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Seasons in the Wine Country [electronic resource] : recipes from the Culinary Institute of America at Greystone / by Cate Conniff ; photographs by Annabelle Breakey and Faith Echtermeyer.
by Conniff-Dobrich, Cate | Breakey, Annabelle | Echtermeyer, Faith | Culinary Institute of America. Publisher: San Francisco, Calif. : Chronicle Books, ©2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.59794/19]
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The professional chef's knife kit / the Culinary Institute of America
by Culinary Institute of America | Culinary Institute of America. Learning Resources Center. Professional chef's knife. Publisher: New York : Wiley, [2000]Copyright date: ©2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.589 CUL]
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Culinary boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Martha Rose Shulman.
by Shulman, Martha Rose | Culinary Institute of America. Publisher: Hoboken, NJ : John Wiley, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CUL]
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Vegetarian cooking / Katherine Polenz ; photographs by Ben Fink.
by Polenz, Katherine | Culinary Institute of America. Publisher: Hoboken, NJ : John Wiley, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5636 POL 2012]
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Garde manger : the art and craft of the cold kitchen / by the Culinary Institute of America.
by Culinary Institute of America. Publisher: New York, N.Y. : John Wiley, c2000Availability: No items available Checked out (1).
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Baking and pastry : mastering the art and craft / Culinary Institute of America.
by Culinary Institute of America. Publisher: New York : Wiley, 2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 BAK]
(4).
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Baking at home with the Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, NJ : John Wiley, [2004]Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 BAK 2004]
(2).
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The professional chef / the Culinary Institute of America.
by Culinary Institute of America. Edition: 8th ed.Publisher: Hoboken, N.J. : John Wiley, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRO 2006]
(5).
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Introduction to culinary arts / the Culinary Institute of America ; editor, Jerry Gleason.
by Gleason, Jerry [editor.] | Culinary Institute of America. Edition: Second edition.Publisher: Boston : Pearson, [2015]Availability: No items available On order (2).
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Cooking at home with the Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, NJ : Wiley, 2003Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 COO 2003]
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Study guide to accompany The professional chef / The Culinary Institute of America
by Culinary Institute of America. Edition: 9th ed.Publisher: Hoboken, NJ : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STU 2011]
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Techniques of healthy cooking / The Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, N.J. : John Wiley, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 TEC]
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Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.
by Greweling, Peter | Culinary Institute of America. Publisher: Hoboken, NJ : Wiley, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3374 GRE 2007]
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In the hands of a chef : the professional Chef's guide to essential kitchen tools / The Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, NJ : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 643.3 INT 2008]
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Garde manger : the art and craft of the cold kitchen / by the Culinary Institute of America.
by Culinary Institute of America. Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 GAR 2008]
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Catering : a guide to managing a successful business operation / the Culinary Institute of America, Bruce Mattel.
by Mattel, Bruce | Culinary Institute of America. Publisher: Hoboken, NJ : John Wiley 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4068 MAT 2008]
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Hors d'oeuvre at home with the Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.812 HOR]
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Remarkable service / The Culinary Institute of America.
by Culinary Institute of America. Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 REM 2009]
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