Your search returned 7 results.

Not what you expected? Check for suggestions
|
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] (1).
Seasons in the Wine Country [electronic resource] : recipes from the Culinary Institute of America at Greystone / by Cate Conniff ; photographs by Annabelle Breakey and Faith Echtermeyer.

by Conniff-Dobrich, Cate | Breakey, Annabelle | Echtermeyer, Faith | Culinary Institute of America.

Publisher: San Francisco, Calif. : Chronicle Books, ©2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.59794/19] (1).
Catering : a guide to managing a successful business operation / Bruce Mattel, the Culinary Institute of America.

by Mattel, Bruce | Fink, Ben | Culinary Institute of America.

Edition: Second edition.Publisher: Hoboken, New Jersey : Wiley, [2016]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 642.4068] (1).
Entertaining at home with the Culinary Institute of America [electronic resource] / Abigail Kirsch ; photographs by Ben Fink.

by Kirsch, Abigail | Culinary Institute of America.

Publisher: Hoboken, N.J. : John Wiley, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 642/.4] (1).
Baking and pastry : mastering the art and craft / Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 616.13] (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 [author.] | Fink, Ben [photographer.] | Culinary Institute of America.

Edition: Second edition.Publisher: New York : John Wiley & Sons, [2013]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.153] (1).
Study guide to accompany Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Fourth edition.Hoboken, New Jersey. : Wiley ; [2012]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.79] (1).