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Baking and Pastry: Mastering the Art and Craft
Hardcover

|February 17, 2015

$49.68 online

$98.95

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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from…
The Professional Chef
Hardcover

|September 13, 2011

$51.39 online

$100.95

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"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…
The Young Chef: Recipes And Techniques For Kids Who Love To Cook

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Learn how to cook and think like a chef from the best of the best-the experts at The Culinary Institute of America. Aspiring chefs turn to The Culinary Institute of America for top-tier training-and now younger cooks can too. Coauthored by chef-instructor (and…
The Elements of Dessert
Hardcover

|November 5, 2012

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$89.95

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The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry…
Garde Manger: The Art and Craft of the Cold Kitchen

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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…
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations…
Hors d'Oeuvre at Home with The Culinary Institute of America

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The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." - Time magazine The Culinary Institute of America is the nation's premier culinary training ground - the place where many top chefs and caterers have…
Math for the Professional Kitchen

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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling…
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting

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Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too-together the three pillars of low and slow cooking. With Low & Slow , you'll learn to…
Techniques of Healthy Cooking
Hardcover

|February 4, 2013

$91.62 online

$102.95

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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs…
The Modern Cafe
Hardcover

|December 30, 2009

$63.98 online

$78.95

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A professional guide to every aspect of the launch and management of a modern, upscale café. The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail…
Professional Bread Baking
Hardcover

|March 7, 2016

$56.51 online

$84.00

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Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate…
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