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

The Elements of Dessert

Math for the Professional Kitchen

Techniques of Healthy Cooking

Culinary Math

Modern Buffet Presentation

terms of service • privacy • contact us • compare textbook prices

"CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME."