| title | media type | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Artisan Breads at Home | Hardcover | 978-0-470-18260-4 | 2009 |
| At Your Service: A Hands-On Guide to the Professional Dining Room | Paperback | 978-0-7645-5747-7 | 2005 |
| Baking & Pastry: Mastering the Art and Craft | Hardcover | 978-0-470-05591-5 | 2009 |
| Baking & Pastry, Principles of Form & Design, and How Baking Works SET | " | 978-0-470-22990-3 | 2007 |
| Baking and Pastry 2nd Edition with Technique 3rd Edition PE Remarkable Serv 2nd Edition Supervision 5th Edition f/CIA Exp Wine 3rd Edition Mgmt by Menu 4th Edition FBLC 9th Edition and Catering Set | " | 978-1-118-02995-4 | 2010 |
| Baking and Pastry: Mastering the Art and Craft 2nd Edition with Student Workbook Set | " | 978-0-470-54949-0 | 2009 |
| Baking and Pastry: Mastering the Art and Craft with Art of the Chocolatier Pastry Chef's Companion and Tasting Success Set | " | 978-1-118-12749-0 | 2011 |
| Baking and Pastry, Student Workbook: Mastering the Art and Craft | Paperback | 978-0-7645-6967-8 | 2004 |
| Baking and Pastry: WITH Exploring Wine, 2r.e. | Hardcover | 978-0-470-14010-9 | 2006 | Steven Kolpan |
| Baking and Pastry: WITH Principles of Form and Design | " | 978-0-470-14009-3 | 2006 | Wucius Wong |
| Baking at Home with The Culinary Institute of America | " | 978-0-471-45095-5 | 2004 |
| Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America | " | 978-0-7645-7279-1 | 2007 | Darra Goldstein |
| Book of Soups: More than 100 Recipes for Perfect Soups | Paperback | 978-0-86730-858-7 | 2005 |
| Book of Soups: More than 100 Recipes for Perfect Soups | Hardcover | 978-0-86730-842-6 | 2001 |
| Breakfasts & Brunches | " | 978-0-86730-907-2 | 2005 |
| Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping Cakes and Cupcakes | " | 978-0-86730-922-5 | 2008 |
| Catering: A Guide to Managing a Successful Business Operation | " | 978-0-7645-5798-9 | 2008 | Bruce Mattel |
| Chocolates and Confections at Home with The Culinary Institute of America | " | 978-0-470-18957-3 | 2009 | Peter P. Greweling |
| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner | " | 978-0-7645-8844-0 | 2007 | " |
| CIA Baking New Students 2010 2nd Edition Set | " | 978-1-118-05698-1 | 2010 |
| Cooking at Home with The Culinary Institute of America | " | 978-0-471-45043-6 | 2003 |
| Cooking at Home with the Culinary Institute of America, Revised Edition | " | 978-0-470-58781-2 | 2013 |
| Cooking at the C.I.A: Culinary Institute of America | Paperback | 978-0-9651095-6-7 | 2000 |
| Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself | " | 978-0-86730-822-8 | 2011 | Mark Erickson · Lisa Erickson |
| Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. AND Knife Kit AND Culinary Math 2r.e. | Hardcover | 978-0-470-13709-3 | 2006 | National Restaurant Association Educational Foundation · Julia Hill |
| Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America | " | 978-0-7645-7278-4 | 2006 | Martha Rose Shulman |
| Culinary Math | Paperback | 978-0-470-06821-2 | 2007 | Linda Blocker · Julia Hill |
| Culinary Math | " | 978-0-471-38740-4 | 2001 | Linda Blocker · Julia Hill |
| Frozen Desserts | Hardcover | 978-0-470-11866-5 | 2008 | Francisco J. Migoya |
| Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen | Paperback | 978-0-470-28226-7 | 2008 |
| Garde Manger: The Art and Craft of the Cold Kitchen | Hardcover | 978-0-470-58780-5 | 2012 |
| Garde Manger: The Art and Craft of the Cold Kitchen | " | 978-0-470-05590-8 | 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 | " | 978-0-471-32367-9 | 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 |
| Hors d'Oeuvre at Home with The Culinary Institute of America | " | 978-0-7645-9562-2 | 2007 |
| ICE Pro Chef: WITH Study Guide, GM, NAMP Charts AND Un Baking | " | 978-0-470-12400-0 | 2006 | Joseph Amendola · NAMP North American Meat Processors Association |
| In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools | Paperback | 978-0-470-08026-9 | 2007 |
| Introduction to Culinary Arts | Hardcover | 978-0-13-273744-9 | 2014 | Jerry Gleason |
| Introduction to Culinary Arts by The Culinary Institute of America Hardcover | " | 978-0-13-117140-4 | 2007 |
