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Cooking Secrets of the CIA

Download or Read eBook Cooking Secrets of the CIA PDF written by Culinary Institute of America and published by Chronicle Books. This book was released on 1995-10 with total page 138 pages. Available in PDF, EPUB and Kindle.
Cooking Secrets of the CIA
Author :
Publisher : Chronicle Books
Total Pages : 138
Release :
ISBN-10 : 0811811638
ISBN-13 : 9780811811637
Rating : 4/5 (38 Downloads)

Book Synopsis Cooking Secrets of the CIA by : Culinary Institute of America

Book excerpt: Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.


Cooking Secrets of the CIA Related Books

Cooking Secrets of the CIA
Language: en
Pages: 138
Authors: Culinary Institute of America
Categories: Cooking
Type: BOOK - Published: 1995-10 - Publisher: Chronicle Books

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Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
More Cooking Secrets of the CIA
Language: en
Pages: 142
Authors: Culinary Institute of America
Categories: Cooking
Type: BOOK - Published: 1997 - Publisher: Chronicle Books

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The companion book to the PBS series of the same name, "More Cooking Secrets of the CIA" reveals the professional secrets of the most celebrated cooking school
The Culinary Institute of America Cookbook
Language: en
Pages: 440
Authors: Culinary Institute of America
Categories: Appetizers
Type: BOOK - Published: 2008 - Publisher: Lebhar-Friedman

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The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals,
Spies, Black Ties & Mango Pies
Language: en
Pages: 0
Authors: F. Clifton Berry
Categories: Cooking
Type: BOOK - Published: 1997 - Publisher:

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The Cloak and Dagger Cook
Language: en
Pages: 369
Authors: Kay Shaw Nelson
Categories: Political Science
Type: BOOK - Published: 2009-09-29 - Publisher: Pelican Publishing Company

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“Delightful . . . Kay Nelson’s memoir teaches us that food is a key to unlocking and understanding cultures other than our own.” —Charles Pinck, preside
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