WorldCat Identities

Culinary Institute of America

Overview
Works: 941 works in 1,461 publications in 4 languages and 29,640 library holdings
Genres: Cookbooks  Popular works  Recipes 
Roles: Other, Author, Editor, cor, Publisher
Classifications: TX820, 641.57
Publication Timeline
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Most widely held works about Culinary Institute of America
 
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Most widely held works by Culinary Institute of America
The professional chef by Culinary Institute of America( Book )

37 editions published between 1962 and 2011 in English and held by 1,985 WorldCat member libraries worldwide

A reference guide that explains the basic techniques used by professional chefs and offers helpful tips on cooking different kinds of foods
Garde manger : the art and craft of the cold kitchen by Culinary Institute of America( Book )

16 editions published between 1999 and 2012 in English and held by 799 WorldCat member libraries worldwide

"The leading guide to the professional kitchen's cold food station, now fully revised and updated, Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, 'action' buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher description
Exploring wine : the Culinary Institute of America's complete guide to wines of the world by Steven Kolpan( Book )

10 editions published between 1995 and 2002 in English and held by 798 WorldCat member libraries worldwide

"Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the second edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more."--
Techniques of healthy cooking by Culinary Institute of America( Book )

14 editions published between 2007 and 2013 in 3 languages and held by 730 WorldCat member libraries worldwide

The Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines
Baking and pastry : mastering the art and craft by Culinary Institute of America( Book )

18 editions published between 2004 and 2016 in English and Undetermined and held by 728 WorldCat member libraries worldwide

Presents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor
Baking at home with the Culinary Institute of America by Culinary Institute of America( Book )

2 editions published in 2004 in English and held by 610 WorldCat member libraries worldwide

"Essential techniques and recipes for creating great breads and desserts"--Cover
Catering : a guide to managing a successful business operation by Bruce Mattel( Book )

10 editions published between 2008 and 2016 in English and Undetermined and held by 570 WorldCat member libraries worldwide

"Beginning with an overview of the catering profession, this book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business. For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business." "This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance."--Jacket
Winewise : your complete guide to understanding, selecting, and enjoying wine by Steven Kolpan( Book )

3 editions published between 2008 and 2014 in English and held by 562 WorldCat member libraries worldwide

Wine Wise is a book for consumers who have an interest in wine but do not have confidence in their ability to select the "proper" bottle. It will give them a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features detailed maps, examples of wine labels, and hundreds of four-color photos
The new professional chef by Culinary Institute of America( Book )

7 editions published between 1991 and 1992 in English and held by 546 WorldCat member libraries worldwide

Cooking at home with the Culinary Institute of America by Culinary Institute of America( Book )

5 editions published between 2003 and 2013 in English and held by 545 WorldCat member libraries worldwide

The Culinary Institute of America takes a revolutionary approach to teaching the art of cooking. Instead of learning by rote to re-create classic dishes, students at the CIA discover how best to bring out the wonderful flavors and textures inherent in different ingredients by choosing the cooking techniques that best suit the food. The CIA's philosophy is to demystify the cooking process by revealing the underpinnings of technique that form the foundation of all great meals. During the course of their education, students develop a respect for ingredients and a deep understanding of the cooking process that leads to true freedom and creativity in the kitchen. Cooking at Home with The Culinary Institute of America brings this philosophy into the home kitchen. In these pages, dozens of essential cooking techniques are explained step by step, with detailed instructions and photographs that clearly show both what to do and how to do it. These lessons are followed by 200 simple and stylish recipes-all delicious, easy to prepare, and perfect for practicing new skills and building a repertoire. From Beef Satay with Peanut Sauce to Pancetta-Wrapped Halibut with Summer Vegetables to Roasted Eggplant Stuffed with Curried Lentils, the recipes draw from all the world's great cuisines-and many are shown in beautiful full-color photographs. Cooking at Home with The Culinary Institute of America is a complete compendium of home-cooking lessons and recipes that we all can use to master the art of cooking at our own pace and in our own kitchens
Spain and the world table by Martha Rose Shulman( Book )

5 editions published between 2008 and 2011 in English and held by 486 WorldCat member libraries worldwide

