| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| Culinary Math 3e with Culinary Artistry Set | Paperback | 978-0-470-45572-2 | 2008 | |
| Culinary Math | " | 978-1-118-97272-4 | 2016 | Julia Hill · The Culinary Institute of America (CIA) |
| Culinary Math | " | 978-0-470-06821-2 | 2007 | Julia Hill · The Culinary Institute of America |
| Culinary Math | " | 978-0-471-46934-6 | 2004 | Julia Hill |
| Culinary Math | " | 978-0-471-38740-4 | 2001 | the Culinary Institute of America · Julia Hill |
| Culinary Math, Fourth Edition WileyPLUS LMS Student Package | " | 978-1-119-33287-9 | 2016 | |
| NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET | " | 978-0-470-06738-3 | 2006 | The Culinary Institute of America (CIA) · NRA Educational Foundation · Julia Hill · James Peterson |
| Professional Cooking | " | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · NRA Educational Foundation · Julia Hill · Culinary Institute of America · Linda Civitello · Le Cordon Bleu Chefs |
| Professional Cooking | Hardcover | 978-0-470-12502-1 | 2006 | Wayne Gisslen · Linda Civitello · Julia Hill · Culinary Institute of America · Le Cordon Bleu Chefs · Mary Ellen Griffin |
| Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; and Culinary Math, 2nd Ed. | " | 978-0-470-83560-9 | 2004 | Wayne Gisslen · Mary Ellen Griffin · Le Cordon Bleu · Joseph Amendola · Nicole Rees · Julia Hill · The Culinary Institute of America (CIA) |
| The Professional Chef | " | 978-0-471-21134-1 | 2002 | Culinary Institute of America |