Buku Culinary Institute of America Books
Buku Culinary Institute of America Books
| ID | Author(s) | Title | Publisher | Year |
| 1 | Yong Chen | Arts and Traditions of the Table: Perspectives on Culinary History | Columbia University Press | 2014 |
| Chop Suey, USA: The Story of Chinese Food in America [Reprint ed.] | ||||
| 0231168926, 9780231168922 | ||||
| 2 | Libby O'Connell | The American Plate: A Culinary History in 100 Bites | Sourcebooks | 2014 |
| 1492603023, 9781492603023 | ||||
| 3 | Steven Kolpan, Michael A Weiss, Brian H Smith, Culinary Institute of America | WineWise, Second Edition [2 ed.] | Houghton Mifflin Harcourt | 2014 |
| 978-0-544-33462-5, 978-0-544-33257-7, 0544334620 | ||||
| 4 | Tim Thomas | American Palate | The History Press, INC;The History Press | 2014 |
| The Abalone King of Monterey. "Pop" Ernest Doelter, Pioneering Japanese Fishermen and the Culinary Classic... | ||||
| 9.78163E+12 | ||||
| 5 | The Culinary Institute of America (CIA) | Techniques of Healthy Cooking [4th Edition, Professional Edition] | Wiley | 2013 |
| 0470635436, 9780470635438 | ||||
| 6 | Culinary Institute of America | Techniques of healthy cooking [4th ed] | Wiley | 2013 |
| 9780470635438, 0470635436 | ||||
| 7 | Andrew F. Smith | Arts and traditions of the table: perspectives on culinary history | Columbia University Press | 2012 |
| Drinking History: Fifteen Turning Points in the Making of American Beverages | ||||
| 0231151160, 9780231151160, 9780231530996 | ||||
| 8 | The Culinary Institute of America (CIA) | Garde Manger: The Art and Craft of the Cold Kitchen [4 ed.] | Wiley | 2012 |
| 0470587806, 9780470587805 | ||||
| 9 | Abigail Kirsch, Culinary Institute of America | Entertaining: Recipes and Inspirations for Gathering with Family and Friends [1 ed.] | Houghton Mifflin Harcourt | 2012 |
| 0470421320, 9780470421321 | ||||
| 10 | Peter P. Greweling, The Culinary Institute of America (CIA) | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner [2 ed.] | Wiley | 2012 |
| 0470424419, 9780470424414 | ||||
| 11 | Jessica B. Harris, Maya Angelou (Foreworded by) | High on the Hog: A Culinary Journey from Africa to America [Second printing ed.] | Bloomsbury | 2011 |
| 1596913959, 9781596913950 | ||||
| 12 | Jonathan Dixon | Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America | Random House Inc | 2011 |
| 030758903X, 9780307589033 | ||||
| 13 | Jonathan Dixon | Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America | Clarkson Potter | 2011 |
| 9.78031E+12 | ||||
| 14 | Jessica B. Harris | High on the Hog: A Culinary Journey from Africa to America | Bloomsbury USA | 2011 |
| 978-1-59691-395-0, 978-1-60819-127-7, 1596913959 | ||||
| 15 | Jonathan Dixon | Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America | Random House Inc | 2011 |
| 978-0-307-95334-6 | ||||
| 16 | Cate Conniff-Dobrich | Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone | Chronicle Books | 2010 |
| 0811865886, 9780811865883 | ||||
| 17 | Frederick Douglass Opie | Arts and Traditions of the Table: Perspectives on Culinary History | Columbia University Press | 2010 |
| Hog and Hominy: Soul Food from Africa to America | ||||
| 0231146396, 9780231146395 | ||||
| 18 | Cate Conniff-Dobrich | Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone | Chronicle Books | 2010 |
| 0811865886, 9780811865883 | ||||
| 19 | Anita Mannur | Culinary Fictions: Food in South Asian Diasporic Culture (American Literatures Initiative (Temple University Press)) | 2009 | |
| 1439900787, 9781439900789, 1439900779, 9781439900772 | ||||
| 20 | Marie Drews, Monika Elbert | Culinary Aesthetics and Practices in Nineteenth-Century American Literature (Nineteenth-Century Major Lives and Letters) | Palgrave Macmillan | 2009 |
| 0230616283, 9780230616288 | ||||
| 21 | Peter P. Greweling, The Culinary Institute of America | Chocolates and Confections at Home with The Culinary Institute of America [1 ed.] | Wiley | 2009 |
| 0470189576, 9780470189573 | ||||
| 22 | Mark Ainsworth, Culinary Institute of America | Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional) | Cengage Learning | 2009 |
| 1435400364, 9781435400368 | ||||
| 23 | Thomas Schneller, Culinary Institute of America | Meat : Identification, Fabrication and Utilization (Kitchen Pro Series) [1 ed.] | Delmar Cengage Learning | 2009 |
| 1428319948, 9781428319943 | ||||
| 24 | Culinary Institute of America, Thomas Schneller | Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization [1 ed.] | Cengage Learning | 2009 |
| 1428319948, 9781428319943 | ||||
| 25 | Culinary Institute of America, Mark Ainsworth | Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization [1 ed.] | Cengage Learning | 2009 |
| 1435400364, 9781435400368 | ||||
| 26 | Andrew F. Smith | Arts and Traditions of the Table: Perspectives on Culinary History | Columbia University Press | 2009 |
| Eating History: Thirty Turning Points in the Making of American Cuisine | ||||
| 0231140924, 9780231140928 | ||||
| 27 | The Culinary Institute of America | Baking and Pastry: Mastering the Art and Craft [2 ed.] | Wiley | 2009 |
| 047005591X, 9780470055915 | ||||
| 28 | Guy Fieri, Ann Volkwein | More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints [1st ed.] | William Morrow Cookbooks | 2009 |
| 0061894567, 9780061894565 | ||||
| 29 | Martha Rose Shulman, Culinary Institute of America | Spain and the World Table | DK Publishing | 2008 |
| 0756633877, 9780756633875 | ||||
| 30 | Karen Page, Andrew Dornenburg | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs | Little, Brown and Company | 2008 |
| 31 | Karen Page, Andrew Dornenburg | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs | Little, Brown and Company | 2008 |
| 9780316039840, 0316039845 | ||||
| 32 | Martha Rose Shulman, Culinary Institute of America | Spain and the World Table [First Edition] | DK Publishing | 2008 |
| 0756633877, 9780756633875 | ||||
| 33 | Karen Page, Andrew Dornenburg | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs [1 ed.] | Little, Brown and Company | 2008 |
| 0316118400, 9780316118408 | ||||
| 34 | Peter P. Greweling, The Culinary Institute of America | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner [1 ed.] | Wiley | 2007 |
| 0764588443, 9780764588440 | ||||
| 35 | Sherrie A. Inness | Dinner roles: American women and culinary culture [1 ed.] | University of Iowa Press | 2001 |
| 087745762X, 9780877457626 | ||||
| 36 | Nelson Algren, David E. Schoonover | Iowa Szathmary Culinary Arts Series | Univ of Iowa Pr | 1992 |
| America Eats | ||||
| 9780877453611, 0877453616 | ||||