Immagine dell'autore.

The Culinary Institute of America

Autore di The Professional Chef

182+ opere 4,034 membri 21 recensioni

Sull'Autore

Comprende i nomi: 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

Comprende anche: CIA (2)

Fonte dell'immagine: Hyde Park, New York, 2006; photo by Jiashiang Wang

Opere di The Culinary Institute of America

The Professional Chef (2001) 889 copie
The New Professional Chef (TM) (1991) 292 copie
Garde Manger: The Art and Craft of the Cold Kitchen (1999) 218 copie
Cooking at Home with The Culinary Institute of America (2003) 212 copie
Baking and Pastry: Mastering the Art and Craft (2004) 197 copie
Techniques of Healthy Cooking (1992) 172 copie
Baking at Home with The Culinary Institute of America (2004) 142 copie
Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (1995) 109 copie
Gourmet Meals in Minutes (2004) 104 copie
Book of Soups: More than 100 Recipes for Perfect Soups (2001) 92 copie
The Professional Chef's Knife Kit (1999) 89 copie
One Dish Meals (2006) 87 copie
Vegetables (2007) 81 copie
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef (2008) 81 copie
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2006) 71 copie
Breakfasts & Brunches (Culinary Institute of America) (2005) 71 copie
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2007) 56 copie
Frozen Desserts (2008) 55 copie
More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (1997) 55 copie
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (2001) 54 copie
Hors d'Oeuvre at Home with The Culinary Institute of America (2007) 53 copie
The Art of Charcuterie (2010) 42 copie
From the Recipe Files of the C.I.A. (PBS Cooking) (1996) 41 copie
Artisan Breads at Home (2010) 40 copie
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (2007) 39 copie
Grilling: Exciting International Flavors from the World's Premier Culinary College (2006) 35 copie
At Your Service: A Hands-On Guide to the Professional Dining Room (2005) 34 copie
Cooking at the C.I.A: Culinary Institute of America (2000) 33 copie
The Young Chef: Recipes and Techniques for Kids Who Love to Cook (2016) 33 copie
From Our Kitchens (1993) 31 copie
Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself (2011) 31 copie
Italian Cooking at Home with The Culinary Institute of America (2011) 29 copie
The New Book of Soups (2009) 28 copie
Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping… (2008) 27 copie
Math for the Professional Kitchen (2011) 25 copie
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary… (2014) 25 copie
Preserving: Putting Up the Season's Bounty (2013) 21 copie
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization (2009) 20 copie
The Professional Chef ® (Study Guide, 7th Edition) (2001) 19 copie
The Flavors of Asia (2009) 18 copie
The professional chef's knife (1978) 17 copie
Vegetarian Cooking at Home with The Culinary Institute of America (2012) 17 copie
Healthy Cooking at Home with The Culinary Institute of America (2010) 16 copie
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (2014) 13 copie
Garde Manger: The Art and Craft of the Cold Kitchen 13 copie
Amish and Mennonite (American Regional Cooking Library) (2005) 8 copie
Introduction to Culinary Arts (2007) 7 copie
Study Guide to accompany The Professional Chef, 9e (2011) 6 copie
Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Cul) (2013) 6 copie
The Professional Chef 8th Edition with Student Study Guide Set (2006) 5 copie
Hawaiian (American Regional Cooking Library) (2005) 5 copie
Creating Your Culinary Career (2013) 5 copie
New Professional Chef: AND Cooking Essentials Workbook 4 copie
The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals (2012) 4 copie
The Professional Chef, 9th Edition (2011) 4 copie
In the Hands of a Baker (2013) 4 copie
Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing (2003) 3 copie
Chocolate decoration techniques with Ewald Notter (2007) 3 copie
The Young Chef: Recipes and Techniques for Kids Who Love to Cook 3 copie
Baking and Pastry, Study Guide: Mastering the Art and Craft (Cookery) (2009) 3 copie
(DVD) A Pastry Demonstration by Carlos Mampel 2 copie
Cooking Essentials for the New Professional Chef: WITH Workbook (2001) 2 copie
Baking and Pastry: Mastering the Art and Craft, 3rd Edition (2013) 2 copie
ProChef Training Materials: Hand-Formed Chocolates (2002) 2 copie
Basic Kitchen Preparation DVD (2006) 2 copie
Culinary Knives DVD Volume 2: Knife Skills (2004) 2 copie
The New Professional Chef, 5th Edition (1991) 2 copie
