Culinary Arts

Course of Study

Cooking Methods - Reference

TEXTBOOK · DVD · SOFTWARE · e LEARNING · VIDEO · SPECIAL · NEW RELEASE

TEXTBOOK

• A Culinary Dictionary The Chef’s Companion, 3rd Edition
• American Culinary Federation’s Guide to Culinary Certification
• American Culinary Federation’s Guide to Culinary Competitions
• American Regional Cuisine, 2nd Edition
• Baking Boot Camp, Five Days of Basic Training at The Culinary Institute of America
• Club Cuisine, Cooking with a Master Chef
• Culinary Boot Camp, Five Days of Basic Training at The Culinary Institute of America
• Culinary Fundamentals
• NEW! Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
• Food for Fifty, 12th Edition
• Food Preparation for the Professional, 3rd Edition
• NEW! Handheld Computers for Chefs
• Ice Carving Made Easy, 2nd Edition
• Ice Sculpting The Modern Way, 1st Edition
• NEW! In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
• Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
• NEW! Leadership Lessons From a Chef: Finding Time to Be Great
• Melissa’s Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables
• NEW! On Cooking: A Textbook of Culinary Fundamentals, 4th Edition
• NEW! On Cooking: A Textbook of Culinary Fundamentals, Study Guide, 4th Edition
• NEW! Prentice Hall Dictionary of Culinary Arts, The Academic Versiion, 2nd Edition
• Professional Cooking, College Version, 6th Edition
• Quantity: Food Production, Planning, and Management, 3rd Edition
• NEW! Sauces: Classical and Contemporary Sauce Making, 3rd Edition
• Seafood Handbook
• Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups
• NEW! The Chef Manager, 2nd Edition
• The Meat Buyer’s Guide
• The New American Chef
• The Organic Cook’s Bible: How to Select and Cook the Best Ingredients on the Market
• The Professional Chef, 8th Edition
• Working the Plate: The Art of Food Presentation

DVD

• NEW! Cooking Techniques, 4th Edition

SOFTWARE

• Cost Genie 2.0, 4th Edition
• Meat and Poultry Buyer’s Guide
• NEW! The Book of Yields, Accuracy in Food Costing and Purchasing, 7th Edition

E LEARNING

e Learning Areas of Study include:

• NEW! (CEUs) - Nutrition - Food Safety - Healthy Cooking

VIDEO

• Garde Manger: The Art & Craft of the Cold Kitchen Video Series
• Meat Cooking Techniques

NEW RELEASE

Garde Manger: The Art & Craft of the Cold Kitchen Video Series

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