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indigoBooksThe Culinary Institute of America

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Paperback

|July 29, 2013

$27.76 online

$38.95

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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…
Hardcover

|February 4, 2013

$71.81 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…
Hardcover

|December 7, 2010

$56.28 online

$78.95

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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. Pâtés, cured meats,…

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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…

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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…
Hardcover

|December 30, 2009

$66.24 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…
Hardcover

|August 11, 2008

$71.62 online

$94.95

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen…

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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…
Hardcover

|February 17, 2015

$62.03 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…

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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…
Paperback

|September 10, 2013

$33.64 online

$35.95

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A must-have guide for successful bakery and pastry operations In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This…
Hardcover

|March 10, 2014

$68.05 online

$84.95

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On-trend meal-away-from-home solutions for the growing number of diners on special diets The increasing prevalence of food allergies and dietary restrictions can make it difficult—or even impossible—for an ever-growing number of diners to enjoy foods…