The very highly regarded Shaw GUIDE TO COOKING SCHOOLS is updated every year; it describes in detail professional colleges and grad schools, along with wine courses, culinary apprenticeships, and even cooking vacation programs around the world. Useful information like the names of the top teachers, student-to-teacher ratios, admission costs, and job success rates among graduates is provided.

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It rates and describes two- and four-year culinary schools and apprenticeship programs around the country, and includes advice from and profiles of professional chefs.

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In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnamable elements of great cooking.

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• Becoming a chef
• The new professional chef

• Educational bakery and cook-books
• Educational gastronomic business books

• Karen Page & Andrew Dornenburg
• Wayne Gisslen

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