Join our mailing list!
You are here: Home > Books
Choose a sub category:
CIA Signed by the Author Other
Sort By:
Page of 1
Baking at Home
Our Price: $40.00

Baking at Home with The Culinary Institute of America allows curious home bake to follow in the footsteps of the graduates of the country's leading culinary college. The chefs of the CIA have distilled the best of their teaching into these pages, offering clear explanations of the essential baking methods that will broaden your understanding of how baking really works. The streamlined recipes and dozens of how-to photographs enable you to dive in and gain the hands-on practice that is an essential part of any baking and pastry. And you'll start to understand the connections, when you you're creaming butter to make Citrus Shortbread or a multilayered Chocolate Sabayon Torte, or cooking sugar into caramel for an elegant Coffee Pot de Crème or a crunchy Nut Brittle.
Garde Manger - The Art and Craft of the Cold Kitchen, 4th Edition
Our Price: $75.00

Discover garde manger techniques that emphasize and highlight colors, flavors, textures, heights, and temperatures... The Culinary Institute of America's Garde Manger: The Art & Craft of the Cold Kitchen draws widely from within the contemporary practice of garde manger skills and techniques – displaying those practices clearly through words, pictures, and recipes. This book is designed to meet the needs of students and seasoned practitioners alike, providing not only the basics of technique but also the sound principles that result in the highest quality foods. Garde Manger: The Art & Craft of the Cold Kitchen combines clear, illustrated explanations of basic methods in full color with over 425+ recipes.

Featured topics include:
  • The history of garde manger and charcuterie
  • Sandwiches, salads, cold sauces and soups
  • Sausages, pâtés, terrines, and cured and smoked foods
  • Hors d'oeuvres, appetizers, and condiments
  • Cheese selection, preparation, and presentation
  • The modern buffet – themes, design principles, and management solutions
  • Basic preparations – from stocks and aspics to marinades and spice rubs