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Arms readers with 20 charts and 100 recipes that teach how to build a successful dish, while making ample room for creativity and personal preference.
Daniel Leader, owner of pioneering NY bakery Bread Alone, charts its legendary history and showcases its most beloved recipes.
Matty Matheson - acclaimed chef, actor, and executive producer of "The Bear" - redefines cooking’s iconic trinity.
Jimmy Ly and Yen Vo, owners of acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking.
Traditional Navajo recipes as well as global recipes with a Navajo spin.
Take a journey through Appalachia and beyond, discovering the depth and diversity of Southern cooking through the eyes of Ashleigh Shanti.
James Beard Award nominee Steve McHugh's definitive guide on curing and preserving your own jams, pickles, sauces, and more.
A definitive, joyful cookbook for cooks wanting to explore this trendy throwback ingredient.
Turn readily available ingredients into easy yet flavorful meals that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines.
Step inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails.
Food writer Lesley Enston explores the overlapping histories and cuisines of the Caribbean islands.
Features 100 Iranian dishes each one telling a story that is steeped in tradition and has been passed down from generation to generation.
Over 100 recipes featuring renditions of traditional Dominican desserts as well as unique twists on classic American treats.
Recipes for delicious home-cooked food from Nigerian sisters Jess & Jo Edun.
The thrilling story of the farmers, activists, and chocolate makers fighting all odds to revive ancient cacao and produce the world's finest bar.
From the beloved author of Sicilia, more than a hundred mouth-watering Mediterranean dishes from Spain to Syria and everywhere in between.
Eric Cook presents his signature Southern, Cajun, and Creole recipes, with a side of New Orleans culture.
Through 10 memoir chapters and 60 recipes, Tom Colicchio shares personal reflections of more than 40 years behind the stove.
Zoë François shares the classic cookie recipes every home baker wants to master plus personal favorites from different eras in her life.
Bringing together her Cantonese heritage, Midwestern upbringing, and sunny California feel for ingredients, Kristina Cho shares an approach to cooking that is "Chinese Enough."
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu