Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling,The Culinary Institute of America (CIA)
ISBN 13: 9780764588440
Format: Hardcover (400 pages) Publisher: John Wiley & Sons Published: 27 Mar 2007
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Math for the Professional Kitchen (Culinary Institute of America)
by The Culinary Institute of America (CIA)
ISBN 13: 9780470508961
Format: Paperback (320 pages) Publisher: John Wiley & Sons Published: 20 Sep 2011
In the Hands of a Baker
ISBN 13: 9780470587850
Format: Illustrated (170 pages) Publisher: Wiley Published: 08 Oct 2013
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
ISBN 13: 9780470928653
Format: Illustrated (1136 pages) Publisher: Wiley Published: 03 Apr 2015
Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen
ISBN 13: 9781118173633
Format: Paperback (48 pages) Publisher: Wiley Published: 18 May 2012
Remarkable Service
ISBN 13: 9781118116876
Format: Illustrated (304 pages) Publisher: Wiley Published: 11 Apr 2014
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
ISBN 13: 9780470080269
Format: Illustrated (176 pages) Publisher: Wiley Published: 11 Jan 2008