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The Professional Chef's Techniques of Healthy Cooking, Second Edition

The Professional Chef'...

by The Culinary Institute of America (CIA)
  • Published in 2000
  • 656
Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 1999
  • 488
The Professional Chef, Fifth Edition (The Culinary Institute of America) College Version

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 1992
The New Professional Chef, 6th Edition

The New Professional C...

by The Culinary Institute of America (CIA)
  • Published in 1995
  • 1216
Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World

Exploring Wine: The Cu...

by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)
  • Published in 1995
  • 720
The Professional Chef, Seventh Edition Study Guide

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2001
  • 272
At Your Service: A Hands-On Guide to the Professional Dining Room

At Your Service: A Han...

by The Culinary Institute of America (CIA), John W. Fischer
  • Published in 2005
  • 224
Baking For Special Diets

Baking For Special Die...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2016
  • 264
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confect...

by Peter P. Greweling, The Culinary Institute of America (CIA)
  • Published in 2007
  • 400
Culinary Math, Fourth Edition

Culinary Math, Fourth...

by The Culinary Institute of America (CIA), Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2016
  • 240
Garde Manger: The Art and Craft of the Cold Kitchen, Third Edition CUSTOM

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2008
  • 688
Catering: A Guide to Managing a Successful Business Operation, Second Edition

Catering: A Guide to M...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2015
  • 320

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