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Culinary Institute of America Staff
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectionerby Greweling, Culinary Institute of America StaffISBN 0470100052 (0-470-10005-2)
Softcover, Wiley & Sons, Limited, John
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Cooking Essentialsby Culinary Institute of America StaffISBN 0176078312 (0-17-607831-2)
Hardcover, Thomson Nelson
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Culinary Academy of Long Island : Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit SETby Culinary Institute of America Staff , NRA Educational FoundationISBN 0470137088 (0-470-13708-8)
Hardcover, Wiley & Sons, Limited, John
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- Culinary Academy of Long Island : Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit, Culinary Math 2nd Edition SET: ISBN 0470137096 (0-470-13709-6)
Hardcover, Wiley & Sons, Limited, John - Culinary Academy of Long Island : Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit SET: ISBN 0470137088 (0-470-13708-8)
Hardcover, Wiley & Sons, Limited, John
- Culinary Academy of Long Island : Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit, Culinary Math 2nd Edition SET: ISBN 0470137096 (0-470-13709-6)
Exploring Wineby Culinary Institute of America StaffISBN 0442025122 (0-442-02512-2)
Softcover, Cengage Learning
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From Our Kitchensby Culinary Institute of America StaffISBN 0442017669 (0-442-01766-9)
Hardcover, John Wiley & Sons Inc
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Frozen Dessertsby Culinary Institute of America StaffISBN 0470118660 (0-470-11866-0)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Frozen Desserts'Book summary:It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
- Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Exclusive Recipe Excerpts from Frozen Desserts
[via]
Espresso Cardamom Ice Cream
Granny Smith and Fennel Sorbet
Passion Fruit Sorbet
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Garde Manger: The Art and Craft of the Cold Kitchenby Culinary Institute of America StaffISBN 0470055901 (0-470-05590-1)
Hardcover, John Wiley & Sons Inc
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Healthy Cooking at Home with the Culinary Institute of Americaby Culinary Institute of America StaffISBN 0470052333 (0-470-05233-3)
Hardcover, Wiley & Sons, Limited, John
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ICE Pro Chef 8th Edition, SG, GM, NAMP Charts and un Baking SETby Joseph Amendola, Culinary Institute of America Staff , NAMP North American Meat Processors AssociationISBN 0470124008 (0-470-12400-8)
Hardcover, Wiley & Sons, Limited, John
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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Toolsby Joseph Amendola, Culinary Institute of America Staff , NAMP North American Meat Processors AssociationISBN 0470080264 (0-470-08026-4)
Softcover, John Wiley & Sons Inc
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New Professional Chefby Culinary Institute of America StaffISBN 0442013124 (0-442-01312-4)
Hardcover, Wiley & Sons, Incorporated, John
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- New Professional Chef/Instructor's Manual: ISBN 0442008317 (0-442-00831-7)
Softcover, Cengage Learning - New Professional Chef/Student Workbook: ISBN 0442011636 (0-442-01163-6)
Softcover, Cengage Learning - New Professional Chef: ISBN 0442219822 (0-442-21982-2)
Hardcover, Van Nostrand Reinhold - The New Professional Chef: ISBN 0442013124 (0-442-01312-4)
Hardcover, Wiley & Sons, Incorporated, John
- New Professional Chef/Instructor's Manual: ISBN 0442008317 (0-442-00831-7)
The New Professional Chefby Culinary Institute of America StaffISBN 0442019610 (0-442-01961-0)
Hardcover, John Wiley & Sons Inc
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Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th Editionby Culinary Institute of America StaffISBN 0470123990 (0-470-12399-0)
Hardcover, Wiley & Sons, Limited, John
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The Professional Chefby Culinary Institute of America StaffISBN 0470119403 (0-470-11940-3)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'The Professional Chef'Book summary:Book annotation not available for this title.
Title: The Professional Chef
Author: Culinary Institute of America
Publisher: John Wiley & Sons Inc
Publication Date: 2006/09/11
Number of Pages:
Binding Type: HARDCOVER
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The Professional Chef's Techniques of Healthy Cookingby Culinary Institute of America StaffISBN 0442011261 (0-442-01126-1)
Hardcover, John Wiley & Sons Inc
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Professional Cooking 6th Edition + Professional Cooking 6th Edition Study Guide + Cuisine and Culture 2nd Edition + Culinary Math 2nd Edition SETby Wayne Gisslen, Linda Civitello, Julia Hill, Linda Blocker, Culinary Institute of America StaffISBN 0470125020 (0-470-12502-0)
Hardcover, Wiley & Sons, Limited, John
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Techniques of Healthy Cookingby Wayne Gisslen, Linda Civitello, Julia Hill, Linda Blocker, Culinary Institute of America StaffISBN 0470052325 (0-470-05232-5)
Hardcover, John Wiley & Sons Inc
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Techniques of Healthy Cookingby Wayne Gisslen, Linda Civitello, Julia Hill, Linda Blocker, Culinary Institute of America StaffISBN 0442025556 (0-442-02555-6)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Techniques of Healthy Cooking'Book summary:Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide.
The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur Boehm [via]
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