Results of search for 'au:"Culinary Institute of America"'

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	1.	Garde manger : the art and craft of the cold kitchen / by The Culinary Institute of America. by The Culinary Institute of America [issuing body] Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : John Wiley, 2000 Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1). Add to cart (remove)
	2.	Exploring wine : The Culinary Institute of America's guide to wines of the world / The Culinary Institute of America, Steve Kolpan, Brian H. Smith, Michael A. Weiss. by The Culinary Institute of America Kolpan, Steve Smith, Brian H Weiss, Michael A Edition: 2nd ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: Items available for loan: (1). Add to cart (remove)
	3.	Baking and pastry : mastering the art and craft / Culinary Institute of America. by Culinary Institute of America Material type: Text; Format: print Publication details: New York : Wiley, c2004 Availability: Items available for loan: (1). Add to cart (remove)
	4.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: Items available for loan: (1). Add to cart (remove)
	5.	Poultry : identification, fabrication, utilization / Thomas Schneller. by Schneller, Thomas (Thomas K.) Culinary Institute of America Series: Kitchen pro series Material type: Text; Format: print Publication details: Clifton Park, NY : Delmar, Cengage Learning, c2010 Availability: Items available for loan: (1). Add to cart (remove)
	6.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: Items available for loan: (1). Add to cart (remove)
	7.	The New professional chef / with forewords by Paul Bocuse and Ferdinand Metz. by Culinary Institute of America Edition: 6th ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1996 Availability: Items available for loan: (1). Add to cart (remove)
	8.	The Professional chef's techniques of healthy cooking / the Culinary Institute of America. Material type: Text; Format: print Publication details: Van Nostrand Reinhold, c1997 Availability: Items available for loan: (1). Add to cart (remove)
	9.	Exploring wine : The Culinary Institute of America's guide to wines of the world / The Culinary Institute of America, Steve Kolpan, Brian H. Smith, Michael A. Weiss. by The Culinary Institute of America Kolpan, Steve Smith, Brian H Weiss, Michael A Edition: 2nd ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	10.	Baking and pastry : mastering the art and craft / Culinary Institute of America. by Culinary Institute of America Material type: Text; Format: print Publication details: New York : Wiley, c2004 Availability: No items available. Add to cart (remove)
	11.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	12.	Poultry : identification, fabrication, utilization / Thomas Schneller. by Schneller, Thomas (Thomas K.) Culinary Institute of America Series: Kitchen pro series Material type: Text; Format: print Publication details: Clifton Park, NY : Delmar, Cengage Learning, c2010 Availability: No items available. Add to cart (remove)
	13.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: No items available. Add to cart (remove)
	14.	The New professional chef / with forewords by Paul Bocuse and Ferdinand Metz. by Culinary Institute of America Edition: 6th ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1996 Availability: No items available. Add to cart (remove)
	15.	The Professional chef's techniques of healthy cooking / by the Culinary Institute of America. by The Culinary Institute of America [author] Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1997 Availability: Items available for loan: Ladislao N. Diwa Memorial Library (1)Call number: TX820 P94 1997. Add to cart (remove)
	16.	Exploring wine : The Culinary Institute of America's guide to wines of the world / The Culinary Institute of America, Steve Kolpan, Brian H. Smith, Michael A. Weiss. by The Culinary Institute of America Kolpan, Steve Smith, Brian H Weiss, Michael A Edition: 2nd ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	17.	Baking and pastry : mastering the art and craft / Culinary Institute of America. by Culinary Institute of America Material type: Text; Format: print Publication details: New York : Wiley, c2004 Availability: No items available. Add to cart (remove)
	18.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	19.	Poultry : identification, fabrication, utilization / Thomas Schneller. by Schneller, Thomas (Thomas K.) Culinary Institute of America Series: Kitchen pro series Material type: Text; Format: print Publication details: Clifton Park, NY : Delmar, Cengage Learning, c2010 Availability: No items available. Add to cart (remove)
	20.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: No items available. Add to cart (remove)

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Your search returned 22 results.