CIA Culinary Training Books

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Most chefs agree, the CIA's culinary training books offer unparalleled excellence in foodservice education. Whether you're new to the industry, have an interest in refreshing or enhancing your skills, or would like to introduce your staff to essential culinary methods, our books provide the knowledge every chef needs. Each comprehensive text offers guidance on tools, equipment, cooking techniques, recipes, and more.

  • $35.00
    Culinary Math, 3rd Edition (Book)

    Culinary Math, 3rd Edition (Book)

    Used by culinary professionals and students around the country, Culinary Math presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.
  • $61.95
    Guide to Purchasing (Book)

    Guide to Purchasing (Book)

    By combining real-life situations in food industry purchasing with candid explanations of situations they have encountered over the years, Thomas Schneller and Brad Matthews have written an invaluable reference. Their vast knowledge of procurement makes this text rich with detail describing not only how to buy ingredients, but also how to purchase or lease equipment.
  • $75.00
    The Professional Chef, 9th Edition (Book)

    The Professional Chef, 9th Edition (Book)

    "The bible for all chefs." — Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.
  • $75.00
    New! Techniques of Healthy Cooking, 4th Edition (Book)

    New! Techniques of Healthy Cooking, 4th Edition (Book)

    Filled with time-tested and refined techniques for maximizing both nutrition and flavor, Techniques of Healthy Cooking, 4th Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.