Food Safety | Cooking/Food Preparation | Culinary Arts - Reference | Garde Manger | Baking & Pastry Fundamentals | Advanced Baking & Pastry/Desserts | Meat/Seafood Fabrication | American Regional Cuisine | International Cuisine | Nutrition | Purchasing & Cost Control | Culinary Math | Beverage Management | Responsible Alcohol Service | Wine & Spirits | Restaurant & Foodservice Mgmt | Menu Design & Planning | Dining Room Service | Human Resources & Supervision | Careers | Foodservice Design & Equipment | Catering | Club Cuisine | Food History & Culture | Professional Development | Spanish in the Workplace | Introduction to Hospitality | Hospitality Management | Human Resources | Hotel & Lodging Mgmt | Front Office | Housekeeping Management | Purchasing & Cost Control | Restaurant & Foodservice Mgmt | Hospitality Marketing | Hospitality Law | Hospitality Technology | Hospitality Accounting | Hospitality Finance | Spanish in the Workplace | Event Management | Travel & Tourism

Food Safety

		The HACCP Food Safety , Training Manual Paster ISBN 978-0-471-78448-7, ©2007 Request a review Copy
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Cooking/Food Preparation

		The Organic Cook's Bible Cox ISBN 978-0-471-44578-4, ©2006 Request a review Copy				Escoffier: The Complete Guide to the Art of Modern Cookery Cracknell, Kaufmann ISBN 978-0-471-29016-2, ©1997 Request a review Copy
		The Professional Chef, 8th Edition The Culinary Institute of America® ISBN 978-0-7645-5734-7, ©2006 Instructor Companion Site Student Companion Site Request a review Copy				The Professional Chef: Study Guide, 8th Edition The Culinary Institute of America (CIA) ISBN 978-0-471-97300-3, ©2006 Request a review Copy
		Techniques of Healthy Cooking, Professional Edition, 3rd Edition The Culinary Institute of America (CIA) ISBN 978-0-470-05232-7, ©2008 Instructor Companion Site Request a review Copy				The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Dornenburg, Page ISBN 978-0-471-36344-6, ©2003 Request a review Copy
		Culinary Artistry Dornenburg, Page ISBN 978-0-471-28785-8, ©1996 Request a review Copy				Advanced Professional Cooking, College Edition Gisslen ISBN 978-0-471-83683-4, ©1992 Request a review Copy
		Essentials of Professional Cooking Gisslen ISBN 978-0-471-20202-8, ©2004 Instructor Companion Site Student Companion Site Request a review Copy				Professional Cooking, College Version, 6th Edition Gisslen ISBN 978-0-471-66374-4, ©2007 Instructor Companion Site Student Companion Site Request a review Copy
		Professional Cooking, Study Guide, 6th Edition Gisslen ISBN 978-0-471-66375-1, ©2007 Request a review Copy				Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET Gisslen ISBN 978-0-470-04713-2, ©2007 Request a review Copy
		Quantity : Food Production, Planning, and Management, 3rd Edition Knight, Kotschevar ISBN 978-0-471-33347-0, ©2000 Request a review Copy				The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition Lynch ISBN 978-0-471-74590-7, ©2008 Instructor Companion Site Request a review Copy
		The Book of Yields: Accuracy in Food Costing and Purchasing, CD-ROM , 7th Edition Lynch ISBN 978-0-470-16764-9, ©2008 Request a review Copy
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Culinary Arts - Reference

		In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools The Culinary Institute of America (CIA) ISBN 978-0-470-08026-9, ©2008 Request a review Copy				The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking Fortin, D'Amico ISBN 978-0-02-861006-1, ©1996 Request a review Copy
		The Spice Lover's Guide to Herbs and Spices Hill ISBN 978-0-7645-9739-8, ©2004 Request a review Copy				Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu Le Cordon Bleu, Carroll & Brown ISBN 978-0-471-39348-1, ©2001 Request a review Copy
		A Culinary Dictionary The Chef's Companion, 3rd Edition Riely ISBN 978-0-471-39842-4, ©2003 Request a review Copy				Sauces: Classical and Contemporary Sauce Making, 3rd Edition Peterson ISBN 978-0-470-19496-6, ©2008 Request a review Copy
		Techniques of Healthy Cooking, Professional Edition, 3rd Edition The Culinary Institute of America (CIA) ISBN 978-0-470-05232-7, ©2008 Instructor Companion Site Request a review Copy
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Garde Manger

		Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition The Culinary Institute of America (CIA) ISBN 978-0-470-05590-8, ©2008 Instructor Companion Site Student Companion Site Request a review Copy				The Professional Chef's Art of Garde Manger, 5th Edition Sonnenschmidt, Nicolas ISBN 978-0-471-28489-5, ©1992 Request a review Copy
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Baking & Pastry Fundamentals

		Baker's Manual, 5th Edition Amendola, Rees ISBN 978-0-471-40525-2, ©2003 Request a review Copy				How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition Figoni ISBN 978-0-471-74723-9, ©2008 Instructor Companion Site Request a review Copy
		The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Rinsky, Halpin Rinsky ISBN 978-0-470-00955-0, ©2009 Request a review Copy				Professional Baking, College Version with CD-ROM, 5th Edition Gisslen ISBN 978-0-471-78348-0, ©2009 Instructor Companion Site Student Companion Site Request a review Copy
		Study Guide to Accompany Professional Baking, 5th Edition Gisslen, Griffin ISBN 978-0-471-78350-3, ©2009 Request a review Copy				Bread: A Baker's Book of Techniques and Recipes Hamelman ISBN 978-0-471-16857-7, ©2004 Request a review Copy
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Advanced Baking & Pastry/Desserts

		The Art of the Dessert Amernick, Litman, Taran Z ISBN 978-0-471-44381-0, ©2007 Request a review Copy				The Cake Book Boyle, Uher ISBN 978-0-471-46933-9, ©2006 Request a review Copy
		Frozen Desserts The Culinary Institute of America (CIA), Migoya ISBN 978-0-470-11866-5, ©2008 Request a review Copy				Savory Sweets: From Ingredients to Plated Desserts Felder ISBN 978-0-471-74058-2, ©2008 Instructor Companion Site Request a review Copy
		The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition Friberg ISBN 978-0-471-35925-8, ©2002 Request a review Copy				Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Greweling, The Culinary Institute of America (CIA) ISBN 978-0-7645-8844-0, ©2007 Instructor Companion Site Request a review Copy
		Chocolate Chocolate Yockelson, Fink ISBN 978-0-471-42807-7, ©2005 Request a review Copy
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Meat/Seafood Fabrication

		Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood Johnson ISBN 978-0-7645-8779-5, ©2007 Request a review Copy				Seafood Handbook Diversified Business Communications ISBN 978-0-471-77350-4, ©2005 Request a review Copy
		The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry NAMP North American Meat Processors Association ISBN 978-0-471-74721-5, ©2007 Request a review Copy				North American Meat Processors Posters, Revised - SET of 8: (Beef, Lamb, Veal, Pork, Chicken, Turkey, Duck, Game Birds) NAMP North American Meat Processors Association ISBN 978-0-470-03898-7, ©2007 Request a review Copy
		North American Meat Processors Notebook Guides, Revised - SET of 8 (Veal, Beef, Lamb, Pork, Chicken, Turkey, Duck, Game Birds) NAMP North American Meat Processors Association ISBN 978-0-470-03897-0, ©2007 Request a review Copy
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American Regional Cuisine

		American Regional Cuisine, 2nd Edition The Art InstitutesSM ISBN 978-0-471-68294-3, ©2007 Instructor Companion Site Request a review Copy
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International Cuisine

		International Cuisine The International Culinary Schools SM at The Art Institutes ISBN 978-0-470-05240-2, ©2009 Instructor Companion Site Request a review Copy
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Nutrition

		American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 3rd Edition Duyff, ADA (American Dietetic Association) ISBN 978-0-470-04115-4, ©2006 Request a review Copy				Techniques of Healthy Cooking, Professional Edition, 3rd Edition The Culinary Institute of America (CIA) ISBN 978-0-470-05232-7, ©2008 Instructor Companion Site Request a review Copy
		Nutrition for Foodservice and Culinary Professionals, 6th Edition Drummond, Brefere ISBN 978-0-471-59976-0, ©2007 Instructor Companion Site Student Companion Site Request a review Copy				Nutrition for Foodservice and Culinary Professionals, Study Guide , 6th Edition Drummond, Brefere ISBN 978-0-470-09909-4, ©2007 Request a review Copy
		Nutrition: Everyday Choices, 1st Edition Grosvenor, Smolin ISBN 978-0-471-66876-3, ©2006 Instructor Companion Site Student Companion Site Request a review Copy				Nutrition: Science and Applications, 1st Edition Smolin, Grosvenor ISBN 978-0-471-42085-9, ©2008 Instructor Companion Site Student Companion Site Request a review Copy
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Purchasing & Cost Control

