“Every crease is a story.”
Author
The Culinary Institute of America (CIA) is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
Biography from Wikipedia (CC BY-SA). Bibliographic data from Open Library.
Most-read first

The Professional Chef
Culinary Institute of America., Elizabeth Riely & others, 1962

The Professional Chef's Techniques of Healthy Cooking
Culinary Institute of America., 1993

Baking and Pastry
Culinary Institute of America., 2004

Introduction to Culinary Arts
Culinary Institute of America., 2007

New Professional Chef
Culinary Institute of America., Linda Glick Conway & others, 1991

Baking at home with the Culinary Institute of America
Culinary Institute of America., 2004

Cooking Secrets of the CIA
Culinary Institute of America., 1995

Cooking at Home with The Culinary Institute of America
Culinary Institute of America., 2003

In the Hands of a Chef
Culinary Institute of America., 2007

The Professional Chef's Knife Kit
Culinary Institute of America., 1999

Professional Bread Baking
Culinary Institute of America., 2014

At Your Service
Culinary Institute of America. & John W. Fischer, 2005

Breakfasts & Brunches (Culinary Institute of America)
Culinary Institute of America., 2005

More Cooking Secrets of the CIA
Culinary Institute of America., 1997

From Our Kitchens
Culinary Institute of America., 1993

Garde Manger
Culinary Institute of America., 2007

The Professional Chef ® 7th edition
Culinary Institute of America., 2001
The Culinary Institute of America cookbook
Culinary Institute of America., 2008

Cake Art
Culinary Institute of America., 2008

Spain and the World Table
Martha Rose Shulman & Culinary Institute of America., 2008

Healthy cooking at home with the Culinary Institute of a America
Culinary Institute of America., 2011

Vegetables
Culinary Institute of America., 2007

Chocolates and Confections
Peter P. Greweling & Culinary Institute of America., 2007

Baking and Pastry, Student Workbook
Culinary Institute of America., 2004
Cooking Essentials for the New Professional Chef
Culinary Institute of America., 2001
Study Guide to Accompany Baking and Pastry
Culinary Institute of America., 2009

Catering
Culinary Institute of America., 2008

Mexican American (American Regional Cooking Library)
Culinary Institute of America., 2004

The Culinary Institute of America one dish meals
Culinary Institute of America., 2006

From the recipe files of the C.I.A.
Culinary Institute of America., 1996
Remarkable Banquet Service
Ezra Eichelberger & Culinary Institute of America., 2014

Remarkable Service
Culinary Institute of America., 2013

Garde Manger, The Art and Craft of the Cold Kitchen
Culinary Institute of America., 2004

Hors d'Oeuvre at Home with The Culinary Institute of America
Culinary Institute of America., 2007

The Professional Chef 8th Edition with Student Study Guide Set
Culinary Institute of America., 2006
Menu Development
Culinary Institute of America., 2017
Professional Chef 9th Edition with Garde Manger 4th Edition and Baking and Pastry 2nd Edition Set
Culinary Institute of America., 2013

The Professional Chef's Knife
Culinary Institute of America., 1978
Art of Charcuterie
Culinary Institute of America. & John Kowalski, 2011

Cooking at the C.I.A
Culinary Institute of America., 2000
Professional Chef Set
Culinary Institute of America., 2002
Techniques of Healthy Cooking
Culinary Institute of America., 2012
Math for the Professional Kitchen
Culinary Institute of America., 2012
Professional Bread Baking, 1e
Hans Welker, Culinary Institute of America. & others, 2025
Cakes
Todd Knaster & Culinary Institute of America., 2020

An American bounty
Culinary Institute of America., 1995

Cooking at Home with the Culinary Institute of America, Revised Edition
Culinary Institute of America., 2013

The Young Chef
Culinary Institute of America., 2016
This page currently brings together 48 catalogue works, including The Professional Chef, The Professional Chef's Techniques of Healthy Cooking, Baking and Pastry. This is a selection from our catalogue, not necessarily a complete bibliography. Open a work to compare editions and reviews.
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