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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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Exploring wine / Steven Kolpan, Brian H. Smith, Michael A. Weiss.
by Kolpan, Steven | Smith, Brian H | Weiss, Michael A | Culinary Institute of America. Edition: Completely revised third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2010]Copyright date: ©2010Other title: Exploring wine : the Culinary Institute of America's complete guide to wines of the world.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.22 KOL 2010]
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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]
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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).
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The professional chef / the Culinary Institute of America.
by Culinary Institute of America. Edition: 8th ed.Publisher: Hoboken, N.J. : John Wiley, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRO 2006]
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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]
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Restaurant economics [videorecording] : Understanding the business of restaurants / Food & Beverage Institute, The Culinary Institute of America.
by Food and Beverage Institute (The Culinary Institute of America) | Culinary Institute of America. Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 RES]
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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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Fish and seafood : identification, fabrication, utlilization / Mark Ainsworth.
by Ainsworth, Mark | Culinary Institute of America. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.692 AIN 2009]
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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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Cooking at home with the Culinary Institute of America.
by Culinary Institute of America. Publisher: Hoboken, NJ : Wiley, 2003Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 COO 2003]
(3).
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Cheese : identification, classification, utilization / John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.373 FIS 2011]
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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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The modern café / Francisco Migoya, The Culinary Institute of America. ; photography by Ben Fink.
by Migoya, Francisco J | Culinary Institute of America. Publisher: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9573 MIG 2010]
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Study guide to accompany The professional chef / The Culinary Institute of America
by Culinary Institute of America. Edition: 9th ed.Publisher: Hoboken, NJ : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STU 2011]
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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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