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Buku Culinary Institute of America Books

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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    
 
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Article ID: 128
Category: Knowledgebase
Date added: 2015-11-10 04:16:36
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