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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
Professional Cooking, 4th Edition, College

Professional Cooking,...

by Wayne Gisslen
  • Published in 1998
  • 896
International Cuisine

International Cuisine

by The International Culinary Schools at The Art Institutes
  • Published in 2008
  • 864
Culinary Calculations: Simplified Math for Culinary Professionals

Culinary Calculations:...

by Terri Jones
  • Published in 2003
  • 216
Study Guide to Accompany Professional Cooking, 5thEdition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2002
  • 256
The Professional Chef, Seventh Edition Study Guide

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2001
  • 272

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