JNA Institute of Culinary Arts 1212 South Broad Street, Philadelphia, PA 19146
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Due to our participation in Amazon.com's Associates Program we are able to provide our visitors the opportunity to purchase books from our site. All purchases and shipments will be handled directly through Amazon.com. Any questions you have concerning your order should be directed to Amazon.com. The books we have chosen to recommend are not the usual "home" cookbooks. Anyone can follow a recipe; but to truly create one must learn the techniques of a professional chef. Below are the beginnings of what we hope will soon flourish into a long and exciting future for those of you with the desire to learn the art of cooking. You can also search for your own books of interest by filling in the form below.

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	LA Vareene Pratique: The Complete Illustrated Course: Techniques, Ingredients, and Tools of Modern Classic Cuisine by Anne Willan
	The Professional Pastry Chef: Fundamentals of Baking and Pastry (4th ed.) by Bo Friberg and Amy Kemp Friberg
	The Good Cook by Anne Willan and Alison Harris
	Becoming a Chef, the Becoming a Chef Journal by Andrew Dornenburg and Karen Page
	Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
	The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
	The New Food Lover's Companion:  (Barron's Cooking Guide)
	Larousse Gastronomique
	American Cookery   by James A. Beard
	Simple French Food by Richard Olney, et al
	Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye, G. Ingram, and Sarah R. Labensky