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The Culinary Institute of America

Autor von The Professional Chef

182+ Werke 4,019 Mitglieder 21 Rezensionen

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Beinhaltet die Namen: 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

Beinhaltet auch: CIA (2)

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

Werke von The Culinary Institute of America

The Professional Chef (2001) 885 Exemplare
The New Professional Chef (TM) (1991) 292 Exemplare
Garde Manger: The Art and Craft of the Cold Kitchen (1999) 215 Exemplare
Cooking at Home with The Culinary Institute of America (2003) 210 Exemplare
Baking and Pastry: Mastering the Art and Craft (2004) 195 Exemplare
Techniques of Healthy Cooking (1992) 172 Exemplare
Baking at Home with The Culinary Institute of America (2004) 141 Exemplare
Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (1995) 109 Exemplare
Gourmet Meals in Minutes (2004) 104 Exemplare
Book of Soups: More than 100 Recipes for Perfect Soups (2001) 91 Exemplare
The Professional Chef's Knife Kit (1999) 89 Exemplare
One Dish Meals (2006) 87 Exemplare
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef (2008) 81 Exemplare
Vegetables (2007) 81 Exemplare
Breakfasts & Brunches (Culinary Institute of America) (2005) 71 Exemplare
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2006) 71 Exemplare
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2007) 56 Exemplare
More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (1997) 55 Exemplare
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (2001) 54 Exemplare
Frozen Desserts (2008) 54 Exemplare
Hors d'Oeuvre at Home with The Culinary Institute of America (2007) 53 Exemplare
The Art of Charcuterie (2010) 42 Exemplare
From the Recipe Files of the C.I.A. (PBS Cooking) (1996) 41 Exemplare
Artisan Breads at Home (2010) 40 Exemplare
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (2007) 39 Exemplare
Grilling: Exciting International Flavors from the World's Premier Culinary College (2006) 35 Exemplare
At Your Service: A Hands-On Guide to the Professional Dining Room (2005) 34 Exemplare
Cooking at the C.I.A: Culinary Institute of America (2000) 33 Exemplare
The Young Chef: Recipes and Techniques for Kids Who Love to Cook (2016) 33 Exemplare
From Our Kitchens (1993) 31 Exemplare
Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself (2011) 31 Exemplare
Italian Cooking at Home with The Culinary Institute of America (2011) 29 Exemplare
The New Book of Soups (2009) 28 Exemplare
Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping… (2008) 27 Exemplare
Math for the Professional Kitchen (2011) 25 Exemplare
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary… (2014) 24 Exemplare
Preserving: Putting Up the Season's Bounty (2013) 21 Exemplare
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization (2009) 20 Exemplare
The Professional Chef ® (Study Guide, 7th Edition) (2001) 19 Exemplare
The Flavors of Asia (2009) 18 Exemplare
Vegetarian Cooking at Home with The Culinary Institute of America (2012) 17 Exemplare
The professional chef's knife (1978) 17 Exemplare
Healthy Cooking at Home with The Culinary Institute of America (2010) 16 Exemplare
Garde Manger: The Art and Craft of the Cold Kitchen 13 Exemplare
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (2014) 13 Exemplare
Amish and Mennonite (American Regional Cooking Library) (2005) 8 Exemplare
Introduction to Culinary Arts (2007) 7 Exemplare
Study Guide to accompany The Professional Chef, 9e (2011) 6 Exemplare
Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Cul) (2013) 6 Exemplare
Creating Your Culinary Career (2013) 5 Exemplare
Hawaiian (American Regional Cooking Library) (2005) 5 Exemplare
The Professional Chef 8th Edition with Student Study Guide Set (2006) 5 Exemplare
The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals (2012) 4 Exemplare
The Professional Chef, 9th Edition (2011) 4 Exemplare
In the Hands of a Baker (2013) 4 Exemplare
New Professional Chef: AND Cooking Essentials Workbook 4 Exemplare
The Young Chef: Recipes and Techniques for Kids Who Love to Cook 3 Exemplare
Chocolate decoration techniques with Ewald Notter (2007) 3 Exemplare
Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing (2003) 3 Exemplare
Baking and Pastry, Study Guide: Mastering the Art and Craft (Cookery) (2009) 3 Exemplare
Cooking Essentials for the New Professional Chef: WITH Culinary Math (2002) 2 Exemplare
(DVD) A Pastry Demonstration by Carlos Mampel 2 Exemplare
Recipe Costing: The Bottem Line DVD (2007) 2 Exemplare
Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization (2010) 2 Exemplare
Basic Kitchen Preparation DVD (2006) 2 Exemplare
(DVD) A Demonstration by Chef Andoni Luis Aduriz 2 Exemplare
Baking and Pastry: Mastering the Art and Craft, 3rd Edition (2014) 2 Exemplare
The New Professional Chef, 5th Edition (1991) 2 Exemplare
Baking and Pastry, Student Workbook: Mastering the Art and Craft (2004) 2 Exemplare
Cooking Essentials for the New Professional Chef: WITH Workbook (2001) 2 Exemplare
Culinary Knives DVD Volume 2: Knife Skills (2004) 2 Exemplare
ProChef Training Materials: Hand-Formed Chocolates (2002) 2 Exemplare
Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain) (2009) 2 Exemplare
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft (2015) 2 Exemplare
By The Culinary Institute of America - Vegetables: Recipes and Techniques from the World's Premier Culin… (2007) 2 Exemplare
Chocolates and Confections Instructor's Manual (2007) 1 Exemplar
Singapore, Istanbul, and Southern Spain 1 Exemplar
Savoring the Best of World Flavors China: Beijing, Chengdu and Hong Kong 1 Exemplar
The American Bounty Sampler, A celebration of American Cooking from The Culinary Institute of America 1 Exemplar
Savoring the best of World Flavors Band 1 1 Exemplar
The French Cookbook 1 Exemplar
The Professional Chef - Third Revised Edition 1 Exemplar
Meals for Two Cookbook, Vol. 21 (1953) 1 Exemplar
The Professional Chef 1 Exemplar
Professional Chef: WITH Book of Yields CD-ROM, 6r.e. (2004) 1 Exemplar
Professional Chef: WITH Professional Chef Study Guide (2003) 1 Exemplar
Culinary Institute of America Chefs 1 Exemplar
The Professional Chef: AND Remarkable Service Set (2002) 1 Exemplar
The Professional Chef: AND Study Guide (2001) 1 Exemplar
The Professional Chef: AND The Professional Chef's Knife Kit Set (2002) 1 Exemplar
Savoring the Best of World Flavors India, Spain, Mexico, and Thailand 1 Exemplar
Cooking Secrets of the Culinary Institute of America, CIA 1 Exemplar
Savoring the Best of World Flavors Vietnam and the island of Sicily 1 Exemplar
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen 1 Exemplar
Chef's Notes, St. Andrew's Café 1 Exemplar
The bakeshop series vol. 1 (2007) 1 Exemplar
Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th… (2006) 1 Exemplar
Baking & Pastry, Principles of Form & Design, and How Baking Works SET (2007) 1 Exemplar
Professional Chef: WITH Professional Chef: Study Guide AND Chef's Companion 3r.e. (2004) 1 Exemplar
(DVD) Susan Yager- Author of "The 100 Year Diet: America's Voracious Appetite for Losing Weight" 1 Exemplar
