“The Culinary Professional” by David Ross is a study guide published by Goodheart-Willcox in 2009. This trade paperback lab manual covers the subject areas of cooking, education, and business & economics, making it ideal for high school and elementary school students interested in the food industry. With 344 pages and a size of 11 inches in length and 8.5 inches in width, this book provides valuable insights and practical tips for culinary professionals looking to enhance their skills and knowledge in the field. Written in English, this book is a valuable resource for anyone passionate about cooking and the culinary industry.