Books By The Culinary Institute Of America

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft...

Catering: A Guide to Managing a Successful Business Operation

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing...

Cooking at Home with the Culinary Institute of America, Revised Edition

Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take...

Cooking at Home with The Culinary Institute of America

A complete illustrated volume of home-cooking lessons and recipes.The Culinary Institute of America is the place where many of America's leading...

Vegetables: Recipes and Techniques from the Worlds Premier Culinary College

Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and...

Garde Manger: The Art and Craft of the Cold Kitchen

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft...

Preserving: Putting Up the Seasons Bounty

Everything you need to know about home preserving, from The Culinary Institute of America Home canning and preserving is more popular...

The Professional Chef, 7e Study Guide

Next to their knives, the tool America's top chefs have used to learn their cooking skills The Professional Chef, the official...

Modern Batch Cookery

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date...

The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef

The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups,...

In the Hands of a Chef: The Professional Chefs Guide to Essential Kitchen Tools

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use...

Baking & Pastry: Mastering the Art and Craft

The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need...

Cooking at the C.I.A: Culinary Institute of America (Pbs Cooking Series)

The world's leaders in culinary expertise share basic cooking skills and recipes on grilling, American cooking, Italian and Mediterranean cuisine, healthy...

Introduction to Culinary Arts by The Culinary Institute of America (2007) Hardcover

A culinary education offers a clear path to a career-this book does not just include culinary theory, it also provides practical...

The Professional Chef (Culinary Institute of America)

"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts...

Techniques of Healthy Cooking

Choosing a healthy eating pattern is vitally important, as diet directly influences health.  From The Culinary Institute of America, Techniques of...

Breakfasts & Brunches

This book is full of scrumptious recipes sure to please your entire family. Step-by-step instructions and helpful preparation tips from the...

Frozen Desserts

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides...

The Professional Chef 8th Edition with Student Study Guide Set

"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic...

Baking and Pastry: Mastering the Art and Craft

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs...

Frozen Desserts

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides...

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of...

The Professional Chefs (c) : Techniques of Healthy Cooking

Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium...

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of...

Remarkable Service

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table,...

Baking and Pastry: Mastering the Art and Craft, Second Edition

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked...

[Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners] [by: The Culinary Institute of America (CIA)]

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can...

The Professional Chef

"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary...

Artisan Breads at Home (at Home with The Culinary Institute of America)

Covers the basics of artisan bread-making as well as advanced techniques--from lean-dough breads and rolls to flat breads and enriched doughs--in...

The Professional Chef

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership...

Techniques of Healthy Cooking

The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than...

The Professional Chef

"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts...

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by...

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can...

The Young Chef: Recipes and Techniques for Kids Who Love to Cook

Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of...

Baking and Pastry: Mastering the Art and Craft

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students...

The Professional Chef

"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts...

The Professional Chef: Study Guide

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership...