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Books and CookbooksThe CIAstore.com is proud to offer a growing selection of culinary books and cook books online. In keeping up with trends and featured authors along with the ever expanding library of CIA books we will offer a mix of titles from the over 1700 titles available at The Spice Islands Marketplace & Campus Store at Greystone. From specific cooking genres such as BBQ to in-depth culinary adventures, our cooking books selection is vast and educational. Discover new recipes and techniquest with our culinary books.
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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.
The New Spanish Table
Our Price: $22.95

Recipes complied from author Anya von Bremzen’s 2 decades in Spain. From the classic Spanish tortilla to paella, peppers and seafood that combine to make a vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. Featured at our 2006 Worlds of Flavor Conference. Signed copies are limited.
Garde Manger - The Art and Craft of the Cold Kitchen, 2nd Edition
Our Price: $70.00

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.