| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Food Preparation for the Professional | 978-0-471-25187-3 | 1999 | David A. Mizer · Mary Porter · Beth Sonnier |
| Nutrition for Foodservice & Culinary Pro | 978-0-470-48660-3 | 2000 |
| Nutrition for Foodservice and Culinary Professionals 7th Edition with Flashcard Set | 978-0-470-57160-6 | 2009 |
| Nutrition for Foodservice and Culinary Professionals 8E w/6yr WLYETEXT Access Set | 978-1-119-30016-8 | 2016 |
| Nutrition for Foodservice and Culinary Professionals 8e + WileyPLUS Registration Card | 978-1-118-56234-5 | 2013 | Lisa M. Brefere |
| Nutrition for Foodservice and Culinary Professionals, 9th Edition WileyPLUS Learning Space Registration Card + Loose-leaf Print Companion | 978-1-119-36066-7 | 2016 |
| Nutrition for Foodservice and Culinary Professionals | 978-1-119-14849-4 | 2016 | Lisa M. Brefere |
| Nutrition for Foodservice and Culinary Professionals | 978-1-118-42973-0 | 2013 | " |
| Nutrition for Foodservice and Culinary Professionals | 978-0-470-05242-6 | 2009 | " |
| Nutrition for Foodservice and Culinary Professionals | 978-0-471-59976-0 | 2007 | " |
| Nutrition for Foodservice and Culinary Professionals | 978-0-471-41977-8 | 2003 | " |
| Nutrition for Foodservice and Culinary Professionals, Ninth Edition Loose-Leaf Print Companion E-Text | 978-1-119-45013-9 | |
| Nutrition for Foodservice and Culinary Professionals, Seventh Edition with Baking & Pastry, Healthy Cking, Remrkble Svc, Suprvision, Wine, Mgmt Me Set | 978-1-118-00882-9 | 2010 |
| Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set | 978-0-470-19505-5 | 2007 |
| Nutrition for Foodservice and Culinary Professionals, Student Workbook | 978-0-471-31270-3 | 2003 | Lisa M. Brefere |
| So You Are a Chef: Managing Your Culinary Career | 978-0-470-25127-0 | 2008 | Lisa M. Brefere · Brad Barnes |
| So You Want to Be a Chef?: Your Guide to Culinary Careers | 978-0-470-08856-2 | 2008 | Lisa M. Brefere · Brad Barnes |
| So You Want to Be a Chef?: Your Guide to Culinary Careers | 978-0-471-64691-4 | 2005 | Lisa M. Brefere · Brad Barnes |
| Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, 8e | 978-1-118-50721-6 | 2013 | Lisa M. Brefere |
| Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition | 978-0-470-28547-3 | 2009 | " |
| Supervision in the Hospitality Industry: Applied Human Resources | 978-0-471-65748-4 | 2006 | Jack E. Miller · John R. Walker |
| Supervision in the Hospitality Industry, Study Guide: Applied Human Resources | 978-0-470-09908-7 | 2006 | Jack E. Miller · John R. Walker |
| The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures | 978-0-471-48335-9 | 2005 | Joan D'Amico |
| The Healthy Body Cookbook: Over 50 Fun Activities and Delicious Recipes for Kids | 978-0-471-18888-9 | 1998 | " |
| The Math Chef: Over 60 Math Activities and Recipes for Kids | 978-0-471-13813-6 | 1997 | " |
| The Restaurant Training Program: An Employee Training Guide for Managers | 978-0-471-55207-9 | 1992 |
| The Science Chef: 100 Fun Food Experiments and Recipes for Kids | 978-1-119-60830-1 | 2020 | Joan D'Amico |
| The Science Chef: 100 Fun Food Experiments and Recipes for Kids | 978-0-471-31045-7 | 1994 | " |
| The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids | 978-0-471-11779-7 | 1996 | " |
| The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States | 978-0-471-35839-8 | 2000 | " |
| The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past | 978-0-471-13602-6 | 2003 | " |