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Escoffier

Escoffier

by Georges Auguste Escoffier, R. J. Kaufmann, Georges Auguste Escoffier
  • Published in 1970
  • 646
The Elements of Dessert

The Elements of Desser...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 1970
  • 544
Techniques of Healthy Cooking

Techniques of Healthy...

by The Culinary Institute of America (CIA)
  • Published in 2013
  • 576
Modern Buffet Presentation

Modern Buffet Presenta...

by The Culinary Institute of America (CIA), Vincent Clyne, The Culinary Institute of America (CIA)
  • Published in 2014
  • 384
Garde Manger

Garde Manger

by The Culinary Institute of America (CIA)
  • Published in 2012
  • 720
Tasting Success

Tasting Success

by Charles Carroll
  • Published in 2010
  • 160
Master Class with Toba Garrett

Master Class with Toba...

by Toba M. Garrett
  • Published in 2013
  • 240
The Wine, Beer, and Spirits Handbook, (Unbranded)

The Wine, Beer, and Sp...

by Joe LaVilla, Michael F. Nenes, Joe LaVilla
  • Published in 1970
  • 528
The Professional Chef

The Professional Chef

by The Culinary Institute of America (CIA)
  • Published in 1970
  • 1232
International Cuisine

International Cuisine

by The International Culinary Schools at The Art Institutes
  • Published in 1970
  • 880
The Art of the Confectioner

The Art of the Confect...

by Ewald Notter
  • Published in 1970
  • 368
The Art of the Chocolatier

The Art of the Chocola...

by Ewald Notter
  • Published in 1970
  • 416

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