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Baking at Home
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.
The Wild Table
The Wild Table is an invitation into the romantic, mysterious, and delicious world of exotic, foraged food. Once overlooked by culinary aficionados, in the last decade the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. From four-star restaurants to local markets, more and more wild food is appearing and gaining star status. On the forefront of the foraging movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest restaurants like French Laundry along with long-time chef and culinary consultant Sarah Scott. In The Wild Table, they take readers with them into the woods and then back to the kitchen with wild delights.
Structured in parts by season—The Wild Table teaches the reader how to forage for one's own wild foods and contains recipes for ingredients used regularly in today's haute cuisine and introduces exciting, lesser known specialties.
Along with incredible recipes, each section is led by an essay that captures the essence of each ingredient and shares foraging stories. A fabulous addition to your culinary library.
Garde Manger - The Art and Craft of the Cold Kitchen, 4th Edition
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
El Bulli 2005-2011
The ultimate collection of famed Chef & culinary genius, Ferran Adria. This 7-Volume set features 1400 color photographs and 700 recipes covering
one of the most creative and cutting edge periods in the history of modern cuisine.
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