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Found 3 from your keywords: author=Culinary Institute of A...
cover
The professional chef. Tenth Edition
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Culinary Institute of America

A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration.

Edition
Tenth Edition
ISBN/ISSN
9781119490951
Collation
xi, 885 p. ; 29 cm.
Series Title
-
Call Number
641.57 Cul p
cover
Baking and pastry : mastering the art and craft
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Culinary Institute of America

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sus…

Edition
-
ISBN/ISSN
9780470928653
Collation
-
Series Title
-
Call Number
641.815 Cul b
cover
Chocolates and confections : formula, theory, and technique for the artisan c…
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Fink, BenCulinary Institute of AmericaGreweling, Peter P.

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to…

Edition
-
ISBN/ISSN
9780470424414
Collation
534 p. ; 29 cm.
Series Title
-
Call Number
641.3374 Fin c