Culinary Institute of America

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Culinary Institute of America

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Books by Culinary Institute of America

Average rating: 4.20 · 1,126 ratings · 106 reviews · 59 distinct works

	The Professional Chef 4.30 avg rating — 706 ratings — published 1984 — 19 editions	My rating:
	Baking at Home with the Culinary Institute of America by Culinary Institute of America, P. Chirls (Editor) 4.49 avg rating — 53 ratings — published 2004	My rating:
	Baking and Pastry: Mastering the Art and Craft 4.27 avg rating — 51 ratings — published 2004 — 13 editions	My rating:
	Garde Manger: The Art and Craft of the Cold Kitchen 4.14 avg rating — 36 ratings — published 1999 — 7 editions	My rating:
	Cooking at Home: With the Culinary Institute of America by Culinary Institute of America (With), Michael Falconer (Photographer) 3.66 avg rating — 35 ratings — published 2000 — 3 editions	My rating:
	Culinary Boot Camp: Five Days of Basic Training at the Culinary Institute of America by Culinary Institute of America, Martha Rose Shulman 3.70 avg rating — 30 ratings — published 2006	My rating:
	The New Professional Chef by Culinary Institute of America, Mary Deirdre Donovan (Editor), Culinary Institute of Americ 4.50 avg rating — 38 ratings — published 1995 — 10 editions	My rating:
	Culinary Institute of America: Breakfast and Brunches by Culinary Institute of America, Ben Fink (Photographer) 3.94 avg rating — 17 ratings — published 2005	My rating:
	The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef 3.69 avg rating — 16 ratings — published 2008	My rating:
	The Professional Chef's Techniques of Healthy Cooking by Culinary Institute of America, Jennifer S. Armentrout, Graham Kerr (Foreword by) 3.85 avg rating — 27 ratings — published 1992 — 4 editions	My rating:

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