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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).
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 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).
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).
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).
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] (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 | 641.57 PRO] (5).
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: Items available for loan: [Call number: 363.19/2] (1). On order (2).
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).
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).
Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.

by Greweling, Peter | Culinary Institute of America.

Publisher: Hoboken, NJ : Wiley, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3374 GRE 2007 | 641.3374 GRE] (2).
In the hands of a chef : the professional Chef's guide to essential kitchen tools / The Culinary Institute of America.

by Culinary Institute of America.

Publisher: Hoboken, NJ : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 643.3 INT 2008 | 643.3 INT] (4).
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 | 641.79 GAR] (4).
Catering : a guide to managing a successful business operation / the Culinary Institute of America, Bruce Mattel.

by Mattel, Bruce | Culinary Institute of America.

Publisher: Hoboken, NJ : John Wiley 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4068 MAT 2008 | 642.4068 MAT] (2).
Hors d'oeuvre at home with the Culinary Institute of America.

by Culinary Institute of America.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.812 HOR] (1).
Remarkable service / The Culinary Institute of America.

by Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM 2009 | 647.95068 REM] (3).