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Subjects (1-3 of 3)
Culinary Institute of America.
1
2011
Beaten, seared, and sauced on becoming a chef at the Culinary Institute of America
Dixon, Jonathan.
New York : Clarkson Potter, [2011]
available online
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ocn759509933
2
1997
The making of a chef mastering heat at the Culinary Institute of America
Ruhlman, Michael, 1963-
New York : H. Holt, 1997.
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3
2012
The making of a chef : mastering heat at the Culinary Institute of America
Ruhlman, Michael, 1963-
[United States] : Blackstone Publishing, 2012.
available online
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