| title | media type | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Advanced Culinary Foundations | Hardcover | 978-1-118-67367-6 | 2013 |
| Advanced Professional Cooking, College Edition | " | 978-0-471-83683-4 | 1992 |
| All Access Pack Recipes to Accompany Professional Baking | Loose Leaf | 978-1-118-73750-7 | 2013 |
| All Access Pack Recipes to Accompany Professional Cooking | " | 978-1-118-73748-4 | 2013 |
| All Access Pack Recipes to Accompany Professional Garde Manger | " | 978-1-118-73752-1 | 2013 |
| Book of Yields | Paperback | 978-0-470-09750-2 | 2006 | Francis T. Lynch · Le Cordon Bleu Chefs · Mary Ellen Griffin · NRA Educational Foundation · CIA |
| BUNDLE: PROFESSIONAL COOING FOR CANADIAN CHEFS + SG FOR PROFESSIONAL COOKING FOR CANADIAN CHEFS + WILEY PLUS FOR PROFESSIONAL COOKING FOR CANADIAN CHEFS | Hardcover | 978-1-118-94272-7 | 2015 |
| Cooking for Canadian Chefs | " | 978-0-470-83771-9 | 2005 |
| Culinary Foundations | " | 978-1-118-67373-7 | 2013 |
| Custom Edition of Professional Cooking for Canadian Chefs for Georgian College | Taschenbuch | 978-0-470-83408-4 | 2004 |
| Essentials of Professional Cooking, 2e with WileyPLUS Blackboard Card Set | Hardcover | 978-1-119-15024-4 | 2015 |
| Essentials of Professional Cooking, 2nd Edition + Baking for Special Diets 1st Edition + WileyPLUS Learning Space Registration Card | " | 978-1-119-34679-1 | 2016 |
| Essentials of Professional Cooking | " | 978-1-118-99870-0 | 2015 |
| Essentials of Professional Cooking | " | 978-0-471-20202-8 | 2003 |
| Essentials of Professional Cooking with ChefTec CD-ROM with Visual Foodlovers Guide Set | " | 978-0-470-63220-8 | 2009 |
| Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG | " | 978-0-470-07227-1 | 2006 |
| Gisslen/ProCkg 6th Edition Coll w/CD+Culinary Artistry+Escoffier LeGuide Culinaire+Sauces 2nd Edition+Chef's Comp 3rd Edition+Bk of Yields 6th ... 2nd Edition+ProBk 4th Edition Coll w/CD-SET | " | 978-0-470-09730-4 | 2006 |
| Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET | " | 978-0-470-04713-2 | 2006 |
| Gisslen: Professional Cooking For Canadian Chefs, Sixth Edition Teachers Implementation Kit: Teacher's Implementation Kit | Paperback | 978-0-470-83964-5 | 2007 |
| Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking Seventh Edition | " | 978-0-470-25394-6 | 2011 |
| On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition | Hardcover | 978-0-13-973892-0 | 1995 |
| Pro Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition, BoY 7th Edition, Chef's Comp 3rd Edition, Sauces 2nd Edition, Escoffier, Culinary Art Set | " | 978-0-470-40822-3 | 2008 |
| Pro Cooking 6th Edition Tech Healthy 3rd | " | 978-0-470-48312-1 | |
| Prof Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition BoY 7th Edition, Chef's Comp 3rd Edition, Sauces 3rd Edition, Escoffier, Culinary Art Set | " | 978-0-470-53400-7 | 2009 |
| Prof Cooking 7th Edition Pro Baking 5th Edition w/CD Garde Manager Sauces 3rd Edition Escoffier Cullinary Artistry Chef's Comp 3rd Edition and BoYields 7th Edition Set | " | 978-0-470-90429-9 | 2010 |
| Professional Baking 5E College Version with CD-ROM with Professional Pastry Chef 4E and Bread Chapter 10 Set | " | 978-0-470-46658-2 | 2008 |
| Professional Baking, 5th Edition | " | 978-0-471-78348-0 | 2008 |
