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Cooking Methods General

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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
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
American Regional Cuisine, Third Edition

American Regional Cuis...

by Michael F. Nenes, Michael F. Nenes
  • Published in 2015
  • 496
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
Molecular Gastronomy: Scientific Cuisine Demystified

Molecular Gastronomy:...

by Jose Sanchez
  • Published in 2015
  • 320
Culinary Math, Third Edition

Culinary Math, Third E...

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2007
  • 272
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
Cooking to the Image: A Plating Handbook

Cooking to the Image:...

by Elaine Sikorski
  • Published in 2012
  • 176
Math for the Professional Kitchen

Math for the Professio...

by Susan Wysocki, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • Published in 2013
  • 320
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, Second Edition

Seafood Handbook: The...

by The Editors of Seafood Business
  • Published in 2009
  • 288

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