| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| American Indian | Library Binding | 978-1-59084-611-7 | 2004 | Alfred Heron · Ellyn Sanna |
| At Your Service: A Hands-On Guide to the Professional Dining Room | Paperback | 978-0-7645-5747-7 | 2005 | John W. Fischer |
| Baking & Pastry: Mastering the Art and Craft | Hardcover | 978-1-118-80544-2 | 2013 | |
| Baking and Pastry | " | 978-0-470-14009-3 | 2006 | Wucius Wong |
| Baking and Pastry | " | 978-0-470-14010-9 | 2006 | Steven Kolpan |
| Baking and Pastry, Student Workbook: Mastering the Art and Craft | Paperback | 978-0-7645-6967-8 | 2004 | |
| Book of Soups: More than 100 Recipes for Perfect Soups | " | 978-0-86730-858-7 | 2005 | |
| Book of Soups: More than 100 Recipes for Perfect Soups | Hardcover | 978-0-86730-842-6 | 2001 | |
| Book of Yields: Accuracy in Food Costing and Purchasing | Plastic Comb | 978-0-471-45785-5 | 2004 | Francis Talyn Lynch |
| Bundle: Kitchen Pro Series: Guide to Purchasing + CourseMate Printed Access Card | Hardcover | 978-1-133-15729-8 | 2011 | Thomas Schneller · Brad Matthews |
| California | Library Binding | 978-1-59084-613-1 | 2004 | Joyce Libal |
| Chic | Paperback | 978-0-470-00726-6 | 2005 | Lendal Henry Kotschevar · A. Escoffier · NRA Educational Foundation · Jacqueline Miller · David K. Hayes · Lea R. Dopson · John W. Fischer |
| Cookies at Home with The Culinary Institute of America | Hardcover | 978-0-470-41227-5 | 2011 | Todd Knaster |
| Cooking at Home with the Culinary Institute of America | " | 978-0-471-45043-6 | 2003 | |
| Cooking at the C.I.A: Culinary Institute of America | Paperback | 978-0-9651095-6-7 | 2000 | |
| Cooking Essentials for the New Professional Chef | Hardcover | 978-0-471-21142-6 | 2001 | Sondra J. Dahmer |
| Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute | Paperback | 978-0-8118-1163-7 | 1995 | |
| Culinary Academy of Long Island | Hardcover | 978-0-470-13709-3 | 2006 | NRA Educational Foundation · Julia Hill |
| Culinary Institute of America: Breakfast and Brunches | " | 978-0-86730-907-2 | 2005 | |
| Entertaining: Recipes and Inspirations for Gathering with Family and Friends | " | 978-0-470-42132-1 | 2012 | Abigail Kirsch |
| Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World | " | 978-0-471-35295-2 | 2001 | |
| Garde Manger | " | 978-0-470-20634-8 | 2007 | |
| Garde Manger: The Art and Craft of the Cold Kitchen | " | 978-0-470-22873-9 | 2008 | |
| Garde Manger: The Art and Craft of the Cold Kitchen | " | 978-0-471-46849-3 | 2004 | |
| Garde Manger: The Art And Craft Of The Cold Kitchen | " | 978-0-7645-7663-8 | 2004 | |
| Garde Manger: The Art and Craft of the Cold Kitchen | " | 978-0-471-32367-9 | 1999 | |
| Gourmet Meals in Minutes | " | 978-0-86730-904-1 | 2004 | |
| Grilling: Exciting International Flavors from the World's Premier Culinary College | " | 978-0-86730-905-8 | 2006 | |
| Hawaiian | Library Binding | 978-1-59084-614-8 | 2004 | |
| Healthy Cooking at Home with The Culinary Institute of America | Hardcover | 978-0-470-05233-4 | 2010 | |
| Hors D'Oeuvres at Home with the Culinary Institute of America | " | 978-0-7645-9562-2 | 2007 | |
| ICE Pro Chef | " | 978-0-470-12400-0 | 2006 | Joseph Amendola · NAMP North American Meat Processors Association |
| Italian Cooking at Home with The Culinary Institute of America | " | 978-0-470-18258-1 | 2011 | Gianni Scappin · Alberto Vanoli · Steven Kolpan · Francesco Tonelli |
| Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization | " | 978-1-4354-0036-8 | 2009 | Mark Ainsworth |
| Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization | " | 978-1-4283-1994-3 | 2009 | Thomas Schneller |
| Mediterranean Cooking | " | 978-0-470-42136-9 | 2013 | Lynne Gigliotti |
| Mid-Atlantic | Library Binding | 978-1-59084-618-6 | 2004 | Joyce Libal |
| Midwest | " | 978-1-59084-616-2 | 2004 | " |
| More Cooking Secrets of the CIA: The Companion Book to the Public Television Series | Paperback | 978-0-8118-1863-6 | 1998 | |
| New England | Library Binding | 978-1-59084-617-9 | 2004 | Joyce Libal |
| Northwest | " | 978-1-59084-619-3 | 2004 | " |
| One Dish Meals | Hardcover | 978-0-86730-908-9 | 2006 | |
| Principles of Food, Beverages, and Labor Cost Controls | " | 978-0-470-14002-4 | 2006 | Paul R. Dittmer · Jack E. Miller |
| Professional Chef | " | 978-0-470-24166-0 | 2007 | Francis T. Lynch |
| Professional Chef | " | 978-0-470-14606-4 | 2006 | NRA Educational Foundation · Francis T. Lynch |
| Professional Chef | " | 978-0-471-45511-0 | 2003 | |
| Professional Chef | " | 978-0-471-46063-3 | 2003 | Le Cordon Bleu Chefs |
| Professional Chef | " | 978-0-471-48722-7 | 2003 | T. Jones |
| Professional Chef | " | 978-0-471-21135-8 | 2002 | Steven Kolpan |
| Professional Chef | " | 978-0-471-21139-6 | 2002 | |
| Professional Chef | " | 978-0-8436-2201-0 | 1984 | |
| Professional Chef | " | 978-0-8436-0571-6 | 1974 | |
| Professional Cooking | Paperback | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · NRA Educational Foundation · Julia Hill · Linda Blocker · Linda Civitello · Le Cordon Bleu Chefs |
| Professional Cooking | Hardcover | 978-0-470-12502-1 | 2006 | Wayne Gisslen · Linda Civitello · Julia Hill · Linda Blocker · Le Cordon Bleu Chefs · Mary Ellen Griffin |
| Purchasing | " | 978-0-470-05117-7 | 2006 | Andrew H. Feinstein · John M. Stefanelli · Jack E. Miller · John R. Walker · Karen Eich Drummond · Wayne Gisslen · Le Cordon Bleu Chefs |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners | " | 978-1-118-80540-4 | 2013 | |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers and Restaurant Owners | Paperback | 978-0-471-38022-1 | 2001 | |
| Southern | Library Binding | 978-1-59084-621-6 | 2004 | Ben Harris · Joyce Libal |
| Spain and the World Table | Hardcover | 978-0-7566-3387-5 | 2008 | Martha Rose Shulman |
| Spartanburg Professional Chef | " | 978-0-470-20638-6 | 2007 | |
| Supervision | " | 978-0-470-08286-7 | 2006 | Jack E. Miller · John R. Walker · Karen Eich Drummond · Lendal Henry Kotschevar · NRA Educational Foundation · John W. Fischer |
| Techniques of Healthy Cooking | Paperback | 978-0-470-13511-2 | 2007 | |
| The Baking and Pastry: Mastering the Art and Craft | Hardcover | 978-0-471-44382-7 | 2004 | |
| The Flavors of Asia | " | 978-0-7566-4305-8 | 2009 | Mai Pham |
| The Professional Chef | " | 978-0-7645-5734-7 | 2006 | |
| The Professional Chef | " | 978-0-471-21134-1 | 2002 | Linda Blocker |
| The Professional Chef | " | 978-0-471-26573-3 | 2002 | |
| The Professional Chef | " | 978-0-471-32272-6 | 2002 | NRA Educational Foundation |
| The Professional Chef | " | 978-0-471-41261-8 | 2002 | |
| The Professional Chef | " | 978-0-471-22225-5 | 2001 | Elizabeth Riely |
| The Professional Chef | " | 978-0-471-38257-7 | 2001 | |
| The Professional Chef's Knife Kit | Paperback | 978-0-471-34997-6 | 1999 | |
| The Professional Chef's Techniques of Healthy Cooking, Second Edition | Hardcover | 978-0-471-33269-5 | 2000 | |
| The Professional Chef: Study Guide | Paperback | 978-0-471-97300-3 | 2006 | |
| The Professional Chef: Study Guide | " | 978-0-471-20916-4 | 2001 | |
| Vegetarian Cooking at Home with The Culinary Institute of America | Hardcover | 978-0-470-42137-6 | 2012 | Kathy Polenz |
| WineWise, Second Edition | " | 978-0-544-33462-5 | 2014 | Steven Kolpan · Michael A Weiss · Brian H Smith |
C.A. · C.I.A. · Culinary Institute · I.A. · Institute of America Culinary · o.A.
Cbi Pub Co · Cengage Learning · Chronicle Books · DK Children · HOUGHTON MIFFLIN HARCOURT · John Wiley & Sons · Lebhar-Friedman · MPP · Mason Crest · Wiley