Prikupljanje sredstava 15. septembra 2024 – 1. oktobra 2024 O prikupljanju novca
1
The Professional Chef, 9th Edition

The Professional Chef, 9th Edition

The Culinary Institute of America, CIA
Godina:
2011
Jezik:
english
Fajl:
PDF, 46.19 MB
5.0 / 5.0
english, 2011
2
The Elements of Dessert

The Elements of Dessert

Francisco Migoya, The Culinary Institute of America (CIA)
Godina:
2012
Jezik:
english
Fajl:
PDF, 126.29 MB
5.0 / 5.0
english, 2012
4
Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America

Peter P. Greweling, The Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 36.98 MB
4.0 / 3.0
english, 2009
5
The Art of Charcuterie

The Art of Charcuterie

The Culinary Institute of America, John Kowalski
Godina:
2011
Jezik:
english
Fajl:
PDF, 17.65 MB
0 / 5.0
english, 2011
6
Modern Buffet Presentation

Modern Buffet Presentation

Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli
Godina:
2015
Jezik:
english
Fajl:
PDF, 219.75 MB
5.0 / 5.0
english, 2015
7
Culinary Institute of America - Baking and Pastry

Culinary Institute of America - Baking and Pastry

Culinary Institute of America
Godina:
2015
Jezik:
english
Fajl:
PDF, 60.17 MB
5.0 / 5.0
english, 2015
8
Fish and Seafood: Identification - Fabrication -Utilization

Fish and Seafood: Identification - Fabrication -Utilization

Mark Ainsworth, Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 26.45 MB
5.0 / 5.0
english, 2009
9
Remarkable Service

Remarkable Service

The Culinary Institute of America (CIA)
Godina:
2014
Jezik:
english
Fajl:
PDF, 68.68 MB
5.0 / 5.0
english, 2014
10
Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America
Godina:
2008
Jezik:
english
Fajl:
PDF, 26.35 MB
0 / 5.0
english, 2008
11
Cheese: Identification - Classification - Utilization

Cheese: Identification - Classification - Utilization

John W. Fischer, Culinary Institute of America
Godina:
2010
Jezik:
english
Fajl:
PDF, 17.16 MB
5.0 / 5.0
english, 2010
13
Street Foods

Street Foods

Culinary Institute of America
Godina:
2015
Jezik:
english
Fajl:
PDF, 27.36 MB
5.0 / 5.0
english, 2015
14
Baking and Pastry. Mastering the Art and Craft

Baking and Pastry. Mastering the Art and Craft

The Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 30.56 MB
5.0 / 5.0
english, 2009
15
WineWise, Second Edition

WineWise, Second Edition

Steven Kolpan, Michael A Weiss, Brian H Smith, Culinary Institute of America
Godina:
2014
Jezik:
english
Fajl:
EPUB, 40.82 MB
0 / 5.0
english, 2014
16
Baking at Home with The Culinary Institute of America : Essential Techniques and Recipes

Baking at Home with The Culinary Institute of America : Essential Techniques and Recipes

The Culinary Institute of America
Godina:
2004
Jezik:
english
Fajl:
PDF, 17.18 MB
3.0 / 3.0
english, 2004
18
Frozen desserts

Frozen desserts

Francisco J. Migoya, The Culinary Institute of America
Godina:
2008
Jezik:
english
Fajl:
PDF, 15.39 MB
5.0 / 5.0
english, 2008
19
Baking and Pastry : Mastering the Art and Craft, 3rd Edition

Baking and Pastry : Mastering the Art and Craft, 3rd Edition

The Culinary Institute of America
Godina:
2015
Jezik:
english
Fajl:
PDF, 61.24 MB
5.0 / 5.0
english, 2015
20
The art of charcuterie

The art of charcuterie

The Culinary Institute of America, Kowalski John
Godina:
2011
Jezik:
english
Fajl:
PDF, 17.69 MB
0 / 0
english, 2011
21
Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain)

Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain)

