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The Professional Chef

By: The Culinary Institute of America (CIA)

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The Professional Chef

By: The Culinary Institute of America (CIA)

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

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971

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119490952

ISBN 13

9781119490951

Remarkable Service

By: The Culinary Institute of America (CIA)

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Remarkable Service

By: The Culinary Institute of America (CIA)

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.

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304

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118116879

ISBN 13

9781118116876

The Young Chef

Recipes and Techniques for Kids Who Love to Cook

By: The Culinary Institute of America,Mark Ainsworth

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The Young Chef

Recipes and Techniques for Kids Who Love to Cook

By: The Culinary Institute of America,Mark Ainsworth

Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese “Takeout” Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!

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195

Publisher

HarperCollins

Published Date

ISBN 10

0544648056

ISBN 13

9780544648050

The Professional Chef, 9e Study Guide

By: The Culinary Institute of America (CIA)

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The Professional Chef, 9e Study Guide

By: The Culinary Institute of America (CIA)

The bible for all chefs."—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional ChefTM 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. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

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210

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118139887

ISBN 13

9781118139882

The New Professional Chef, Trade Version

By: The Culinary Institute of America

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The New Professional Chef, Trade Version

By: The Culinary Institute of America

Next to their knives, the tool America's top chefs have used to learn their cooking skills. The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire. Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From An Introduction to the Professional, to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. influential training school for professional cooks by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook. founded in 1946. Known as the Harvard of cooking schools, and credited with having changed the way Americans eat by the James Beard Foundation, CIA has trained tens of thousands of foodservice professionals.

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869

Publisher

Wiley

Published Date

ISBN 10

0471293725

ISBN 13

9780471293729

WineWise

Your Complete Guide to Understanding, Selecting, and Enjoying Wine

By: Steven Kolpan,Brian H. Smith,Michael A. Weiss,The Culinary Culinary Institute of America

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WineWise

Your Complete Guide to Understanding, Selecting, and Enjoying Wine

By: Steven Kolpan,Brian H. Smith,Michael A. Weiss,The Culinary Culinary Institute of America

A new, revised and updated edition of the James Beard award-winning guide to wine from The Culinary Institute of America.

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389

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544334620

ISBN 13

9780544334625

Start Your Own Specialty Food Business

Your Step-By-Step Startup Guide to Success

By: The Staff of Entrepreneur Media,Cheryl Kimball

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Start Your Own Specialty Food Business

Your Step-By-Step Startup Guide to Success

By: The Staff of Entrepreneur Media,Cheryl Kimball

Bring Your Fresh Ideas to Market and Profit Fueled by growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat, the business of specialty food is taking off at full speed. This step-by-step guide arms entrepreneurial foodies like yourself with an industry overview of market trends, useful research for your marketing plan, and insight from practicing specialty food business owners. Determine your key growth drivers, opportunities, and how you can differentiate from other food businesses. Discover how to: Find the right avenue for your specialty food business: home-based, retail shop, production, wholesale, or distribution Create a solid business plan, get funded, and get the essential equipment Get the right licenses, codes, permits, insurance for your operations Gain a competitive edge using market and product research Find a profitable location, partnerships, and in-store shelf space Promote your business, products, and services online and offline Attract new and loyal customers using social media platforms to build your community of foodie fans. Manage daily operations, costs, and employees Plus, get valuable resource lists, sample business plans, checklists, and worksheets

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177

Publisher

Entrepreneur Press

Published Date

ISBN 10

1613083335

ISBN 13

9781613083338

Baking Boot Camp

Five Days of Basic Training at The Culinary Institute of America

By: Darra Goldstein,The Culinary Institute of America

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Baking Boot Camp

Five Days of Basic Training at The Culinary Institute of America

By: Darra Goldstein,The Culinary Institute of America

The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors. In Baking Boot Camp, Julia Child Award–winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program. Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, éclairs, mousses, and soufflés. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes—everything you need to start using professionaltechniques and embark on a lifetime of baking success.

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289

Publisher

John Wiley & Sons

Published Date

ISBN 10

0764572792

ISBN 13

9780764572791

Specialty Food Business

Step-By-Step Startup Guide

By: The Staff of Entrepreneur Media

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Specialty Food Business

Step-By-Step Startup Guide

By: The Staff of Entrepreneur Media

Start a Specialty Food Business Today. We'll Show You How. The experts at Entrepreneur provide a two-part guide to success. First, find out what it takes to start, run, and grow a successful specialty food business fueled by a growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat. Then, master the fundamentals of business startup including defining your business structure, funding, staffing and more.

