| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| American Regional Cuisine | Hardcover | 978-0-471-68294-3 | 2006 | < · /small> · SM< · The Art Institutes< · small> |
| Cooking at Home with the Culinary Institute of America | " | 978-0-471-45043-6 | 2003 | The Culinary Institute of America< · ®< |
| Cooking Essentials for the New Professional Chef: WITH Restaurant Service Basics | " | 978-0-471-21142-6 | 2001 | The Culinary Institute of America< · ®< · · Sondra J. Dahmer |
| Culinary Math | Paperback | 978-0-470-06821-2 | 2007 | Linda Blocker · Julia Hill · The Culinary Institute of America< · ®< |
| Fundamentals of Reservoir Engineering | " | 978-0-444-41830-2 | 2001 | L.P. Dake< · †< |
| Garde Manger: The Art and Craft of the Cold Kitchen | Hardcover | 978-0-471-32367-9 | 1999 | The Culinary Institute of America< · ®< |
| International Cuisine | " | 978-0-470-05240-2 | 2008 | at The Art Institutes · < · /small> · SM< · The International Culinary Schools< · small> |
| International Cuisine | " | 978-0-470-41076-9 | 2008 | at The Art Institutes · < · /small> · SM< · The International Culinary Schools < · small> |
| J.K. Lasser's Prentice Hall Direct Your Income Tax 2001 | Paperback | 978-0-13-032035-3 | 2000 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| J.K.Lasser's Your Income Tax 2003: For Preparing Your 2002 Tax Return | " | 978-0-471-22825-7 | 2002 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| J.K. Lasser's Your Income Tax 2004: For Preparing Your 2003 Tax Return | " | 978-0-471-45125-9 | 2003 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| J.K. Lasser's Your Income Tax 2005: For Preparing Your 2004 Tax Return | " | 978-0-471-64775-1 | 2004 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| J.K.Lasser's Your Income Tax 2006: For Preparing Your 2005 Tax Return | " | 978-0-471-73594-6 | 2006 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| J.K. Lasser's Your Income Tax 2006: Supplement | " | 978-0-471-74564-8 | 2007 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| Jk Lasser's Your Income Tax Professional Edition 2005 | Hardcover | 978-0-471-64776-8 | 2004 | < · /small> · J.K. Lasser Institute< · TM< · small> |
| Physical Metallurgy, Fourth Edition | " | 978-0-444-89875-3 | 1996 | R.W. Cahn · P. Haasen< · †< |
| Plastics Engineered Product Design | " | 978-1-85617-416-9 | 2003 | D.V. Rosato< · &dagger · < · · D.V. Rosato |
| Professional Chef's Knife Kit | Paperback | 978-0-471-34997-6 | 1999 | The Culinary Institute of America< · ®< |
| Professional Chef: WITH Exploring Wine - The Culinary Institute of America's Guide to Wines of the World, 2r.e. | Hardcover | 978-0-471-21135-8 | 2002 | The Culinary Institute of America< · ®< · · Steven Kolpan |
| Professional Chef: WITH Restaurant Service Basics | " | 978-0-471-21139-6 | 2002 | The Culinary Institute of America< · ®< · · Sondra J. Dahmer |
| Simple Computer Transfer and Backup: Don't Lose Your Music and Photos | Paperback | 978-0-470-06853-3 | 2007 | · < · /small> · CA< · Eric Geier · Jim Geier · TM< · small> |
| The Baking and Pastry: Mastering the Art and Craft | Hardcover | 978-0-471-44382-7 | 2004 | The Culinary Institute of America< · ®< |
| The New Professional Chef , 6th Edition | " | 978-0-471-28679-0 | 1995 | The Culinary Institute of America< · ®< |
| The Practice of Reservoir Engineering | Paperback | 978-0-444-50671-9 | 2004 | L.P. Dake< · †< |
| The Practice of Reservoir Engineering | Hardcover | 978-0-444-50670-2 | 2001 | L.P. Dake< · †< |
| The Professional Chef | " | 978-0-471-38257-7 | 2001 | The Culinary Institute of America< · ®< |
| The Professional Chef: AND The Chef's Culinary Companion, 2r.e. | " | 978-0-471-22225-5 | 2001 | The Culinary Institute of America< · ®< · · Elizabeth Riely |
| The Professional Chef's Techniques of Healthy Cooking | " | 978-0-471-33269-5 | 2000 | The Culinary Institute of America< · ®< |
| The Professional Chef: Study Guide | Paperback | 978-0-471-20916-4 | 2001 | The Culinary Institute of America< · ®< |
| The Professional Chef: WITH Culinary Math | Hardcover | 978-0-471-21134-1 | 2002 | The Culinary Institute of America< · ®< · · Linda Blocker |
| The Theory of Transformations in Metals and Alloys , 3rd Edition: v. 1-2 | " | 978-0-08-044019-4 | 2002 | J.W. Christian< · &dagger · < |
Elsevier Science · Pergamon Press · Prentice Hall · Wiley