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| Books 1 - 10 of 86 | Previous | Next |
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 | | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (New title Edition)
by Peter P. Greweling, The Culinary Institute of America (CIA)
Hardcover, 400 Pages, Published 2007 by John Wiley & Sons, New title Edition
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 | | Hors D'Oeuvres at Home with The Culinary Institute of America (New title Edition)
by The Culinary Institute of America (CIA), Ben Fink
Hardcover, 224 Pages, Published 2007 by John Wiley & Sons, New title Edition
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 | | Frozen Desserts: A Comprehensive Guide for Food Service Operations
by The Culinary Institute of America (CIA), Francisco J. Migoya
Hardcover, 448 Pages, Published 2008 by John Wiley & Sons
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 | | The Professional Chef: Study Guide (8th Edition)
by The Culinary Institute of America (CIA)
Paperback, 234 Pages, Published 2006 by John Wiley & Sons, 8th Edition
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 | | Culinary Institute of America's Gourmet Meals in Minutes
by Cia
Hardcover, 384 Pages, Published 2004 by Lebhar-Friedman Books,US
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 | | Wine Wise
by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)
Hardcover, 368 Pages, Published 2008 by John Wiley & Sons
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 | | Techniques of Healthy Cooking: Professional Edition (3rd Edition)
by The Culinary Institute of America (CIA)
Hardcover, 592 Pages, Published 2008 by John Wiley & Sons, 3rd Edition
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 | | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) (3rd Edition)
by The Culinary Institute of America (CIA)
Hardcover, 688 Pages, Published 2008 by John Wiley & Sons, 3rd Edition
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 | | In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)
by The Culinary Institute of America (CIA)
Paperback, 176 Pages, Published 2008 by John Wiley & Sons
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 | | The Book of Yields: WITH Professional Chef, 7r.e. (5Rev Ed Edition)
by Francis T. Lynch, The Culinary Institute of America (CIA)
Hardcover, 1256 Pages, Published 2003 by John Wiley & Sons, 5Rev Ed Edition
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| Books 1 - 10 of 86 | Previous | Next |