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Culinary Edge 7-piece Cookware Set-culinary edge Cookware 7 piece Set
Culinary Edge 7-piece cookware set offers excellent quality All pots and pans made of stainless steel Cookware offers aluminum-encapsulated bottoms for even heat distribution Stay-cool Bakelite handles and knobs Tempered glass lids Set includes: One (1) 1-quart saucepan with cover One (1) 2-quart saucepan with cover One (1) 4-quart saucepan with cover One (1) 8.5-inch frying pan
Sale price: $64.99
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Cooking at Home with The Culinary Institute of America
2004 IACP Award Winner for Compilations Category A complete illustrated volume of home-cooking lessons and recipes The nation’s most influential training school for professional cooks.–Time The Culinary Institute of America is the place where many of America’s leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world. Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete–and completely approachable–illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA’s extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it. Perfect for practicing skills and building a repertoire, the book’s 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more. Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens. The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals.
Sale price: $25.19
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A Culinary Journey in Gascony: Recipes and Stories from
Current price/bid: $6.7 - See it at eBay!
Category: Books > Nonfiction Books
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The Culinary Arts Institute Cookbook: An Encyclopedia o
Current price/bid: $1.04 - See it at eBay!
Category: Books > Nonfiction Books
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The Main Corpse (Culinary Mysteries), Diane Mott Davids
Current price/bid: $1 - See it at eBay!
Category: Books > Fiction Books
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The Supper of the Lamb: A Culinary Reflection (Modern L
Current price/bid: $8.02 - See it at eBay!
Category: Books > Nonfiction Books
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PLAYS AND PLAYERS PHILADELPHIA CULINARY DRAMA COOK BOOK
Current price/bid: $19.99 - See it at eBay!
Category: Books > Cookbooks
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ANTIQUE STERLING SILVER CUTLERY CARVING SET CULINARY
Current price/bid: $199.99 - See it at eBay!
Category: Sterling > Flatware > Other
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Baking at Home with The Culinary Institute of America
2005 IACP Award Finalist - Compilations Category A complete, illustrated volume of lessons and recipes for the home baker The Culinary Institute of America is the place where many of today’s leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book’s 200 recipes–all specially created by the CIA–are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens. The nation’s most influential training school for professional cooks. –Time The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals. It is home to one of the country’s first baking and pastry degree programs, offering aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs.
Sale price: $26.39
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Culinary Boot Camp
Each month, twenty-four new students meet at The Culinary Institute of America for Boot Camp, a five-day program designed to teach non-professionals how to think like a chef by teaching them cooking basics in a professional kitchen environment. The students meet every day for five days, beginning promptly at 6:00 A.M. and concluding at 3:00 P.M., with a break to refresh, reflect, and prepare for a meal at one of the commercial restaurants at The Culinary Institute of America. In Culinary Boot Camp, Martha Rose Shulman brings her own Boot Camp experience to life and shares the tips, tricks, and cooking techniques she learned during her 5 days at The CIA. Throughout the weeklong journey, the reader follows Shulman's process of learning about teamwork, procedures, and techniques, as well as preparing for a final exam of planning, producing, and plating a full meal on the last day. The lessons cover kitchen terms, knife skills, sauces and stocks, sautes, soups, frying, roasting, broiling and grilling, braising and stewing, poaching, steaming, and plate and platter presentation. Combining the narrative of Shulman's exciting boot camp experience with a wealth of useful kitchen information, this book gives readers a step up in the kitchen and takes them on a vicarious adventure through basic training with one of the country's finest professional cooking schools.
Sale price: $18.86
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Susur : A Culinary Life,
Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as culinary genius from critics and chefs alike. Borrowing heavily from French and Chinese tradtions, Susur defies the ubiquitous fusion label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. Susur: A Culinary Life offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's Peninsula Hotel and follow's the chef's major successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking--a 5,000-year journey that ends in the creation of his vibrant new cuisine. A remarkable subject deserves a remarkable book, and Susur is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes -- one describing Susur's development as a chef, the other featuring his most sought-after recipes -- are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, Susur is the definitive word on this cutting-edge chef.
Sale price: $30.00
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Rita's Culinary Trickery
A regular in British society pages this Design It Girl (The New York Times) has had her simple yet glamorous interiors featured across the globe, from House Beautiful and Vogue in the U.S. to The Sunday Times and Vogue in England. Praised by The Evening Standard for teaching a generation of women the little things that mothers once naturally passed on to their daughters and for putting domesticity on a pedestal, Konig imparts the small acts that can make every occasion a tribute to friends, food, and eating. Fun, hip, and always practical, Rita's Culinary Trickery is the perfect guide for the novice nester. Stylish entertaining does not require loafs of cash or even loads of time. It should instead be guided by this appealing mantra: There is never any real need to get in a panic over a dinner party--your home should simply be about having a good time, either on your own or surrounded by your friends. Rita then shares her tricks for creating the perfect guest list, setting a table, shopping for dishes, personalizing prepared foods, and whipping up stunningly simple recipes that keep a hostess's nerves calm so she can attend to her guests--and her own enjoyment. Stylishly designed with retro artwork, this edgy guide covers breakfasts, suppers, dinner parties, celebrations, eating outdoors, and even dressing up a coffee tray. Rita's Culinary Trickery is sure to inspire every modern girl to sit back, take a deep breath, and enjoy her won party.
Sale price: $10.87
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Brazil : A Culinary Journey,
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world’s largest river, the Amazon. Brazil: A Culinary Journey explores the nation’s distinct regional cuisines, and explains how Amerindian, European, and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies, such as Shrimp and Bread Pudding, Crab Soup, and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. Cherie Hamilton has traveled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
Sale price: $17.46
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World of Culinary Supervision, Training & Management
Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”. For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute.
Sale price: $49.44
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Culinary Journey In Gascony, Revised
In the heart of the Gascony region of France sits some of the country’s richest farmland, the source of foie gras, juicy strawberries, wild game, and other delectables prized throughout Europe. Through the center of this productive land winds the Canal Latéral à la Garonne, a picturesque waterway dotted with medieval villages, stone bridges and chapels, traditional pâtisseries, and lively farmers’ markets. The canal is also home to author and chef Kate Hill’s popular culinary tours, which are conducted aboard an old Dutch canal boat. In A Culinary Journey in Germany, Kate cruises and cooks along the canals of southwestern France, sharing 80 memorable recipes inspired by the region’s farm-fresh ingredients.
Sale price: $12.56
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Culinary Mexico,
Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico. Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food--tacos, enchiladas, burritos, and refried beans, all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Culinary Mexico covers general cooking techniques, ingredients, and cuisines from regions, including the Northern Frontier (Empanadas de Harina, Tacos de Pescado Baja), the Pacific Coast (Ceviche, Mojo de Ajo), the Isthmus of Tehuantepec (Pollo en Escabeche, Puerco en Mole Verde), the Central Crossroads (Chiles en Nogada, Carne Asada Tampiqueno), the Colonial Plains and Highlands (Pico de Gallo, Quesadillas de Maiz con Garbanzos Frescos, Barbacoa), and the Yucatan Peninsula (Carne Asada a la Yucateca, Frijoles Colados Yucateco). There is also a section with complete menus, eliminating the guesswork of pairing these foods, as well as a source section, bibliography, and glossary.
Sale price: $23.06
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