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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] (1).
Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

by Greweling, Peter P | Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TC [Call number: 641.853 GRE 2013] (1), Taylor's Library-TU [Call number: 641.853 GRE 2013] (2).
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] (1).
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] (1).
Dry heat cooking methods [videorecording] / Food & Beverage Institute ; The Culinary Institute of America.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: [Hyde Park, N.Y.] : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.76 DRY 2007 | 641.76 DRY] (4).
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] (2).
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] (1).
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] (1).
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] (1).
Baking and pastry : mastering the art and craft / Culinary Institute of America.

by Culinary Institute of America.

Publisher: New York : Wiley, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAK] (4).
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 | 641.815 BAK] (2).
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] (2).
Culinary fundamentals / American Culinary Federation, The Culinary Institute of America.

by American Culinary Federation | Culinary Institute of America.

Publisher: Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CUL] (4), TC External Storage [Call number: 641.5 CUL] (1).
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] (1).
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] (1).
The basic steps of baking bread / laminating dough [videorecording] / Food and Beverage Institute.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAS] (1).
Meat : identification, fabrication, utilization / Thomas Schneller.

by Schneller, Thomas (Thomas K.) | Culinary Institute of America.

Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Other title: Meat identification, fabrication, utilization.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.36 SCH 2009 | 641.36 SCH] (3).