The Culinary Institute of America
Godina:
2007
Jezik:
english
Fajl:
PDF, 1.10 MB
3.0 / 3.5
english, 2007
22
The Young Chef

The Young Chef

The Culinary Institute of America
Godina:
2016
Jezik:
english
Fajl:
MOBI , 27.77 MB
0 / 0
english, 2016
23
Meat: Identification - Fabrication - Utilization

Meat: Identification - Fabrication - Utilization

Culinary Institute of America, Thomas Schneller
Godina:
2009
Jezik:
english
Fajl:
PDF, 11.54 MB
0 / 0
english, 2009
24
Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America
Godina:
2008
Jezik:
english
Fajl:
PDF, 26.25 MB
0 / 0
english, 2008
25
Entertaining: recipes and inspirations for gathering with family and friends

Entertaining: recipes and inspirations for gathering with family and friends

Culinary Institute of America., Kirsch, Abigail
Godina:
2012
Jezik:
english
Fajl:
PDF, 122.24 MB
0 / 0
english, 2012
26
Spain and the World Table

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America
Godina:
2011
Jezik:
english
Fajl:
PDF, 26.36 MB
0 / 5.0
english, 2011
27
The New Professional Chef

The New Professional Chef

The Culinary Institute of America
Godina:
1996
Jezik:
english
Fajl:
PDF, 110.56 MB
5.0 / 3.5
english, 1996
28
The Modern Cafe

The Modern Cafe

Francisco J. Migoya, Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 72.36 MB
0 / 5.0
english, 2009
29
The Professional Chef, 9th Edition

The Professional Chef, 9th Edition

The Culinary Institute of America
Godina:
2012
Jezik:
english
Fajl:
PDF, 47.23 MB
0 / 0
english, 2012
30
Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft

The Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 37.29 MB
5.0 / 5.0
english, 2009
31
Techniques of Healthy Cooking

Techniques of Healthy Cooking

The Culinary Institute of America
Godina:
2013
Jezik:
english
Fajl:
PDF, 127.75 MB
5.0 / 5.0
english, 2013
33
The Professional Chef

The Professional Chef

The Culinary Institute of America
Godina:
2011
Jezik:
english
Fajl:
PDF, 863.62 MB
0 / 0
english, 2011
34
Baking and pastry : mastering the art and craft

Baking and pastry : mastering the art and craft

The Culinary Institute of America (CIA)
Godina:
2015
Jezik:
english
Fajl:
PDF, 54.85 MB
5.0 / 5.0
english, 2015
35
Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art and Craft of the Cold Kitchen

The Culinary Institute of America (CIA)
Godina:
2012
Jezik:
english
Fajl:
PDF, 32.41 MB
5.0 / 5.0
english, 2012
36
Meat : Identification, Fabrication and Utilization (Kitchen Pro Series)

Meat : Identification, Fabrication and Utilization (Kitchen Pro Series)

Thomas Schneller, Culinary Institute of America
Godina:
2009
Jezik:
english
Fajl:
PDF, 11.54 MB
0 / 5.0
english, 2009
37
Garde Manger. The Art and Craft of the Cold Kitchen

Garde Manger. The Art and Craft of the Cold Kitchen

The Culinary Institute of America (CIA)
Godina:
2012
Jezik:
english
Fajl:
PDF, 27.25 MB
5.0 / 4.0
english, 2012
38
Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

America, Culinary Institute of(Creator)
Godina:
2012
Jezik:
english
Fajl:
PDF, 34.85 MB
5.0 / 5.0
english, 2012
39
Techniques of healthy cooking

Techniques of healthy cooking

Culinary Institute of America
Godina:
2013
Jezik:
english
Fajl:
PDF, 116.90 MB
5.0 / 0
english, 2013
40
Baking and Pastry: mastering the art and craft

Baking and Pastry: mastering the art and craft

The Culinary Institute of America
Godina:
2015
Jezik:
english
Fajl:
PDF, 61.51 MB
5.0 / 4.5
english, 2015