| Professional Baking 5th Edition College Version & CD-ROM with Garde Manger and Prof Baking Method Cards Set | " | 978-0-470-93214-8 | 2010 |
| Professional Baking 5th Edition College Version/CD-ROM with Study Guide Pastry Chef's Companion PBM Cards Pkg and How Baking Works 3rd Edition Set | " | 978-1-118-06257-9 | 2010 |
| Professional Baking 5th Edition College Version w/CD-ROM Student Study Guide Prof Baking Method Cards Pkg and How Baking Works 3rd Edition Set | " | 978-1-118-08329-1 | 2011 |
| Professional Baking 5th Edition College Version w/CD-ROM with How Baking Works 3rd Edition and Prof Baking Methods Cards Set | " | 978-1-118-13191-6 | 2011 |
| Professional Baking 5th Edition College Version w/CD-ROM with Professional Baking Methods Card and Book of Yields 7th Edition Set | " | 978-0-470-50144-3 | 2009 |
| Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Cake Decorating Baking Methods Cards Pkg and SYaaChef Set | " | 978-0-470-64218-4 | 2010 |
| Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd Edition and Pastry Chefs Companion Set | " | 978-0-470-48637-5 | 2008 |
| Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Visual Food Lover's Guide and Professional Baking Methods Cards Pkg Set | " | 978-0-470-92333-7 | 2010 |
| Professional Baking 5th Edition w/ CD for Kendall College and Baking Methods Cards Set | Paperback | 978-0-470-41405-7 | 2008 |
| Professional Baking 6e + WileyPLUS Registration Card | Hardcover | 978-1-118-28865-8 | 2012 |
| Professional Baking, 6e with CEC 5.0 Professional Baking 6e MC RC Set | " | 978-1-119-33069-1 | 2016 |
| Professional Baking 6E with Prof Baking Methods Cards Study Guide Garde Manger Study Gde WileyPLUS and WP V5 Card 6E Set | " | 978-1-118-47614-7 | 2012 |
| Professional Baking 6e with Professional Baking Method Card Package Set | " | 978-1-118-25436-3 | 2012 |
| Professional Baking, 6e with WileyPLUS and Baking and Pastry Set | " | 978-1-119-31941-2 | 2016 |
| Professional Baking, 6e with WileyPLUS Card and Retail Bakery Set | " | 978-1-119-31983-2 | 2016 |
| Professional Baking, 6e with WileyPLUS Plating for Gold 1e and Baking and Pastry 3e Set | " | 978-1-119-31944-3 | 2016 |
| Professional Baking 7e with Professional Baking Method Card Package Set | " | 978-1-119-37317-9 | 2016 |
| Professional Baking, 7e with Student Solution Guide Set | " | 978-1-119-31964-1 | 2016 |
| Professional Baking, 7e with Student Study Guide & How Baking Works 3e Set | " | 978-1-119-37062-8 | 2016 |
| Professional Baking, 7th Edition + Method Cards + WileyPLUS Learning Space Registration Card | " | 978-1-119-37281-3 | 2017 |
| Professional Baking, 7th Edition + Study Guide + WileyPLUS Learning Space Registration Card | " | 978-1-119-42008-8 | 2017 |
| Professional Baking, 7th Edition WileyPLUS Learning Space Registration Card + Method Cards + Loose-leaf Print Companion | Loose Leaf | 978-1-119-37319-3 | 2016 |
| Professional Baking | Hardcover | 978-1-119-14844-9 | 2016 |
| Professional Baking | " | 978-1-118-08374-1 | 2012 |
| Professional Baking | " | 978-0-471-78349-7 | 2008 |
| Professional Baking | " | 978-0-470-09853-0 | 2006 | Le Cordon Bleu Chefs · NRA Educational Foundation |
| Professional Baking | " | 978-0-470-13995-0 | 2006 | Julia Hill |
