The Culinary Institute of America (CIA)

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...

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...

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for "world casual" flavors from diners in every...

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition...

Cooking for Special Diets provides the skills and techniques needed to address special diets while providing culinary inspiration for healthy, wholesome meals for these consumers and guests. This...

Aspiring culinary professionals face so many choices as they launch themselves into a career that it can be overwhelming. From traditional restaurants, banquet facilities, and contract foodservice...

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen...

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...

"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(TM) is the classic kitchen reference that many of...

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...

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...

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....