Sugar Decoration Techniques with Eward Notter DVD (2007) 1 Exemplar
Filled chocolates (2002) 1 Exemplar
Savoring the best of World Flavors South American: Peru and Brazil 1 Exemplar
ProChef Training Materials: Brittles and More (2002) 1 Exemplar
Book of Soups 1 Exemplar
Baking and Pastry: Mastering the Art and Craft, Third Edition EPUB Student Package (2015) 1 Exemplar
The Professional Chef's(r): Techniques of Healthy Cooking (1997) 1 Exemplar
Africa’s Culinary Diaspora in the Americas 1 Exemplar
Professional Bread Baking 1 Exemplar
Educator Lesson Plan. “Kitchen Calculations” 1 Exemplar
(DVD) Chris Young-Co-author of "Modernist Cuisine" 1 Exemplar
(DVD) Danny Meyer and Roger Sherman "A Special Viewing and Discussion of the Restaurateur" 1 Exemplar
(DVD) Adam D. Tihany- Hospitality Designer 1 Exemplar
(DVD) Joel Berg "The Hunger Challenge for the Foodies" 1 Exemplar
(DVD) Paul Greenberg- Author of "Four Fish: The Future of the Last Wild Food" 1 Exemplar
(DVD) Darra Goldstein "Beyond the Local" 1 Exemplar
(DVD) Cynthia Gold- Tea Sommelier (Hospitality and Service) 1 Exemplar
(DVD) Adam Freed- Senior Vice President of Creative Development for Compass Group (Hospitality and Service) 1 Exemplar
(DVD) Jonathan Franzen- Novelist, Essayist and Journalist 1 Exemplar
(DVD) Brian Van Flandern- Creative Cocktail Consultants Corporation 1 Exemplar
(DVD) Dysphasia/ Swallowing Disorders (Food Service Management and Healthcare) 1 Exemplar
(DVD) Mark Danner- Writer, Journalist and Professor 1 Exemplar
(DVD) Richard Coppedge "Gluten Free Baking" (Subtitles Available) 1 Exemplar
(DVD) Ann Cooper "Lunch Lessons: Changing the Way we Feed our Children" 1 Exemplar
(DVD) Mike Colameco-Chef, Author and the host of Mike Colameco's Real Food on PBS 1 Exemplar
(DVD) Paul Bocuse- Panel Discussion 1 Exemplar
(DVD) Paul Bocuse "Chef of the Century" 1 Exemplar
(DVD) April Bloomfield- Executive Chef The Spotted Pig, The Breslin Bar, Dining Room and The John Dory Oyster 1 Exemplar
(DVD) Dominique Ansel "Sharing Knowledge" 1 Exemplar
(DVD) Lucius Hallett "Geography and the Culinary Road: Fusion of Kitchen and Classroom" 1 Exemplar
Kitchen & cook 1 Exemplar
Book of Yields (2004) 1 Exemplar
Professional Chef Set (2002) 1 Exemplar
Spartanburg Professional Chef (2007) 1 Exemplar
The Culinary Institute of America; Celebrating 50 Years of Leadership in Culinary Education 1946-1996 (1996) 1 Exemplar
The Pressional Chef Instructor's Manual 8th edition (2006) 1 Exemplar
Garde Manger. A Arte e o Ofício da Cozinha Fria (Em Portuguese do Brasil) (2014) 1 Exemplar
Professional Chef: AND Study Guide (2002) 1 Exemplar
(DVD) Ken Albala "Cooking Experiments from the Renaissance" 1 Exemplar
The New Professional Chef: Remarkable Service Set (2001) 1 Exemplar
Baking and Pastry: WITH Exploring Wine, 2r.e. (2006) 1 Exemplar
Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. and Knife Kit (2006) 1 Exemplar
Weight Watchers Entertains 1 Exemplar
(DVD) A Discussion with Grant Achatz 1 Exemplar
(DVD) Ferran Adrià "His Philosophy and Vision" 1 Exemplar
(DVD) Will Guidara- General Manager of Eleven, Madison Park, NYC (Hospitality and Service) 1 Exemplar
(DVD) Industry Panel Discussion "Restaurant Trends and Opportunities" 1 Exemplar
(DVD) Top Chef Panel Discussion 1 Exemplar
(DVD) Anthony Rudolph- Hospitality and Service 1 Exemplar
(DVD) Harold Mcgee, Ph.D- Author and Culinary Expert 1 Exemplar
(DVD) Dr. Marcia Levin Pelchat "Chocolate and Fols Gras: The Devil Made me do it" 1 Exemplar
