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Books by Author Culinary Institute Of America Staff

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Exploring Wine 3rd

Edition: 3rd   Published: 2010   Format: Hardcover

Author: Steven Kolpan; ; ;

ISBN: 0471770639 / 9780471770633
Publisher: John Wiley & Sons

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Garde Manger : The Art and Craft of the Cold Kitchen 4th

Edition: 4th   Published: 2012   Format: Hardcover

Author: Culinary Institute of America (CIA) Staff

ISBN: 0470587806 / 9780470587805
Publisher: John Wiley & Sons

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Preserving : Putting up the Season's Bounty

Published: 2013   Format: Hardcover

Author: Culinary Institute of America (CIA) Staff

ISBN: 0470903732 / 9780470903735
Publisher: Houghton Mifflin Harcourt Publishing Company

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Baking and Pastry : Mastering the Art and Craft 3rd

Edition: 3rd   Published: 2015   Format: Hardcover

Author: Culinary Institute of America (CIA) Staff

ISBN: 0470928654 / 9780470928653
Publisher: John Wiley & Sons

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Culinary Math 3rd

Edition: 3rd   Published: 2007   Format: Paperback

Author: Julia Hill; ;

ISBN: 0470068213 / 9780470068212
Publisher: John Wiley & Sons

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Math for the Professional Kitchen

Published: 2013   Format: Paperback

Author: Laura Dreesen; ; ;

ISBN: 0470508965 / 9780470508961
Publisher: John Wiley & Sons

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Fish and Seafood : Identification, Fabrication and Utilization

Published: 2009   Format: Hardcover

Author: Mark Ainsworth; ;

ISBN: 1435400364 / 9781435400368
Publisher: Delmar Cengage Learning

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Techniques of Healthy Cooking 4th

Edition: 4th   Published: 2013   Format: Hardcover

Author: Culinary Institute of America Staff

ISBN: 0470635436 / 9780470635438
Publisher: John Wiley & Sons

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The New Professional Chef 5th

Edition: 5th   Published: 1991   Format: Hardcover

Author: Paul Bocuse; ;

ISBN: 0442219822 / 9780442219826
Publisher: John Wiley & Sons

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Remarkable Service : The Culinary Institute of America 3rd

Edition: 3rd   Published: 2014   Format: Paperback

Author: Culinary Institute of America (CIA) Staff

ISBN: 1118116879 / 9781118116876
Publisher: John Wiley & Sons

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