The Culinary Institute of America (CIA) books & textbook
The Professional Chef
The Culinary Institute of America (CIA)
Wiley /2024-04-30 Hardcover / 960 Pages
isbn-10: 1119490952 / isbn-13: 9781119490951
The Professional Chef
The Culinary Institute of America (CIA)
Wiley /2011-09-13 Hardcover / 1232 Pages
isbn-10: 0470421355 / isbn-13: 9780470421352
Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America (CIA)
Wiley /2015-02-25 Hardcover / 1136 Pages
isbn-10: 0470928654 / isbn-13: 9780470928653
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Greweling, Peter P. The Culinary Institute of America (CIA)
Wiley /2012-11-06 Hardcover / 544 Pages
isbn-10: 0470424419 / isbn-13: 9780470424414
The Elements of Dessert
Migoya, Francisco J. The Culinary Institute of America (CIA)
Wiley /2012-11-05 Hardcover / 544 Pages
isbn-10: 047089198X / isbn-13: 9780470891988
Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
Wiley /2013-02-04 Hardcover / 576 Pages
isbn-10: 0470635436 / isbn-13: 9780470635438
Math for the Professional Kitchen
The Culinary Institute of America (CIA) Dreesen, Laura Nothnagel, Michael Wysocki, Susan
Wiley /2013-07-29 Paperback / 320 Pages
isbn-10: 0470508965 / isbn-13: 9780470508961
Catering: A Guide to Managing a Successful Business Operation
Mattel, Bruce The Culinary Institute of America (CIA)
Wiley /2015-03-16 Hardcover / 320 Pages
isbn-10: 1118137973 / isbn-13: 9781118137970
The Professional Chef, 9e Study Guide
The Culinary Institute of America (CIA)
Wiley /2011-10-11 Paperback / 208 Pages
isbn-10: 1118139887 / isbn-13: 9781118139882
Remarkable Service
The Culinary Institute of America (CIA)
Wiley /2014-02-10 Paperback / 304 Pages
isbn-10: 1118116879 / isbn-13: 9781118116876
