8. “The Theory of Catering” by Kinton and Ceserani (Sold for $750)
All hospitality and catering students must have known this book as one of their study textbooks. It was first published in 1964. This rare first edition is sold for $750, making it one of the most expensive cookbook.
The book itself has been renewed for several times to adjust the development of catering industry. The latest edition is the 11th edition revised by David Foskett.
The original book delivers a comprehensive overview of the hospitality and catering industry. It also presents the theory for competent professional practice.
The book helps cooks to understand the food chains, science of food, and all process of food commodity from delivery, storage, preparation, production, to final service.
