Textbook Search For: The Culinary Institute of America (CIA)

The Professional Chef

Baking and Pastry: Mastering the Art and Craft

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

Garde Manger: The Art and Craft of the Cold Kitchen

Exploring Wine: Completely Revised 3rd Edition

Math for the Professional Kitchen

Techniques of Healthy Cooking

The Elements of Dessert

Remarkable Service

Culinary Math

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