| Italian Cooking at Home with the Culinary Institute of America | " | 978-0-470-18258-1 | 2011 | Gianni Scappin · Alberto Vanoli · Steven Kolpan |
| Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting | " | 978-1-118-10591-7 | 2014 | Robert Briggs |
| Midwest | Library Binding | 978-1-59084-616-2 | 2005 |
| More Cooking Secrets of the CIA: Over 100 New Recipes from America's Most Famous Cooking School | Paperback | 978-0-8118-1863-6 | 1997 | Culinary Institute of America · Joyce Oudkerk Pool |
| New Professional Chef | Hardcover | 978-0-471-28717-9 | 1996 |
| One Dish Meals | " | 978-0-86730-908-9 | 2006 |
| Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes | " | 978-0-470-58779-9 | 2013 |
| Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College | " | 978-0-470-87359-5 | 2014 | Kristina Petersen Migoya |
| Preserving: Putting Up the Season's Bounty | " | 978-0-470-90373-5 | 2013 |
| Principles of Food, Beverages, and Labor Cost Controls: WITH Supervision in the Hospitality Industry, Applied HR, 5r.e. | " | 978-0-470-14002-4 | 2006 | Paul R. Dittmer · Jack E. Miller |
| Professional Chef's Knife Kit | Paperback | 978-0-471-34997-6 | 1999 |
| Professional Cooking: Study Guide | " | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · National Restaurant Association Educational Foundation · Julia Hill · Linda Blocker · Linda Civitello · Le Cordon Bleu |
| Professional Cooking: WITH Study Guide | Hardcover | 978-0-470-12502-1 | 2006 | Wayne Gisslen · Linda Civitello · Julia Hill · Linda Blocker · Le Cordon Bleu · Mary Ellen Griffin |
| Purchasing: WITH Supervision, 5r.e. | " | 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 |
| Recipe Cards for Introduction to Culinary Arts | Cards | 978-0-13-273826-2 | 2014 | Jerry Gleason |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners | Paperback | 978-0-470-19740-0 | 2009 |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners | " | 978-0-471-38022-1 | 2001 |
| Student Lab Resources & Study Guide for Introduction to Culinary Arts | " | 978-0-13-273821-7 | 2014 | Institute of America Culinary |
| Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e | " | 978-0-470-25868-2 | 2009 |
| Supervision: WITH Management by Menu, 3r.E. | Hardcover | 978-0-470-08286-7 | 2006 | Jack E. Miller · John R. Walker · Karen Eich Drummond · Lendal H. Kotschevar · National Restaurant Association Educational Foundation · John W. Fischer |
| Techniques of Healthy Cooking 3rd Edition Professional Edition with iProfile 2.0 Password Card Set | " | 978-1-118-02993-0 | 2010 |
| Techniques of Healthy Cooking | " | 978-0-470-05232-7 | 2007 |
| The Art of Charcuterie | " | 978-0-470-19741-7 | 2010 | John Kowalski |
| The Baking and Pastry: Mastering the Art and Craft | " | 978-0-471-44382-7 | 2004 |
| The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef | " | 978-0-86730-931-7 | 2008 |
| The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals | " | 978-0-470-58778-2 | 2012 | Jennifer Stack MS RD CDE |
| The Modern Cafe | " | 978-0-470-37134-3 | 2009 | Francisco J. Migoya |
| The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, With Illustrated, Step-by-Step Techniques from the World's Premier Culinary Co | " | 978-0-86730-860-0 | 2009 |
| The New Professional Chef | " | 978-0-471-28679-0 | 1995 |
| The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set | " | 978-0-470-40434-8 | 2008 |
| The Professional Chef | " | 978-0-470-42135-2 | 2011 |
| The Professional Chef | " | 978-0-7645-5734-7 | 2006 |
| The Professional Chef | " | 978-0-471-41261-8 | 2002 |
| The Professional Chef | " | 978-0-471-38257-7 | 2001 |
| The Professional Chef: AND The Chef's Culinary Companion, 2r.e. | " | 978-0-471-22225-5 | 2001 | Elizabeth Riely |
| The Professional Chef's Techniques of Healthy Cooking | " | 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 |
| The Professional Chef: WITH Culinary Math | Hardcover | 978-0-471-21134-1 | 2002 | Linda Blocker |
| Vegetables: Recipes and Techniques from the World's Premier Culinary College | " | 978-0-86730-918-8 | 2007 |
| Vegetarian Cooking at Home with the Culinary Institute of America | " | 978-0-470-42137-6 | 2012 | Katherine Polenz |
| WineWise | " | 978-0-471-77064-0 | 2008 | Steven Kolpan · Brian H. Smith · Michael A. Weiss |