(DVD) Krishnendu Ray "Taste, Toil and Ethnicity: Dreaming of Pakastani Grill" 1 Exemplar
(DVD) Eric Ripert- Q & A Chef/Co-Owner of Le Bernardin 1 Exemplar
(DVD) Paul Roberts- Journalist "Feeding the Future" 1 Exemplar
(DVD) Paul Rozin "The Psychology of Food, Eating and Cuisine" 1 Exemplar
(DVD) Michael Ruhlman- Honorary CIA Alumnus and Writer 1 Exemplar
(DVD) Phillip Levine- Poet, Essayist and Translator 1 Exemplar
(DVD) Ted Russin "Hydrocolloids 101: Tradition, Technique and Innovation" 1 Exemplar
(DVD) Joel Salatin "Dancing with Dinner: The Dynamics of Healthy Food Chains" 1 Exemplar
(DVD) Barton Seaver- Chef, Author and National Geographic Fellow 1 Exemplar
(DVD) Dr. Vandana Shiva- Environmental Activist and Anti-Globalization Author 1 Exemplar
(DVD) Charles Simic- Poet and Essayist 1 Exemplar
(DVD) Sustainable Conference Panel Discussion 1 Exemplar
(DVD) Patricia M. Di Lorenzo "Taste: What Every Chef Should Know" 1 Exemplar
(DVD) Barbara Lang "Polish your Business Etiquette!" 1 Exemplar
(DVD) Industry Panel Discussion "The Evolution of Modern American Cuisine" 1 Exemplar
(DVD) Welcome to Thomas Keller Day "A Point of View from the Source" Roundtable Moderated by: Jonathan Beno 1 Exemplar
(DVD) Saru Jayaraman "Why Responsible Employment Practices Benefit Workers, Consumers and Employers" 1 Exemplar
(DVD) Ambassador Ahmad Kamal "Globalization and the Impact of Food" 1 Exemplar
(DVD) Alayar Kangarlu, Ph.D "Imaging the Brain and 'Seeing' the Effect of Food" 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Keynote Presentation" 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Highlights" 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Sebastien Roukel, Executive Pastry Chef" 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Wine Pairing" by Michel Couvreux 1 Exemplar
(DVD) James Moreland-United States Master Mixologist for Bombay Sapphire (Hospitality and Service) 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Service" by Lawrence Nadeau 1 Exemplar
(DVD) Welcome to Thomas Keller Day "From Kitchen to Restaurateur" by Grant Achatz 1 Exemplar
(DVD) Welcome to Thomas Keller Day "Sense of Urgency, A One Act Play" 1 Exemplar
(DVD) Emeril Lagasse at the Culinary Institute of America 1 Exemplar
(DVD) Award-winning sommelier Michael Madrigale celebrates all things wine as head sommelier at New York's famed Bar… 1 Exemplar
(DVD) James McCann "Stirring the Pot: African Cuisine and Global Change, 1500-2000" 1 Exemplar
Baking and Pastry: WITH Cakes to Dream On (2006) 1 Exemplar
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Wissenswertes

Geburtstag
1946
Geschlecht
n/a
Nationalität
USA

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Rezensionen

The Professional Chef, Seventh Edition von Culinary Institute of America
The Professional Chef, Seventh Edition by Culinary Institute of America (2001)
 
Gekennzeichnet
arosoff | 6 weitere Rezensionen | Jul 10, 2021 |
 
Gekennzeichnet
pszolovits | 6 weitere Rezensionen | Feb 3, 2021 |
From Our Kitchens von 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!… (mehr)
 
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Chica3000 | Dec 11, 2020 |
Cooking for One: A Seasonal Guide to the Pleasure… von The Culinary Institute of America
A beautifully illustrated cook book full of recipes for one that are too elaborate for me to make.
½
 
Gekennzeichnet
wdwilson3 | 1 weitere Rezension | Mar 30, 2019 |
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182
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21
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