Tuesday, November 10, 2015

Buku Culinary Institute of America Books

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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