Browsing “Methods”

(Showing 1 - 24 of 1143 results)

The Professional Chef

by The Culinary Institute of America (CIA)

Edition: 10

Publisher: Wiley Global Education US

ISBN: 9781119498803

$32 - $76 USD

Nutrition for Foodservice and Culinary Professionals, Enhanced eText

by Karen E. Drummond; Lisa M. Brefere

Edition: 10

Publisher: Wiley Global Education US

ISBN: 9781119777175

$44 - $103.95 USD

Study Guide to accompany Professional Cooking

by Wayne Gisslen

Edition: 9

Publisher: Wiley Global Education US

ISBN: 9781119505655

$21 - $50.95 USD

Professional Cooking

by Wayne Gisslen

Edition: 9

Publisher: Wiley Global Education US

ISBN: 9781119399650

$51 - $121.95 USD

The Professional Chef, Enhanced eText

by The Culinary Institute of America (CIA)

Edition: 9

Publisher: Wiley Global Education US

ISBN: 9781119501527

$32 - $76 USD

Professional Baking, Enhanced eText

by Wayne Gisslen

Edition: 8

Publisher: Wiley Global Education US

ISBN: 9781119744955

$44 - $103.95 USD

Professional Cooking

by Wayne Gisslen

Edition: 8

Publisher: Wiley Global Education US

ISBN: 9781118797709

$40 - $96 USD

Student Study Guide to accompany Professional Baking

by Wayne Gisslen

Edition: 7

Publisher: Wiley Global Education US

ISBN: 9781119346586

$16 - $38.95 USD

The Baker's Manual: 150 Master Formulas for Baking, 5th Edition

by Joseph Amendola; Nicole Rees

Edition: 5

Publisher: Wiley Global Education US

ISBN: 9780471444176

$8 - $18.95 USD

Dutch Oven Cooking

by John G. Ragsdale

Edition: 4

Publisher: Rowman & Littlefield Publishing Group

ISBN: 9781461664772

$4.55 - $6.99 USD

Culinary Math

by Linda Blocker; Julia Hill; The Culinary Institute of America (CIA)

Edition: 4

Publisher: Wiley Global Education US

ISBN: 9781119195573

$18 - $43.95 USD

Culinary Math

by Linda Blocker; Julia Hill; The Culinary Institute of America (CIA)

Edition: 4

Publisher: Wiley Global Education US

ISBN: 9781119195580

$18 - $43.95 USD

Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

Edition: 4

Publisher: Wiley Global Education US

ISBN: 9781118692592

$26 - $62 USD

Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

Edition: 4

Publisher: Wiley Global Education US

ISBN: 9781118920688

$15 - $36 USD

Cooking the Dutch Oven Way

by Woody Woodruff

Edition: 4

Publisher: Rowman & Littlefield Publishing Group

ISBN: 9780762794737

$11.7 - $18 USD

Cooking the One-Burner Way

by Buck Tilton

Edition: 3

Publisher: Rowman & Littlefield Publishing Group

ISBN: 9781493002191

$13.99 USD

Bread: A Baker's Book of Techniques and Recipes

by Jeffrey Hamelman

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781119577492

$21 - $50 USD

Baking and Pastry: Mastering the Art and Craft

by The Culinary Institute of America (CIA)

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118805893

$28 - $66.95 USD

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

by The Culinary Institute of America (CIA)

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118805916

$12 - $29 USD

Remarkable Service

by The Culinary Institute of America (CIA)

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118805404

$12 - $29 USD

Baking and Pastry: Mastering the Art and Craft

by The Culinary Institute of America (CIA)

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118805442

$29 - $70 USD

How Baking Works

by Paula I. Figoni

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118960578

$18 - $42.95 USD

American Regional Cuisine

by The International Culinary Schools at The Art Institutes; Michael F. Nenes

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118802786

$30 - $71.95 USD

American Regional Cuisine

by The International Culinary Schools at The Art Institutes, Michael F. Nenes

Edition: 3

Publisher: Wiley Global Education US

ISBN: 9781118802830

$30 - $71.95 USD