MENU
Home
Books
Books
View all titles
At Your Service: A Hands-On Guide to the Professional Dining Room
Baking and Pastry: Mastering the Art and Craft, Study Guide, 3rd Edition
Catering: A Guide to Managing a Successful Business Operation, 2nd Edition
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Cooking for Special Diets
Creating Your Culinary Career
Culinary Math, 3rd, Revised and Expanded Edition
Exploring Wine, Completely Revised, 3rd Edition
Frozen Desserts
Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
In the Hands of a Baker
In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools
Math for the Professional Kitchen
Modern Batch Cookery
Modern Buffet Presentation
Remarkable Banquet Service
Remarkable Service, 3rd Edition
Street Foods
Techniques of Healthy Cooking, 4th Edition
The Art of Charcuterie
The Elements of Dessert
The Modern Café
The Professional Chef, 9th Edition
The Professional Chef, 9th Edition, Digital Edition
Video
Hands-on learning has a whole new meaning.
Titles from The Culinary Institute of America
The Professional Chef, 9th Edition
ISBN: 978-0-470-42135-2
Garde Manger: The Art and Craft
of the Cold Kitchen, 4th Edition
ISBN: 978-0-470-58780-5
Techniques of Healthy Cooking,
4th Edition
ISBN 978-0-470-63543-8
Also available,
The Professional Chef
as an iPhone and iPad Digital Edition
The Professional Chef by
The Culinary Institute of America
What's New in Version 3.0.10
* iPhone 5 support
* iOS6 support
* Performance improvements
View in iTunes
Learn about titles from
The Culinary Institute of America
* COOKING
* BAKING AND PASTRY/DESSERTS
* WINE
* CAREERS & CAREER DEVELOPMENT
* CULINARY ARTS REFERENCE
* MANAGEMENT
View our Titles
Healthy Beginnings
×