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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]
(2).
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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]
(4).
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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).
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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]
(4).
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Frozen desserts / Francisco J. Migoya.
by Migoya, Francisco J | The Culinary Institute of America. Publisher: Hoboken, N.J. : John Wiley, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.862 MIG 2008]
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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]
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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]
(2).
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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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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).
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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]
(3).
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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).
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Cooking essentials for the New professional chef / the Food and Beverage Institute ; Mary Deirdre Donovan, editor.
by Donovan, Mary Deirdre, 1955- | Food and Beverage Institute (Culinary Institute of America). Publisher: New York : Van Nostrand Reinhold, [1997]Copyright date: ©1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 COO 1997]
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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]
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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]
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Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.
by Miller, Philip | Notter, Ewald, 1955- | Meyer, Joanne A | Food and Beverage Institute (Culinary Institute of America) | Culinary Institute of America | Notter School of Pastry Arts. Publisher: [Hyde Park, N.Y.] : Culinary Institute of America [distr.] : Food & Beverage Institute, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6374 CHO 2007]
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