Wiley::Culinary Institute of America

Catering: A Guide to Managing a Successful Business Operation by Bruce Mattel, The Culinary Institute of America(r) February 2008, Hardcover US $45.00 Add to Cart		Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition by The Culinary Institute of America (CIA) January 2008, Hardcover US $70.00 Add to Cart
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools by The Culinary Institute of America (CIA) December 2007, Paperback US $24.95 Add to Cart		Techniques of Healthy Cooking, Professional Edition, 3rd Edition by The Culinary Institute of America (CIA) November 2007, Hardcover US $65.00 Add to Cart
The Professional Chef, 8th Edition by The Culinary Institute of America(r) August 2006, Hardcover US $70.00 Add to Cart		The Professional Chef: Study Guide, 8th Edition by The Culinary Institute of America (CIA) September 2006, Paperback US $30.00 Add to Cart
Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners by The Culinary Institute of America(r) January 2001, Paperback US $29.95 Add to Cart		Weight Watchers Great Cooking Every Day: 250 Delicious Recipes Plus Techniques and Tips from The Culinary Institute of America by Weight Watchers August 2003, Paperback US $17.95 Add to Cart
At Your Service: A Hands-On Guide to the Professional Dining Room by The Culinary Institute of America(r) September 2005, Paperback US $29.95 Add to Cart		Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America(r) April 2004, Hardcover US $70.00 Add to Cart
Baking and Pastry: Mastering the Art and Craft , Student Workbook by The Culinary Institute of America(r) May 2004, Paperback US $35.00 Add to Cart		Baking at Home with The Culinary Institute of America by The Culinary Institute of America September 2004, Hardcover US $40.00 Add to Cart
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America(r), Darra Goldstein February 2007, Hardcover US $29.95 Add to Cart		Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) March 2007, Hardcover US $65.00 Add to Cart
Cooking at Home with The Culinary Institute of America by The Culinary Institute of America(r) September 2003, Hardcover US $40.00 Add to Cart		Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America(r), Martha Rose Shulman May 2006, Hardcover US $29.95 Add to Cart
Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World, 2nd Edition by Steven Kolpan, Brian H. Smith, Michael A. Weiss September 2001, Hardcover US $65.00 Add to Cart		Hors d'Oeuvre at Home with The Culinary Institute of America by The Culinary Institute of America (CIA), Ben Fink (Preface by) April 2007, Hardcover US $29.95 Add to Cart

WILEY

Publishers since 1807