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CIA BooksThe library of CIA books continues to grow with titles of interest to the professional as well as the food enthusiast. From the text book CIA Professional Chef, and a must for anyone working with conversions, Culinary Math to the popular titles Gourmet Meals in Minutes, Cake Art and Grilling, we have something for your bookshelf. Foodies and profesional chefs alike will find new recipes and techiniques in books published by the Culinary Institute of America.
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Cooking at Home
Our Price: $40.00

Now everyone can learn from the best, thanks to Cooking at Home with the CIA. This complete – and completely approachable reference brings professional culinary knowledge into home kitchens. Home cooks will draw on it as a second-to-none reference for countless cooking essentials – from proper knife skills to braising, stewing, and sautéing to presentation. With detailed instructions and 250 full-color photographs of techniques and finished dishes, this book beautifully and clearly explains what to do and how to do it. Cooking at Home with the CIA is a complete package of home-cooking lessons and recipes that you can use to master the art of cooking at your own pace and in your kitchen. This is a treasury of more than 200 delicious and easy to make recipes ranging from Beef Satay with Peanut Sauce to Roasted Stuffed Swordfish, from Pasta Primavera with Basil Cream Sauce to Lobster Tortellini in a Coconut Curry Broth, and from Grand Marnier Parfait to Fresh Ginger Granita. You will find delight in preparing and presenting these elegant, delectable recipes. From mastering the art of the soufflé to thickening soups with roux and slurry, you'll learn insider tips and essential techniques including dozens of step-by-steps, with detailed instructions and photographs that clearly show both what to do and how to do it.
Gourmet Meals in Minutes
Our Price: $40.00

Gourmet Meals in Minutes teaches you how to prepare a gamut of dishes the way our graduates learn – by mastering the fundamentals of preparation. Step-by-step photographs guide you through techniques for preparing dishes from soups, salads, and appetizers, to meats, poultry, seafood, even vegetarian fare and desserts. Learn methods and tips from the classrooms of the CIA for streamlining your work in the kitchen, keeping your pantry well-stocked, your work and equipment organized, reducing cleanup, and seasoning and preparation tips to enhance the flavor of any meal. With more than 200 recipes – from soups, salads, and appetizers, to meats, poultry, seafood, and even vegetarian fare and desserts and over 125 full-color photographs, showing you how to present food that is as attractive as it is flavorful.
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.
Breakfasts and Brunches
Our Price: $35.00

Breakfast is the most important meal of the day. Yet, for many people breakfast consists of a cup of coffee and a donut on the way out the door. The CIA's Breakfasts and Brunches shows you how to prepare everything from classic favorites such as Buttermilk Pancakes, Banana Bread, and Biscuits with Sausage Gravy, to sumptuous brunch fare like Smoked Cheddar and Thyme Muffins or Grilled Quail with Avocado, Tomato, and Corn Salad. Chapters on sweet and savory breads and pastries, egg dishes, grains and legumes, even breakfast drinks, help you handle any meal situation from family breakfasts on a weekday morning to the most elaborate Sunday brunch. We've selected and tested more than 175 recipes from our kitchens and included over 100 photographs to help you prepare satisfying, nutritious, and wholesome selections for breakfast and brunch.
At Your Service
Our Price: $29.95

At Your Service is a guide foodservice professionals can rely on to help them develop and improve hospitality and service, and achieve exceptional results in mid- and upscale dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and building and maintaining a good relationship between the front and back of the house staff. Real-life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.
Boot Camp- Five Days of Basic Training at The Culinary Institute of America
Our Price: $29.95

