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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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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: Items available for loan: Taylor's Library-TU
[Call number: 641.79 GAR]
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Exploring wine : the Culinary Institute of America's complete guide to wines of the world / Steven Kolpan, Brian H. Smith, Michael A. Weiss.
by Kolpan, Steven | Smith, Brian H | Weiss, Michael A | Culinary Institute of America. Edition: 2nd ed.Publisher: New York : John Wiley, c2002Other title: Wine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.22 KOL]
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The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
by Armentrout, Jennifer S | Culinary Institute of America. Edition: 2nd ed.Publisher: New York : Wiley, c2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRO]
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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 math / Linda Blocker and Julia Hill.
by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America. Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 BLO]
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Culinary math / Julia Hill and Linda Blocker.
by Hill, Julia, 1954- | Blocker, Linda | Culinary Institute of America. Edition: 2nd ed.Publisher: New York, NY : Wiley Pub., c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 HIL]
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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]
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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FIS]
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Modern buffet presentation / Carol Murphy Clyne & Vincent Clyne ; photography by Francesco Tonelli ; The Culinary Institute of America.
by Clyne, Carol Murphy | Clyne, Vincent | Culinary Institute of America. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4 CLY 2015]
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Study guide to accompany baking and pastry : mastering the art and craft / the Culinary Institute of America.
by Culinary Institute of America. Edition: Thord edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Baking & pastry : mastering the art and craft : study guide.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 STU 2016]
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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]
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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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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]
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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
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