New York, USA, John Wiley & Sons, 2003.
New Hardcover
Culinary Institute of America (ed). Cooking at Home with the Culinary Institute of America. John Wiley & Sons: New York, USA 2003. 4to HC 304pp
Hoboken, John Wiley & Sons, 2024.
New Hardcover
The Culinary Institute of America. The Professional Chef. (10th Ed) John Wiley & Sons: Hoboken, 2024. 4to (285x220mm) pict bds xi,[1],885,[1],4,18,15,[1],20,[4]pp.
New York, USA: John Wiley & Sons, 2000.
Second-hand hardcover
The Culinary Institute of America (ed). Garde Manger: the art & craft of the cold kitchen. [FIRST EDITION] John Wiley & Sons: New York, USA 2000. 4to (285x220mm) HC xx,466,[2]pp. (preface by Timothy Rodgers) VG/VG t.e slightly dusty else fine
New York, USA: John Wiley & Sons, 2013.
New Softcover
The Culinary Institute of America (ed). In the Hands of a Baker. John Wiley & Sons: New York, USA 2013. 4to (210x205mm) SC [6],170pp. (photography by Ben Fink)
Hoboken, John Wiley & Sons, 2015.
New Hardcover
The Culinary Institute of America. Baking & Pastry: mastering the art & craft. (3rd Ed) John Wiley & Sons: Hoboken, 2015. 4to (285x220mm) pict bds xx,1116pp.
