Books by Culinary Institute of America

Culinary Institute of America
Average rating 4.25 · 1,719 ratings · 84 reviews · shelved 6,122 times

Showing 30 distinct works.

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	Cooking at Home with The Culinary Institute of America by Culinary Institute of America, Michael Falconer (Photographer) 3.83 avg rating — 149 ratings — published 2000 — 14 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Professional Chef's Techniques of Healthy Cooking by Culinary Institute of America, Jennifer S. Armentrout, Graham Kerr (Foreword by) 3.93 avg rating — 85 ratings — published 1992 — 12 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Techniques of Healthy Cooking by Culinary Institute of America 4.36 avg rating — 44 ratings — published 2007 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Professional Chef's Knife Kit by Culinary Institute of America 4.12 avg rating — 40 ratings — published 1999	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Young Chef: Recipes and Techniques for Kids Who Love to Cook by Culinary Institute of America 4.11 avg rating — 37 ratings — published 2016 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College by Culinary Institute of America 4.11 avg rating — 35 ratings — published 2014	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Grilling: Exciting International Flavors from the World's Premier Culinary College by Culinary Institute of America, Ben Fink (Photographer) 4.08 avg rating — 25 ratings — published 2006 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, With Illustrated, Step-by-Step Techniques from the World's Premier Culinary Co by Culinary Institute of America, Ben Fink (Photographer) 4.27 avg rating — 22 ratings — published 2009	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Baking and Pastry: Mastering the Art and Craft, 3e Study Guide by Culinary Institute of America 4.50 avg rating — 16 ratings — published 2013 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Culinary Fundamentals by Culinary Institute of America (Compiler) 4.33 avg rating — 15 ratings — published 2005 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Chef Profissional by Culinary Institute of America 4.29 avg rating — 14 ratings — published 2009 — 12 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Preserving: Putting Up the Season's Bounty by Culinary Institute of America 3.50 avg rating — 16 ratings — published 2013	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute by Culinary Institute of America, Pavlina Eccless (Photographer) 3.67 avg rating — 15 ratings — published 1995 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Healthy Cooking at Home with the Culinary Institute of America by Culinary Institute of America 3.62 avg rating — 13 ratings — published 2009 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners by Culinary Institute of America 3.83 avg rating — 12 ratings — published 2014	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	More Cooking Secrets of the CIA: The Companion Book to the Public Television Series by Culinary Institute of America, Joyce Oudkerk Pool (Photographer) 4.20 avg rating — 10 ratings — published 1998 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America, Culinary Institute of America 4.62 avg rating — 8 ratings — published 2009 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Entertaining: Recipes and Inspirations for Gathering with Family and Friends by Culinary Institute of America, Culinary Institute of America 3.60 avg rating — 10 ratings — published 2012 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking at Home With the Culinary Institute of America by Culinary Institute of America 3.88 avg rating — 8 ratings — published 2013 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Techniques of Healthy Cooking by Culinary Institute of America 4.17 avg rating — 6 ratings — published 2013	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	From the Recipe Files of the C.I.A. by Culinary Institute of America 4.20 avg rating — 5 ratings — published 1996 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking Essentials for the New Professional Chef by Culinary Institute of America, Mary Deirdre Donovan really liked it 4.00 avg rating — 5 ratings — published 1996 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Gourmet Meals in Minutes by Culinary Institute of America 3.80 avg rating — 5 ratings — published 2004	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Math for the Professional Kitchen by Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki 4.50 avg rating — 4 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Street Foods by Culinary Institute of America liked it 3.00 avg rating — 6 ratings — published 2014 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	From Our Kitchens by Culinary Institute of America liked it 3.00 avg rating — 5 ratings — published 1993 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking for Special Diets by Culinary Institute of America 4.67 avg rating — 3 ratings — published 2013 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Frozen Desserts by Culinary Institute of America, Francisco J. Migoya it was amazing 5.00 avg rating — 2 ratings — published 2008 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Garde Manger: The Art and Craft of the Cold Kitchen, 4e Study Guide: The Art and Craft of the Cold Kitchen by Culinary Institute of America it was amazing 5.00 avg rating — 2 ratings — published 2012	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Garde Manger: The Art and Craft of the Cold Kitchen, Instructor's Manual by Culinary Institute of America it was amazing 5.00 avg rating — 2 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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