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

The Professional Chef

Baking and Pastry: Mastering the Art and Craft

Garde Manger: The Art and Craft of the Cold Kitchen

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

Culinary Math

Remarkable Service

Math for the Professional Kitchen

Techniques of Healthy Cooking

The Elements of Dessert

Study Guide to accompany The Professional Chef, 9e

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