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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Written By: Peter P. Greweling, The Culinary Institute of America (CIA)

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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)
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Written By: The Culinary Institute of America (CIA)

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The Professional Chef: Study Guide
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Written By: The Culinary Institute of America (CIA)

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Garde Manger, Custom: The Art and Craft of the Cold Kitchen
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Written By: The Culinary Institute of America (CIA)

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Frozen Desserts
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Written By: The Culinary Institute of America (CIA), Francisco J. Migoya

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Techniques of Healthy Cooking, Professional Edition
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Written By: The Culinary Institute of America (CIA)

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Cooking Essentials for the New Professional Chef: WITH Culinary Math
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Written By: Culinary Institute of America (CIA)

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ServSafe Essentials: WITH Exam and CIA
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Hors d'Oeuvre at Home with The Culinary Institute of America
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Written By: The Culinary Institute of America (CIA)

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At Your Service: WITH Wine Essentials
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Written By: Culinary Institute of America (CIA), John W. Fischer, Le Cordon Bleu Chefs

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