		Principles of Food, Beverage, and Labor Cost Controls, 9th Edition Dittmer, Keefe ISBN 978-0-471-78347-3, ©2009 Instructor Companion Site Student Companion Site Request a review Copy				Principles of Food, Beverage, and Labor Cost Controls, Study Guide, 9th Edition Dittmer, Keefe ISBN 978-0-470-14056-7, ©2009 Request a review Copy
		Food and Beverage Cost Control, 4th Edition Dopson, Hayes, Miller ISBN 978-0-471-69417-5, ©2008 Instructor Companion Site Student Companion Site Request a review Copy				Food and Beverage Cost Control, Study Guide, 4th Edition Dopson, Hayes, Miller ISBN 978-0-470-14058-1, ©2008 Request a review Copy
		Purchasing: Selection and Procurement for the Hospitality Industry, 7th Edition Feinstein, Stefanelli ISBN 978-0-471-73008-8, ©2008 Instructor Companion Site Student Companion Site Request a review Copy				Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 7th Edition Feinstein, Stefanelli ISBN 978-0-470-14054-3, ©2008 Request a review Copy
		Purchasing for Chefs: A Concise Guide Feinstein, Stefanelli ISBN 978-0-471-72898-6, ©2007 Instructor Companion Site Request a review Copy				The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition Lynch ISBN 978-0-471-74590-7, ©2008 Instructor Companion Site Request a review Copy
		The Book of Yields: Accuracy in Food Costing and Purchasing, CD-ROM , 7th Edition Lynch ISBN 978-0-470-16764-9, ©2008 Request a review Copy				Specs: The Foodservice and Purchasing Specification Manual, Student Edition Reed ISBN 978-0-471-69695-7, ©2006 Request a review Copy
		Chef's Book of Formulas, Yields, and Sizes, 3rd Edition Schmidt ISBN 978-0-471-22716-8, ©2003 Request a review Copy
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Culinary Math

		Culinary Math, 3rd, Revised and Expanded Edition Blocker, Hill, The Culinary Institute of America® ISBN 978-0-470-06821-2, ©2007 Instructor Companion Site Student Companion Site Request a review Copy				Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition Jones ISBN 978-0-471-74816-8, ©2008 Instructor Companion Site Request a review Copy
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Beverage Management

		The Bar and Beverage Book, 4th Edition Katsigris, Thomas ISBN 978-0-471-64799-7, ©2007 Instructor Companion Site Request a review Copy				Professional Beverage Management Lipinski, Lipinski ISBN 978-0-471-28737-7, ©1996 Request a review Copy
		The Right Mix: Managing for Profit in Bar and Beverage Service National Restaurant Association Educational Foundation ISBN 978-0-471-41313-4, ©1998 Request a review Copy
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Responsible Alcohol Service

		ServSafe Alcohol : Fundamentals of Responsible Alcohol Service with Exam Answer Sheet NRA Educational Foundation ISBN 978-0-471-71135-3, ©2006 Instructor Companion Site Request a review Copy				ServSafe Alcohol: Fundamentals of Responsible Alcohol Service without Exam Answer Sheet NRA Educational Foundation ISBN 978-0-471-71136-0, ©2006 Instructor Companion Site Request a review Copy
		ServSafe Alcohol Exam Answer Sheet NRA Educational Foundation ISBN 978-0-471-71134-6, ©2006 Request a review Copy				ServSafe Alcohol Instructor Toolkit (Video 5, Instructor's Guide, Instructor CD-ROM, Coursebook w/Exam) NRA Educational Foundation ISBN 978-0-471-71133-9, ©2005 Request a review Copy
		ServSafe Alcohol Instructor DVD Toolkit (DVD 5, Instructor's Guide, Instructor CD-ROM, Coursebook w/Exam) NRA Educational Foundation ISBN 978-0-471-74327-9, ©2006 Request a review Copy				ServSafe Alcohol Five Video Set NRA Educational Foundation ISBN 978-0-471-74331-6, ©2006 Request a review Copy
		ServSafe Alcohol Five DVD Set NRA Educational Foundation ISBN 978-0-471-74332-3, ©2006 Request a review Copy				ServSafe Alcohol Video 5: Evaluating Real-World Scenarios NRA Educational Foundation ISBN 978-0-471-74328-6, ©2006 Request a review Copy
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Wine & Spirits

		Wine Style: Using Your Senses to Explore and Enjoy Wine Ewing-Mulligan, McCarthy ISBN 978-0-7645-4453-8, ©2005 Request a review Copy				Mr. Boston Platinum Edition : 1,500 Recipes, Tools, and Techniques for the Master Mixologist Mr. Boston, Giglio, McDonald ISBN 978-0-471-97302-7, ©2006 Request a review Copy
		The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks Regan ISBN 978-0-471-22721-2, ©2003 Request a review Copy				Food and Wine Pairing: A Sensory Experience Harrington ISBN 978-0-471-79407-3, ©2007 Instructor Companion Site Student Companion Site Request a review Copy
		Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World, 2nd Edition Kolpan, Smith, Weiss ISBN 978-0-471-35295-2, ©2002 Request a review Copy				Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine Le Cordon Bleu ISBN 978-0-471-39347-4, ©2001 Request a review Copy
		Wine For Dummies, 4th Edition McCarthy, Ewing-Mulligan ISBN 978-0-470-04579-4, ©2006 Request a review Copy