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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
by
The Culinary Institute of America
Hardcover, 2008
Tags
Restaurant/School/Hotel
Call number
Restaurant, School, Hotel -- CUL
Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More
by
The Moosewood Collective
Hardcover, 1996
Tags
Vegetarian/Vegan
Call number
Vegetarian, Vegan -- MOO
The New Professional Chef (TM)
by
Culinary Institute of America (c)
Hardcover, 1995
Tags
General Cookbooks
Call number
General Cookbooks -- CUL
The Professional Chef
by
The Culinary Institute of America
Hardcover, 2006
Tags
General Cookbooks
Call number
General Cookbooks -- CUL
The Professional Chef's Techniques of Healthy Cooking
by
Mary Deidre Donovan
Hardcover, 1993
Tags
Healthy/Low-fat
Call number
Healthy, Low-fat -- DON
Professional Cooking, 4th Edition
by
Wayne Gisslen
Hardcover, 1998
Tags
Reference--Technique
Call number
Reference - Technique -- GIS
The Professional Garde Manger: A Guide to the Art of the Buffet
by
David Paul Larousse
Hardcover, 1996
Tags
General Cookbooks
Call number
General Cookbooks -- LAR
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