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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 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).
Culinary knives [videorecording]. Vol. 2, Knife skills / The Food & Beverage Institute.

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

Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2004Other title: Knife skills.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.589 CUL] (1).
Foodservice learning solutions case study toolkit [electronic resource] / Food and Beverage Institute (Culinary Institute of America) ; Culinary Institute of America.

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

Publisher: [New York, N.Y.] : Culinary Institute of America, c2002Other title: Foodservice management case studies.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FOO 2002] (1).
Ingredients & flavor dynamics [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America.

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

Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Ingredients and flavor dynamics.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 ING 2004] (1).
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).
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 | 641.57 COO] (1).
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] (1).
Meringue, vanilla sauce and pastry cream [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institute of America.

by Miller, Philip E | Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: [Hyde Park, N.Y.] : Culinary Institute of America, c2007Other title: Bakeshop series volume 2.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 MER 2007] (1).
Sugar decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institute of America.

by Notter, Ewald, 1955- | Miller, Philip | Meyer, Joanne A | Culinary Institute of America. School of Baking and Pastry | Food and Beverage Institute (Culinary Institute of America).

Publisher: [Hyde Park, N.Y.] : Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86539 SUG 2007] (1).
Cooking methods [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America's

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

Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Culinary Institute of America's Food & Beverage Institute Lesson plan toolkits.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 COO 2004] (1).
Culinary knives [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America.

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

Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Culinary Institute of America's Food & Beverage Institute Lesson plan toolkits.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CUL 2004] (1).
Garde manger [videorecording] : food service learning solutions / Food & 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: 641.79 GAR 2007 | 641.79 GAR] (3).