| Professional Baking | Paperback | 978-0-471-35734-6 | 2001 |
| Professional Baking | Hardcover | 978-0-471-34646-3 | 2000 |
| Professional Baking | " | 978-1-119-36515-0 | |
| Professional Baking, College Version with CD-Rom, 4th Edition | " | 978-0-471-46427-3 | 2004 |
| Professional Baking, Fifth Edition and Method Cards and Rinsky/Pastry Chef's Companion SET | " | 978-0-470-34335-7 | 2008 |
| Professional Baking, Fourth Edition | " | 978-0-471-46426-6 | 2004 |
| Professional Baking; Instructor's Manual with Study Guide Solutions | Paperback | 978-1-118-15832-6 | 2013 |
| Professional Baking Method Cards | Loose Leaf | 978-0-470-31387-9 | 2008 |
| Professional Baking, Seventh Edition Loose-Leaf Print Companion E-Text | " | 978-1-119-45016-0 | |
| Professional Baking, Sixth Edition with RC Method Cards Pastry Chef's Companion and Prof Baking WieyPLUS Card Set | Hardcover | 978-1-119-31613-8 | 2016 |
| Professional Baking, Sixth Edition with RC Method Cards SSG and WileyPLUS LMS Card Set | " | 978-1-119-31037-2 | 2016 |
| Professional Baking, Student Workbook | Paperback | 978-0-471-47781-5 | 2004 |
| Professional Baking, Study Guide | " | 978-0-471-47777-8 | 2004 |
| Professional Baking, Textbook and Study Guide | Hardcover | 978-1-118-25148-5 | 2012 |
| Professional Baking, Textbook and Study Guide | " | 978-0-470-57119-4 | 2009 |
| Professional Baking, Trade, 3rd Edition | " | 978-0-471-34647-0 | 2000 |
| Professional Baking, Trade Version | " | 978-0-471-59508-3 | 1993 |
| Professional Baking, with Method Cards | " | 978-0-470-31652-8 | 2008 |
| Professional Cooking, 3rd Edition | " | 978-0-471-59301-0 | 1994 |
| Professional Cooking, 6th Edition | " | 978-0-471-66376-8 | 2006 |
| Professional Cooking 6th Edition College Version CD-ROM with Student Study Guide and Book of Yields CD Set | " | 978-0-470-44984-4 | 2008 |
| Professional Cooking 6th Edition College Version w/CD-ROM and Escoffier Set | " | 978-0-470-54609-3 | 2009 |
| Professional Cooking 6th Edition College Version w/CD-ROM with Visual Food Lovers Guide Set | " | 978-0-470-58681-5 | 2009 |
| Professional Cooking, 6th Edition, SG, and Escoffier, The Complete Guide to the art of Modern Cookery SET | " | 978-0-470-56489-9 | 2009 | H. L. Cracknell |
| Professional Cooking 7e & Study Guide Set | " | 978-0-470-56534-6 | 2010 |
| Professional Cooking 7E College Version with Baking & Pastry 2E Culinary Math 3E and Chef's Companion 3E Set | " | 978-1-118-00951-2 | 2010 |
| Professional Cooking 7E College Version with Student Study Guide and Book of Yields Set | " | 978-0-470-76769-6 | 2010 |
| Professional Cooking 7E College Version with Student Study Guide and Visual Food Lovers Guide Set | " | 978-0-470-76767-2 | 2010 |
| Professional Cooking 7th edition | " | 978-0-935721-05-8 | 2010 |
| Professional Cooking, 7th Edition, College Version Set | " | 978-1-118-02991-6 | 2010 |
| Professional Cooking 7th Edition College Version with Book of Yields 8th Edition and Tasting Success Set | " | 978-1-118-01193-5 | 2010 |
| Professional Cooking 7th Edition College Version with Escoffier Set | " | 978-0-470-62065-6 | 2009 |
| Professional Cooking 7th Edition College Version with Management by Menu 4th Edition and Culinary Math 3rd Edition Set | " | 978-0-470-88249-8 | 2010 |
