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Gluten-Free Baking
Our Price: $18.95

Several years ago, people with gluten sensitivities had to give up their favorite wheat-based treats like gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But thanks to Chef Richard Coppedge of The Culinary Institute of America, that is no longer the case. In Gluten-Free Baking with The Culinary Institute of America, Chef Coppedge shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites using alternatives to gluten.
Italian Cooking at Home
Our Price: $34.95

This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes.
  • Includes more than 150 fantastic, approachable Italian recipes
  • Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more
  • Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook
  • Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way.
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

El Bulli 2005-2011
List Price: $625.00
Our Price: $625.00
Sale Price: $312.50
You save $312.50!

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.