Everything you need to know about home preserving, from The Culinary Institute of America Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additive[...]

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 cooki[...]

Cooking for Special Diets provides the skills and techniques needed to address special diets while providing healthy, wholesome meals for consumers or guests. This text teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs.[...]

Remarkable Banquet Service provides readers with straightforward advice on all aspects of successful banquet services, an important market for today's professional. With the catering and events market expanding rapidly, quality service is an absolute necessity for success in the event planning indu[...]

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to [...]