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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.

Publisher: New York, N.Y. : John Wiley, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 GAR] (1).
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 / 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] (5).
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).
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] (1).
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] (1).
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).
The professional chef / The Culinary Institute of America.

by Culinary Institute of America [issuing body.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO 2011] (7).
Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

by Culinary Institute of America.

Edition: Fourth editionPublisher: Hoboken, New Jersey : John Wiley, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 GAR 2012] (2).
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] (3).
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).