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1,000+ WORLD-CLASS RECIPES AND TIPS

Savor 1,000+ Recipes & Tips from The Culinary Institute of America

Eight delicious eBooks filled with 1,000+ delectable recipes and tips from the world’s premier culinary college. Let the world’s best chefs inspire your cooking.

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Learn terrific time-saving
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game and amaze your guests.
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New Book of Soups

Warming or cooling, soothing or sustaining, the soups and stews in this beautiful book are accompanied by scrumptious dumplings, biscuits, breads, and more—160 recipes in all.

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New Book of Soups

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Title: The New Book of Soups
Updated and Expanded Second Edition

Author: The Culinary Institute of America
Photographer: Ben Fink

Category:
Books > Cookbooks, Food & Wine > Main Course & Side Dishes >Soups & Stews

Type: Hardcover and Ebook

Publisher: Lebhar-Friedman Books

Pages: 250


About: The New Book of Soups
The Culinary Institute of America’s updated and expanded selection of recipes contains all the recipes from the original Book of Soups, plus 30 brand new recipes and more than 130 new full-color photos. The new edition features an added chapter devoted to stews as well as Shopping for Soup Ingredients, a valuable resource for planning trips to the market. The New Book of Soups is the home cook's ultimate guide for the preparation of delicious soups and stews for any season or occasion.

The step-by-step recipes in this book are perfect for Sunday night suppers (Purée of Split Pea, or Cream of Chicken), or elegant appetizers (Cantaloupe Soup with Lime Granité, or Shrimp Bisque). To make the most of any soup, well chosen garnishes are a must. The New Book of Soups offers serving suggestions and recipes for the perfect soup accompaniments such as, Focaccia, Breadsticks, Popovers, Olive Bread, Buttermilk Biscuits, Sage Dumplings and Vegetable Chips.

The New Book of Soups is the indispensable reference on soup making for every home cook’s library.

“Soups can be the perfect antidote for whatever ails you and they are the perfect fit for our busy lives. The New Book of Soups gives readers just what they need; lots of soups to enjoy, plenty of instruction to make the unfamiliar familiar, and gorgeous photos that will have you searching for a spoon.” – Cat Cora, professional chef best known for her featured role as an "Iron Chef" on the Food Network television show Iron Chef America and as co-host of Around the World in 80 Plates on Bravo


Authors:
Founded in 1946, The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than seven decades. With four campuses in New York, California, Texas, and Singapore, it offers bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education programs. It also offers certificate programs and courses for food and wine professionals as well as enthusiasts. The Culinary Institute of America conferences and consulting services have made it the think tank of the food industry, and the worldwide network of 49,000 alumni includes leaders, innovators, and entrepreneurs in every area of the food business. The Culinary Institute of America is the author of numerous culinary books, including One Dish Meals, Grilling, Cake Art and Cooking for One.

Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appétit, and Food and Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who’s Who in American Photography.

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A Tavola! (At the Table!)

With over 85 fresh and flavorful recipes, including a broad assortment of antipasti, satisfying breads, hearty stews, braises, simple one-pot dishes, and memorable desserts, you’re sure to enjoy A Tavola!

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Title: A Tavola!

By: Gianni Scappin and Vincenzo Lauria

Category: Cooking / Regional & Ethnic / Italian The Culinary Institute of America Dining Series

Type: Hardcover and Ebook

Publisher: Lebhar-Friedman Books

Pages: 200


About: A Tavola!
Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high quality ingredients from olive oil to wine, cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal.

A Tavola! explores traditional Italian home cooking. Did you know that dishes we consider Italian like Chicken Parmigiana were actually developed here in the USA? The authors share stories of growing up in Italy and the foods and wines they enjoyed 'a tavola' (at the table). Compete with 89 treasured recipes and 50 full color photos, A Tavola! is sure to make everyone want to spend more time at the table.

These recipes include colorful sounding but simple to prepare one-pot dishes like Uova in Purgatorio (Eggs in Purgatory) and Spaghetta al Vino Rosso (Spaghetti with Red Wine and Pecorino). There are magnificent stews and braises like Pesce con Scarola e Patate Gialle (Market Fish with Escarole and Yellow Potatoes) or Agnello in Umido Profumato alla Menta (Lamb Fricassee Scented with Mint.