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1052

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Entrepreneur Press

Published Date

ISBN 10

1613083378

ISBN 13

9781613083376

Eat Right for Your Sight: Simple, Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration

By: The American Macular Degeneration Foundation,Johanna M. Seddon,Jennifer Trainer Thompson

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Eat Right for Your Sight: Simple, Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration

By: The American Macular Degeneration Foundation,Johanna M. Seddon,Jennifer Trainer Thompson

Safeguard your vision with 85 simple, satisfying recipes rich in the nutrients that fight macular degeneration The Bad News: Age-related macular degeneration (AMD) is the leading cause of central vision loss in adults over the age of fifty. It can wreak havoc on the ability to see faces, read, drive, and move about safely. Millions of people are at risk, and we still don’t have a cure. The Good News: The latest research suggests that healthy lifestyle choices, including a diet rich in lutein, zeaxanthin, and other key nutrients, can delay the onset and progress of AMD. Eat Right for Your Sight provides a delicious way to add the best ingredients for eye health to every meal of the day. Feast your eyes on these appealing recipes: Sweet Pea Guacamole Chicken-Vegetable Noodle Bowls Garlic-Lime Pork Chops Carrot-Ginger Juice . . . and more! Every recipe includes comprehensive nutrition information and has been carefully crafted to act like medicine but not taste like it. Taking care of your eyes has never been easier! With Recipes from Lidia Bastianich, Ina Garten, Jacques Pépin , Alice Waters, Andrew Weil, MD, and other superstars of healthy cooking.

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Page Count

279

Publisher

The Experiment, LLC

Published Date

ISBN 10

1615192506

ISBN 13

9781615192502

American Regional Cuisine

By: The International Culinary Schools at The Art Institutes,Michael F. Nenes

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American Regional Cuisine

By: The International Culinary Schools at The Art Institutes,Michael F. Nenes

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

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Page Count

498

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118523962

ISBN 13

9781118523964

Math for the Professional Kitchen

By: The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki

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Math for the Professional Kitchen

By: The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki

Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

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Page Count

326

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470508965

ISBN 13

9780470508961

Modern Batch Cookery

By: The Culinary Institute of America (CIA)

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Modern Batch Cookery

By: The Culinary Institute of America (CIA)

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. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.

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147

Publisher

John Wiley & Sons

Published Date

ISBN 10

047029048X

ISBN 13

9780470290484

Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

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Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

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Page Count

596

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470052325

ISBN 13

9780470052327

Book of Majors 2014

All-New Eighth Edition

By: College Entrance Examination Board,The College Board

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Book of Majors 2014

All-New Eighth Edition

By: College Entrance Examination Board,The College Board

The only book that describes majors in depth and lists the colleges that offer them.

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Page Count

1370

Publisher

Macmillan

Published Date

ISBN 10

1457300222

ISBN 13

9781457300226

The Professional Chef

By: The Culinary Institute of America (CIA)

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The Professional Chef

By: The Culinary Institute of America (CIA)

The bible for all chefs." —Paul Bocuse Named 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. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

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1234

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470421355

ISBN 13

9780470421352

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

By: The Culinary Institute of America (CIA)

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Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

By: The Culinary Institute of America (CIA)

A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.

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109

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470258683

ISBN 13

9780470258682

Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

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Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.

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578

Publisher

Wiley Global Education

Published Date

ISBN 10

111833275X

ISBN 13

9781118332757

Modern Batch Cookery

By: The Culinary Institute of America (CIA)

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Modern Batch Cookery

By: The Culinary Institute of America (CIA)

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147

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John Wiley & Sons

Published Date

ISBN 10

047029048X

ISBN 13

9780470290484

Remarkable Service

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

By: The Culinary Institute of America

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Remarkable Service

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

By: The Culinary Institute of America

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.

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304

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470197404

ISBN 13

9780470197400

Baking and Pastry

Mastering the Art and Craft

By: The Culinary Institute of America (CIA)

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Baking and Pastry

Mastering the Art and Craft

By: The Culinary Institute of America (CIA)

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

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Page Count

1136

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470928654

ISBN 13

9780470928653

Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

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Techniques of Healthy Cooking

By: The Culinary Institute of America (CIA)

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

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578

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470635436

ISBN 13

9780470635438

Creating Your Culinary Career

By: Ronald Hayes,The Culinary Institute of America (CIA)

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Creating Your Culinary Career

By: Ronald Hayes,The Culinary Institute of America (CIA)

A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career exploration, development, and growth. This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions. It then helps readers establish goals, design resumes, and develop interview skills for landing that perfect job. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals Written by The Culinary Institute of America's Career Development Manager, this book celebrates the passion, persistence, and drive required to succeed in one of today's most exciting careers For anyone beginning a career in the culinary arts, Creating Your Culinary Career features must-have information for the aspiring food professional.

