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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectionerby: Peter P. Greweling, The Culinary Institute of America (CIA) March 06, 2007 |
List Price: $65.00 Vegetarian Books Price: $40.95 You Save: $24.05 (37%)Prices subject to change. Used Price: $35.94 |
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Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com.
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)by: The Culinary Institute of America (CIA) January 03, 2008 |
List Price: $70.00 Vegetarian Books Price: $44.10 You Save: $25.90 (37%)Prices subject to change. Used Price: $39.54 |
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This is a great book with many good recipes and directions. I am a culinary student that found this to be one of my favorite "go to" books for reference.
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Frozen Dessertsby: The Culinary Institute of America (CIA), Francisco J. Migoya August 25, 2008 |
List Price: $60.00 Vegetarian Books Price: $37.80 You Save: $22.20 (37%)Prices subject to change. Used Price: $32.85 |
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C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.
Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author ... Read More: >>More Details |
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Hors d'Oeuvre at Home with The Culinary Institute of Americaby: The Culinary Institute of America (CIA) April 23, 2007 |
List Price: $29.95 Vegetarian Books Price: $19.77 You Save: $10.18 (34%)Prices subject to change. Used Price: $13.66 |
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Really great recipes in this cookbook. Reliable CIA always gives great recipes, with a unique flair. Should buy this to have in your cookbook collection. Prices on Amazon much cheaper than going to the CIA website!
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The Professional Chef: Study Guideby: The Culinary Institute of America (CIA) September 05, 2006 |
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The book is very useful for the beginners who want to be a chef,,, Better you start with the book like this that a lot of the question than you have to find the answer with this method we will absorb all the kitchen knowledge better than we wait somebody to give us the lesson.
The book I received only 3 weeks after I put the order and than I was in good condition .....million thank you for this >>More Details |
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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)by: The Culinary Institute of America (CIA) December 26, 2007 |
List Price: $24.95 Vegetarian Books Price: $16.47 You Save: $8.48 (34%)Prices subject to change. Used Price: $13.22 |
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I bought the book for my son who is a student of the CIA, he loved the book!
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WineWiseby: Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA) October 13, 2008 |
List Price: $29.95 Vegetarian Books Price: $19.77 You Save: $10.18 (34%)Prices subject to change. Used Price: $10.98 |
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I bought the book for my son who is a student of the CIA, he loved the book!
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Techniques of Healthy Cooking, Professional Editionby: The Culinary Institute of America (CIA) November 19, 2007 |
List Price: $65.00 Vegetarian Books Price: $40.95 You Save: $24.05 (37%)Prices subject to change. Used Price: $25.14 |
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This volume is targeted for the advanced home or professional chef that needs a readily accessible source of current information on nutrition, ingredients, and preparation. As such, it succeeds well with discussions of dietary content and balance and how those needs can be met with appropriate preparation techniques and portioning. The later part of the book is filled with "example" recipes, ones that can easily be prepared and serve to illustrate how the ideas of the discussion can be implemented in dishes that appeal to a wide audience. Many tables summarize useful reference information on topics including ingredients, cooking, storage, portioning, and conversions.
The sections on "health claims" are interesting for the consumer, ... Read More: >>More Details |
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Garde Manger, Study Guide: The Art and Craft of the Cold Kitchenby: The Culinary Institute of America (CIA) January 22, 2008 |
List Price: $25.00 Vegetarian Books Price: $19.50 You Save: $5.50 (22%)Prices subject to change. Used Price: $13.06 |
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This volume is targeted for the advanced home or professional chef that needs a readily accessible source of current information on nutrition, ingredients, and preparation. As such, it succeeds well with discussions of dietary content and balance and how those needs can be met with appropriate preparation techniques and portioning. The later part of the book is filled with "example" recipes, ones that can easily be prepared and serve to illustrate how the ideas of the discussion can be implemented in dishes that appeal to a wide audience. Many tables summarize useful reference information on topics including ingredients, cooking, storage, portioning, and conversions.
The sections on "health claims" are interesting for the consumer, ... Read More: >>More Details |
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The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Setby: The Culinary Institute of America (CIA) May 09, 2008 |
List Price: $124.95 Vegetarian Books Price: $87.47 You Save: $37.48 (30%)Prices subject to change. Used Price: |
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This volume is targeted for the advanced home or professional chef that needs a readily accessible source of current information on nutrition, ingredients, and preparation. As such, it succeeds well with discussions of dietary content and balance and how those needs can be met with appropriate preparation techniques and portioning. The later part of the book is filled with "example" recipes, ones that can easily be prepared and serve to illustrate how the ideas of the discussion can be implemented in dishes that appeal to a wide audience. Many tables summarize useful reference information on topics including ingredients, cooking, storage, portioning, and conversions.
The sections on "health claims" are interesting for the consumer, ... Read More: >>More Details |
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