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The Culinary Institute of America

Auteur de The Professional Chef

182+ oeuvres 4,021 utilisateurs 21 critiques

A propos de l'auteur

Comprend les noms: CULINARY INSTITUTE, Culinary Inst of America, Culinary Intitute of America, Culinary Institute of America, The Culinary Institue of America, The Culinary Institute of America, The Culinary Institute of America, Culinary Institute of America®, Culinary Inst Of A,merica Cookbook, The Culinary Institute of America®, The Culinary Institute of America®, Culinary Institute of America. Learning Resources

Comprend aussi: CIA (2)

Crédit image: Hyde Park, New York, 2006; photo by Jiashiang Wang

Œuvres de The Culinary Institute of America

The Professional Chef (2001) 884 exemplaires
The New Professional Chef (TM) (1991) 292 exemplaires
Garde Manger: The Art and Craft of the Cold Kitchen (1999) 215 exemplaires
Cooking at Home with The Culinary Institute of America (2003) 210 exemplaires
Baking and Pastry: Mastering the Art and Craft (2004) 197 exemplaires
Techniques of Healthy Cooking (1992) 172 exemplaires
Baking at Home with The Culinary Institute of America (2004) 141 exemplaires
Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (1995) 109 exemplaires
Gourmet Meals in Minutes (2004) 104 exemplaires
Book of Soups: More than 100 Recipes for Perfect Soups (2001) 91 exemplaires
The Professional Chef's Knife Kit (1999) 89 exemplaires
One Dish Meals (2006) 87 exemplaires
Vegetables (2007) 81 exemplaires
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef (2008) 81 exemplaires
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2006) 71 exemplaires
Breakfasts & Brunches (Culinary Institute of America) (2005) 71 exemplaires
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2007) 56 exemplaires
Frozen Desserts (2008) 55 exemplaires
More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (1997) 55 exemplaires
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (2001) 54 exemplaires
Hors d'Oeuvre at Home with The Culinary Institute of America (2007) 53 exemplaires
The Art of Charcuterie (2010) 42 exemplaires
From the Recipe Files of the C.I.A. (PBS Cooking) (1996) 41 exemplaires
Artisan Breads at Home (2010) 40 exemplaires
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (2007) 39 exemplaires
Grilling: Exciting International Flavors from the World's Premier Culinary College (2006) 35 exemplaires
At Your Service: A Hands-On Guide to the Professional Dining Room (2005) 34 exemplaires
Cooking at the C.I.A: Culinary Institute of America (2000) 33 exemplaires
The Young Chef: Recipes and Techniques for Kids Who Love to Cook (2016) 33 exemplaires
From Our Kitchens (1993) 31 exemplaires
Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself (2011) 31 exemplaires
Italian Cooking at Home with The Culinary Institute of America (2011) 29 exemplaires
The New Book of Soups (2009) 28 exemplaires
Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping… (2008) 27 exemplaires
Math for the Professional Kitchen (2011) 25 exemplaires
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary… (2014) 24 exemplaires
Preserving: Putting Up the Season's Bounty (2013) 21 exemplaires
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization (2009) 20 exemplaires
The Professional Chef ® (Study Guide, 7th Edition) (2001) 19 exemplaires
The Flavors of Asia (2009) 18 exemplaires
The professional chef's knife (1978) 17 exemplaires
Vegetarian Cooking at Home with The Culinary Institute of America (2012) 17 exemplaires
Healthy Cooking at Home with The Culinary Institute of America (2010) 16 exemplaires
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (2014) 13 exemplaires
Garde Manger: The Art and Craft of the Cold Kitchen 13 exemplaires
Amish and Mennonite (American Regional Cooking Library) (2005) 8 exemplaires
Introduction to Culinary Arts (2007) 7 exemplaires
Study Guide to accompany The Professional Chef, 9e (2011) 6 exemplaires
Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Cul) (2013) 6 exemplaires
The Professional Chef 8th Edition with Student Study Guide Set (2006) 5 exemplaires
Hawaiian (American Regional Cooking Library) (2005) 5 exemplaires
Creating Your Culinary Career (2013) 5 exemplaires
New Professional Chef: AND Cooking Essentials Workbook 4 exemplaires
The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals (2012) 4 exemplaires
The Professional Chef, 9th Edition (2011) 4 exemplaires
In the Hands of a Baker (2013) 4 exemplaires
Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing (2003) 3 exemplaires
Chocolate decoration techniques with Ewald Notter (2007) 3 exemplaires
