More from this Author
Found 31 books by The Culinary Institute of America (CIA)
The Professional Chef
by The Culinary Institute of America (CIA)
Baking and Pastry
by The Culinary Institute of America (CIA)
Chocolates and Confections
by Peter P. Greweling, The Culinary Institute of America (CIA)
Math for the Professional Kitchen
by The Culinary Institute of America (CIA), Laura Dreesen, Michael Nothnagel, Susan Wysocki
The Professional Chef
by The Culinary Institute of America (CIA)
Garde Manger
by The Culinary Institute of America (CIA)
Professional Bread Baking
by The Culinary Institute of America (CIA), Hans Welker, Lee Ann Adams
Catering
by Bruce Mattel, The Culinary Institute of America (CIA)
Techniques of Healthy Cooking
by The Culinary Institute of America (CIA)
Remarkable Service
by The Culinary Institute of America (CIA)
Street Foods
by The Culinary Institute of America (CIA), Hinnerk von Bargen, Francesco Tonelli (Filmed by)
Street Foods
by Hinnerk von Bargen, The Culinary Institute of America (CIA), Francesco Tonelli (Filmed by)
Creating Your Culinary Career
by Ronald Hayes, The Culinary Institute of America (CIA)
The Professional Chef, Study Guide
by The Culinary Institute of America (CIA)
The Elements of Dessert
by Francisco J. Migoya, The Culinary Institute of America (CIA)
Culinary Math
by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
Frozen Desserts
by The Culinary Institute of America (CIA), Francisco J. Migoya
Baking for Special Diets
by Richard J. Coppedge, The Culinary Institute of America (CIA)
Exploring Wine
by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)
Baking and Pastry: Mastering the Art and Craft, 3e Study Guide
by The Culinary Institute of America (CIA)
Modern Buffet Presentation
by Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco. Tonelli (Filmed by)
Techniques of Healthy Cooking
by The Culinary Institute of America (CIA)
Garde Manger, Study Guide
by The Culinary Institute of America (CIA)
The Art of Charcuterie
by John Kowalski, The Culinary Institute of America (CIA)
Modern Batch Cookery
by The Culinary Institute of America (CIA)
Professional Bread Baking
by Hans Welker, The Culinary Institute of America (CIA), Erin Jeanne McDowell, Jennifer May (Filmed by)
In the Hands of a Chef
by The Culinary Institute of America (CIA)
In the Hands of a Baker
by The Culinary Institute of America (CIA)
Cooking for Special Diets
by Katherine Polenz, The Culinary Institute of America (CIA)
Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, 2e
by The Culinary Institute of America (CIA)
Baking and Pastry
by The Culinary Institute of America (CIA)