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Page Count

291

Publisher

Wiley Global Education

Published Date

ISBN 10

1118764595

ISBN 13

9781118764596

In the Hands of a Chef

The Professional Chef's Guide to Essential Kitchen Tools

By: The Culinary Institute of America (CIA)

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In the Hands of a Chef

The Professional Chef's Guide to Essential Kitchen Tools

By: The Culinary Institute of America (CIA)

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

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Page Count

178

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470080264

ISBN 13

9780470080269

Book of Majors 2010

By: The College Board

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Book of Majors 2010

By: The College Board

The only book that describes majors in-depth and lists colleges that offer them—four-year, two-year, undergraduate, and graduate programs The Book of Majors 2010 is the most comprehensive guide to academic programs, with in-depth descriptions of 200 of the most popular college majors. This book answers the questions: What’s the major for you? Where can you study it? What can you do with it after graduation? This is also the only guide that shows what degree levels each college offers in a major, whether a certificate, associate, bachelor’s, master’s, or doctorate. More than 900 majors at 3,600 colleges are listed—including four-year, two-year, and technical schools sorted by state! The guide features • insights—from the professors themselves—on how each major is taught, what preparation students will need, career options and employment prospects, and much more • in-depth profiles of several emerging majors such as Homeland Security and Sustainable Agriculture • inside scoop in the descriptions of majors such as questions students should ask when visiting campuses, and also professional societies and accrediting agencies to refer to for more background on the major

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1340

Publisher

College Board

Published Date

ISBN 10

0874478472

ISBN 13

9780874478471

The Young Chef

Recipes and Techniques for Kids Who Love to Cook

By: The Culinary Institute of America,Mark Ainsworth

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The Young Chef

Recipes and Techniques for Kids Who Love to Cook

By: The Culinary Institute of America,Mark Ainsworth

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Page Count

195

Publisher

HarperCollins

Published Date

ISBN 10

0544648056

ISBN 13

9780544648050

Catering

A Guide to Managing a Successful Business Operation

By: Bruce Mattel,The Culinary Institute of America (CIA)

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Catering

A Guide to Managing a Successful Business Operation

By: Bruce Mattel,The Culinary Institute of America (CIA)

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.

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322

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118137973

ISBN 13

9781118137970

Garde Manger

The Art and Craft of the Cold Kitchen

By: The Culinary Institute of America (CIA)

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Garde Manger

The Art and Craft of the Cold Kitchen

By: The Culinary Institute of America (CIA)

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

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722

Publisher

Wiley Global Education

Published Date

ISBN 10

1118692594

ISBN 13

9781118692592

America's Best Food Cities

By: The Washington Post,Tom Sietsema

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America's Best Food Cities

By: The Washington Post,Tom Sietsema

The Washington Post food critic’s guide to the nation’s top ten culinary capitals—plus restaurant recipes you can make in your own kitchen. Follow Tom Sietsema as he dines, drinks and browses at 271 restaurants, bars, and shops while reporting for his America’s Best Food Cities project. Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety, and service. Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises and tips to satisfy the palate of every culinary adventurer. This is the ultimate guide to eating well in America’s top 10 food cities, whether you’re a resident of one of them or planning a visit. Bon appetit!

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296

Publisher

Diversion Books

Published Date

ISBN 10

1682305414

ISBN 13

9781682305416

Baking for Special Diets

By: Richard J. Coppedge, Jr.,The Culinary Institute of America (CIA)

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Baking for Special Diets

By: Richard J. Coppedge, Jr.,The Culinary Institute of America (CIA)

Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more. Introductory chapters cover general nutrition information, ingredient substitutions. The text also explains through examples how to convert your own recipes to meet the needs of a particular customer. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat baked goods to delectable desserts that are gluten-, lactose-, or sugar-free. From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies to Sugar-Free Crème Caramel and Vegan Boston Cream Pie, Baking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.

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Page Count

267

Publisher

Wiley Global Education

Published Date

ISBN 10

1119034825

ISBN 13

9781119034827

In the Hands of a Chef

The Professional Chef's Guide to Essential Kitchen Tools

By: The Culinary Institute of America (CIA)

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In the Hands of a Chef

The Professional Chef's Guide to Essential Kitchen Tools

By: The Culinary Institute of America (CIA)

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178

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470080264

ISBN 13

9780470080269

Book's by The Culinary Culinary Institute of America

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