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Books (37)
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1

The Elements of Dessert

The Elements of Dessert

Francisco Migoya, The Culinary Institute of America (CIA)

Year:

2012

Language:

english

File:

PDF, 126.29 MB

5.0 / 5.0

english, 2012

2

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America

Year:

2007

Language:

english

File:

PDF, 33.48 MB

1.0 / 1.0

english, 2007

3

The Professional Chef, 9th Edition

The Professional Chef, 9th Edition

The Culinary Institute of America, CIA

Year:

2011

Language:

english

File:

PDF, 46.19 MB

5.0 / 5.0

english, 2011

4

Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America

Peter P. Greweling, The Culinary Institute of America

Year:

2009

Language:

english

File:

PDF, 36.98 MB

4.0 / 3.0

english, 2009

5

Modern Buffet Presentation

Modern Buffet Presentation

Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli

Year:

2015

Language:

english

File:

PDF, 219.75 MB

5.0 / 5.0

english, 2015

6

The Art of Charcuterie

The Art of Charcuterie

The Culinary Institute of America, John Kowalski

Year:

2011

Language:

english

File:

PDF, 17.65 MB

0 / 5.0

english, 2011

7

Fish and Seafood: Identification - Fabrication -Utilization

Fish and Seafood: Identification - Fabrication -Utilization

Cengage Learning

Mark Ainsworth, Culinary Institute of America

Year:

2009

Language:

english

File:

PDF, 26.45 MB

5.0 / 5.0

english, 2009

8

Remarkable Service

Remarkable Service

John Wiley & Sons

The Culinary Institute of America (CIA)

Year:

2014

Language:

english

File:

PDF, 68.68 MB

5.0 / 5.0

english, 2014

9

Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America

Year:

2008

Language:

english

File:

PDF, 26.35 MB

0 / 5.0

english, 2008

10

Cheese: Identification - Classification - Utilization

Cheese: Identification - Classification - Utilization

Delmar Cengage Learning

John W. Fischer, Culinary Institute of America

Year:

2010

Language:

english

File:

PDF, 17.16 MB

5.0 / 5.0

english, 2010

11

Culinary Institute of America - Baking and Pastry

Culinary Institute of America - Baking and Pastry

Culinary Institute of America

Year:

2015

Language:

english

File:

PDF, 60.17 MB

5.0 / 5.0

english, 2015

12

Entertaining : Recipes and Inspirations for Gathering with Family and Friends

Entertaining : Recipes and Inspirations for Gathering with Family and Friends

Houghton Mifflin Harcourt

The Culinary Institute of America, Abigail Kirsch

Year:

2012

Language:

english

File:

PDF, 122.24 MB

0 / 5.0

english, 2012

13

Baking and Pastry. Mastering the Art and Craft

Baking and Pastry. Mastering the Art and Craft

The Culinary Institute of America

Year:

2009

Language:

english

File:

PDF, 30.56 MB

5.0 / 5.0

english, 2009

14

WineWise, Second Edition

WineWise, Second Edition

Houghton Mifflin Harcourt

Steven Kolpan, Michael A Weiss, Brian H Smith, Culinary Institute of America

Year:

2014

Language:

english

File:

EPUB, 40.82 MB

0 / 0

english, 2014

15

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Cengage Learning

Culinary Institute of America, Mark Ainsworth

Year:

2009

Language:

english

File:

PDF, 26.45 MB

5.0 / 0

english, 2009

16

Street Foods

Street Foods

Culinary Institute of America

Year:

2015

Language:

english

File:

PDF, 27.36 MB

5.0 / 5.0

english, 2015

17

Meat: Identification - Fabrication - Utilization

Meat: Identification - Fabrication - Utilization

Cengage Learning

Culinary Institute of America, Thomas Schneller

Year:

2009

Language:

english

File:

PDF, 11.54 MB

0 / 0

english, 2009

18

The Young Chef

The Young Chef

Houghton Mifflin Harcourt

The Culinary Institute of America

Year:

2016

Language:

english

File:

MOBI , 27.77 MB

0 / 0

english, 2016

19

The art of charcuterie

The art of charcuterie

The Culinary Institute of America, Kowalski John

Year:

