Notes about this book

Reviews about this book

• ISBN 10 0442008317
• ISBN 13 9780442008314
• Published Mar 01 1992
• Format Paperback
• Page Count 848
• Language English
• Edition 5th
• Countries United States
• Imprint Van Nostrand Reinhold Company

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
• 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
• Spartanburg Professional Chef
• 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