|  | | | A B C E F G H I L M P S T U W
(in alphabetical order by title)
Boyle, Tish / Moriarty, Timothy
A Modernist View of Plated Desserts
ISBN 978-0-471-29251-7
Gisslen, Wayne
Advanced Professional Cooking, College Edition
ISBN 978-0-471-83683-4
American Culinary Federation / Leonard, Edward G.
American Culinary Federation Guide to Competitions
ISBN 978-0-471-72338-7
TOP
Lee, Sandra
Bake Sale Cookbook
ISBN 978-0-470-64559-8
Cauvain, Stanley P. / Young, Linda S.
Baked Products
Science, Technology and Practice
ISBN 978-1-4051-2702-8
Amendola, Joseph / Rees, Nicole
Baker's Manual
ISBN 978-0-471-40525-2
Cauvain, Stanley P. / Young, Linda S.
Bakery Food Manufacture and Quality
Water Control and Effects
ISBN 978-1-4051-7613-2
Hui, Y. H. / Corke, Harold / De Leyn, Ingrid / Nip, Wai-Kit / Cross, Nanna A. (eds.)
Bakery Products
Science and Technology
ISBN 978-0-8138-0187-2
The Culinary Institute of America
Baking and Pastry
Mastering the Art and Craft
ISBN 978-0-470-05591-5
Hamelman, Jeffrey
Bread
A Baker's Book of Techniques and Recipes
ISBN 978-0-471-16857-7
Hamelman, Jeffrey
Bread
A Baker's Book of Techniques and Recipes
ISBN 978-1-118-13271-5
DiMuzio, Daniel T.
Bread Baking
An Artisan's Perspective
ISBN 978-0-470-13882-3
TOP
Mattel, Bruce / The Culinary Institute of America
Catering
A Guide to Managing a Successful Business Operation
ISBN 978-0-7645-5798-9
Greweling, Peter P. / The Culinary Institute of America (CIA)
Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
ISBN 978-0-470-42441-4
Greweling, Peter P. / The Culinary Institute of America (CIA)
Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
ISBN 978-0-7645-8844-0
Pauli, Philip
Classical Cooking the Modern Way
Methods and Techniques
ISBN 978-0-471-29187-9
Leonard, Edward G. / Manville, Ron
Club Cuisine
Cooking with a Master Chef
ISBN 978-0-471-74171-8
Holden, Chet
Cooking for Fifty
The Complete Reference and Cookbook
ISBN 978-0-471-57015-8
Sikorski, Elaine
Cooking to the Image
A Plating Handbook
ISBN 978-1-118-07597-5
The Culinary Institute of America
Creating Your Culinary Career
ISBN 978-1-118-11684-5
Jones, Terri
Culinary Calculations
Simplified Math for Culinary Professionals
ISBN 978-0-471-74816-8
Blocker, Linda
Culinary Math with Culinary Artistry Set
ISBN 978-0-470-45572-2
Blocker, Linda / Hill, Julia / The Culinary Institute of America
Culinary Math, 3rd, Revised and Expanded Edition
ISBN 978-0-470-06821-2
TOP
Whitehurst, Robert J. / Van Oort, Maarten (eds.)
Enzymes in Food Technology
ISBN 978-1-4051-8366-6
Gisslen, Wayne
Essentials of Professional Cooking
ISBN 978-0-471-20202-8
TOP
Mizer, David A. / Porter, Mary / Sonnier, Beth / Drummond, Karen E.
Food Preparation for the Professional
ISBN 978-0-471-25187-3
Custer, Delores
Food Styling
The Art of Preparing Food for the Camera
ISBN 978-0-470-08019-1
The Culinary Institute of America (CIA) / Migoya, Francisco J.
Frozen Desserts
ISBN 978-0-470-11866-5
Laconi, Donald V.