The Young Chef: Recipes and Techniques for Kids Who Love to Cook 3 exemplaires
Baking and Pastry, Study Guide: Mastering the Art and Craft (Cookery) (2009) 3 exemplaires
(DVD) A Pastry Demonstration by Carlos Mampel 2 exemplaires
Cooking Essentials for the New Professional Chef: WITH Workbook (2001) 2 exemplaires
Baking and Pastry: Mastering the Art and Craft, 3rd Edition (2014) 2 exemplaires
ProChef Training Materials: Hand-Formed Chocolates (2002) 2 exemplaires
Basic Kitchen Preparation DVD (2006) 2 exemplaires
Culinary Knives DVD Volume 2: Knife Skills (2004) 2 exemplaires
The New Professional Chef, 5th Edition (1991) 2 exemplaires
Baking and Pastry, Student Workbook: Mastering the Art and Craft (2004) 2 exemplaires
Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization (2010) 2 exemplaires
Cooking Essentials for the New Professional Chef: WITH Culinary Math (2002) 2 exemplaires
Recipe Costing: The Bottem Line DVD (2007) 2 exemplaires
By The Culinary Institute of America - Vegetables: Recipes and Techniques from the World's Premier Culin… (2007) 2 exemplaires
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft (2015) 2 exemplaires
Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain) (2009) 2 exemplaires
(DVD) A Demonstration by Chef Andoni Luis Aduriz 2 exemplaires
Savoring the Best of World Flavors Vietnam and the island of Sicily 1 exemplaire
The Professional Chef - Third Revised Edition 1 exemplaire
The Professional Chef 1 exemplaire
The Professional Chef: AND The Professional Chef's Knife Kit Set (2002) 1 exemplaire
The French Cookbook 1 exemplaire
The Professional Chef: AND Study Guide (2001) 1 exemplaire
Savoring the Best of World Flavors India, Spain, Mexico, and Thailand 1 exemplaire
The Professional Chef: AND Remarkable Service Set (2002) 1 exemplaire
Savoring the best of World Flavors South American: Peru and Brazil 1 exemplaire
Savoring the best of World Flavors Band 1 1 exemplaire
Singapore, Istanbul, and Southern Spain 1 exemplaire
Meals for Two Cookbook, Vol. 21 (1953) 1 exemplaire
Savoring the Best of World Flavors China: Beijing, Chengdu and Hong Kong 1 exemplaire
Culinary Institute of America Chefs 1 exemplaire
The bakeshop series vol. 1 (2007) 1 exemplaire
Educator Lesson Plan. “Kitchen Calculations” 1 exemplaire
Filled chocolates (2002) 1 exemplaire
Chocolates and Confections Instructor's Manual (2007) 1 exemplaire
Professional Chef: WITH Professional Chef Study Guide (2003) 1 exemplaire
Professional Chef: WITH Book of Yields CD-ROM, 6r.e. (2004) 1 exemplaire
The American Bounty Sampler, A celebration of American Cooking from The Culinary Institute of America 1 exemplaire
The Professional Chef's(r): Techniques of Healthy Cooking (1997) 1 exemplaire
Baking and Pastry: Mastering the Art and Craft, Third Edition EPUB Student Package (2015) 1 exemplaire
Book of Soups 1 exemplaire
ProChef Training Materials: Brittles and More (2002) 1 exemplaire
Sugar Decoration Techniques with Eward Notter DVD (2007) 1 exemplaire
Cooking Secrets of the Culinary Institute of America, CIA 1 exemplaire
(DVD) Susan Yager- Author of "The 100 Year Diet: America's Voracious Appetite for Losing Weight" 1 exemplaire
Chef's Notes, St. Andrew's Café 1 exemplaire
Professional Bread Baking 1 exemplaire
Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th… (2006) 1 exemplaire
Baking & Pastry, Principles of Form & Design, and How Baking Works SET (2007) 1 exemplaire
Professional Chef: WITH Professional Chef: Study Guide AND Chef's Companion 3r.e. (2004) 1 exemplaire
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen 1 exemplaire
Africa’s Culinary Diaspora in the Americas 1 exemplaire
(DVD) Chris Young-Co-author of "Modernist Cuisine" 1 exemplaire
(DVD) James Moreland-United States Master Mixologist for Bombay Sapphire (Hospitality and Service) 1 exemplaire
(DVD) Adam D. Tihany- Hospitality Designer 1 exemplaire
(DVD) Joel Berg "The Hunger Challenge for the Foodies" 1 exemplaire
(DVD) Paul Greenberg- Author of "Four Fish: The Future of the Last Wild Food" 1 exemplaire
(DVD) Darra Goldstein "Beyond the Local" 1 exemplaire
(DVD) Cynthia Gold- Tea Sommelier (Hospitality and Service) 1 exemplaire
(DVD) Adam Freed- Senior Vice President of Creative Development for Compass Group (Hospitality and Service) 1 exemplaire
(DVD) Jonathan Franzen- Novelist, Essayist and Journalist 1 exemplaire
(DVD) Brian Van Flandern- Creative Cocktail Consultants Corporation 1 exemplaire
(DVD) Dysphasia/ Swallowing Disorders (Food Service Management and Healthcare) 1 exemplaire
(DVD) Mark Danner- Writer, Journalist and Professor 1 exemplaire
