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Remarkable service / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM 2014] (2).
Baking & pastry : mastering the art and craft / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Baking and pastry : mastering the art and craft.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAK 2016] (2).
Math for the professional kitchen / the Culinary Institute of America ; Laura Dreesen, Michael Nothnagel, and Susan Wysocki.

by Dreesen, Laura [author.] | Nothnagel, Michael [author.] | Wysocki, Susan [author.] | Culinary Institute of America.

Publisher: Hoboken, NJ : Wiley, [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.50151 DRE 2011] (3).
The professional chef / The Culinary Institute of America.

by Culinary Institute of America [issuing body.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO 2011] (7).