| Professional Cooking 7th Edition College Version with So You Want to Be a Chef 2nd Edition and Garde Manger 3rd Edition Set | " | 978-0-470-94471-4 | 2010 |
| Professional Cooking 7th Edition College Version with Tasting Success Set | " | 978-1-118-01192-8 | 2010 |
| Professional Cooking 7th Edition with ACF Culinarian of Colorado Set | " | 978-1-118-20486-3 | 2011 |
| Professional Cooking 7th Edition with Escoffier Rev 2nd Edition Garde Manger 3rd Edition Sauces 3rd Edition Prof Baking 5th Edition/Cards CC and CA Set | " | 978-1-118-15966-8 | 2011 |
| Professional Cooking 8e and Professional Baking 7e set for St. Clair College | " | 978-1-119-45081-8 | 2017 |
| Professional Cooking 8e + WileyPLUS Registration Card | " | 978-1-118-86496-8 | 2013 |
| Professional Cooking, 9e Loose-Leaf Print Companion | Loose Leaf | 978-1-119-42466-6 | 2018 |
| Professional Cooking, 9e WileyPLUS + Loose-leaf | Paperback | 978-1-119-40904-5 | 2018 |
| Professional Cooking 9th Edition and WileyPLUS Card and Enhanced EPUB Reg Card and Study Guide Set | Hardcover | 978-1-119-53770-0 | 2018 |
| Professional Cooking 9th Edition and WileyPLUS Card and Study Guide Set | " | 978-1-119-53771-7 | 2018 |
| Professional Cooking | Paperback | 978-1-119-58598-5 | 2019 |
| Professional Cooking | Hardcover | 978-1-119-39961-2 | 2018 |
| Professional Cooking | " | 978-1-118-63672-5 | 2014 |
| Professional Cooking | " | 978-0-470-19753-0 | 2012 |
| Professional Cooking | Paperback | 978-1-118-00065-6 | 2011 |
| Professional Cooking | Hardcover | 978-0-470-19752-3 | 2010 |
| Professional Cooking | " | 978-0-470-84001-6 | 2008 |
| Professional Cooking | " | 978-0-470-84002-3 | 2008 | Le Cordon Bleu Chefs · Mary Ellen Griffin |
| Professional Cooking | " | 978-0-470-00710-5 | 2007 |
| Professional Cooking | " | 978-0-470-00714-3 | 2007 | Le Cordon Bleu Chefs · Inc. John Wiley & Sons |
| Professional Cooking | " | 978-0-470-22292-8 | 2007 |
| Professional Cooking | " | 978-0-470-24160-8 | 2007 | Francis T. Lynch |
| Professional Cooking | Paperback | 978-0-470-05102-3 | 2006 | Mary Ellen Griffin · NRA Educational Foundation · Julia Hill · Linda Blocker · Culinary Institute of America · Linda Civitello · Le Cordon Bleu Chefs |
| Professional Cooking | Hardcover | 978-0-470-05618-9 | 2006 | Le Cordon Bleu Chefs · Mary Ellen Griffin · NAMP North American Meat Processors Association · NRA Educational Foundation |
| Professional Cooking | " | 978-0-470-07500-5 | 2006 | Le Cordon Bleu Chefs · NAMP North American Meat Processors Association · NRA Educational Foundation |
| Professional Cooking | " | 978-0-470-08138-9 | 2006 | Le Cordon Bleu Chefs · Maria Belknap |
| Professional Cooking | " | 978-0-470-09582-9 | 2006 | Le Cordon Bleu Chefs · Mary Ellen Griffin · Maria Belknap |
| Professional Cooking | " | 978-0-470-10268-8 | 2006 |
| Professional Cooking | " | 978-0-470-10765-2 | 2006 |
| Professional Cooking | " | 978-0-470-12401-7 | 2006 |
| Professional Cooking | " | 978-0-470-12502-1 | 2006 | Linda Civitello · Julia Hill · Linda Blocker · Culinary Institute of America · Le Cordon Bleu Chefs · Mary Ellen Griffin |
| Professional Cooking | " | 978-0-470-12659-2 | 2006 |
| Professional Cooking | " | 978-0-470-13272-2 | 2006 |
| Professional Cooking | " | 978-0-470-13273-9 | 2006 |
