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Study Guide to Accompany Professional Baking Second Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 1993
  • 144
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
Cost-Effective Recipes for 10 to 100

Cost-Effective Recipes...

by Carolyn Breeding, Donna Foster
  • Published in 1989
  • 222
Fundamentals of Menu Planning

Fundamentals of Menu P...

by Paul J. McVety, Bradley J. Ware
  • Published in 1989
  • 240
The Chef's Companion: A Concise Dictionary of Culinary Terms, Second Edition

The Chef's Companion:...

by Elizabeth Riely
  • Published in 1996
  • 336
Chef's Book of Formulas Yields, and Sizes, 2nd Edition

Chef's Book of Formula...

by Arno Schmidt
  • Published in 1995
  • 368
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's Art of Garde Manger, 5th Edition

The Professional Chef'...

by Frederic H. Sonnenschmidt, John F. Nicolas
  • Published in 1992
  • 304
The Bakers' Manual, 4th Edition

The Bakers' Manual, 4t...

by Joseph Amendola
  • Published in 1992
  • 288
Understanding Baking, 2nd Edition

Understanding Baking,...

by Joseph Amendola, Donald E. Lundberg
  • Published in 1992
  • 299
How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Expl...

by Paula I. Figoni
  • Published in 2003
  • 368

Showing 325 - 336 of 431 results

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