While Italian cooks don’t always agree on every point, there is plenty of common ground (and common sense) to discover in Chef Scappin’s recipes for these quintessential Italian dishes. Mr. Lauria’s beverage suggestions help guide you to the perfect wine and food pairings.


The Authors
Gianni Scappin is originally from Marostica, in Italy’s Veneto region. He holds a diploma from the Recoaro Terme Culinary Institute in Italy and is a member of the Federation of Italian Chefs. He is a Certified Hospitality Educator (C.H.E), a lecturing instructor at The Culinary Institute of America and is especially proud to have opened several restaurants including: Gigi's, Rhinebeck, NY; Le Madri, New York, NY; and Coco Pazzo, New York, NY. In addition to A Tavola! He is also a co-author of Cucina & Famiglia.

Vincenzo Lauria is an Associate Professor in Hospitality and Service Management at the Culinary Institute of America. He studied at the Instituto Professionale di Stato per IL Commericio, Vittorio Veneto, Naples, Italy, is a certified Sommelier, Sommelier Society of America, NYC, and is a Certified Hospitality Educator (C.H.E).

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Vegetables

Vegetables has compiled a collection of comfortable
favorites and intriguing new presentations that will appeal
to every taste, whether you are a practiced vegetable chef
or are just beginning to explore the vegetable kingdom.

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Title: Vegetables
Kitchen-Tested Recipes and Techniques from the Classrooms of The Culinary Institute of America

Author: The Culinary Institute of America

Photographer: Ben Fink

Category:
Books > Cookbooks, Food & Wine > Cooking by Ingredient > Vegetables

Type: Hardcover and Ebook

Publisher: Lebhar-Friedman Books

Pages: 292


About: Vegetables
Farmers markets and supermarkets tempt us with a staggering variety of options. In Vegetables, The Culinary Institute of America gathers together essential information about what to look for at the market, how to store your vegetables one you are home, and techniques to make them delicious, healthful and more interesting.

Learn to shop like a chef, choosing the best of the season, even if it is your first experience of a vegetable like fennel or okra. The book helps you match cooking methods with vegetables and master basic techniques including pan-steaming, frying, roasting, grilling and stewing.

Enjoy soups such as Thai Fresh Pea Soup or Cold Carrot Bisque; appetizers and salads including Artichoke Dip or Stuffed Grape Leaves; main dishes like Jicama and Pineapple Chimichangas or Paella con Verduras; and side dishes including Hoisin-Glazed Root Vegetables or Zucchini Pancakes.

Illustrated with more than 100 full-color photographs the 170 delicious recipes help the home cook make the most of the vegetables you already love, as well as those you are just getting to know. The delicious new recipes in The Culinary Institute of America’s Vegetables will make adding vegetables to your mealtime as enjoyable as it is good for you.


Author
Founded in 1946, The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than seven decades. With four campuses in New York, California, Texas, and Singapore, it offers bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education programs. It also offers certificate programs and courses for food and wine professionals as well as enthusiasts. The Culinary Institute of America conferences and consulting services have made it the think tank of the food industry, and the worldwide network of 49,000 alumni includes leaders, innovators, and entrepreneurs in every area of the food business. The Culinary Institute of America is the author of numerous culinary books, including Grilling, One Dish Meals, The New Book of Soups and Cooking for One.

“The Culinary Institute of America’s Vegetables is not only comprehensive, but thoroughly contemporary and utterly inviting. With this book on your cookbook shelf, you will never have to wonder about what to do with the fine produce that farmers all over the country are producing for us today.” - Martha Rose Shulman, an American cookbook author, cooking teacher and food columnist for The New York Times.

Photographer:
Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appétit, and Food and Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who’s Who in American Photography.

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Grilling

Grilling  takes you around the world with flavorful, succulent national and international recipes. The 175+ recipes draw from global grilling cultures and give step-by-step instructions for delicacies like Jamaican Jerked Pork Chops, Indian Tandoori-style Chicken with Yogurt Masala, Spicy Lamb Kebabs—even a grilled Banana Split!

