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Culinary boot camp : five days of basic training at the Culinary Institute of America / by Shulman, Martha Rose.(CARDINAL)720155; Culinary Institute of America.(CARDINAL)733941;
Includes bibliographical references and index.Describing Shulman's exciting boot camp experience with the Culinary Institute of America, this book gives readers a "step up" in the kitchen and takes them on a vicarious adventure throughJbasic training with one of the country's finest professional cooking schools
Subjects: Culinary Institute of America.; Cooking.;
Available copies: 1 / Total copies: 1
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Hors d'oeuvres at home with the Culinary Institute of America. by Culinary Institute of America.(CARDINAL)733941;
Includes index
Subjects: Appetizers.;
Available copies: 1 / Total copies: 1
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The Culinary Institute of America's gourmet meals in minutes : elegantly simple menus and recipes from the world's premier culinary institute / by Fink, Ben.(CARDINAL)465069; Culinary Institute of America.(CARDINAL)733941;
Subjects: Cookbooks.; Quick and easy cooking.; Cooking.;
Available copies: 3 / Total copies: 3
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Gluten-free baking with the Culinary Institute of America : 150 flavorful recipes from the world's premiere culinary college / by Coppedge, Richard J.(CARDINAL)559853; Charles, Cathy,1964-(CARDINAL)560704; Culinary Institute of America.(CARDINAL)733941;
Includes bibliographical references (pages 248-253) and index.
Subjects: Gluten-free diet; Baking.;
Available copies: 2 / Total copies: 2
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Italian cooking at home : with the Culinary Institute of America / by Scappin, Gianni.(CARDINAL)655681; Kolpan, Steven.(CARDINAL)395483; Tonelli, Francesco(Photographer)(CARDINAL)501066; Vanoli, Alberto.(CARDINAL)501065; Culinary Institute of America.(CARDINAL)733941;
Gli spuntini -- La conserva -- Il crudo -- Il brodo -- Le minestra -- Pasta secca -- Sfoglia -- Gli gnocchi -- Il riso -- Pesce -- Carne -- Dolce.
Subjects: Cooking, Italian.; Cooking;
Available copies: 1 / Total copies: 1
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The making of a chef : mastering heat at the Culinary Institute of America / by Ruhlman, Michael,1963-;
Subjects: Autobiographies.; Ruhlman, Michael, 1963-; Culinary Institute of America.; Cooks;
Available copies: 2 / Total copies: 2
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Mediterranean cooking : the Culinary Institute of America / by Gigliotti, Lynne.(CARDINAL)398635; Fink, Ben.(CARDINAL)465069; Culinary Institute of America.(CARDINAL)733941;
Cuisines of the Mediterranean -- Soups -- Mezes and small bites -- Grains, legumes, and pasta -- Vegetables and greens -- Poultry and meat -- Fish and Shellfish -- Breads, pies, and tarts -- Cheeses & yogurt, dips & spreads -- Desserts and beverages.Though there is no one "Mediterranean cuisine," the various cooking styles of the region share many fundamental characteristics. The foods of the warm and arid coasts are often spicy, herbaceous, and light. Olive oil is the fat of choice, while fish, eggplant, yogurt, cheese, and tomatoes are used in abundance. What unites the vastly different cuisines from North Africa to Southern Europe to the Middle East is just how deeply they've borrowed from each other. In Mediterranean Cooking, Lynne Gigliotti and The Culinary Institute of America take you on a guided tour through the entire region and its amazing food. This comprehensive survey includes almost 200 recipes for soups, snacks, sides, salads, main dishes, and desserts.--Publisher's description.
Subjects: Cookbooks.; Cooking, Mediterranean.;
Available copies: 1 / Total copies: 2
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The making of a chef : mastering heat at the Culinary Institute of America / by Ruhlman, Michael,1963-(CARDINAL)210939;
Skill development -- Formative kitchens -- Keepers of the food -- Second year -- Bounty -- Appendix: The CIA curriculum.
Subjects: Autobiographies.; Ruhlman, Michael, 1963-; Culinary Institute of America.; Cooks;
Available copies: 3 / Total copies: 4
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Healthy cooking : at home with the Culinary Institute of America. by Culinary Institute of America.;
What is healthy cooking? -- Soups, salads, and appetizers -- Pasta, pizza, and sandwiches -- Grains and legumes -- Vegetables -- Poultry and meat -- Fish and shellfish -- Breakfast and beverages -- Desserts and baked goods -- Basic recipes and techniques.
Subjects: Cooking.;
Available copies: 2 / Total copies: 3
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Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America / by Dixon, Jonathan.(CARDINAL)503002;
Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant.
Subjects: Autobiographies.; Dixon, Jonathan.; Culinary Institute of America.; Cooks;
Available copies: 3 / Total copies: 3
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Results 11 to 20 of 76 | « previous |