| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| Cooking at Home with the Culinary Institute of America | 978-0-471-45043-6 | 2003 | sup> · ®< · /sup> |
| Cooking Essentials for the New Professional Chef: WITH Restaurant Service Basics | 978-0-471-21142-6 | 2001 | sup> · ®< · /sup> · · Sondra J. Dahmer |
| Culinary Math | 978-0-470-06821-2 | 2007 | Linda Blocker · Julia Hill · sup> · ®< · /sup> |
| Garde Manger: The Art and Craft of the Cold Kitchen | 978-0-471-32367-9 | 1999 | sup> · ®< · /sup> |
| Professional Chef's Knife Kit | 978-0-471-34997-6 | 1999 | sup> · ®< · /sup> |
| 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 | sup> · ®< · /sup> · · Steven Kolpan |
| Professional Chef: WITH Restaurant Service Basics | 978-0-471-21139-6 | 2002 | sup> · ®< · /sup> · · Sondra J. Dahmer |
| The Baking and Pastry: Mastering the Art and Craft | 978-0-471-44382-7 | 2004 | sup> · ®< · /sup> |
| The New Professional Chef , 6th Edition | 978-0-471-28679-0 | 1995 | sup> · ®< · /sup> |
| The Professional Chef | 978-0-471-38257-7 | 2001 | sup> · ®< · /sup> |
| The Professional Chef: AND The Chef's Culinary Companion, 2r.e. | 978-0-471-22225-5 | 2001 | sup> · ®< · /sup> · · Elizabeth Riely |
| The Professional Chef's Techniques of Healthy Cooking | 978-0-471-33269-5 | 2000 | sup> · ®< · /sup> |
| The Professional Chef: Study Guide | 978-0-471-20916-4 | 2001 | sup> · ®< · /sup> |
| The Professional Chef: WITH Culinary Math | 978-0-471-21134-1 | 2002 | sup> · ®< · /sup> · · Linda Blocker |
Culinary Institute · T. C. · T. I. · The Culinary · The Culinary Institute