Spartanburg Professional Chef by The Culinary Institute of America
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0470206381
- ISBN 13 9780470206386
- Published Sep 25 2007
- Format Misc. format
- Language English
- Edition 8th Revised edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Other cookbooks by this author
- 10-Pk Cooking Secrets of CIA
- An American Bounty: Great Contemporary Cooking from the Culinary Institute of America
- An American Bounty
- The Art of Charcuterie
- Artisan Breads at Home
- At Your Service: A Hands-On Guide to the Professional Dining Room
- Baking & Pastry: Mastering the Art and Craft
- Baking an Impact: Small Changes for More Sustainable Baking
- Baking and Pastry: Student Workbook Mastering the Art and Craft
- Baking and Pastry
- Baking and Pastry
- Baking and Pastry: Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft with Art of the Chocolatier Pastry Chef's Companion and Tasting Success Set
- Baking and Pastry: Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef's Companion Set
- Baking and Pastry: Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft Study Guide
- Baking and Pastry: Mastering the Art and Craft 2nd Edition with Student Workbook Set
- 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
- Baking and Pastry, 2nd Edition: Mastering the Art and Craft
- Baking and Pastry, 2nd Edition: Mastering the Art and Craft Study Guide
- Baking and Pastry, 3rd Edition: Mastering the Art and Craft
- Baking at Home with the Culinary Institute of America
- Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
- Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes
- Catering: A Guide to Managing a Successful Business Operation
- Catering: A Guide to Managing a Successful Business Operation
- Chef's Book of Yields, Formulas and Sizes
- Chef's Book of Yields, Formulas and Sizes
- Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates & Confections Instructor's Manual: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections at Home with The Culinary Institute of America
- CIA Baking New Students 2010 2nd Edition Set
- Cookies at Home with The Culinary Institute of America (CIA)
- Cooking at Home with the Culinary Institute of America
- Cooking at Home with The Culinary Institute of America
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking for Special Diets
- Cooking Secrets of The Culinary Institute of America
- Culinary Boot Camp: Five Days of Basic Training At The Culinary Institute Of America
- Culinary Calculations
- The Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups
- Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups
- The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College
- The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
- Culinary Math
- Culinary Math
- Culinary Math
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- The Everyday Gourmet: Making Healthy Food Taste Great
- Exploring Wine: Student Workbook
- Exploring Wine Inst Manual
- Fish and Seafood: Identification, Fabrication and Utilization: Kitchen Pro Series
- The Flavors of Asia
- From Our Kitchens
- From Our Kitchens: More Than 120 Recipes for Home Cooks
- From Our Kitchens
- From the Recipe Files of the C.I.A.: The Culinary Institute of America
- Frozen Desserts: A Comprehensive Guide for Food Service Operations
- Fun and Fancy Sushi: Expanded Edition: Nigiri-zushi, Onigiri and Maki-zushi for Every Day and Parties
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen Set
- Garde Manger, 2nd Edition: The Art and Craft of the Cold Kitchen
- Garde Manger, 4th edition: The Art and Craft of the Cold Kitchen
- Garde Manger, Revised and Updated Third Edition: The Art and Craft of the Cold Kitchen
- Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the Culinary Institute of America:
- Grilling: Exciting International Flavors from the The Culinary Institute of America
- Hawaiian (American Regional Cooking Library)
- Healthy Cooking at Home with the Culinary Institute of America
- Hors d'Oeuvre at Home with The Culinary Institute of America: Essential Techniques and Recipes for Creating Great Small Bites
- Hors d'Oeuvre at Home with The Culinary Institute of America
- In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
- Instructor's Guide for the Teaching of Professional Cooking
- Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
- Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting
- Math for the Professional Kitchen (Culinary Institute of America)
- Mediterranean Cooking: At Home with the Culinary Institute of America
- Modern Batch Cookery
- Modern Buffet Presentation
- The Modern Café
- Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing
- More Cooking Secrets of the CIA: Over 100 New Recipes from America's Most Famous Cooking School
- 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 Culinary Institute of America
- New Prof Chef 5th Ed Sauces Gourmet Set
- The New Professional Chef
- The New Professional Chef: Instructor's Manual
- The New Professional Chef
- New Professional Chef and Cooking Essentials Workbook
- The New Professional Chef, Fifth Academic Edition
- The New Professional Chef, Fifth Edition
- The New Professional Chef, Sixth Edition
- One Dish Meals: Flavorful Single-Dish Meals from the World's Premier Culinary College
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College
- Preserving: Putting Up the Season's Bounty
- Prof Chef 6/Exploring Wine Set
- Professional Baking
- Professional Bread Baking
- Professional Bread Baking
- Professional Bread Baking
- The Professional Chef: Techniques of Healthy Cooking, 2nd edition
- The Professional Chef
- The Professional Chef: Study Guide
- The Professional Chef
- The Professional Chef
- The Professional Chef
- The Professional Chef
- The Professional Chef: Study Guide
- The Professional Chef
- Professional Chef
- Professional Chef Set
- The Professional Chef with Visual Food Lovers Guide Set
- The Professional Chef, 10th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 8th Edition
- The Professional Chef, 8th Edition
- The Professional Chef, 9th Edition
- The Professional Chef, Seventh edition
- The Professional Chef, Study Guide, 8th Edition
- The Professional Chef's Knife
- Professional Chef's Knife Kit
- The Professional Chef's Techniques of Healthy Cooking
- The Professional Chef's Techniques of Healthy Cooking, 2nd Edition
- Professional Cooking
- Recipe Cards for Introduction to Culinary Arts
- Remarkable Banquet Service
- Remarkable Service
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America)
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service, Third Edition: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; And Culinary Math, 2nd Ed.
- Spain and the World Table
- Spain and the World Table
- Street Foods
- A Tavola!: Recipes and Reflections on Traditional Italian Home Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking, Third Edition
- Vegetables: Recipes and Techniques from the World
- Wine Wise
- Worlds of Flavor
- The Young Chef: Recipes and Techniques for Kids Who Love to Cook