Taylor's Library catalog › Results of search for '11939'

Refine your search

Availability
- Limit to currently available items.
Authors
- Blocker, Linda. (3)
- Fink, Ben. (3)
- Fischer, John W. (2)
- Hill, Julia, (3)
- Miller, Philip. (3)
- Show more
Holding libraries
- Taylor's Library - Perpetual(TU) (7)
- Taylor's Library-TC (2)
- Taylor's Library-TU (72)
Item types
- Accompanying Material (Media Resource) (2)
- Main Collection (63)
- Media Resources (16)
- Reserve Collection (4)
Series
- Bakeshop series ; (1)
- Culinary knife skill... (2)
- Kitchen pro series (4)
- Prochef training mat... (6)
- ProChef training mat... (4)
- Show more
Places
- Napa Valley (Calif.) (1)
Topics
- Baking. (8)
- Cold dishes (Cooking... (7)
- Cooking (10)
- Food service. (7)
- Hospitality industry (7)
- Show more

		Culinary knives [videorecording]. Vol. 1, Knife care / The Food & Beverage Institute. by De Santis, Ron \| Food and Beverage Institute (Culinary Institute of America) \| Culinary Institute of America. Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2004Other title: Knife care.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.589 CUL] (1). Place hold
		Restaurant economics [videorecording] : Understanding the business of restaurants / Food & Beverage Institute, The Culinary Institute of America. by Food and Beverage Institute (The Culinary Institute of America) \| Culinary Institute of America. Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 RES] (1). Place hold
		The professional chef / the Culinary Institute of America. by Culinary Institute of America. Edition: Ninth edition.Publisher: Hoboken, N.J. : John Wiley & Sons, ©2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5/7] (1).
		Fish and seafood : identification, fabrication, utlilization / Mark Ainsworth. by Ainsworth, Mark \| Culinary Institute of America. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.692 AIN 2009] (3). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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 Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		No cover image available Culinary knives [videorecording] / Culinary Institute of America ; producer/director, Philip Miller. by Miller, Philip \| Culinary Institute of America. Publisher: [Hyde Park, N.Y.] : Culinary Institute of America, c2007Other title: Culinary knives series..Availability: Items available for loan: Taylor's Library-TU [Call number: 641.589 CUL 2007] (2). Place hold
		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). Place hold

Taylor's Library

Refine your search

Availability

Authors

Holding libraries

Item types

Series

Places

Topics