(DVD) Richard Coppedge "Gluten Free Baking" (Subtitles Available) 1 exemplaire
(DVD) Ann Cooper "Lunch Lessons: Changing the Way we Feed our Children" 1 exemplaire
(DVD) Mike Colameco-Chef, Author and the host of Mike Colameco's Real Food on PBS 1 exemplaire
(DVD) Paul Bocuse- Panel Discussion 1 exemplaire
(DVD) Paul Bocuse "Chef of the Century" 1 exemplaire
(DVD) April Bloomfield- Executive Chef The Spotted Pig, The Breslin Bar, Dining Room and The John Dory Oyster 1 exemplaire
(DVD) Dominique Ansel "Sharing Knowledge" 1 exemplaire
(DVD) Lucius Hallett "Geography and the Culinary Road: Fusion of Kitchen and Classroom" 1 exemplaire
Kitchen & cook 1 exemplaire
Book of Yields (2004) 1 exemplaire
Professional Chef Set (2002) 1 exemplaire
Spartanburg Professional Chef (2007) 1 exemplaire
The Culinary Institute of America; Celebrating 50 Years of Leadership in Culinary Education 1946-1996 (1996) 1 exemplaire
The Pressional Chef Instructor's Manual 8th edition (2006) 1 exemplaire
Garde Manger. A Arte e o Ofício da Cozinha Fria (Em Portuguese do Brasil) (2014) 1 exemplaire
Professional Chef: AND Study Guide (2002) 1 exemplaire
(DVD) Ken Albala "Cooking Experiments from the Renaissance" 1 exemplaire
The New Professional Chef: Remarkable Service Set (2001) 1 exemplaire
Baking and Pastry: WITH Exploring Wine, 2r.e. (2006) 1 exemplaire
Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. and Knife Kit (2006) 1 exemplaire
Weight Watchers Entertains 1 exemplaire
(DVD) A Discussion with Grant Achatz 1 exemplaire
(DVD) Ferran Adrià "His Philosophy and Vision" 1 exemplaire
(DVD) Will Guidara- General Manager of Eleven, Madison Park, NYC (Hospitality and Service) 1 exemplaire
(DVD) Industry Panel Discussion "Restaurant Trends and Opportunities" 1 exemplaire
(DVD) Top Chef Panel Discussion 1 exemplaire
(DVD) Anthony Rudolph- Hospitality and Service 1 exemplaire
(DVD) Harold Mcgee, Ph.D- Author and Culinary Expert 1 exemplaire
(DVD) Dr. Marcia Levin Pelchat "Chocolate and Fols Gras: The Devil Made me do it" 1 exemplaire
(DVD) Krishnendu Ray "Taste, Toil and Ethnicity: Dreaming of Pakastani Grill" 1 exemplaire
(DVD) Eric Ripert- Q & A Chef/Co-Owner of Le Bernardin 1 exemplaire
(DVD) Paul Roberts- Journalist "Feeding the Future" 1 exemplaire
(DVD) Paul Rozin "The Psychology of Food, Eating and Cuisine" 1 exemplaire
(DVD) Michael Ruhlman- Honorary CIA Alumnus and Writer 1 exemplaire
(DVD) Phillip Levine- Poet, Essayist and Translator 1 exemplaire
(DVD) Ted Russin "Hydrocolloids 101: Tradition, Technique and Innovation" 1 exemplaire
(DVD) Joel Salatin "Dancing with Dinner: The Dynamics of Healthy Food Chains" 1 exemplaire
(DVD) Barton Seaver- Chef, Author and National Geographic Fellow 1 exemplaire
(DVD) Dr. Vandana Shiva- Environmental Activist and Anti-Globalization Author 1 exemplaire
(DVD) Charles Simic- Poet and Essayist 1 exemplaire
(DVD) Sustainable Conference Panel Discussion 1 exemplaire
(DVD) Patricia M. Di Lorenzo "Taste: What Every Chef Should Know" 1 exemplaire
(DVD) Barbara Lang "Polish your Business Etiquette!" 1 exemplaire
(DVD) Industry Panel Discussion "The Evolution of Modern American Cuisine" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "A Point of View from the Source" Roundtable Moderated by: Jonathan Beno 1 exemplaire
(DVD) Saru Jayaraman "Why Responsible Employment Practices Benefit Workers, Consumers and Employers" 1 exemplaire
(DVD) Ambassador Ahmad Kamal "Globalization and the Impact of Food" 1 exemplaire
(DVD) Alayar Kangarlu, Ph.D "Imaging the Brain and 'Seeing' the Effect of Food" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Keynote Presentation" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Highlights" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Sebastien Roukel, Executive Pastry Chef" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Wine Pairing" by Michel Couvreux 1 exemplaire
(DVD) Danny Meyer and Roger Sherman "A Special Viewing and Discussion of the Restaurateur" 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Service" by Lawrence Nadeau 1 exemplaire
(DVD) Welcome to Thomas Keller Day "From Kitchen to Restaurateur" by Grant Achatz 1 exemplaire
(DVD) Welcome to Thomas Keller Day "Sense of Urgency, A One Act Play" 1 exemplaire
(DVD) Emeril Lagasse at the Culinary Institute of America 1 exemplaire
(DVD) Award-winning sommelier Michael Madrigale celebrates all things wine as head sommelier at New York's famed Bar… 1 exemplaire
(DVD) James McCann "Stirring the Pot: African Cuisine and Global Change, 1500-2000" 1 exemplaire
Baking and Pastry: WITH Cakes to Dream On (2006) 1 exemplaire
Explorateur d'oeuvres

