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Book of Soups (Culinary Institute of America)

by The Culinary Institute of America (CIA)

ISBN 13: 9780867308587

Format: Paperback (224 pages)
Publisher: Lebhar-Friedman Books,US
Published: 04 Aug 2005

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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

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In the Hands of a Baker

by The Culinary Institute of America (CIA)

ISBN 13: 9780470587850

Format: Illustrated (170 pages)
Publisher: Wiley
Published: 08 Oct 2013

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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools

by The Culinary Institute of America (CIA)

ISBN 13: 9780470080269

Format: Illustrated (176 pages)
Publisher: Wiley
Published: 11 Jan 2008

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Baking and Pastry: Mastering the Art and Craft, 3rd Edition

by The Culinary Institute of America (CIA)

ISBN 13: 9780470928653

Format: Illustrated (1136 pages)
Publisher: Wiley
Published: 03 Apr 2015

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Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

ISBN 13: 9781118173633

Format: Paperback (48 pages)
Publisher: Wiley
Published: 18 May 2012

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Remarkable Service

by The Culinary Institute of America (CIA)

ISBN 13: 9781118116876

Format: Illustrated (304 pages)
Publisher: Wiley
Published: 11 Apr 2014

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