Fundamentals of Professional Food Preparation
A Laboratory Text-Workbook
ISBN 978-0-471-59523-6
TOP
The Culinary Institute of America (CIA)
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-0-470-28226-7
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen
ISBN 978-0-470-58780-5
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-1-118-17363-3
Hull, Peter
Glucose Syrups
Technology and Applications
ISBN 978-1-4051-7556-2
Gallagher, Eimear (ed.)
Gluten-Free Food Science and Technology
ISBN 978-1-4051-5915-9
Boyle, Tish / Moriarty, Timothy
Grand Finales
The Art of the Plated Dessert
ISBN 978-0-471-28769-8
Boyle, Tish / Moriarty, Timothy
Grand Finales
A Neoclassic View of Plated Desserts
ISBN 978-0-471-29313-2
TOP
Egan, Maureen / Allen, Susan Davis
Healthful Quantity Baking
ISBN 978-0-471-54022-9
Figoni, Paula I.
How Baking Works
Exploring the Fundamentals of Baking Science
ISBN 978-0-470-39267-6
TOP
Amendola, Joseph
Ice Carving Made Easy
ISBN 978-0-471-28570-0
Stogo, Malcolm
Ice Cream and Frozen Deserts
A Commercial Guide to Production and Marketing
ISBN 978-0-471-15392-4
The Culinary Institute of America
In the Hands of a Baker
ISBN 978-0-470-58785-0
The Culinary Institute of America (CIA)
In the Hands of a Chef
The Professional Chef's Guide to Essential Kitchen Tools
ISBN 978-0-470-08026-9
TOP
Terrell, Margaret E. / Headlund, Dorothea B.
Large Quantity Recipes
ISBN 978-0-471-28854-1
Carroll, Charles
Leadership Lessons From a Chef
Finding Time to Be Great
ISBN 978-0-470-12530-4
TOP
Garrett, Toba M.
Master Class with Toba Garrett
ISBN 978-0-470-58122-3
The Culinary Institute of America (CIA)
Math for the Professional Kitchen
ISBN 978-0-470-50896-1
The Culinary Institute of America (CIA)
Modern Batch Cookery
ISBN 978-0-470-29048-4
The Culinary Institute of America (CIA) / Murphy Clyne, Carol / Clyne, Vincent
Modern Buffet Presentation
ISBN 978-0-470-58784-3
Leonard, Edward G.
Modern Buffets
Blueprint for Success
ISBN 978-0-470-48466-1
Mr. Boston
Mr. Boston
Bartender's Guide, Pocket Edition
ISBN 978-0-470-88233-7
TOP
Boyle, Tish
Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
ISBN 978-1-118-05984-5
Sultan, William J.
Practical Baking
ISBN 978-0-471-28982-1
Gisslen, Wayne
Professional Baking
College Version with CD-ROM
ISBN 978-0-471-78348-0
Gisslen, Wayne
Professional Baking
ISBN 978-0-471-78349-7
Gisslen, Wayne
Professional Baking Method Cards (Package of Four Cards)
ISBN 978-0-470-31387-9
Gisslen, Wayne
Professional Baking with Professional Baking Method Card Package Set
ISBN 978-1-118-25436-3
Gisslen, Wayne
Professional Baking, Study Guide
ISBN 978-1-118-15833-3
Garrett, Toba M.
