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Garde Manger: The Art and Craft of the Cold KitchenAUTHOR: Culinary Institute of America ISBN: 0471468495 Format: Hardcover Publish Date: May 2004 |
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On Cooking: Techniques From Expert Chefs, Trade VersionAUTHOR: Sarah R. Labensky ISBN: 0130618659 Format: Hardcover Publish Date: July 2002 |
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Nutrition for the Culinary ArtsAUTHOR: Nancy Berkoff ISBN: 0130946281 Format: Textbook Hardcover Publish Date: January 2004 |
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Bread Baker's Apprentice: Mastering the Art of Extraordinary BreadAUTHOR: Peter Reinhart ISBN: 1580082688 Format: Hardcover Publish Date: November 2001 |
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Kitchen Life: Real Food for Real Families -- Even Yours!AUTHOR: Art Smith ISBN: 1401307736 Format: Paperback Publish Date: October 2004 |
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Letters to a Young Chef: The Art of MentoringAUTHOR: Daniel Boulud ISBN: 046500735X Format: Hardcover Publish Date: September 2003 |
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Making of a Chef: Mastering Heat at the Culinary Institute of AmericaAUTHOR: Michael Ruhlman ISBN: 0805061738 Format: Paperback Publish Date: September 1999 |
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American Culinary Federation Guide to CompetitionsAUTHOR: Edward C. Leonard ISBN: 047172338X Format: Paperback Publish Date: July 2005 |
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Cooking in Paradise: Culinary Vacations around the WorldAUTHOR: Joel Naftali ISBN: 064161490X Format: Paperback |
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Weight Watchers Great Cooking Every Day: 250 Recipes from the Culinary Institute of AmericaAUTHOR: Weight Watchers Staff ISBN: 0764544799 Format: Paperback Publish Date: August 2003 |
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Appetite for Life: The Biography of Julia ChildAUTHOR: Noel Riley Fitch ISBN: 0385493835 Format: Paperback Publish Date: April 1999 |
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Adventures in Culinary Arts: Global EditionAUTHOR: Robert Whitman (Editor) ISBN: 0938609246 Format: Paperback Publish Date: May 1998 |
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Kitchen Confidential: Adventures in the Culinary UnderbellyAUTHOR: Anthony Bourdain ISBN: 0060934913 Format: Paperback Publish Date: May 2001 |
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Roasting-A Simple ArtAUTHOR: Barbara Kafka ISBN: 0688131352 Format: Hardcover Publish Date: October 1995 |
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Kitchen Essentials: The Complete Illustrated Reference to Ingredients, Equipment, Terms, and Techniques Used by Le Cordon BleuAUTHOR: Le Cordon Bleu Cooking School ISBN: 0471393487 Format: Hardcover Publish Date: December 2000 |
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