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Title: Grilling
Exciting International Flavors from the World’s Premier Culinary College

Author: The Culinary Institute of America

Photographer: Ben Fink

Category:
Books > Cookbooks, Food & Wine > Outdoor Cooking >Barbecuing and Grilling

Type: Hardcover and Ebook

Publisher: Lebhar-Friedman Books

Pages: 230


About: Grilling
The Culinary Institute of America brings you more than 175 kitchen-tested recipes featuring exotic flavors from around the globe, with helpful step-by-step instructions and preparation tips from the classrooms of The World’s Premier Culinary College.

Grilling is one of the most ancient cooking methods. Fire and smoke give foods an incomparably rich and savory flavor. While there is nothing finer than a perfectly grilled hamburger or steak, there is an entire world of great grilling that you can tap into. Featuring more than 100 full-color photographs, Grilling explores options that were virtually unheard of a few years ago: pizza, bread, frits, fish, vegetables, sides, and even desserts from the grill.

Americans didn’t invent grilling or the barbecue, but in their passion for outdoor cooking, they have accumulated an impressive collection of recipes not just from the United States, but also from South America, Asia, the Mediterranean, Middle Eastern countries, Africa, and Europe. Grilling is full of ideas for grilling breakfast, lunch and dinner, including Jerked Game Hens, Satay of Chicken, Cedar-Planked Salmon with Huckleberry-Zinfandel Sauce, and Brownies with Grilled Fruit Salsa.

“As a chef who is quite serious abut the art of outdoor cooking and whose collection of pits is surely daunting to the neighbors, I may have met my match. Boasting an astounding array of recipes, ingredients, and cooking styles, this one volume threatens to replace my entire collection of books on the topic. Take my advice, whether beginner or professional, if there’s a pit in your life, don’t fire it up without Grilling.” – Chef John D. Folse, Chef John Folse & Company, Gonzales, Louisiana.


Authors
Founded in 1946, The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than seven decades. With four campuses in New York, California, Texas, and Singapore, it offers bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education programs. It also offers certificate programs and courses for food and wine professionals as well as enthusiasts. The Culinary Institute of America conferences and consulting services have made it the think tank of the food industry, and the worldwide network of 49,000 alumni includes leaders, innovators, and entrepreneurs in every area of the food business. The Culinary Institute of America is the author of numerous culinary books, including One Dish Meals, The New Book of Soups, Cake Art and Cooking for One.

Photographer:
Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appétit, and Food and Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who’s Who in American Photography.

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Bistros and Brasseries

The pleasures of classic French café cooking. Like taking
a trip to France, but with all the recipes included!

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Title: Bistros and Brasseries

By: John W. Fischer and Lou Jones

Category:
Cookbooks, Food & Wine > Regional & International > European > French The Culinary Institute of America Dining Series

Type: Hardcover and Ebook

Publisher: Lebhar-Friedman Books

Pages 200


About: Bistros and Brasseries
Bistros and Brasseries was the National Best Book Award-Cookbooks/International Category of USA Book News.

The first cookbook in Dining Series of The Culinary Institute of America, Bistros and Brasseries is rich with the sights, sounds, aromas, and romance of classic bistro fare. This lavishly illustrated book takes you to some of the greatest bistros and brasseries in France and the USA to bring home dishes like cassoulet, steak frites, canard`à l’orange and coq au vin. Along with the right food, the authors recommend the best beverage to enhance the dining experience and explain the French Paradox of how rich foods can be balanced by wine.

Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads, all prepared and served up with delightful joie de vivre by the book’s authors.

Whether you are looking for a bit of French flair or a serious bistro experience from apéritifs to fromages, you’ll find recipes and inspiration here. Chapters abounding in stories and recipes include The Pleasures of Casual French Dining, Appetizers and Soups, Pancakes and Egg-Based Dishes, Side Dishes, Main Dishes, and Desserts.



The Authors
John W. Fischer has more than 25 years’ experience in the restaurant industry. He holds an Advanced Certificate from the Wine & Spirit Education Trust and is the author of: At Your Service: a Hands-on Guide to the Professional Dining Room and Cheese Identification, Classification, and Utilization. A 1988 graduate of The Culinary Institute of America, he returned to join the faculty in 2000 and is now Professor in Hospitality and Service Management.

Lou Jones, who hails from Great Britain, was for 12 years a professor at The Culinary Institute of America, achieving the role of Associate Dean of Culinary Fundamentals and Assessment. He now is president of Gout de Pain, an artisan bread company in the Hudson River Valley. He has received a number of awards, including British National Chef of the Year in 199, two Culinary Olympics gold medals at the Culinary World Cup in 1990 and 1994. He was appointed a member of the Most Excellent Order of the British Empire in 1994.

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Cake Art

Cake Art provides the techniques needed to create
amazing designs for your cakes and cupcakes
that will wow your family and friends.

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Title: Cake Art
Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes

Author: The Culinary Institute of America
Kate Cavotti and Alison McLoughlin

Category:
Books > Cookbooks, Food & Wine > Desserts > Confectionery

Type: Ebook

Publisher: Lebhar-Friedman Books

Pages: 210


About: Cake Art
This beautiful book from The Culinary Institute of America provides illustrated, step-by-step instructions for creating beautifully decorated cakes and cupcakes. Chefs Kate Cavotti and Alison McLoughlin, of the prestigious baking and pastry arts faculty, give clear and easy-to-follow instructions for working with various decorating mediums.

Decorating a cake is about creativity and design. Of course, taste is equally important and Cake Art includes some basic recipes for delicious cakes , cupcakes, fillings and icings. Learn to create designs and decorations using buttercream, royal icing, fondant, ganache, modeling chocolate, gum paste, marzipan, pastillage, stencils, stamps, molds and more.

Cake Art lets home bakers explore their creativity and allows children to be a part of the process, too. Cake decorating can be a fun activity for everyone and the book includes beautiful photography and a number of decorating projects that adults and children of all ages will enjoy.

Cake Art, a remarkable primer brimming with confectionery magic, is guaranteed to transform the …amateur into a pastry arts maestro. From the whimsical Chocolate Bug Cupcakes that will engage bakers of a all ages, to the sophisticated, pastry-chef confounding Silhouette Cake, Cake Art is truly an artistic tour de force.”
- Marcel Desaulniers, Author of Death by Chocolate


Authors
Founded in 1946, The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than seven decades. With four campuses in New York, California, Texas, and Singapore, it offers bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education programs. It also offers certificate programs and courses for food and wine professionals as well as enthusiasts. The Culinary Institute of America conferences and consulting services have made it the think tank of the food industry, and the worldwide network of 49,000 alumni includes leaders, innovators, and entrepreneurs in every area of the food business. The Culinary Institute of America is the author of numerous culinary books, including Grilling, One Dish Meals, The New Book of Soups and Cooking for One.

Kate Cavotti, C.M.B, C.H.E, is Professor in Baking and Pastry Arts at The Culinary Institute of America. Her professional experience includes serving as Executive Pastry Chef at The Water Club in New York City and she is a Certified Master Baker. Among other prestigious awards, Chef Cavotti won the Gold Medal, Wedding Cakes at Société Culinary Philanthropique Salon of Culinary Art, 2013.

Alison McLoughlin, C.H.E, is a 1993 honors graduate of The Culinary Institute of America and earned professional experience as owner/pastry chef at Pretty Cakes in Ridgefield, CT, and as assistant professor in baking and pastry arts at The Culinary Institute America.

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Cooking for One

A variety of flavors, easy-to-follow preparation instructions,
and ingredient substitutions make Cooking for One
a valuable resource you'll turn to again and again.

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Title: Cooking for One

By: Mark Erickson, CMC and Lisa Erickson

Category: Cooking for One - Cookbooks

Type: Paperback       Ebook

Publisher: Lebhar-Friedman Books

Pages 152


About: Cooking for One
Cooking for One can be simple and easy. Chefs Mark and Lisa Erickson apply their passion for food and their professional experience to create the satisfying, healthy, flavorful meals shared in this book. You’ll find their recipes for foods that you might not expect, like cookies, chocolate dishes, fondue, pizza, and hearty stews, as well as global flavors including Asian-inspired fish and noodle dishes, Indian tandoori and Hungarian paprikas. Use their simple strategies and techniques to get the most from the ingredients you buy and their work-ahead advice to make dinner at home the best part of your day.

Sara Moulton, Good Morning America Food Editor and Author of Sara Moulton’s Everyday Family Dinners, gave Cooking for One her review: “Sometimes we forget to love ourselves. Luckily, two seasoned chefs have come up with a book full of recipes to help the lone diner get a healthy, tasty meal on the table every night of the week. Mark and Lisa Erickson have completely streamlined the process, and they don’t skip dessert.”

The New York Times wrote about Cooking for One in October, 2016: “In New York, preparing a home-cooked meal for one can often seem just as expensive as eating out. If that’s the case, you’re not doing it correctly, says Mark Erickson, the provost of the Culinary Institute of America, who wrote the book Cooking for One with his wife, Lisa. Cooking for just yourself can be healthful and cheap, he said: “It all boils down to planning.”


About Authors
Mark Erickson graduated from The Culinary Institute of America in 1977, and has been chef in the college’s award-winning restaurants as well as at the renowned Cherokee Club in Atlanta. Currently he is Provost of The Culinary Institute of America. Lisa Erickson is a 1979 graduate of The Culinary Institute of America and has worked as a private caterer.

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One Dish Meals

Filled with sumptuous, flavorful meals, from braises, pizzas, and sautés to pastas, stews, and stir-fries, One Dish Meals makes dinner easy with more than 100 recipes and step-by-step photography.

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Title: One Dish Meals
Flavorful Single-Dish Meals from the World’s Premier Culinary College

Author: The Culinary Institute of America
Photographer: Ben Fink

Category:
Books > Cookbooks, Food & Wine > Cooking Methods > Quick & Easy

Type: Hardcover       Ebook

Publisher: Lebhar-Friedman Books

Pages: 216


About: One Dish Meals
The chefs of The Culinary Institute America have compiled a collection of recipes for more than 150 sumptuous One Dish Meals showcasing a variety of cooking styles and flavors certain to excite one and all.

Comfort foods like Macaroni and Cheese and Eggplant Parmesan are joined by intriguing offerings from Asia, Latin America, and the Mediterranean: Saigon Subs, Enchiladas Verdes, and Mussels with Olives. Some one dish meals are gently cooked for several hours, like Bolivian Beef Stew made with potatoes and fresh corn. Others are assembled in a matter of minutes like Hue Chicken Salad (Ga Bop).

Meals based on noodles are perennial favorites when it comes to one dish meals including: Pierced Spaghetti with Mussels and Clams and Spicy Tomato Sauce featuring a quickly prepared sauce, as well as Jap Chae, a Korean dish featuring sweet potato noodles and lots of vegetables.

One Dish Meals are just as suitable for the summertime table as they are in the middle of winter. The Light Fare chapter explores sandwiches and salads, on their own or together such as Gyros Served with Tzatziki Sauce, or Grilled Focaccia Sandwich with Bacon and Avocado.

One Dish Meals will not pigeon-hole home cooks. Whether looking for a quick fix, a cooking adventure, or the comfort of a house filled with the aroma of long-cooked braises and stews, One Dish Meals offers something for every palate. This diverse collection of 150 classic and contemporary recipes runs the gamut from a hearty, long-simmered stew for a cold winter weekend to a quick sauté for a weekday night. Recipes are easy to follow and offer the option of cooking straight from the book or flavoring each recipe with your personal touch.” - FoodWine.com


Authors:
Founded in 1946, The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than seven decades. With four campuses in New York, California, Texas, and Singapore, it offers bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education programs. It also offers certificate programs and courses for food and wine professionals as well as enthusiasts. The Culinary Institute of America conferences and consulting services have made it the think tank of the food industry, and the worldwide network of 49,000 alumni includes leaders, innovators, and entrepreneurs in every area of the food business. The Culinary Institute of America is the author of numerous culinary books, including Vegetables, Grilling, Cake Art and Cooking for One.

Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appétit, and Food and Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who’s Who in American Photography.

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Savor 1,000+ Recipes & Tips from The Culinary Institute of America

Eight delicious eBooks filled with 1,000+ delectable recipes and tips from the world’s premier culinary college. Let the world’s best chefs inspire your cooking.

8 eBooks = $272 Value
Yours for $33.99!

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