclair Rohde
• Larousse Gastronomique by Prosper Montagné
• The Oxford Companion to Food by Alan Davidson

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