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Culinary BooksWe believe in the adage “So many books, so little time” at the Culinary Institute of America. The overheard comments of “well, maybe just one more” to “where are you going to put it” ring through the store’s book section. There is always that special favorite or interesting new technique that a book may have to offer. We have selection here that will change throughout the year with new releases and time-honored favorites.
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The Italian Baker- Carol Field
Our Price: $35.00

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region. Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy. Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores. Hardcover.
Larousse Gastronimique
Our Price: $85.00

Larousse Gastronomique is an encyclopedia of food and cooking that explains virtually everything there is to know about the subject: history; terminology; culinary techniques; descriptions of all kinds and varieties of foods together with their uses; descriptions of menu items with accompanying recipes; and much more. Revised in 2001. Hardcover
Wine Lover’s Companion
Our Price: $14.95

The Wine Lover’s Companion contains comprehensive definitions for almost 4,000 wine-related terms. Need to know what Maloctic fermentation is? What the main grape varietal is used in Valpociella? You will find the answers to these questions and more in this book by husband and wife team Ron Herbst and Sharon Tyler Herbst.
Roy's Fish & Seafood- Roy Yamaguchi with John Harrisson
Our Price: $35.00

Roy Yamaguchi has been credited with reinventing Hawaiian cuisine and is considered one of today’s greatest seafood chefs. Roy explains the uses, flavors, and cooking qualities of twenty-four types of Pacific fish and seafood including opah, mahimahi, lobster and shrimp. Nearly 100 recipes are featured utilizing CIA trained Yamaguchi’s approach of combining bold, Asian spices with European-influenced sauces and techniques.
Culinary Artistry by Andrew Dornenburg and Karen Page
Our Price: $29.95

Culinary Artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs’ menus are painstakingly created. Also included are discussions of the chef as artist, food as the medium and culinary art as communion, guide to flavor “pals” and “cliques” and food matches that represent some of history’s most successful combinations of flavors and ingredients.
A Culinary History
Our Price: $25.00

A myriad of tantalizing topics are discussed in this fascinating history of food from prehistoric times to the present. Need to know what the original recipe for chocolate contained instead of sugar? Want to find out the real story of the origin of pasta? These are just a sampling of what you can learn in this information filled book. Paperback.
Oxford Companion to Food- Alan Davidson
Our Price: $65.00

A true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to Australian and Hawaiian cuisines. The Oxford Companion to Food is packed with 2,650, A-Z entries, including over 40 feature articles on staple foods. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. This book covers everything: plant products; meats; poultry; dairy products; nuts; fish and all seafoods; cereals; and exotic foods. Hardcover.
On Food and Cooking- Harold McGee
Our Price: $40.00

Mr. McGee has pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy”. In this recently revised and expanded version you will find major themes addressed such as the traditional and modern method of food production, tips for selecting the best ingredients and preparing them successfully and the evolving knowledge of the health benefits and risks of the foods we eat. A not only delightful but fascinating read for anyone who has ever cooked, savored , or wondered about food
Mangoes & Curry Leaves- Jeffery Alford & Naomi Duguid
Our Price: $45.00

Jeffery and Naomi were part of the recent Worlds of Flavor conference here at CIA Greystone in early November. Their experiences and stories have always kept listeners rapt with attention. In this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat
Nobu: The Cookbook- Nobu Matsuhia
Our Price: $37.00

Nobu Matsuhisa should need little introduction. With his multinational and ever expanding empire of twelve restaurants in the United States, United Kingdom, Italy and Japan--and more to come--he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. In his fist book he reveals the secrets to his cooking and indeed the essence of all Japanese cuisine: the art of using simple techniques to bring out the latent flavors in the best ingredients that the world’s oceans have to offer.