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Culinary Institute of America

60 books

The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, with Illustrated Step-by-step Techniques from the World's Premier Culinary College by Culinary Institute of America
The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, with Illustrated Step-by-step Techniques from the World's Premier Culinary College
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Culinary Institute of America

The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, with Illustrated Step-by-step Techniques from the World's Premier Culinary College

Culinary Institute of America

missing page info • first pub 2009 (editions)

informative inspiring lighthearted medium-paced
New England by Culinary Institute of America, Joyce Libal
New England
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Culinary Institute of America, Joyce Libal

New England

American Regional Cooking Library

Culinary Institute of America, Joyce Libal

71 pages • missing pub info (editions)

nonfiction childrens food and drink medium-paced
New Professional Chef by Culinary Institute of America
New Professional Chef
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Culinary Institute of America

New Professional Chef

Culinary Institute of America

1440 pages • first pub 1991 (editions)

The New Professional Chef by Mary Deirdre Donovan, Culinary Institute of America, Culinary Institute of America, Ferdinand E. Metz
The New Professional Chef
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Mary Deirdre Donovan, Culinary Institute of America, Culinary Institute of America, Ferdinand E. Metz

The New Professional Chef

Mary Deirdre Donovan, Culinary Institute of America, Culinary Institute of America, Ferdinand E. Metz

1216 pages • first pub 1991 (editions)

nonfiction informative medium-paced
One Dish Meals: Flavorful Single-Dish Meals from the World's Premier Culinary College by Culinary Institute of America
One Dish Meals: Flavorful Single-Dish Meals from the World's Premier Culinary College
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Culinary Institute of America

One Dish Meals: Flavorful Single-Dish Meals from the World's Premier Culinary College

Culinary Institute of America

224 pages • first pub 2006 (editions)

informative medium-paced
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College by Culinary Institute of America

Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College

Culinary Institute of America

336 pages • first pub 2014 (editions)

nonfiction informative lighthearted slow-paced
The Professional Chef's Techniques of Healthy Cooking by Culinary Institute of America, Jennifer S. Armentrout, Graham Kerr

The Professional Chef's Techniques of Healthy Cooking

Culinary Institute of America, Jennifer S. Armentrout, Graham Kerr

656 pages • first pub 1992 (editions)

nonfiction informative inspiring medium-paced
The Professional Chef's? Knife Kit by Culinary Institute of America

The Professional Chef's? Knife Kit

Culinary Institute of America

160 pages • first pub 1999 (editions)

nonfiction informative medium-paced
The Professional Chef by Culinary Institute of America

The Professional Chef

Culinary Institute of America

1036 pages • first pub 1974 (editions)

nonfiction informative inspiring medium-paced
The Professional Chef: Study Guide to Accompany by Culinary Institute of America
The Professional Chef: Study Guide to Accompany
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Culinary Institute of America

The Professional Chef: Study Guide to Accompany

Culinary Institute of America

228 pages • missing pub info (editions)

informative medium-paced