Melissa Kelly
Chef Melissa Kelly named her restaurant Primo, located in Maine, after her grandfather, Primo Magnani, a local butcher. Primo has two satellites in Marriott hotels in Orlando and Tucson. A graduate of the Culinary Institute of America, Chef Kelly ... [... more]
Harper Collins |
Ann Cooper
Chef Ann Cooper, a former Executive Chef of the Ross School in East Hampton, New York, and the Putney Inn in Vermont is a graduate of the Culinary Institute of America. She has turned her commitment to sustainable, delicious, nutritious food ... [... more]
Harper Collins |
Lisa Holmes
Lisa M. Holmes is the coauthor of Bitter Harvest and In Mother's Kitchen. In addition to her writing, she received top honors at the Culinary Institute of America and is the Administrative Director of Periwinkle Montessori School in Falmouth, ... [... more]
Harper Collins |
Alfred Portale
Alfred Portale has enjoyed a stellar career since graduating first in his class from the Culinary Institute of America. He worked in several of France's most revered kitchens, then returned to the United States, and, beginning in 1985, ... [... more]
Harper Collins |
Thomas Bloom
Thomas A. Bloom, Ph.D., was a professor of food science and food management, as well as president and CEO of the California Culinary Academy and vice president of the Culinary Institute of America. He wrote the award winning television cooking ... [... more]
Harper Collins |
Kathleen Kennedy
KATHLEEN KENNEDY is a caterer, chef, and stylist with more than eighteen years of experience in the hospitality industry. A graduate of the Culinary Institute of America, Kathleen worked as a chef/instructor at the California Culinary Academy and ... [... more]
Random House |
O. R. Sweet
Thomas A. Bloom, Ph.D., was a professor of food science and food management, as well as president and CEO of the California Culinary Academy and vice president of the Culinary Institute of America. He wrote the award winning television cooking ... [... more]
Harper Collins |
In the Hands of a Chef: The Professional Chef's Guide to ...
 Author: The Culinary Institute of America (CIA) Binding: Paperback Dewey Decimal Number: 643.3 EAN: 9780470080269 ISBN: 0470080264 Number Of Pages: 176 Publication Date: 2007-12-10 [... more]
CDN$29.99
Amazon CA |
Techniques of Healthy Cooking, Professional Edition
Author: The Culinary Institute of America (CIA) Binding: Hardcover Dewey Decimal Number: 641.57 EAN: 9780470052327 Edition: 3 ISBN: 0470052325 Number Of Pages: 592 Publication Date: 2007-11-05 [... more]
CDN$77.99
Amazon CA |
Baking and Pastry: Mastering the Art and Craft
Authoritative Answers to Most Baking Questions: Like almost all other Culinary Institute of America books, this volume, 'Baking and Pastry Mastering the Art and Craft' is primarily written as a textbook for culinary professionals. Even as a textbook, I [... more]
CDN$83.99
Amazon CA |
Hors d'Oeuvre at Home with The Culinary Institute of America
Author: The Culinary Institute of America (CIA) Binding: Hardcover Dewey Decimal Number: 641.812 EAN: 9780764595622 Edition: 1 ISBN: 0764595628 Number Of Pages: 224 Publication Date: 2007-04-02 [... more]
CDN$35.99
Amazon CA |
Baking at Home with The Culinary Institute of America
Author: The Culinary Institute of America Binding: Hardcover Dewey Decimal Number: 641.71 EAN: 9780471450955 Edition: 1 ISBN: 0471450952 Number Of Pages: 304 Publication Date: 2004-08-18 UPC: 723812503261 [... more]
CDN$47.99
Amazon CA |
