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1994., The Culinary Institute of America Call No: TX 925 A66 1994 Availability:1 of 1 At Your Library Series Title: Table-side service;Summary Note
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1998., The Food and Beverage Institute, Ingredients for Education from The Culinary Institute of America Call No: TX 769 B34 1998 Availability:1 of 1 At Your LibrarySummary Note
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1993., The Culinary Institute of America Call No: TX 925 B49 1993 Availability:1 of 1 At Your Library Series Title: Basic table service skills;Summary Note
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Subject: Braising (Cooking) Cooking.1988., Culinary Institute of America Call No: TX 686 B73 1988 Availability:1 of 1 At Your LibrarySummary Note
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2007., Food & Beverage Institute, : Call No: TX 799 B75 2007 Availability:1 of 1 At Your Library Series Title: Captivating confectionsSummary Note
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1994., The Culinary Institute of America Call No: TX 925 D48 1994 Availability:1 of 1 At Your Library Series Title: Table-side service;Summary Note
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1994., The Culinary Institute of America Call No: TX 925 E57 1994 Availability:1 of 1 At Your Library Series Title: Table-side service;Summary Note
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2005., Culinary Institute of America, Food & Beverage Institute Call No: TX 791 F54 2005 Availability:1 of 1 At Your Library Series Title: Captivating confectionsSummary Note
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2004., Culinary Institute of America, Food & Beverage Institute Call No: TX 791 H36 2004 Availability:1 of 1 At Your Library Series Title: Captivating confectionsSummary Note
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Subject: Fish fillets. Fishery products.1981., Culinary Institute of America Call No: TX 747 H692 1981 Availability:1 of 1 At Your LibrarySummary Note
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Subject: Cooking (vegetables)1987., Culinary Institute of America Call No: TX 801 K54 1987 Availability:1 of 1 At Your LibrarySummary Note
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Subject: QUANTITY COOKERY.1991, Van Nostrand Reinhold Call No: TX 820 C85 1991 Edition: 5th ed. Availability:1 of 1 At Your Library
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-- Poaching and steaming.1989., Culinary Institute of America Call No: TX 685 P62 1989 Availability:1 of 1 At Your LibrarySummary Note
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