American Culinary Federation

title	ISBN-13	year of publica- tion	other author(s)
American Culinary Federation Guide to Competitions	978-0-471-72338-7	2005	Edward G. Leonard
Club Cuisine: Cooking with a Master Chef	978-0-471-74171-8	2006	Edward C. Leonard
Culinary Competition Manual: New Guidelines effective July 2002	978-0-8400-0082-8	2004	Edward Leonard
National Apprenticeship Training for Cooks: Baking and Pastry Station	978-0-8269-4194-7	2012
National Apprenticeship Training for Cooks: Breakfast Station	978-0-8269-4187-9	2011
National Apprenticeship Training for Cooks: Broiler/Char-Grill Station	978-0-8269-4190-9	2012
National Apprenticeship Training for Cooks: Cooking Techniques Station	978-0-8269-4193-0	2011
National Apprenticeship Training for Cooks: Fabrication Station	978-0-8269-4189-3	2012
National Apprenticeship Training for Cooks: Pantry and Cold Foods Station	978-0-8269-4192-3	2012
National Apprenticeship Training for Cooks: Soup & Sauce Station	978-0-8269-4191-6	2011
National Apprenticeship Training for Cooks: Steward Station	978-0-8269-4186-2	2012
National Apprenticeship Training for Cooks: Supervisory Development Station	978-0-8269-4195-4	2012
National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta Station	978-0-8269-4188-6	2012
Principles and Processes of Cooking Series III	978-0-13-097631-4		Horizons · Chef Noel Cullen · Chef Robert Beighey · Chef Pamela Babcock · Chef Derek Spendlove
The American Culinary Federation's Guide to Culinary Certification	978-0-471-72339-4	2005	Michael Baskette · Brad Barnes