Professional Cake Decorating
ISBN 978-0-470-38009-3
Gisslen, Wayne
Professional Cooking
College Version
ISBN 978-0-470-19752-3
Gisslen, Wayne
Professional Cooking 7E and Study Guide Set
ISBN 978-0-470-56534-6
Gisslen, Wayne
Professional Cooking College Version-ROM with Visual Food Lovers Guide Set
ISBN 978-0-470-58682-2
Gisslen, Wayne
Professional Cooking, Trade Version
ISBN 978-0-470-19753-0
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
ISBN 978-0-470-17996-3
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation. Study Guide
ISBN 978-0-470-28473-5
Sackett, Lou
Professional Garde Manger with Study Guide and Visual Food Lovers Guide Set
ISBN 978-0-470-91497-7
Sackett, Lou
Professional Garde Manger with Study Guide Prof Baking 5th Edition Study Guide 5th Edition PB Method Cards and Visual Food Loves Gde Set
ISBN 978-0-470-91496-0
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing for Chefs
A Concise Guide
ISBN 978-0-470-29216-7
TOP
Lee, Sandra
Sandra Lee Semi-Homemade Cocktail Time
ISBN 978-0-470-55487-6
Lee, Sandra
Sandra Lee Semi-Homemade Money-Saving Slow-Cooking
129 Quick-to-Cook Meals
ISBN 978-0-470-54026-8
Lee, Sandra
Sandra Lee Semi-Homemade Weeknight Wonders
139 Easy Fast Fix Dishes
ISBN 978-0-470-54024-4
Felder, Amy
Savory Sweets
From Ingredients to Plated Desserts
ISBN 978-0-471-74058-2
The Editors of Seafood Business
Seafood Handbook
The Comprehensive Guide to Sourcing, Buying and Preparation
ISBN 978-0-470-40416-4
Lee, Sandra
Semi-Homemade Comfort Food
ISBN 978-0-470-64594-9
Lee, Sandra
Semi-Homemade The Complete Cookbook
ISBN 978-0-470-87405-9
Gisslen, Wayne
Study Guide to Accompany Professional Cooking
ISBN 978-0-470-19751-6
Strada, Judi / Moreno, Mineko Takane
Sushi For Dummies
ISBN 978-0-7645-4465-1
TOP
Carroll, Charles
Tasting Success
Your Guide to Becoming a Professional Chef
ISBN 978-0-470-58154-4
The Culinary Institute of America
Techniques of Healthy Cooking, Professional Edition
ISBN 978-0-470-63543-8
Friberg, Bo
The Advanced Professional Pastry Chef
ISBN 978-0-471-35926-5
American Culinary Federation / Baskette, Michael / Barnes, Brad
The American Culinary Federation's Guide to Culinary Certification
The Mark of Professionalism
ISBN 978-0-471-72339-4
Underly, Kari
The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
ISBN 978-1-118-02957-2
The Culinary Institute of America / Kowalski, John
The Art of Charcuterie
ISBN 978-0-470-19741-7
Notter, Ewald
The Art of the Chocolatier
From Classic Confections to Sensational Showpieces
ISBN 978-0-470-39884-5
Notter, Ewald
The Art of the Confectioner
Sugarwork and Pastillage
ISBN 978-0-470-39892-0
Migoya, Francisco J.
The Elements of Dessert
ISBN 978-0-470-89198-8
Migoya, Francisco J. / The Culinary Institute of America (CIA)
The Modern Cafe
ISBN 978-0-470-37134-3
Rinsky, Glenn / Halpin Rinsky, Laura
The Pastry Chef's Companion
A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN 978-0-470-00955-0
Brandon, Ruth
The People's Chef
Alexis Soyer, A Life in Seven Courses
ISBN 978-0-470-86991-8
Brandon, Ruth
The People's Chef
Alexis Soyer, A Life in Seven Courses
ISBN 978-0-470-86992-5
Gisslen, Wayne
The Professional Bakeshop
ISBN 978-1-118-31410-4
The Culinary Institute of America
The Professional Chef
ISBN 978-0-470-42135-2
The Culinary Institute of America
The Professional Chef, Study Guide
ISBN 978-1-118-13988-2
Friberg, Bo
The Professional Pastry Chef
Fundamentals of Baking and Pastry
ISBN 978-0-471-35925-8
TOP
Amendola, Joseph / Rees, Nicole
Understanding Baking
ISBN 978-0-471-40546-7
TOP
Garrett, Toba M.
Wedding Cake Art and Design
A Professional Approach
ISBN 978-0-470-38133-5
Bell, Hubertus P. / Feuerstein, Tim / Güntner, Carlos E. / Hölsken, Sören / Lohmann, Jan Klaas (eds.)
What's Cooking in Chemistry?
How Leading Chemists Succeed in the Kitchen
ISBN 978-3-527-32621-1
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