Oeuvres associées

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Étiqueté

Partage des connaissances

Date de naissance
1946
Sexe
n/a
Nationalité
USA

Membres

Critiques

The Professional Chef, Seventh Edition par Culinary Institute of America
The Professional Chef, Seventh Edition by Culinary Institute of America (2001)
 
Signalé
arosoff | 6 autres critiques | Jul 10, 2021 |
 
Signalé
pszolovits | 6 autres critiques | Feb 3, 2021 |
From Our Kitchens par Mary Deirdre; The Culinary Institute of America Donovan
This is an old cookbook I acquired at a library sale. No pictures and some of the recipes are complicated.

That being said, I've made several recipes and they're great

Georgia Peanut Salad Dressing (sans garlic but yum!)
Lentil Ragout (a little bland and underdone at 8500 feet)
Mussels and Shrimp with Orzo (sans mussels but with the chorizo - wow!)
Quinoa Pilaf with Red and Yellow Peppers (sans peppers but with roasted corn and celery)

I will be making more recipes from this book!… (plus d'informations)
 
Signalé
Chica3000 | Dec 11, 2020 |
Cooking for One: A Seasonal Guide to the Pleasure… par The Culinary Institute of America
A beautifully illustrated cook book full of recipes for one that are too elaborate for me to make.
½
 
Signalé
wdwilson3 | 1 autre critique | Mar 30, 2019 |
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Prix et récompenses

Par récompensePar oeuvre
IACP Cookbook Award
Next Generation Indie Book Awards
James Beard Foundation Award

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Auteurs associés

Statistiques

Œuvres
182
Aussi par
1
Membres
4,021
Popularité
#6,272
Évaluation
4.1
Critiques
21
ISBN
155
Langues
2

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