Culinary Institute

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking
Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone [Repost]

Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone by Cate Conniff-Dobrich
English | Apr. 1, 2010 | ISBN: 0811865886 | 208 Pages | EPUB | 6.5 MB
Culinary Institute of America - Basic Kitchen Preparation [Repost]

Culinary Institute of America - Basic Kitchen Preparation
AVI, DivX5, 116 kbps, 640x480 | English, MP3, 128 kbps, 2 Ch | 2 hrs 09 mins | + PDF | 616 MB
Category: Culinary Techniques/Cooking

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]  eBooks & eLearning

Posted by IrGens at Jan. 31, 2015
The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]
.AVI, XviD, 1105 kbps, 608x464 | English, MP3, 128 kbps, 2 Ch | ~ 1 hour | 2.05 GB
Category: Cooking
The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman "The Making of a Chef: Mastering Heat at the Culinary Institute of America"
Holt | English | March 31, 2009 | ISBN: 080508939X | 336 pages | azw, epub, lrf, mobi | 3,59 mb

I loved this book it took me back to my days as a student at the Culinary School at Kendall College which was founded and started by CIA alum. I had gone back to school to change careers with the evening and part-time program Kendall offered. Being a chef is very demanding physically, emotionally, creatively and financially. Despite my graduation almost two years ago I haven't quit my day job yet but I still have hope of breaking into the field further.
Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone

Cate Conniff-Dobrich, "Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone"
English | ISBN: 0811865886 | 2010 | PDF | 208 pages | 19,6 MB

Culinary Institute of America - Moist Heat Cooking Methods  eBooks & eLearning

Posted by groovebeat at March 20, 2014
Culinary Institute of America - Moist Heat Cooking Methods

Culinary Institute of America - Moist Heat Cooking Methods
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English

Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon
English | 2011 | ISBN: 030758903X | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills

The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4055 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 1 hour | 4.07 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care

The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4324 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 00:59:33 | 2.96 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.