In Culinary Boot Camp, Julia Child Award—winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America's popular week-long "Boot Camp" course–five days of dynamic, hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef. Shulman takes readers along on a personal journey through Boot Camp, revealing the tips, tricks, cooking techniques, and recipes campers learn as well as fascinating insights on kitchen teamwork and the professional cooking world. With a separate chapter devoted to each day of the course, the book takes readers through the essentials of kitchen terms, knife skills, and cooking techniques–including sautéing, drying, roasting, broiling, grilling, braising, stewing, poaching, and steaming–plus plate and platter presentation, wine and food pairings, and more. Approximately 100 photos by award-winning photographer Ben Fink vividly capture the excitement and intensity of the five-day course. Combining Shulman's entertaining and compelling narrative of the boot camp experience with a wealth of invaluable culinary information, this book gives readers a "step up" in the kitchen as they embark on a vicarious adventure through basic training at one of the country's finest professional cooking schools.
Grilling
Our Price: $35.00

Grilling is packed with more than 175 tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs, and helpful step-by-step instructions and preparation tips from the classrooms of the CIA. Get the most from your grill. Let it transport you to Mexico with Baja-style Fish Tacos, then to Jamaica for Jerked Pork Chops. Cross the Atlantic and enjoy the flavors of Greece with Spicy Lamb Kebabs. On to Morocco for Grilled Honey-spiced Chicken Roast and then to Pakistan for Pakistani-style Lamb Patties. Continue to the Far East with Tandoori-style Chicken with Yogurt Masala, Grilled Shrimp Paste on Sugar Cane, and Beef Teriyaki. And, of course, there are plenty of recipes emanating from backyards all across the USA. Want to get a quick start to your day? Enjoy barbequing in the morning with breakfast recipes such as Buckwheat Flapjacks with Hibiscus Honey or French Toast with Honey Orange Butter and Orange Segments. But leave room for dessert. Grilling has a chapter devoted entirely to tempting sweet creations made on your grill such as Bananas Foster Tartlets and even a Grilled Banana Split.
One Dish Meals
Our Price: $35.00

The world's premier culinary college has gathered together this collection of more than 150 kitchen-tested recipes, featuring One Dish Meals to enjoy year-round. Simmer a soup at the back of your stove as a way to try your hand at the relaxed pace of one-dish cooking. Then, compose rich and savory braises and stews meant for taking the chill out of winter's bite. Try simple suppers made in the skillet or wok when you schedule is more hectic. Or choose one of the sandwiches or salads bursting with bold flavors when the weather turns balmy. Take a culinary journey to such exotic destinations as Brazil, Korea, Japan, and Greece to enjoy the hearty and filling fare enjoyed at family tables around the world, including traditional favorites like curries, noodle pots, egg dishes, moussaka, and pizzas. Featuring over 100 full-color photographs, One Dish Meals is an invitation to cook simply and cook well.
* Recipes for many stews and braises, such as this Lamb and Pumpkin Couscous from the CIA’s One Dish Meals, can be adapted to prepare in a slow cooker. Here are a few general guidelines:
• If the recipe says to cook:  Slow cook on low: Slow cook on high:
15 to 30 minutes  4 to 6 hours  1½ to 2 hours
35 to 45 minutes  6 to 10 hours  3 to 4 hours
50 minutes to 3 hours  8 to 18 hours  4 to 6 hours
• Most uncooked meat and vegetable combinations will require at least 8 hours on low.
• As a rule, you should cut all liquid amounts in half when adjusting for the slow cooker.
 
The Professional Chef, 8th Edition
Our Price: $70.00

Newly revised, The Professional Chef® includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. The new edition includes: • More than 130 basic recipe formulas that illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. • Nearly 650 all-new, four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. • An exploration of the culinary traditions of the Americas, Asia, and Europe, with full-color photographs of commonly used ingredients and maps of all regions.
Vegetables
Our Price: $40.00

Vegetables has compiled a collection of comfortable favorites and intriguing new presentations that will appeal to every taste, whether you are a practiced vegetable chef or are just beginning to explore the vegetable kingdom. Learn how to select vegetables like a chef, whether you are buying a daily staple, like onions or broccoli, or trying something new, like collards or okra. Vegetables gets you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add your personal touch to every dish. The book contains over 100 color photographs and 170 recipes; perfect for a simple supper or a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.