|
|
|
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).
|
|
|
|
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]
(3).
|
|
|
|
Cheese : identification, classification, utilization / John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.373 FIS 2011]
(3).
|
|
|
|
Produce : identification, fabrication, utilization / by Brad Mathews, Paul Wigsten.
by Matthews, Brad | Wigsten, Paul | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Other title: Produce identification, fabrication, utilization | Guide to produce identification, fabrication, utilization.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.65 MAT 2011]
(2).
|
|
|
|
The modern café / Francisco Migoya, The Culinary Institute of America. ; photography by Ben Fink.
by Migoya, Francisco J | Culinary Institute of America. Publisher: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9573 MIG 2010]
(3).
|
|
|
|
Chocolates and confections at home with the Culinary Institute of America / Peter P. Greweling.
by Greweling, Peter P | Culinary Institute of America. Publisher: Hoboken, N.J. : John Wiley, 2010Availability: No items available
|
|
|
|
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]
(1).
|
|
|
|
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]
(1).
|
|
|
|
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]
(2).
|
|
|
|
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]
(4).
|
|
|
|
Culinary math / Linda Blocker and Julia Hill.
by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America. Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 BLO 2007]
(1).
|
|
|
|
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]
(4).
|
|
|
|
Winewise / Steven Kolpan, Brian Smith, and Michael Weiss, the Culinary Institute of America.
by Kolpan, Steven | Smith, Brian | Weiss, Michael | Culinary Institute of America. Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.22 KOL]
(1).
|
|
|
|
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]
(2).
|
|
|
|
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]
(1).
|
|
|
|
Modern gastronomy A to Z : a scientific and gastronomic lexicon / Alícia Foundation elBullitaller.
by McGee, Harold | Alícia Foundation | Culinary Institute of America. Publisher: Boca Raton, Fla. : CRC : The Culinary Institute of America, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 MOD 2010]
(2).
|
|
|
|
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]
(3).
|
|
|
|
Baking & pastry : mastering the art and craft / The Culinary Institute of America.
by Culinary Institute of America. Edition: 2nd edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Other title: Baking and pastry : mastering the art and craft.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 BAK 2009]
(6).
|
|
|
|
The art of charcuterie / John Kowalski and The Culinary Institute of America.
by Kowalski, John, 1954- | Culinary Institute of America. Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 KOW 2011]
(2).
|
