Most Popular Books by Culinary Institute of America

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

An illustrated guide to mastering the art and technique of braising, barbecuing, and slow roasting at home from The Culinary Institute of America.

"Exciting international flavors from the world's premier culinary college; over 175 new recipes from around the globe; 100 color photographs; step-by-step instruction techniques help you grill like a pro"--Jacket.

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

In today's increasingly multicultural world, consumers are becoming more and more knowledgeable and adventurous about cooking and eating. Foods that would once have been considered "ethnic," like salsa, sushi, and even olive oil, are now commonplace in every American kitchen. In this new culinary landscape, it is essential for culinary professionals and consumers alike to have an extensive knowledge of world cuisines. This book provides an all-encompassing look at the flavors and ingredients of the world, from the Mediterranean to Asia to Latin America. Written by a panel of well-known experts, it examines how dishes have evolved, how different cultures have influenced each other, and how ingredients and flavors have traveled and changed through continents and generations. For each region of the world, there are authentic, traditional, and contemporary recipes, with approximately 300 recipes included in all. The book also includes comprehensive glossaries, pronunciation guides, reading lists, resource listings, and ingredient lists grouped into flavor profiles. Illustrated throughout by maps, illustrations, and 350 full-color photos, Worlds of Flavor will make the best of world food accessible to professionals and skilled home cooks alike. Star chef Marcus Samuelsson has written about the emerging era of "personal cuisine" in which cooking "will be defined by all of a chef's influences." In that spirit, this book will help readers to create both traditional ethnic foods and new, exciting cross-cultural dishes inspired by flavors and ingredients from every corner of the world.

This companion to the second season of PBS-TV's enormously popular Cooking Secrets of the CIA features 60 recipes for such scrumptuous dishes as Asparagus Ravioli, Lamb Chops with Parmesan, Pueblo Grilled Chicken, and more. Illustrated with 18 full-color photos, all recipes include easy instructions. "The country's . . . most influential cooking school".--The New York Times.

Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues in food science, including culinary chemistry, nutrition, food safety, the sensory properties of food and physiological perceptions of flavor, and menu research and development, and also touches on the cultural and societal aspects of cuisine and the role that food has played throughout history. With the most up-to-date, reliable information available from the experts at The Culinary Institute of America, Introduction to Gastronomy is an ideal reference for culinary students and aspiring chefs, food scientists, dieticians, and nutritionists.