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indigoBooksThe Culinary Institute of America


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Hardcover

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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…
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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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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 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…

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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. 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…

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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…
Paperback

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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

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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…
Hardcover

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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 indispensible for a baker. Professional Bread…

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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…
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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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With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and…