Culinary Institute of America

59 books

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners by Gary Allen, Culinary Institute of America

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Gary Allen, Culinary Institute of America

304 pages • missing pub info (editions)

nonfiction business food and drink travel informative medium-paced
Southern by Ben Harris, Culinary Institute of America, Joyce Libal
Southern
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Ben Harris, Culinary Institute of America, Joyce Libal

Southern

American Regional Cooking Library

Ben Harris, Culinary Institute of America, Joyce Libal

65 pages • missing pub info (editions)

nonfiction childrens food and drink medium-paced
Spain and the World Table by Ben Fink, Culinary Institute of America

Spain and the World Table

Ben Fink, Culinary Institute of America

272 pages • first pub 2008 (editions)

nonfiction informative medium-paced
Street Foods by Francesco Tonelli, Culinary Institute of America, Hinnerk von Bargen

Street Foods

Francesco Tonelli, Culinary Institute of America, Hinnerk von Bargen

408 pages • first pub 2015 (editions)

informative medium-paced
Techniques of Healthy Cooking [With Web Access] by The Culinary Institute of America
Techniques of Healthy Cooking [With Web Access]
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The Culinary Institute of America

Techniques of Healthy Cooking [With Web Access]

The Culinary Institute of America

missing page info • missing pub info (editions)

nonfiction food and drink health informative medium-paced
Techniques of Healthy Cooking, Professional Edition by Culinary Institute of America
Techniques of Healthy Cooking, Professional Edition
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Culinary Institute of America

Techniques of Healthy Cooking, Professional Edition

Culinary Institute of America

578 pages • first pub 1992 (editions)

Vegetables: Recipes and Techniques from the World's Premier Culinary College by Ben Fink, Culinary Institute of America

Vegetables: Recipes and Techniques from the World's Premier Culinary College

Ben Fink, Culinary Institute of America

293 pages • first pub 2007 (editions)

nonfiction reference informative inspiring lighthearted medium-paced
Vegetarian Cooking at Home with The Culinary Institute of America by Culinary Institute of America, Kathy Polenz

Vegetarian Cooking at Home with The Culinary Institute of America

Culinary Institute of America, Kathy Polenz

336 pages • first pub 2012 (editions)

nonfiction informative medium-paced
The Young Chef: Recipes and Techniques for Kids Who Love to Cook by Culinary Institute of America

The Young Chef: Recipes and Techniques for Kids Who Love to Cook

Culinary Institute of America

192 pages • first pub 2016 (editions)

nonfiction informative medium-paced
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