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Culinary Institute of America
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African American (American Regional Cooking Library)by Rosa Waters, Ellyn Sanna, Culinary Institute of AmericaISBN 1590846109 (1-59084-610-9)
Mason Crest Publishers, 2004
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Book of Soups: More than 100 Recipes for Perfect Soupsby Culinary Institute of AmericaISBN 0867308427 (0-86730-842-7)
Hardcover, Lebhar-Friedman, 2001
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilizationby Culinary Institute of America , Thomas SchnellerISBN 1428319948 (1-4283-1994-8)
Hardcover, Delmar Cengage Learning, 2009
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Kitchen Pro Series: Guide to Purchasingby Thomas Schneller, Brad Matthews, Culinary Institute of AmericaISBN 1428319883 (1-4283-1988-3)
Hardcover, Delmar Cengage Learning, 2011
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New Professional Chef (Academic ed)by Culinary Institute of AmericaISBN 0442013825 (0-442-01382-5)
Hardcover, John Wiley & Sons, 1997
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- New Professional Chef/Instructor's Manual: ISBN 0442008317 (0-442-00831-7)
Softcover, Van Nostrand Reinhold, 1991 - New Professional Chef (Academic ed): ISBN 0442008074 (0-442-00807-4)
Hardcover, Van Nostrand Reinhold, 1991 - New Prof Chef 5th Ed Sauces Gourmet Set: ISBN 0442013825 (0-442-01382-5)
Hardcover, John Wiley & Sons, 1997
- New Professional Chef/Instructor's Manual: ISBN 0442008317 (0-442-00831-7)
Professional Chefby Culinary Institute of AmericaISBN 0843622016 (0-8436-2201-6)
Hardcover, Natl Book Network, 1984
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Southern Appalachia (American Regional Cooking Library)by Joyce Libal, Culinary Institute of AmericaISBN 1590846206 (1-59084-620-6)
Mason Crest Publishers, 2004
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Spain and the World Tableby Martha Rose Shulman, Culinary Institute of AmericaISBN 0756633877 (0-7566-3387-7)
Hardcover, DK Publishing, 2008
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Thanksgiving (American Regional Cooking: Culture, History, and Traditions)by Ellyn Sanna, Culinary Institute of AmericaISBN 1590846249 (1-59084-624-9)
Mason Crest Publishers, 2004
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