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Chocolates and confections : at home with the Culinary Institute of America / by Greweling, Peter P.; Culinary Institute of America.;
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Brittles, toffees, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Glossary -- Resources -- Index.Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Subjects: Chocolate candy.; Confectionery.;
Available copies: 2 / Total copies: 5
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Weight Watchers entertains : with the chefs from the Culinary Institute of America / by Gagliardi, Nancy.(CARDINAL)535228; Culinary Institute of America.(CARDINAL)733941; Weight Watchers International.(CARDINAL)135585;
Subjects: Reducing diets; Holiday cooking.; Cooking.;
Available copies: 1 / Total copies: 1
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Exploring wine : the Culinary Institute of America's complete guide to wines of the world / by Kolpan, Steven.(CARDINAL)395483; Smith, Brian H.(CARDINAL)395484; Weiss, Michael A.(CARDINAL)395485; Culinary Institute of America.(CARDINAL)733941;
Includes bibliographical references (pages 669-673) and index.
Subjects: Wine and wine making.;
Available copies: 1 / Total copies: 1
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Weight Watchers Great cooking every day : 250 delicious recipes plus techniques and tips from the Culinary Institute of America. by Culinary Institute of America.(CARDINAL)733941; Weight Watchers International.(CARDINAL)135585;
Healthy eating in the twenty-first century -- Appetizers and hors d'oeuvres -- Salads -- Soups -- Pizzas, sandwiches, and wraps -- Pasta -- Fish -- Shellfish -- Poultry -- Meat and game -- Grains -- Eggs, beans, and tofu -- Vegetables -- Fruits -- Breads -- Desserts.
Subjects: Reducing diets; Low-calorie diet;
Available copies: 3 / Total copies: 5
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The everyday gourmet [videorecording] : rediscovering the lost art of cooking / by Briwa, Bill,teacher,speaker.(CARDINAL)607173; Culinary Institute of America,sponsor.(CARDINAL)733941; Teaching Company.(CARDINAL)349444;
Accompanying course guidebook includes bibliographical references (page 195).Lecturer: Bill Briwa, The Culinary Institute of America.These 24 half-hour lectures on cooking is designed to boost your confidence in the kitchen and help you create meals that you are proud to share.
Subjects: Lectures.; Instructional films.; Nonfiction films.; Video recordings.; Cooking; Baking; Desserts; Pastry;
Available copies: 6 / Total copies: 7
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Pies and tarts : the definitive guide to classic and contemporary favorites from the world's premier culinary college / by Migoya, Kristina Petersen.(CARDINAL)404977; Fink, Ben.(CARDINAL)465069; Culinary Institute of America.(CARDINAL)733941;
Tools, equipment, and ingredients -- Techniques -- Pie and tart crusts -- Fruit -- Cream -- Custard -- Chocolate and nut -- Savory -- Finishing techniques and recipes.
Subjects: Cookbooks.; Pies.;
Available copies: 12 / Total copies: 14
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The Everyday Gourmet [videorecording] : baking pastries and desserts / by Durfee, Stephen L.; Durfee, Stephen.; Teaching Company.(CARDINAL)349444;
Accompanying course guidebook Includes bibliographical references.Editors, David White, Ben Bacharach-White, Jay Carroll, Maurren Tumulty.Lecturer: Stephen L. Durfee, The Culinary Institute of America.This DVD presents six comprehensive lessons designed to increase your skills in both the art and science of baking.DVD.
Subjects: Instructional films.; Lectures.; Nonfiction films.; Baking.; Cake.; Desserts.;
Available copies: 1 / Total copies: 1
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The everyday gourmet [videorecording] : making healthy food taste great / by Briwa, Bill,author.(CARDINAL)607173; Briwa, Bill.(CARDINAL)607173; Guttersen, Connie.(CARDINAL)549395; Teaching Company.(CARDINAL)349444;
Accompanying course guidebook includes bibliography (pages 70-71).Instructors: Bill Briwa, Connie Guttersen, The Culinary Institute of America."These six half-hour lessons on cooking show how you eat and what you eat can really impact your longevity as well as affect how you look and feel. You will learn how easily healthy meals can be prepared and how enjoyable they can be."--WorldCat.DVD.
Subjects: Instructional films.; Nonfiction films.; Cooking (Natural foods); Cooking.; Cooking; Food; Nutrition.;
Available copies: 4 / Total copies: 5
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Cooking for one : a seasonal guide to the pleasure of preparing delicious meals for yourself / by Erickson, Mark.(CARDINAL)647911; Erickson, Lisa.(CARDINAL)596111; Culinary Institute of America.(CARDINAL)733941;
MARCIVE 7/3/12Spring -- Summer -- Fall -- Winter.
Subjects: Cooking for one.;
Available copies: 1 / Total copies: 2
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Low & slow : : the art and technique of braising, BBQ, and slow roasting / by Briggs, Robert,1955-(CARDINAL)402236; Mansfield, Phil.(CARDINAL)493613; Culinary Institute of America.(CARDINAL)733941;
Getting started -- Braising -- Barbecuing -- Slow roasting -- Sides -- Sauces and rubsLow & 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.
Subjects: Barbecuing.; Braising (Cooking); Roasting (Cooking); Sauces.;
Available copies: 5 / Total copies: 6
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Results 21 to 30 of 76 | « previous |