2011

Language:

english

File:

PDF, 17.69 MB

0 / 0

english, 2011

20

Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America

Year:

2008

Language:

english

File:

PDF, 26.25 MB

0 / 0

english, 2008

21

Entertaining: recipes and inspirations for gathering with family and friends

Entertaining: recipes and inspirations for gathering with family and friends

John Wiley & Sons

Culinary Institute of America., Kirsch, Abigail

Year:

2012

Language:

english

File:

PDF, 122.24 MB

0 / 0

english, 2012

22

Frozen desserts

Frozen desserts

John Wiley & Sons

Francisco J. Migoya, The Culinary Institute of America

Year:

2008

Language:

english

File:

PDF, 15.39 MB

5.0 / 5.0

english, 2008

23

Baking and Pastry : Mastering the Art and Craft, 3rd Edition

Baking and Pastry : Mastering the Art and Craft, 3rd Edition

The Culinary Institute of America

Year:

2015

Language:

english

File:

PDF, 61.24 MB

0 / 5.0

english, 2015

24

Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain)

Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain)

Unilever Food Solutions

The Culinary Institute of America

Year:

2007

Language:

english

File:

PDF, 1.10 MB

0 / 3.5

english, 2007

25

Baking at Home with The Culinary Institute of America : Essential Techniques and Recipes

Baking at Home with The Culinary Institute of America : Essential Techniques and Recipes

The Culinary Institute of America

Year:

2004

Language:

english

File:

PDF, 17.18 MB

3.0 / 3.0

english, 2004

26

Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America

Year:

2011

Language:

english

File:

PDF, 26.36 MB

0 / 5.0

english, 2011

27

Techniques of Healthy Cooking

Techniques of Healthy Cooking

The Culinary Institute of America

Year:

2013

Language:

english

File:

PDF, 127.75 MB

5.0 / 5.0

english, 2013

28

Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft

The Culinary Institute of America

Year:

2009

Language:

english

File:

PDF, 37.29 MB

5.0 / 5.0

english, 2009

29

The Professional Chef

The Professional Chef

The Culinary Institute of America

Year:

2011

Language:

english

File:

PDF, 863.62 MB

0 / 0

english, 2011

30

Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America (CIA)

Year:

2012

Language:

english

File:

PDF, 143.24 MB

5.0 / 5.0

english, 2012

31

Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art and Craft of the Cold Kitchen

The Culinary Institute of America (CIA)

Year:

2012

Language:

english

File:

PDF, 32.41 MB

5.0 / 5.0

english, 2012

32

Baking and pastry : mastering the art and craft

Baking and pastry : mastering the art and craft

John Wiley & Sons

The Culinary Institute of America (CIA)

Year:

2015

Language:

english

File:

PDF, 54.85 MB

5.0 / 5.0

english, 2015

33

Meat : Identification, Fabrication and Utilization (Kitchen Pro Series)

Meat : Identification, Fabrication and Utilization (Kitchen Pro Series)

Delmar Cengage Learning

Thomas Schneller, Culinary Institute of America

Year:

2009

Language:

english

File:

PDF, 11.54 MB

0 / 5.0

english, 2009

34

Garde Manger. The Art and Craft of the Cold Kitchen

Garde Manger. The Art and Craft of the Cold Kitchen

The Culinary Institute of America (CIA)

Year:

2012

Language:

english

File:

PDF, 27.25 MB

5.0 / 4.0

english, 2012

35

Techniques of healthy cooking

Techniques of healthy cooking

Culinary Institute of America

Year:

2013

Language:

english

File:

PDF, 116.90 MB

5.0 / 0

english, 2013

36

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

John Wiley & Sons

America, Culinary Institute of(Creator)

Year:

2012

Language:

english

File:

PDF, 34.85 MB

5.0 / 5.0

english, 2012

37

Baking and Pastry: mastering the art and craft

Baking and Pastry: mastering the art and craft

John Wiley & Sons

The Culinary Institute of America

Year:

2015

Language:

english

File:

PDF, 61.51 MB

5.0 / 4.5

english, 2015