Culinary Institute of America.

cooking school

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The professional chef

by Culinary Institute of America., The Culinary Institute of America (Cia), Elizabeth Riely, Steven Kolpan, Linda Blocker, Culinary Institute of America (CIA) Staf..., NRA Educational Foundation, and Le Roi A. Folsom
First published in 1966 — 30 editions

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Techniques of healthy cooking

by Culinary Institute of America.
First published in 1993 — 15 editions

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The new professional chef

by Culinary Institute of America., Linda Glick Conway, and Mary Deirdre Donovan
First published in 1991 — 11 editions

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Art of Charcuterie

by Culinary Institute of America. and John Kowalski First published in 2011 — 5 editions

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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

by Culinary Institute of America. First published in 2007 — 4 editions

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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

by Culinary Institute of America. First published in 2013 — 4 editions

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Baking and Pastry: Mastering the Art and Craft 2nd Edition with Student Workbook Set

by Culinary Institute of America. First published in 2009 — 4 editions

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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)

by Culinary Institute of America. First published in 2007 — 3 editions

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Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, 2e

by Culinary Institute of America. First published in 2009 — 3 editions

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Spain and the world table

by Martha Rose Shulman, Martha Rose Schulman, and Culinary Institute of America. First published in 2008 — 3 editions

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Baking and Pastry: Mastering the Art and Craft, Third Edition WileyPLUS Blackboard Student Package

by Culinary Institute of America. First published in 2014 — 3 editions

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Professional Bread Baking

by Hans Welker, Culinary Institute of America., and Lee Ann Adams First published in 2016 — 3 editions

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Garde Manger: The Art And Craft Of The Cold Kitchen

by Culinary Institute of America. First published in 2000 — 3 editions

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The Professional Chef: Study Guide

by Culinary Institute of America. First published in 2006 — 2 editions

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Techniques of Healthy Cooking

by Culinary Institute of America. First published in 2012 — 2 editions

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Cooking Essentials for the New Professional Chef

by Culinary Institute of America. First published in 2001 — 2 editions

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More cooking secrets of the CIA: over 100 new recipes from America's most famous cooking school

by Culinary Institute of America. First published in 1997 — 2 editions
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Young Chef: Recipes and Techniques for Kids Who Love to Cook

by Culinary Institute of America. First published in 2016 — 2 editions

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Introduction to Culinary Arts

by Jerry Gleason and Culinary Institute of America. First published in 2014 — 2 editions

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Cakes

by Todd Knaster and Culinary Institute of America. First published in 2020 — 2 editions

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cooking school

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ID Numbers

OLID: OL396655A
ISNI: 0000000405253402
VIAF: 154811048
Wikidata: Q1143412
Inventaire.io: wd:Q1143412
YouTube: UCwS4C6uPc9jkKz1OgJrPihg

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Alternative names

The Culinary Institute of America (CIA)
The Culinary Institute of America
Culinary Institute of America (c)
Culinary Institute of America

History

Created April 1, 2008
4 revisions

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August 28, 2025	Edited by bitnapper	merge authors
July 31, 2025	Edited by WikidataBot	[sync_author_identifiers_with_wikidata] add wikidata remote identifiers
December 16, 2022	Edited by MARC Bot	add entity_type=org and remote_ids
April 1, 2008	Created by an anonymous user	initial import

Culinary Institute of America.

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