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Basic kitchen preparation. 6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan:
[Call number: TX 653 C897 2007 OC]
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Moist heat cooking methods. 6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan:
[Call number: TX 691 C897 2007 OC]
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The Professional chef the Culinary Institute of America. 6 by 4 0 16, [, ] | [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: 7th edition Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York : John Wiley & Sons, Inc., ©2002.46Other title: .Availability: Items available for loan:
[Call number: R 641.57 P942 2002]
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Chocolate decoration techniques with Ewald Notter. 6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan:
[Call number: TX 767.C5 C897c 2007 OC]
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Garde manger. 6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan:
[Call number: TX 830 C897 2007 OC]
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Dry heat cooking methods [videorecording].6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code 46Other title: .Availability: Items available for loan:
[Call number: TX 689 C897 2007 Vol.1 OC]
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Recipe costing : the bottom line. 6 by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | . Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan:
[Call number: TX 911.3 M45 C897 2007 OC C.1]
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