Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Product Description: Chewy, crispy, rich, and crunchy—who doesn't want a cookie right this minute?In the tradition of Chocolates and Confections at Home with The Culinary Institute of America comes Cookies at Home with The Culinary Institute of America, featuring chewy, crispy, rich, and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients...read more

Product Description: "The bible for all chefs."—Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works...read more

Product Description: A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning...read more

Product Description: Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum...read more

Amazon.com Review: "The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide...read more

Provides a basic overview of the history of garde manger, includes explanations of basic methods of preparation techniques, and includes more than four hundred recipes

An illustrated volume of 150 vegetable recipes features a wide variety of options designed to help home cooks to incorporate healthier choices into an overall diet, in a collection that features such options as cold carrot bisque, stuffed grape leaves, and zucchini pancakes.

Product Description: "The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." --Time magazineThe Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen...read more

Describes The Culinary Institute of America's five-day 'Boot Camp' course that teaches non-professional home cooks how to prepare food like a professional baker, revealing the tips, tricks, cooking skills and techniques, and recipes that participants learn, including lessons in rubbed dough, custard, puff pastry, mousse, and more.

A volume of approximately 150 recipes provides for a variety of occasions and features step-by-step, illustrated instructions, in a resource that includes such options as Beef Stew with Onions and Cheese, Osso Buco Milanese, and Moroccan Swordfish Tangine with Olives and Saffron.

A collection of more than 175 grill recipes draws from a diverse range of cultures and provides step-by-step instructions for such options as Jamaican Jerked Pork Chops, Indian Tandoori-style chicken with Yogurt Masala, and Moroccan Grilled Honey-spiced Chicken Roast.

Product Description: "The nation's most influential training school for professional cooks."–Time magazineThe essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputationsIn today's competitive restaurant environment, culinary excellence is not enough...read more

The ultimate reference of culinary excellence presents a collection of more than one hundred recipes for a vast array of soups, including broths, vegetable soups, pureed soups, cream soups, bisques, cold soups, and dessert soups, from Pan-Smoked Tomato Bisque to Senegalese Peanut Soup, accompanied by recipes for breads, chips, and dumplings to accompany or garnish each soup. Reprint.

Product Description: Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career...read more

Filled with beautiful illustrations, lessons, and more than two hundred recipes from the Culinary Institute of America, this primer for the home baker covers cakes, breads, pastries, frozen desserts, and much more. 50,000 first printing.

Introduces a wide variety of quick-preparation recipes, selected by the Culinary Institute of America--ranging from Wonton Chips with Asian Dipping Sauce and Traditional Black Bean Soup to Orange and Fennel Salad--teaching readers how to simplify and speed up meal preparation and offering the quickest cooking methods to use.

Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines. 15,000 first printing. $25,000 ad/promo. (view table of contents)

Product Description: The world's leaders in culinary expertise share basic cooking skills and recipes on grilling, American cooking, Italian and Mediterranean cuisine, healthy and vegetarian foods, holiday entertaining, desserts and much more.