Bøger af The Culinary Institute of America (CIA)

"The bible for all chefs." Paul Bocuse "The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking." Thomas Keller "Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life." Anne Burrell '96 "Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef." Kwame Onwuachi '13 "As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef lays. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry." Maneet Chauhan '00 "In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients." Kyle Connaughton "How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." Anthony Bourdain '78

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.

A culinary set for professional chefs from The Culinary Institute of AmericaThis comprehensive set is a valuable addition to any chef's library. It features The Professional Chef, 9th Edition; Creating Your Culinary Career; Garde Manager; and In the Hands of the Chef. The books address the professional challenges in launching a career in the culinary field, along with advice for success. This set also celebrates foods and flavors from around the globe, while sharing reviews of ingredients and equipment. Techniques for preparing a range of food items are presented in The Professional Chef, such as those for vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more.

* Features the latest dietary guidelines and healthy cooking techniques. * 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.

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.

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools.

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.

"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.

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.

A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.

Transforming service into extraordinary guest experiences with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles.

A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty.

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne... A perfect basil chiffonade... A neatly quartered chicken... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry.