The leading guide to the professional kitchen's cold food station, now fully revised and updated"Garde Manger: The Art and Craft of the Cold Kitchen" has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This n[...]

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." -- En-Ming Hsu "It is not often that a pastry text elicits[...]

A professional guide to every aspect of the launch and management of a modern, upscale cafe. The Modern Cafe is the first comprehensive, must-have reference for the aspiring restaurateur or cafe owner who wants to make sure he gets every detail right. This exquisitely illustrated volume is packed [...]

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools.[...]

Chewy, crispy, rich, and crunchy who doesn't want a cookie right this minute? In the tradition of "Chocolates and Confections at Home with The Culinary Institute of America" comes "Cookies at Home with The Culinary Institute of America, " featuring chewy, crispy, rich, and crunchy cookies and offeri[...]

A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.[...]

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[...]

"The nation's most influential training school for professional cooks."—Time The most up-to-date kitchen reference available on hot and cold buffet—from the experts at The Culinary Institute of America

This complete book on garde manger covers the art and technique of preparin[...]

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.[...]