| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Artisan Breads at Home | 978-0-470-18260-4 | 2010 |
| At Your Service: A Hands-On Guide to the Professional Dining Room | 978-0-7645-5747-7 | 2005 | John W. Fischer |
| 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 Art of the Chocolatier and Pastry Chef's Companion Set | 978-1-118-13201-2 | 2011 |
| Baking and Pastry: Mastering the Art and Craft | 978-0-470-92865-3 | 2015 |
| Baking and Pastry: Mastering the Art and Craft | 978-0-471-44382-7 | 2004 |
| Catering: A Guide to Managing a Successful Business Operation 1st Edition with Buffets Set | 978-1-118-09924-7 | 2011 | Bruce Mattel |
| Catering: A Guide to Managing a Successful Business Operation | 978-1-118-13797-0 | 2015 | " |
| Chic | 978-0-470-00726-6 | 2005 | Lendal H. Kotschevar · Auguste Escoffier · National Restaurant Association Educational Foundation · Jacqueline Miller · David K. Hayes · Lea R. Dopson · John W. Fischer |
| Chocolates and Confections at Home with the Culinary Institute of America | 978-0-470-18957-3 | 2010 | Peter P. Greweling |
| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner | 978-0-470-42441-4 | 2012 | " |
| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner | 978-0-7645-8844-0 | 2007 | " |
| CIA/Baking & Pastry + Peters/Cakes to Dream On - SET | 978-0-470-04846-7 | 2006 | Colette Peters |
| CIA Baking New Students 2010 2nd Edition Set | 978-1-118-05698-1 | 2010 |
| Cookies at Home with The Culinary Institute of America | 978-0-470-41227-5 | 2011 |
| Cooking At Home Baking At Home Boxed Set | 978-0-470-38445-9 | 2008 |
| Cooking Essentials for the New Professional Chef: WITH Restaurant Service Basics | 978-0-471-21142-6 | 2001 | Sondra J. Dahmer |
| Cooking for Special Diets | 978-1-118-13775-8 | 2014 | Katherine Polenz |
| Creating Your Culinary Career | 978-1-118-11684-5 | 2013 | Ronald Hayes |
| Culinary Academy of Long Island: Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit SET | 978-0-470-13708-6 | 2006 | NRA Educational Foundation |
| Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. AND Knife Kit AND Culinary Math 2r.e. | 978-0-470-13709-3 | 2006 | National Restaurant Association Educational Foundation · Julia Hill |
| Culinary Math | 978-1-118-97272-4 | 2016 | Linda Blocker · Julia Hill |
| Dittmer/Cost Control 8th Edition PKG + Kotschevar/Management by Menu 3rd Edition PKG + Fischer/At Your Service SET | 978-0-470-03663-1 | 2005 | Lendal H. Kotschevar · Paul R. Dittmer · John W. Fischer · NRA Educational Foundation |
| Exploring Wine: Completely Revised 3rd Edition | 978-0-471-77063-3 | 2010 | Steven Kolpan · Brian H. Smith · Michael A. Weiss |
| Frozen Desserts: A Comprehensive Guide for Food Service Operations | 978-0-470-11866-5 | 2008 | Francisco J. Migoya |
| Garde Manger, Custom: The Art and Craft of the Cold Kitchen | 978-0-470-22873-9 | 2008 |
| Garde Manger: The Art and Craft of the Cold Kitchen 3rd Edition Custom and On Premise Catering Set | 978-0-470-44986-8 | 2008 |
| Garde Manger: The Art and Craft of the Cold Kitchen 3rd Edition with Student Study Guide Set | 978-0-470-38187-8 | 2008 |
| Garde Manger: The Art and Craft of the Cold Kitchen | 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 | 978-0-7645-7663-8 | 2004 |
| Garde Manger: The Art and Craft of the Cold Kitchen | 978-0-471-32367-9 | 1999 |
| Garde Manger: WITH Book of Yields, 7r.ed | 978-0-470-20634-8 | 2007 |
| Healthy Cooking at Home with the Culinary Institute of America | 978-0-470-05233-4 | 2011 |
| Hors d'Oeuvre at Home with The Culinary Institute of America | 978-0-7645-9562-2 | 2007 |
| In the Hands of a Baker | 978-0-470-58785-0 | 2013 |
| In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools | 978-0-470-08026-9 | 2008 |
| Math for the Professional Kitchen | 978-0-470-50896-1 | 2013 | Laura Dreesen · Michael Nothnagel · Susan Wysocki |
| Modern Batch Cookery | 978-0-470-29048-4 | 2011 |
| Modern Buffet Presentation | 978-0-470-58784-3 | 2014 | Carol Murphy Clyne · Vincent Clyne |
| New Culinary 2015 Set | 978-1-119-10707-1 | 2015 |
| 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 | NRA Educational Foundation · Julia Hill · Linda Blocker · James Peterson |
| Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th Edition | 978-0-470-12399-7 | 2006 |
| Professional Bread Baking | 978-1-118-43587-8 | 2016 | Hans Welker · Lee Ann Adams |
| Professional Chef 8e + Lynch / Book of Yields 7e + Lynch / Book of Yields 7e CD-ROM Set | 978-0-470-40247-4 | 2008 |
| Professional Chef: AND Culinary Calculations | 978-0-471-48722-7 | 2003 | T. Jones |
| Professional Chef: WITH Book of Yields, 7r.ed CD-ROM | 978-0-470-24166-0 | 2007 | Francis T. Lynch |
| Professional Chef: WITH Exploring Wine - The Culinary Institute of America's Guide to Wines of the World, 2r.e. | 978-0-471-21135-8 | 2002 | Steven Kolpan |
| Professional Chef: WITH Professional Table Service by S.Meyer | 978-0-471-45511-0 | 2003 |
| Professional Chef: WITH Restaurant Service Basics | 978-0-471-21139-6 | 2002 |
| Professional Chef: WITH ServSafe Essential, 4r.e. | 978-0-470-14606-4 | 2006 | National Restaurant Association Educational Foundation · Francis T. Lynch |
| Professional Chef: WITH Study Guide | 978-0-471-46063-3 | 2003 | Le Cordon Bleu |
| 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 |
| Purchasing: WITH Nutrition, 6r.e. | 978-0-471-74097-1 | 2005 | Wayne Gisslen · John M. Stefanelli · NRA Educational Foundation · Karen Eich Drummond · Lisa M. Brefere · Jack E. Miller · John R. Walker |
| Remarkable Banquet Service | 978-1-118-41203-9 | 2014 | Ezra Eichelberger |
| Remarkable Service | 978-1-118-11687-6 | 2014 |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners 2nd Edition with WineWise Set | 978-0-470-60759-6 | 2009 |
| Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners | 978-0-471-38022-1 | 2001 |
| Set: Flemming College: Professional Baking, Sixth Edition with Garde Manger Fourth Edition | 978-1-119-31041-9 | 2016 | Wayne Gisslen |
| 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 · Linda Blocker |
| Spartanburg Professional Chef: WITH Knife Kit | 978-0-470-20638-6 | 2007 |
| Street Foods | 978-0-470-92864-6 | 2015 | Hinnerk von Bargen |
| Study Guide to accompany Baking and Pastry: Mastering the Art and Craft | 978-1-118-71282-5 | 2015 |
| Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen | 978-1-118-17363-3 | 2012 |
| Study Guide to accompany The Professional Chef, 9e | 978-1-118-13988-2 | 2011 |
| Supervision: WITH Management by Menu, 3r.E. | 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 | 978-0-470-63543-8 | 2013 |
| Techniques of Healthy Cooking: Professional Edition | 978-0-470-05232-7 | 2008 |
| Techniques of Healthy Cooking: Professional Edition Instructor's Manual | 978-0-470-13511-2 | 2007 |
| The Elements of Dessert | 978-0-470-89198-8 | 2012 | Francisco J. Migoya |
| The Modern Cafe | 978-0-470-37134-3 | 2009 | " |
| The Professional Chef, 7e Study Guide | 978-0-471-20916-4 | 2001 |
| The Professional Chef 8th Edition with Book of Yields 7th Edition BoY CDRom Garde Manger 3rd Edition In the Hands of the Chef Set | 978-0-470-64844-5 | 2010 |
| The Professional Chef 8th Edition with Book of Yields 7th Edition Set | 978-0-470-92363-4 | 2010 |
| The Professional Chef 8th Edition with Student Study Guide Set | 978-0-470-11940-2 | 2006 |
| The Professional Chef 8th Edition with Visual Food Lovers Guide Set | 978-0-470-58683-9 | 2009 |
| The Professional Chef | 978-0-470-42135-2 | 2011 |
| The Professional Chef | 978-0-471-41261-8 | 2002 |
| The Professional Chef & Creating Your Culinary Career & Garde Manger & In the Hands of a Chef Set | 978-1-119-52036-8 | 2018 |
| The Professional Chef: AND ServSafe Coursebook | 978-0-471-26573-3 | 2002 |
| The Professional Chef: AND ServSafe Essentials in Spanish | 978-0-471-32272-6 | 2002 | National Restaurant Association Educational Foundation |
| The Professional Chef: AND The Chef's Culinary Companion, 2r.e. | 978-0-471-22225-5 | 2001 | Elizabeth Riely |
| The Professional Chef: Study Guide | 978-0-471-97300-3 | 2006 |
| The Professional Chef: WITH Culinary Math | 978-0-471-21134-1 | 2002 | Linda Blocker |
| The Professional Chef with In the Hands of a Chef and Student Study Guide | 978-0-470-40434-8 | 2008 |
| Wine Wise | 978-0-471-77064-0 | 2008 | Steven Kolpan · Brian H. Smith · Michael A. Weiss |