Culinary Institute of America - Bibliography

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Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

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Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking

Culinary Institute of America

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Cake Art: Simplified Step-by-step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes

Culinary Institute of America

A lavishly illustrated volume draws on the expertise of The Culinary Institute of America to provide step-by-step instructions, accompanied by full-color photographs, that demonstrate how to create beautiful and ingenious decorations for cakes and cupcakes for all occasions, with tips on using all kinds of decorating media and techniques.

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Culinary Math

Culinary Institute of America; Julia Hill; Linda Blocker

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Professional Chef

Culinary Institute of America

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Other editions: Hardcover - 1984, Hardcover - 1974

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Culinary Boot Camp: Seven Days of Basic Training With the Culinary Institute of America

Culinary Institute of America; Martha Rose Shulman

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At Your Service: A Hands-On Guide To The Professional Dining Room

Culinary Institute of America; John W. Fischer

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Culinary Fundamentals

Culinary Institute of America; Culinary Fed American Culinary Federation; Culinary F American Culinary Federation

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Baking At Home With The Culinary Institute Of America

Culinary Institute of America

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Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

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Culinary Institute Of America's Gourmet Meals In Minutes: Elegantly Simple Menus and Recipes from the World's Premier Culinary Institute

Culinary Institute of America

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Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World

Culinary Institute of America; Steven Kolpan; Brian H. Smith; Michael A. Weiss

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Other editions: Hardcover - 1995

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Culinary Math

Culinary Institute of America; Linda Blocker; Julie Hill; Julia Hill

Easy lessons for mastering essential culinary math skills

Culinary Math presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills.

Authored by instructors at The Culinary Institute of America, this easy-to-use reference reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It also shows how to:

• Calculate yield percent
• Determine costs, edible portion costs, and recipe costs
• Find out the amount of a product needed for a particular use
• Carry out conversions for purchasing and food costing
• Understand and use kitchen ratios
• Convert U.S. measures to metric units and vice versa

Culinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.

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The Professional Chef's Techniques of Healthy Cooking

Culinary Institute of America

Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" –Waldy Malouf, Chef/Restaurateur, Beacon

I’ve been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef’s® Techniques of Healthy Cooking hasn’t got one ounce of padding!"

–Graham Kerr, International Culinary Consultant

The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar."

–Craig Claiborne, from the Foreword to the First Edition

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The Professional Chef's Knife Kit

Culinary Institute of America

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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More Cooking Secrets of the CIA: Over 100 New Recipes from America's Most Famous Cooking School

Culinary Institute of America; Culinary Arts Institute

Over 100 new recipes from America's most famous cooking school. In this practical companion to the public television series Cooking Secrets of the CIA, the Culinary Institute of America, the world's leader in culinary expertise, once gain opens its kitchens. From top-secret grilling techniques to privileged information about healthy cooking, not to mention the fascinating results of reconnaissance missions to the Mediterranean and other gastronomic hotbeds, and still leaving room for dessert, the CIA raids its files to present home cooks with fail-safe recipes for success.

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The New Professional Chef

Culinary Institute of America

This encyclopedic classicýthe definitive reference in professional kitchens for decadesýhas been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it's also easier to use.

For easy reference, the recipesý1,000 altogetherýare now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need with three find-it-fast sections. Display, illustration, and technique photos appear next to many of the recipes. In addition, to help you build technique, recipes are now organized from simple to complex with similar types grouped together.

Look at the wealth of information packed into this new edition:

• Comprehensive and up-to-date information on food identification, preparation, and presentation.
• Thorough coverage of the essential ingredients, tools, and techniques of classic and modern cuisine.
• New chapter on nutrition and healthy cooking.
• Convenient charts and instructions on how to identify, purchase, and store the finest, freshest foods.
• Complete glossary of terms, conversion tables, and a list of suggested reading.

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An American Bounty: Great Contemporary Cooking from the Culinary Institute of America

Culinary Institute of America

An American Bounty comes from The Culinary Institute of America, the country's most prestigious teaching facility for professional chefs. A companion to The American Bounty restaurant on the Institute's beautiful campus at Hyde Park, New York, this book is a reflection of America's exciting contemporary food style. Immigrants have always defined what American food would and could be, but we are only now, after more than three centuries, beginning to arrive at a true melting pot cuisine. An American Bounty offers a terrific overview of that style. It is expansive, generous enough to embrace traditional favorites and foreign influences. Here are stir fries and fajitas; ham with red eye gravy and blue cheese polenta; Navajo fry bread and seafood gumbo; mustard fried chicken and gnocchi; triple chocolate brownies and Shaker lemon pie. The recipes were developed by Culinary Institute teachers and chefs for home cooks with average skills and they are presented with gorgeous photographs that reflect the important place of food in lifestyles centered on family meals and simple, but sophisticated entertaining. Nutritional analysis is provided for every recipe.

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Cooking Secrets of the CIA

Culinary Institute of America

Companion to this fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A. is the book food and cooking enthusiasts will turn to again and again. Over 60 stunning and seasonal recipes are featured, including Butternut Squash Soup with Ginger Cream and Souffle Glace Grand Marnier. Color photos.

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New Professional Chef

Culinary Institute of America

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Other editions: Hardcover - 1991

New Professional Chef: Academic Edition

Culinary Institute of America

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