Baking and Pastry, Student Workbook: Mastering the Art and Craft (2004) 2 copie
Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization (2010) 2 copie
Cooking Essentials for the New Professional Chef: WITH Culinary Math (2002) 2 copie
Recipe Costing: The Bottem Line DVD (2007) 2 copie
By The Culinary Institute of America - Vegetables: Recipes and Techniques from the World's Premier Culin… (2007) 2 copie
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft (2015) 2 copie
Savoring the Best of World Flavors (Singapore, Istanbul and Southern Spain) (2009) 2 copie
(DVD) A Demonstration by Chef Andoni Luis Aduriz 2 copie
Savoring the Best of World Flavors Vietnam and the island of Sicily 1 copia
The Professional Chef - Third Revised Edition 1 copia
The Professional Chef 1 copia
The Professional Chef: AND The Professional Chef's Knife Kit Set (2002) 1 copia
The French Cookbook 1 copia
The Professional Chef: AND Study Guide (2001) 1 copia
Savoring the Best of World Flavors India, Spain, Mexico, and Thailand 1 copia
The Professional Chef: AND Remarkable Service Set (2002) 1 copia
Savoring the best of World Flavors South American: Peru and Brazil 1 copia
Savoring the best of World Flavors Band 1 1 copia
Singapore, Istanbul, and Southern Spain 1 copia
Meals for Two Cookbook, Vol. 21 (1953) 1 copia
Savoring the Best of World Flavors China: Beijing, Chengdu and Hong Kong 1 copia
Culinary Institute of America Chefs 1 copia
The bakeshop series vol. 1 (2007) 1 copia
Educator Lesson Plan. “Kitchen Calculations” 1 copia
Filled chocolates (2002) 1 copia
Chocolates and Confections Instructor's Manual (2007) 1 copia
Professional Chef: WITH Professional Chef Study Guide (2003) 1 copia
Professional Chef: WITH Book of Yields CD-ROM, 6r.e. (2004) 1 copia
The American Bounty Sampler, A celebration of American Cooking from The Culinary Institute of America 1 copia
The Professional Chef's(r): Techniques of Healthy Cooking (1997) 1 copia
Baking and Pastry: Mastering the Art and Craft, Third Edition EPUB Student Package (2015) 1 copia
Book of Soups 1 copia
ProChef Training Materials: Brittles and More (2002) 1 copia
Sugar Decoration Techniques with Eward Notter DVD (2007) 1 copia
Cooking Secrets of the Culinary Institute of America, CIA 1 copia
(DVD) Susan Yager- Author of "The 100 Year Diet: America's Voracious Appetite for Losing Weight" 1 copia
Chef's Notes, St. Andrew's Café 1 copia
Professional Bread Baking 1 copia
Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th… (2006) 1 copia
Baking & Pastry, Principles of Form & Design, and How Baking Works SET (2007) 1 copia
Professional Chef: WITH Professional Chef: Study Guide AND Chef's Companion 3r.e. (2004) 1 copia
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen 1 copia
Africa’s Culinary Diaspora in the Americas 1 copia
(DVD) Chris Young-Co-author of "Modernist Cuisine" 1 copia
(DVD) James Moreland-United States Master Mixologist for Bombay Sapphire (Hospitality and Service) 1 copia
(DVD) Adam D. Tihany- Hospitality Designer 1 copia
(DVD) Joel Berg "The Hunger Challenge for the Foodies" 1 copia
(DVD) Paul Greenberg- Author of "Four Fish: The Future of the Last Wild Food" 1 copia
(DVD) Darra Goldstein "Beyond the Local" 1 copia
(DVD) Cynthia Gold- Tea Sommelier (Hospitality and Service) 1 copia
(DVD) Adam Freed- Senior Vice President of Creative Development for Compass Group (Hospitality and Service) 1 copia
(DVD) Jonathan Franzen- Novelist, Essayist and Journalist 1 copia
(DVD) Brian Van Flandern- Creative Cocktail Consultants Corporation 1 copia
(DVD) Dysphasia/ Swallowing Disorders (Food Service Management and Healthcare) 1 copia
(DVD) Mark Danner- Writer, Journalist and Professor 1 copia
(DVD) Richard Coppedge "Gluten Free Baking" (Subtitles Available) 1 copia
(DVD) Ann Cooper "Lunch Lessons: Changing the Way we Feed our Children" 1 copia
(DVD) Mike Colameco-Chef, Author and the host of Mike Colameco's Real Food on PBS 1 copia
(DVD) Paul Bocuse- Panel Discussion 1 copia
(DVD) Paul Bocuse "Chef of the Century" 1 copia
(DVD) April Bloomfield- Executive Chef The Spotted Pig, The Breslin Bar, Dining Room and The John Dory Oyster 1 copia
(DVD) Dominique Ansel "Sharing Knowledge" 1 copia
(DVD) Lucius Hallett "Geography and the Culinary Road: Fusion of Kitchen and Classroom" 1 copia
Kitchen & cook 1 copia
Book of Yields (2004) 1 copia
Professional Chef Set (2002) 1 copia
Spartanburg Professional Chef (2007) 1 copia
The Culinary Institute of America; Celebrating 50 Years of Leadership in Culinary Education 1946-1996 (1996) 1 copia
