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American Regional Cuisine, Second Edition

American Regional Cuis...

by The International Culinary Schools at The Art Institutes
  • Published in 2006
  • 576
Baking and Pastry: Mastering the Art and Craft, Second Edition

Baking and Pastry: Mas...

by The Culinary Institute of America (CIA)
  • Published in 2009
  • 944
Techniques of Healthy Cooking, 3rd Edition: Professional Edition

Techniques of Healthy...

by The Culinary Institute of America (CIA)
  • Published in 2007
  • 592
Chef's Book of Formulas, Yields, and Sizes, 3rdEdition

Chef's Book of Formula...

by Arno Schmidt
  • Published in 2003
  • 368
Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition Study Guide

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2012
  • 48
The Coming to America Cookbook: Delicious Recipesand Fascinating Stories from America's Many Cultures

The Coming to America...

by Karen E. Drummond, Karen E. Drummond
  • Published in 2005
  • 192
The United States Cookbook: Fabulous Foods and Fascinating Facts from All 50 States

The United States Cook...

by Karen E. Drummond, Karen E. Drummond
  • Published in 2000
  • 196
Study Guide to Accompany Professional Cooking, 7th Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2010
  • 268
Study Guide to Accompany Professional Baking, Sixth Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2012
  • 168
Emeril! Inside the Amazing Success of Today'sMost Popular Chef

Emeril! Inside the Am...

by Marcia Layton Turner
  • Published in 2004
  • 256
Heart and Soul

Heart and Soul

  • Published in 2011
  • 360
Remarkable Service, Third Edition

Remarkable Service, Th...

by The Culinary Institute of America (CIA)
  • Published in 2014
  • 304

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