On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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The Professional Chef
Author: The Culinary Institute of America
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Culinary Artistry
Author: Andrew Dornenburg
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Larousse Gastronomique
Author: Larousse Gastronomique
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
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Knife Skills Illustrated: A User's Manual
Author: Peter Hertzmann
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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
Author: Le Cordon Bleu
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Becoming a Chef
Author: Andrew Dornenburg
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Cooking at Home with The Culinary Institute of America
Author: The Culinary Institute of America
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
Author: The Culinary Institute of America
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The Professional Chef: Study Guide
Author: The Culinary Institute of America (CIA)
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Author: Culinary Institute of America®
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The Professional Chef
Author: Culinary Institute of America
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Culinary Math
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Culinary Math
Author: Julia Hill
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Knife Skills for Chefs
Author: Christopher P. Day
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The Professional Chef ® (Study Guide, 7th Edition)
Author: The Culinary Institute of America
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Cooking Essentials for the New Professional Chef
Author: The Food and Beverage Institute
Manufacturer: Wiley
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