The Pressional Chef Instructor's Manual 8th edition (2006) 1 copia
Garde Manger. A Arte e o Ofício da Cozinha Fria (Em Portuguese do Brasil) (2014) 1 copia
Professional Chef: AND Study Guide (2002) 1 copia
(DVD) Ken Albala "Cooking Experiments from the Renaissance" 1 copia
The New Professional Chef: Remarkable Service Set (2001) 1 copia
Baking and Pastry: WITH Exploring Wine, 2r.e. (2006) 1 copia
Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. and Knife Kit (2006) 1 copia
Weight Watchers Entertains 1 copia
(DVD) A Discussion with Grant Achatz 1 copia
(DVD) Ferran Adrià "His Philosophy and Vision" 1 copia
(DVD) Will Guidara- General Manager of Eleven, Madison Park, NYC (Hospitality and Service) 1 copia
(DVD) Industry Panel Discussion "Restaurant Trends and Opportunities" 1 copia
(DVD) Top Chef Panel Discussion 1 copia
(DVD) Anthony Rudolph- Hospitality and Service 1 copia
(DVD) Harold Mcgee, Ph.D- Author and Culinary Expert 1 copia
(DVD) Dr. Marcia Levin Pelchat "Chocolate and Fols Gras: The Devil Made me do it" 1 copia
(DVD) Krishnendu Ray "Taste, Toil and Ethnicity: Dreaming of Pakastani Grill" 1 copia
(DVD) Eric Ripert- Q & A Chef/Co-Owner of Le Bernardin 1 copia
(DVD) Paul Roberts- Journalist "Feeding the Future" 1 copia
(DVD) Paul Rozin "The Psychology of Food, Eating and Cuisine" 1 copia
(DVD) Michael Ruhlman- Honorary CIA Alumnus and Writer 1 copia
(DVD) Phillip Levine- Poet, Essayist and Translator 1 copia
(DVD) Ted Russin "Hydrocolloids 101: Tradition, Technique and Innovation" 1 copia
(DVD) Joel Salatin "Dancing with Dinner: The Dynamics of Healthy Food Chains" 1 copia
(DVD) Barton Seaver- Chef, Author and National Geographic Fellow 1 copia
(DVD) Dr. Vandana Shiva- Environmental Activist and Anti-Globalization Author 1 copia
(DVD) Charles Simic- Poet and Essayist 1 copia
(DVD) Sustainable Conference Panel Discussion 1 copia
(DVD) Patricia M. Di Lorenzo "Taste: What Every Chef Should Know" 1 copia
(DVD) Barbara Lang "Polish your Business Etiquette!" 1 copia
(DVD) Industry Panel Discussion "The Evolution of Modern American Cuisine" 1 copia
(DVD) Welcome to Thomas Keller Day "A Point of View from the Source" Roundtable Moderated by: Jonathan Beno 1 copia
(DVD) Saru Jayaraman "Why Responsible Employment Practices Benefit Workers, Consumers and Employers" 1 copia
(DVD) Ambassador Ahmad Kamal "Globalization and the Impact of Food" 1 copia
(DVD) Alayar Kangarlu, Ph.D "Imaging the Brain and 'Seeing' the Effect of Food" 1 copia
(DVD) Welcome to Thomas Keller Day "Keynote Presentation" 1 copia
(DVD) Welcome to Thomas Keller Day "Highlights" 1 copia
(DVD) Welcome to Thomas Keller Day "Sebastien Roukel, Executive Pastry Chef" 1 copia
(DVD) Welcome to Thomas Keller Day "Wine Pairing" by Michel Couvreux 1 copia
(DVD) Danny Meyer and Roger Sherman "A Special Viewing and Discussion of the Restaurateur" 1 copia
(DVD) Welcome to Thomas Keller Day "Service" by Lawrence Nadeau 1 copia
(DVD) Welcome to Thomas Keller Day "From Kitchen to Restaurateur" by Grant Achatz 1 copia
(DVD) Welcome to Thomas Keller Day "Sense of Urgency, A One Act Play" 1 copia
(DVD) Emeril Lagasse at the Culinary Institute of America 1 copia
(DVD) Award-winning sommelier Michael Madrigale celebrates all things wine as head sommelier at New York's famed Bar… 1 copia
(DVD) James McCann "Stirring the Pot: African Cuisine and Global Change, 1500-2000" 1 copia
Baking and Pastry: WITH Cakes to Dream On (2006) 1 copia
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Etichette

Informazioni generali

Data di nascita
1946
Sesso
n/a
Nazionalità
USA

Utenti

Recensioni

The Professional Chef, Seventh Edition di Culinary Institute of America
The Professional Chef, Seventh Edition by Culinary Institute of America (2001)
 
Segnalato
arosoff | 6 altre recensioni | Jul 10, 2021 |
 
Segnalato
pszolovits | 6 altre recensioni | Feb 3, 2021 |
From Our Kitchens di 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!… (altro)
 
Segnalato
Chica3000 | Dec 11, 2020 |
Cooking for One: A Seasonal Guide to the Pleasure… di The Culinary Institute of America
A beautifully illustrated cook book full of recipes for one that are too elaborate for me to make.
½
 
Segnalato
wdwilson3 | 1 altra recensione | Mar 30, 2019 |
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Ordina per premioOrdina per opera
IACP Cookbook Award
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Statistiche

Opere
182
Opere correlate
1
Utenti
4,034
Popolarità
#6,238
Voto
4.1
Recensioni
21
ISBN
155
Lingue
2

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