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Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create ...
The Culinary Institute of America
Lebhar-Friedman Books, 2008
A great book for cake decorating
This book has great pictures and really good instructions. I think that even a beginner could use this book to develop some great ideas. Its a must have for anyone who loves to decorate cakes!
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Book of Soups: More than 100 Recipes for Perfect Soups
Culinary Institute of America
Lebhar-Friedman Books, 2001
Deliciousness in a bowl . . .
This book is fantastic. In fact, the recipe for the most delicious soup I've ever had -- Minnesota Wild Rice Soup (with carrots, celery, leeks, heavy cream, and white wine) came out of this book. Of course, I may be a bit biased, being a Minnesota girl, but I don't ...
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling, The Culinary Institute of America (CIA)
Wiley, 2007
The First Serious Book for Chocolatiers
This book is a little pricey, but you get what you pay for. I am getting into the chocolate business and have a recent certificate in chocolate making. Of all of the books I have read on chocolate making, this one has the best lay out and photographs. The how to ...
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Frozen Desserts
The Culinary Institute of America (CIA), Francisco J. Migoya
Wiley, 2008
ANOTHER GEM FROM CIA
This is the second book from the Culinary Institude of America that I have bought, the first being Chocolates and Confections by Grewelling. They are both luxury editions by Wiley.
The author Mr Francisco Migoya has studied in both France (which is always a good sign) ...
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At Your Service: A Hands-On Guide to the Professional Dining Room
Culinary Institute of America, John W. Fischer
Wiley, 2005
Move over remarkable service.
I attended the Culinary Institute of America and was trained by Mr. Fischer. I cannot imagine a single resource that does so much to demistify the key essentials of successful service than this reference. I recommend it to anyone in the industry or interested in the ...
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
The Culinary Institute of America (CIA)
Wiley, 2008
the best reference book for garde manger
this book is for culinary students,cooks and chefs who want to get
new ideas in garde manger.
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The Professional Chef: Study Guide
The Culinary Institute of America (CIA)
Wiley, 2006
profesional chef 8th edition study guide
The book is very useful for the beginners who want to be a chef,,, Better you start with the book like this that a lot of the question than you have to find the answer with this method we will absorb all the kitchen knowledge better than we wait somebody to give us the ...
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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Wiley, 2004
A must for a Savory Kitchen
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
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Culinary Math
Linda Blocker, Julia Hill, ...
Wiley, 2007
Must buy culinary students
I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National ...
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The Professional Chef
The Culinary Institute of America
Wiley, 2006
A New Standard
Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything ...
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Techniques of Healthy Cooking, Professional Edition
The Culinary Institute of America (CIA)
Wiley, 2007
It's not a guide for casual cooks
Americans are seeking ways to avoid weight gain but want tasty food in the process, so successful chefs and foodservice pros need to adjust their techniques and methods to reflect this revised approach, and the newly updated guide to healthy cooking TECHNIQUES OF ...
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Hors d'Oeuvre at Home with The Culinary Institute of America
The Culinary Institute of America (CIA)
Wiley, 2007
Great for appetizers
Really great recipes in this cookbook. Reliable CIA always gives great recipes, with a unique flair. Should buy this to have in your cookbook collection. Prices on Amazon much cheaper than going to the CIA website!
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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of ...
The Culinary Institute of America (CIA)
Wiley, 2007
Excellent Book
I bought the book for my son who is a student of the CIA, he loved the book!
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Breakfasts & Brunches (Culinary Institute of America)
The Culinary Institute of America
Lebhar-Friedman Books, 2005
Great B&B cookbook
I have plenty of cookbooks, but this was my main standby in the first year of our bed and breakfast. The sausage gravy, waffles and granola never fail to please our guests. And none of the recipes are too complicated to make in a hurry in the morning. I wish the book ...
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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
The Culinary Institute of America
Wiley, 2001
Just what I would expect from the CIA
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.
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