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Publisher:
Wiley
[
All
]
Page 4 of 5
Title
Authors/Editors
Publisher
Type
Copies
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
Edition
:
3
Year
:
2015
ISBN 13
:
9780470928653
Call No
:
641.85 CUL 2012
The Culinary Institute of America
Wiley
Books
1
Math for the Professional Kitchen
Edition
:
1
Year
:
2013
ISBN
:
0470508965
ISBN 13
:
9780470508961
Call No
:
641.5015 DRE 2011
The Culinary Institute of America (CIA)
Laura Dreesen
Michael Nothnagel
Susan Wysocki
Wiley
Books
2
The Art of the Confectioner: Sugarwork and Pastillage
Edition
:
1
Year
:
2012
ISBN
:
0470398922
ISBN 13
:
9780470398920
Call No
:
641.86 NOT 2012
Ewald Notter
Wiley
Books
2
The Elements of Dessert
Edition
:
1
Year
:
2012
ISBN
:
047089198X
ISBN 13
:
9780470891988
Call No
:
641.86 MIG 2012
Francisco J. Migoya
The Culinary Institute of America (CIA)
Wiley
Books
2
The Book of Yields: Accuracy in Food Costing and Purchasing
Edition
:
8
Year
:
2010
ISBN
:
0470197498
ISBN 13
:
9780470197493
Call No
:
613.28 LYN 2012
Francis T. Lynch
Wiley
Books
2
English Communication
Year
:
2007
ISBN
:
0731404319
ISBN 13
:
9780731404315
Call No
:
428 GRO 2007
Wiley
Books
1
The American Culinary Federation's Guide to Culinary Certification
Edition
:
1
Year
:
2005
ISBN
:
0471723398
ISBN 13
:
9780471723394
Call No
:
641.502 BAS 2006
American Culinary Federation
Michael Baskette
Brad Barnes
Wiley
Books
1
Foodservice Management Fundamentals
Edition
:
1
Year
:
2013
ISBN
:
0470409061
ISBN 13
:
9780470409060
Call No
:
647.9506 REY 2013
Dennis R. Reynolds
Wiley
Books
2
Computing Fundamentals: IC3 Edition
Edition
:
1
Year
:
2014
ISBN
:
1118910133
ISBN 13
:
9781118910139
Call No
:
004 WEM 2014
Faithe Wempen
Wiley
Books
2
Operating Systems Concepts with Java
Edition
:
6
Year
:
2000
ISBN
:
0471489050
ISBN 13
:
9780471489054
Call No
:
005.43 AST 2000
Abraham Silberschatz
Peter B. Galvin
Greg Gagne
Wiley
Books
1
1
2
3
4
5