| Professional Cooking | " | 978-0-471-23747-1 | 2002 | Le Cordon Bleu · NRA Educational Foundation |
| Professional Cooking | " | 978-0-471-43625-6 | 2002 |
| Professional Cooking | " | 978-0-471-38278-2 | 1999 |
| Professional Cooking | " | 978-0-471-23997-0 | 1998 |
| Professional Cooking | Paperback | 978-0-470-04009-6 | 1989 |
| Professional cooking | " | 978-0-471-08248-4 | 1983 |
| Professional Cooking | " | 978-0-471-89521-3 | 1982 |
| Professional Cooking, Binder Ready Version | Loose Leaf | 978-1-119-39958-2 | 2018 |
| Professional Cooking, College | Hardcover | 978-0-471-39711-3 | 2002 |
| Professional Cooking, College Version | " | 978-0-471-66374-4 | 2006 |
| Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association and Canadian Study Guide | " | 978-0-470-83212-7 | 2002 |
| Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association Guide | " | 978-0-470-83213-4 | 2002 |
| Professional Cooking for Canadian Chefs 6th Edition with Canadian Study Guide Set | " | 978-0-470-25890-3 | 2007 |
| Professional Cooking for Canadian Chefs 6th Edition with Student Study Guide and Escoffier Set | " | 978-0-470-55297-1 | 2009 |
| Professional Cooking for Canadian Chef's 7th Edition with Study Guide 7th Edition and Technique Healthy Cooking 3rd Edition Prof Set | " | 978-0-470-90262-2 | 2010 |
| Professional Cooking for Canadian Chefs | " | 978-1-119-42472-7 | 2018 |
| Professional Cooking for Canadian Chefs | " | 978-1-118-63660-2 | 2014 |
| Professional Cooking for Canadian Chefs | " | 978-0-470-19754-7 | 2010 |
| Professional Cooking for Canadian Chefs | " | 978-0-471-66377-5 | 2006 |
| Professional Cooking for Canadian Chefs, Study Guide | Paperback | 978-0-470-60532-5 | 2010 |
| Professional Cooking for Canadian Chefs, Study Guide | " | 978-0-470-04171-0 | 2006 |
| Professional Cooking for Canadian Chefs, Textbook and Study Guide | Hardcover | 978-0-470-67921-0 | 2011 |
| Professional Cooking for Canadian Chefs, Textbook and Study Guide | " | 978-0-470-83211-0 | 2002 | Le Cordon Bleu |
| Professional Cooking For Canadian Chefs: With Canadian Study Guide, 6r.E | " | 978-0-470-83898-3 | 2007 | Le Cordon Bleu · Mary Ellen Griffin |
| Professional Cooking for Canadian Chefs: WITH Study Guide and Blackboard | " | 978-0-470-83944-7 | 2009 |
| Professional Cooking for Canadian Chefs, witn CD-ROM | " | 978-0-471-21681-0 | 2002 | Le Cordon Bleu |
| Professional Cooking, Sixth Edition and Study Guide and Blocker/Culinary Math, Third Edition SET | " | 978-0-470-29904-3 | 2007 |
| Professional Cooking, Student Workbook | Paperback | 978-0-471-20881-5 | 2002 |
| Professional Cooking, Study Guide | " | 978-0-471-66375-1 | 2006 |
| Professional Cooking, Trade Version | Hardcover | 978-0-471-59300-3 | 1994 |
| Professional Cooking: WITH College and Kitchen Essentials | " | 978-0-470-13271-5 | 2006 | Le Cordon Bleu |
| Professional Garde Manager | " | 978-1-118-50145-0 | 2011 |
| Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation | " | 978-0-470-17996-3 | 2010 | Lou Sackett · Jaclyn Pestka |
| Purchasing | " | 978-0-470-05117-7 | 2006 | Andrew H. Feinstein · John M. Stefanelli · Jack E. Miller · John R. Walker · Karen Eich Drummond · Culinary Institute of America · Le Cordon Bleu Chefs |
