search for books and compare prices
Culinary Institute of America has written 42 work(s)
Search for other authors with the same name
at beginning | displaying 1 to 25 | next 17 >
Jump to start at |
show results in order: alphabetically | oldest to newest | newest to oldest
Cover for 9780470928660 Cover for 9780312047269 Cover for 9780470055915 Cover for 9780470928653 Cover for 9780471443827 Cover for 9780764569678 Cover for 9780379007817 Cover for 9781118137970 Cover for 9780470873595 Cover for 9780132737449 Cover for 9781118412039 Cover for 9780470587850 Cover for 9781118116845 Cover for 9780470587799 Cover for 9780470424414 Cover for 9780764588440 Cover for 9780470412275 Cover for 9780470119402 Cover for 9780470421352 Cover for 9780764557347 Cover for 9780843605716 Cover for 9780843622010 Cover for 9780471973003 Cover for 9781133157298 Cover for 9780470290484 Cover for 9781435401174 Cover for 9780470607596 Cover for 9780471323679 Cover for 9780764576638 Cover for 9780867309188 Cover for 9780764595622 Cover for 9780764572791 Cover for 9780867309089
By Culinary Institute of America (corporate author)

Hardcover:

9780470137758 | John Wiley & Sons Inc, September 15, 2015, cover price $65.00

cover image for 9780470928653
A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.

Hardcover:

9780470928653 | 3 edition (John Wiley & Sons Inc, February 17, 2015), cover price $75.00 | also contains Baking and Pastry: Mastering the Art and Craft
9780470055915, titled "Baking & Pastry: Mastering the Art and Craft" | 2 edition (John Wiley & Sons Inc, April 27, 2009), cover price $70.00 | also contains Baking and Pastry: Mastering the Art and Craft
9780471443827 | John Wiley & Sons Inc, April 1, 2004, cover price $70.00 | About this edition: A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.
9780312047269, titled "Britain in Decline: Economic Policy, Political Strategy and the British State" | 3rd edition (Palgrave Macmillan, October 1, 1990), cover price $45.00 | also contains Baking and Pastry: Mastering the Art and Craft, Britain in Decline: Economic Policy, Political Strategy and the British State | About this edition: For a hundred years, Britain's decline as a great power has gone hand in hand with the relative decline of the British economy.

Paperback:

9780764569678 | Stu wkb edition (John Wiley & Sons Inc, May 10, 2004), cover price $37.65

cover image for 9781118137970
By Culinary Institute of America (corporate author)

Hardcover:

9781118137970 | 2 edition (John Wiley & Sons Inc, March 16, 2015), cover price $52.55
9780379007817, titled "A Collection of Treaties and Other Documents Affecting the States of Malaysia, 1761-1963" | Oceana Pubns, June 1, 1980, cover price $85.00 | also contains A Collection of Treaties and Other Documents Affecting the States of Malaysia, 1761-1963

cover image for 9780132737449
By Culinary Institute of America (corporate author)

Hardcover:

9780132737449 | 2 edition (Prentice Hall, January 21, 2014), cover price $105.20

cover image for 9781118412039
Product Description: Teaching a true commitment to highest-quality service as the most important component of executing successful banquets The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry...read more
By Culinary Institute of America (corporate author)

Paperback:

9781118412039 | John Wiley & Sons Inc, March 3, 2014, cover price $34.95 | About this edition: Teaching a true commitment to highest-quality service as the most important component of executing successful banquets The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry.

cover image for 9780470587850
By Culinary Institute of America (corporate author) and Ben Fink (photographer)

Paperback:

9780470587850 | John Wiley & Sons Inc, September 10, 2013, cover price $29.99

cover image for 9781118116845

Paperback:

9781118116845 | John Wiley & Sons Inc, May 28, 2013, cover price $29.99

cover image for 9780470587799
Product Description: The ultimate resource for pasta lovers In this irresistible collection of reliable recipes, you'll find a huge variety of pasta dishes from real born-and-bred Italian chefs. Pasta covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of store-bought fresh and dried pastas...read more

Hardcover:

9780470587799 | Houghton Mifflin, February 5, 2013, cover price $29.99 | About this edition: The ultimate resource for pasta lovers In this irresistible collection of reliable recipes, you'll find a huge variety of pasta dishes from real born-and-bred Italian chefs.

cover image for 9780470424414

Hardcover:

9780470424414 | 2 edition (John Wiley & Sons Inc, November 6, 2012), cover price $65.00
9780764588440 | John Wiley & Sons Inc, March 6, 2007, cover price $65.00

cover image for 9780470412275
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
By Culinary Institute of America (corporate author)

Hardcover:

9780470412275 | Houghton Mifflin, October 25, 2011, cover price $34.99 | About this edition: Chewy, crispy, rich, and crunchy—who doesn't want a cookie right this minute?

cover image for 9780470421352
"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 developa 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 methodwith 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"--

Hardcover:

9780470421352, titled "The Professional Chef" | 9 edition (John Wiley & Sons Inc, September 13, 2011), cover price $75.00 | also contains The Professional Chef
9780470119402, titled "The Professional Chef" | 8 pck edition (John Wiley & Sons Inc, September 11, 2006), cover price $82.40 | About this edition: "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 developa sense of how cooking works.
9780764557347, titled "The Professional Chef" | 8 edition (John Wiley & Sons Inc, August 28, 2006), cover price $70.00 | About this edition: Filled with stunning photography and instructional text, the ultimate guide to culinary excellence is filled with an abundance of tips and techniques and contains more than six hundred recipes, both classic and contemporary, identifies key tools and ingredients, and discusses food science, cooking techniques, and food and kitchen safety.
9780843622010 | 5 sub edition (Natl Book Network, December 1, 1984), cover price $32.50
9780843605716 | 4th edition (Cbi Pub Co, June 1, 1974), cover price $35.95 | About this edition: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran

Paperback:

9780471973003, titled "The Professional Chef" | 8 stg edition (John Wiley & Sons Inc, September 5, 2006), cover price $26.65

cover image for 9781133157298
Product Description: The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry...read more
By Culinary Institute of America (corporate author)

Hardcover:

9781133157298 | Har/psc edition (Delmar Pub, August 17, 2011), cover price $102.95 | About this edition: The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series.

cover image for 9780470290484

Hardcover:

9780470290484 | John Wiley & Sons Inc, February 8, 2011, cover price $65.00

By Culinary Institute of America (corporate author)

Hardcover:

9781118056981 | 2 edition (John Wiley & Sons Inc, December 21, 2010), cover price $268.85

By Culinary Institute of America (corporate author)

Hardcover:

9780470923634 | Pck har/pa edition (John Wiley & Sons Inc, June 21, 2010), cover price $93.95

cover image for 9781435401174
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

Hardcover:

9781435401174, titled "Cheese: Identification, Classification, Utilization" | 1 edition (Delmar Pub, February 1, 2010), cover price $89.95 | About this edition: 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.

cover image for 9780764576638
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
By Culinary Institute of America (corporate author)

Hardcover:

9780764576638 | 2 edition (John Wiley & Sons Inc, May 27, 2004), cover price $65.00
9780471323679 | John Wiley & Sons Inc, September 1, 1999, cover price $60.00 | About this edition: 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

cover image for 9780867309188
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.

Hardcover:

9780867309188 | Lebhar-Friedman Books, May 1, 2007, cover price $40.00 | About this edition: A volume of vegetable recipes features a wide variety of options designed to help home cooks incorporate healthier choices into their diets, featuring such dishes as cold carrot bisque, stuffed grape leaves, and zucchini pancakes.

cover image for 9780764572791
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.

Hardcover:

9780764572791 | Houghton Mifflin, February 26, 2007, cover price $29.95 | About this edition: 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.

cover image for 9780867309089
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.

Hardcover:

9780867309089 | Lebhar-Friedman Books, August 30, 2006, cover price $35.00 | About this edition: 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.

at beginning | displaying 1 to 25 | next 17 >