"Now, for the first time, home cooks can experience the magic of the Worlds of Flavor event in this unique cookbook. Award-winning cookbook author Martha Rose Shulman joins the CIA in compiling over 120 mouth-watering Spanish and Spanish-influenced recipes from star chefs such as José Andrés, Manolo de la Osa, and Norman van Aken"--Inside cover
Remarkable service : [a guide to winning and keeping customers for servers, managers, and restaurant owners] by Culinary Institute of America( Book )

9 editions published between 2009 and 2014 in English and Undetermined and held by 464 WorldCat member libraries worldwide

"Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "--
Chocolates and confections : formula, theory, and technique for the artisan confectioner by Peter P Greweling( Book )

9 editions published between 2007 and 2013 in English and held by 438 WorldCat member libraries worldwide

Culinary boot camp : five days of basic training at the Culinary Institute of America by Martha Rose Shulman( Book )

4 editions published in 2006 in English and held by 421 WorldCat member libraries worldwide

The new professional chef( Book )

3 editions published in 1996 in English and held by 403 WorldCat member libraries worldwide

Weight Watchers great cooking every day : 250 delicious recipes plus techniques and tips from the Culinary Institute of America( Book )

6 editions published between 2000 and 2003 in English and held by 400 WorldCat member libraries worldwide

These recipes show how to maximize the natural flavors of foods and pair fresh ingredients together for delicious results
Low & slow : the art and technique of braising, BBQ, and slow roasting by Robert Briggs( Book )

4 editions published in 2014 in English and held by 380 WorldCat member libraries worldwide

"Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too--together the three pillars of low and slow cooking. With Low & Slow, you'll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume that's sure to become your go-to handbook for all things slow cooking. Low & Slow explains what you need to know to make the most of every cut of meat, any time of year, whether you're braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if you're passionate about cooking meat, this may be the only cookbook you ever need."--
At your service : a hands-on guide to the professional dining room by John Fischer( Book )

4 editions published in 2005 in English and held by 363 WorldCat member libraries worldwide

"In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals 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 money handling."--Jacket
The Culinary Institute of America book of soups : more than 100 new recipes from America's premier culinary institute by Mary Dierdre Donovan( Book )

4 editions published between 2001 and 2005 in English and held by 360 WorldCat member libraries worldwide

Offers step-by-step instructions for making broths, stews, cream and pureed soups, bisques, chowders, cold soups, and accompaniments from cuisines throughout the world
Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners by Culinary Institute of America( Book )

8 editions published between 2000 and 2013 in English and Russian and held by 351 WorldCat member libraries worldwide

"Industry surveys consistently show that service is the number one reason that people come back to a restaurant - or dine elsewhere. With competition increasing for today's dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable Service, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty." "This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable Service. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience." "Remarkable Service places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-lie examples and important do's and don'ts, this book gives both new and veteran servers - and their managers - the skills, confidence, and flexibility to bring Remarkable Service to virtually any situation - and keep customers coming back for more."--Jacket
 
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Baking at home with the Culinary Institute of America
Alternative Names
Amerika Ryori Daigaku

C.I.A

CIA

CIA (Culinary Institute of America)

Culinary Institute of America

New Haven (Conn.) Culinary Institute of America

New Haven Culinary Institute of America

The Culinary Institute of America

Ամերիկյան խոհարարական ինստիտուտ

दि कलिनरी इंस्टीट्यूट ऑफ़ अमेरिका

สถาบันการทำอาหารแห่งอเมริกา

더 컬리너리 인스티튜트 오브 아메리카

アメリカ リョウリ ダイガク

アメリカ料理大学

カリナリー・インスティテュート・オブ・アメリカ

美國烹飪學院

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Garde manger : the art and craft of the cold kitchenExploring wine : the Culinary Institute of America's complete guide to wines of the worldTechniques of healthy cookingBaking and pastry : mastering the art and craftBaking at home with the Culinary Institute of AmericaCatering : a guide to managing a successful business operationWinewise : your complete guide to understanding, selecting, and enjoying wineCooking at home with the Culinary Institute of America