| Purchasing | " | 978-0-471-74097-1 | 2005 | John M. Stefanelli · NRA Educational Foundation · Karen Eich Drummond · Lisa M. Brefere · Jack E. Miller · John R. Walker · CIA |
| Set: Flemming College: Professional Baking, Sixth Edition with Garde Manger Fourth Edition | " | 978-1-119-31041-9 | 2016 | The Culinary Institute of America (CIA) |
| 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 | Mary Ellen Griffin · Le Cordon Bleu · Joseph Amendola · Nicole Rees · Julia Hill · Linda Blocker · The Culinary Institute of America (CIA) |
| Set: Humber only Professional Baking, Sixth Edition with Method Cards and WileyPLUS Card | " | 978-1-119-35931-9 | 2016 |
| Set: Lambton College: Professional Baking 6 Edition with Method Cards and WileyPLUS Card and CIA Garde Manger 4 Edition | " | 978-1-119-30148-6 | 2016 |
| Set: NBCC Professional Cooking for Chefs 8ce w/SSG & WPBBC & Professional Baking 6e w/MC & WPBBC & Professional Garde Manger 1e & Chef's Companion 3e | " | 978-1-119-36585-3 | 2016 |
| Set: Professional Cooking for Canadian Chefs, 6th edition with CD and WileyPlus | " | 978-0-470-15519-6 | 2007 | Le Cordon Bleu · Mary Ellen Griffin |
| Set: Professional Cooking for Canadian Chefs' 8E with Baking 6E w/CD Baking Method Cards Pkg Garde Manger Chefs Comp 3E and WPLMS | " | 978-1-119-44638-5 | 2017 |
| Set: Professional Cooking for Canadian Chefs 8th edition with Student Study Guide 8th Edition | " | 978-1-118-90761-0 | 2013 |
| Set:St. Clair College Professional Cooking for Canadian Chefs 8e and Professional Baking 6e Wiley E-Text Reg Card with WileyPLUS Card and Method Cards | Paperback | 978-1-119-32033-3 | 2016 |
| Set: St. Clair College Professional Cooking for Canadian Chefs 8th edition and Professional Baking 6th edition with WileyPLUS Cards | Hardcover | 978-1-119-32034-0 | 2016 |
| So You Want to Be a Chef | " | 978-0-471-74903-5 | 2005 | Lisa M. Brefere · Brad Barnes · Karen Eich Drummond · NRA Educational Foundation |
| Student Study Guide to accompany Professional Baking | Paperback | 978-1-119-14848-7 | 2016 |
| Study Guide to accompany Professional Baking, 6e | " | 978-1-118-15833-3 | 2012 |
| Study Guide to Accompany Professional Baking | " | 978-0-471-78350-3 | 2008 |
| Study Guide to accompany Professional Cooking, 9e | " | 978-1-119-50563-1 | 2018 |
| Study Guide to accompany Professional Cooking | " | 978-1-118-63675-6 | 2014 |
| Study Guide to Accompany Professional Cooking | " | 978-0-470-19751-6 | 2010 |
| Study Guide to Accompany Professional Cooking for Canadian Chefs | " | 978-1-119-50637-9 | 2018 |
| Study Guide to accompany Professional Cooking for Canadian Chefs | " | 978-1-118-63655-8 | 2014 |
| Study Guide to accompany Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation | " | 978-0-470-28473-5 | 2010 | Lou Sackett · Jaclyn Pestka |
| The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker | Hardcover | 978-1-118-31410-4 | 2013 |
| TTU Culinary 2 CIA/Remarkable Service+LCB/Kitchen Essentials+Gisslen/Essentials of Professional Cooking SET | " | 978-0-470-28818-4 | 2007 |
| WileyPLUS Stand-alone to accompany Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation | Paperback | 978-0-470-92960-5 | 2010 | Lou Sackett · Jaclyn Pestka |
| WileyPLUS V5 Card for Professional Baking | " | 978-1-118-27659-4 | 2011 |