| year of publication | ISBN | author(s) | title |
|---|---|---|---|
| 978-0-8436-0544-0 | How We Started Students on Successful Foodservice Careers | ||
| 1974 | 978-0-8436-0571-6 | Culinary Institute of America | Professional Chef |
| 1975 | 978-0-8436-0612-6 | Samuel Ray Scholes | Modern Glass Practice |
| 1976 | 978-0-8436-0744-4 | John J Tarrant | Drucker, the man who invented the corporate society |
| 1981 | 978-0-8436-0820-5 | Oliver W Wight | Manufacturing Resource Planning: MRP II, Unlocking America's Productivity Potential |
| 1983 | 978-0-8436-0885-4 | Gordon Shea | Creative Negotiating |
| 2019 | 978-0-8436-1072-7 | Olubi Johnson | Daily Guide for Keeping Yourself in the Love of God and Balanced Bible Reading |
| 1979 | 978-0-8436-2074-0 | Eugen Pauli | Classical cooking the modern way (Culinary Arts) |
| '' | 978-0-8436-2176-1 | Charles E. Eshbach | Foodservice Management (Hospitality, Travel & Tourism) |
| 1984 | 978-0-8436-2201-0 | Culinary Institute of America | Professional Chef |