On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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The Professional Chef
Author: The Culinary Institute of America
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Culinary Artistry
Author: Andrew Dornenburg
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Larousse Gastronomique
Author: Larousse Gastronomique
Manufacturer: Clarkson Potter
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
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Becoming a Chef
Author: Andrew Dornenburg
Manufacturer: Wiley
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Knife Skills Illustrated: A User's Manual
Author: Peter Hertzmann
Manufacturer: W. W. Norton
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Sauces: Classical and Contemporary Sauce Making (2nd Edition)
Author: James Peterson
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
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The Professional Chef: Study Guide
Author: The Culinary Institute of America (CIA)
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Cooking at Home with The Culinary Institute of America
Author: The Culinary Institute of America
Manufacturer: Wiley
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Culinary Math
Author: Linda Blocker
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Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
Author: The Culinary Institute of America
Manufacturer: Wiley
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The Professional Chef ® (Study Guide, 7th Edition)
Author: The Culinary Institute of America
Manufacturer: Wiley
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Le Cordon Bleu`s Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
Author: Le Cordon Bleu
Manufacturer: William Morrow Cookbooks
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The Professional Chef
Author: Culinary Institute of America
Manufacturer: Wiley
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
Manufacturer: Wiley
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Culinary Math
Author: Julia Hill
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Knife Skills for Chefs
Author: Christopher P. Day
Manufacturer: Prentice Hall
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Cooking Essentials for the New Professional Chef
Author: The Food and Beverage Institute
Manufacturer: Wiley
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