The Culinary Institute of America’s

ProChef Multimedia ®

Training Materials
Textbooks | DVDs | Workbooks | Training Manuals | Software

1-800-888-7850 • www.ciaprochef.com
 PROCHEF® TRAINING MATERIALS PRO CHEF ESSENTIALS
Proven Techniques,
Invaluable Training
PROCHEF® TRAINING ON DEMAND
START INCREASING YOUR New technology has revolutionized professional training—
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TRAINING MATERIALS?
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in-depth culinary, baking and pastry, and front-of-the-house WHERE AND WHEN YOU WANT, RIGHT ON YOUR IPOD
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• DVDs cast training, you can take your iPod, Zune, or other player
to the next level and put it to work in your foodservice
• Foodservice Learning Solutions Training Guides
operation.
• Downloadable Educator Lesson Plans, Menu Solutions
Cookbooks, Management Case Studies, and Training ProChef Podcast training allows not only training on the go,
Reinforcement Guides but also the ability to train live in the kitchen or on the
• Podcast Training floor, rather than in a classroom.
• Basic Kitchen Preparation—Learn techniques guaranteed to
improve skills and increase production.
• Exceeding Expectations—Pick up service tips and tech-
niques to keep your customers coming back.
• The Healthy Palate—Discover how to prepare food that is
both healthy and flavorful.
• Bread and Baker—Apply the vast knowledge of Professor
Calvel, a bread baker and educator for more than 60 years.

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www.ciaprochef.com/fbi/podcasts.html.
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2 1-888-851-3313
 TRAINING MATERIALS
TRAINING MATERIALS GARDE MANGER
DVD $99.95

Composed Salads
CULINARY SKILL DEVELOPMENT Contrasting colors, flavors, texture, heights, and tempera-
ture all play a role in the arrangement of a composed salad.
BASIC KITCHEN PREPARATION During this segment you will:
DVD $99.95
Available in English or English with Spanish subtitles • Practice techniques for preparing and presenting several
kinds of composed salads.
All chefs can benefit from improving their skills and
• Receive tips for developing your own creations.
increasing their production—and in this DVD, you’ll learn
30 fundamental culinary techniques guaranteed to help you Condiments
do both. Basic Kitchen Preparation brings you both tradi- Condiments are the “workhorse” of garde manger—tart,
tional and contemporary methods straight from the class- spicy, or pungent, these items boost the flavor of any dish.
rooms and kitchens of the CIA, including: In this segment, you will:
• Vegetable Preparation—dicing and chopping, garlic and • Learn the basic recipes for the five most commonly used
shallot roasting, and techniques using tomatoes, mush- condiments—mustard, ketchup, chutney, relish, and pickles.
rooms, peppers, chiles, herbs, artichokes, and asparagus
• Explore variations on these recipes.
• Flavor Enhancers—mirepoix and matignon, bouquet garni
• Discover effective ways to use condiments in hors d’oeuvre
and sachet d’epices, brines, barbecue, marinades, dry rubs,
and appetizers.
and clarifying butter
• Ingredient Preparation and Handling—whipping cream and Presenting Appetizers and Hors d’Oeuvre
egg whites, rehydrating beans and fruits, folding, tempering, In this essential training companion for anyone who han-
and pan-toasting dles garde manger functions, you will:
• Discover the elegance of the first course.
BASIC KITCHEN PREPARATION
• Study the key elements of successful appetizers—ingredient
LEARNING SOLUTIONS selection, presentation, and plating and service techniques.
DVD and CD-ROM $150

This learning solutions package contains the 30 fundamen- GARDE MANGER LEARNING SOLUTIONS
tal culinary techniques from our DVD along with a CD DVD and CD-ROM $150
containing pre- and post-evaluation tests, outlined learning This resourceful foodservice learning solutions package
objectives, and module instructions for each session. contains information from our Garde Manger DVD series—
Composed Salads, Presenting Appetizers and Hors
THE BASICS OF SAUCE MAKING d’Oeuvre, and Condiments—along with a CD containing
DVD $99.95
pre- and post-evaluation tests, outlined learning objectives,
One of the most basic of cooking fundamentals is the cre- and module instructions for each session.
ation of sauces. The Basics of Sauce Making will give you
the solid foundation knowledge and skills in this critical CULINARY KNIFE KNOWLEDGE SERIES
segment of the culinary arts. The DVD covers brown,
white, emulsion, and tomato sauces.
Knife Care
DVD $99.95

THE BASICS OF SAUCE MAKING Learn the essential knowledge for proper knife handling
LEARNING SOLUTIONS and care, including:
DVD and CD-ROM $250 • Specialty Knives—edge types, cutting surfaces, overview of
related tools
This extended foodservice learning solutions package com-
bines the training information in our Basics of Sauce Making • Safe Knife Handling and Storage
DVD—brown, white, tomato, and emulsion sauces—along • Sharpening/Honing—learn the secrets from CIA chefs
with a CD containing pre- and post-evaluation tests, out- • Sanitation: A Clean Edge—cleaning and sanitizing knives
lined learning objectives, and module instructions for each
session.

www.ciaprochef.com 3
 TRAINING MATERIALS Knife Skills COOKING METHODS SERIES
DVD $99.95
Dry Heat Methods—Volume 1
Maximize profitability and yield through an increased DVD $99.95
knowledge of knife skills. Discover the fundamental tech-
niques and money-saving procedures, including: Grilling
• The Guiding Hand—learn the different holding styles • Discover proper selection and preparation of foods for
the grill.
• Vegetable Cuts—long, diced, shaped, and decorative
• Learn the techniques for grilling vegetables and meat.
• Fabrication—meat, fish, shellfish, and poultry
• Menu options for this technique include grilled vegetables
• Knife Care Review—sharpening, sanitation, and types
and grilled lamb chops with caramelized garlic sauce.
of knives
Broiling
SPECIAL! CULINARY KNIFE KNOWLEDGE DVD • Study the basics of broiling.
SERIES DISCOUNT
• Examine how to broil both delicate fish and hearty meat.
Buy the two-part DVD series (Knife Care and Knife
• Explore various ways to check for doneness.
Skills) at a discounted price. Only $180 (a $20 savings!).
• Techniques for broiled steak and broiled lemon sole
address the high heat of broiler rods.
CULINARY KNIFE KNOWLEDGE LEARNING
SOLUTIONS Roasting
DVD and CD-ROM $250
• Gain knowledge on the principles of roasting.
This foodservice learning solutions package combines the • Learn how to create sauces from pan drippings.
fundamental training information from our two DVDs—
• Explore the importance of the resting period.
Knife Care and Knife Skills— along with a CD containing
• Recipes and techniques for this method include roasted
pre- and post-evaluation tests, outlined learning objectives,
chicken and roast beef au jus.
and module instructions for each session.

THE KNIFE SKILLS SERIES TOOL KIT

CD-ROM $24.95

Tools, large and small, are what make it possible for a chef
to do the job well, and mastering knife skills is one of the
hallmarks of a professional culinarian. Learning to handle
knives with proper care and respect is a crucial part of culi-
nary training.

The tool kit CD contains the following:

• Knife Knowledge
• Knife Skills
• Fabrication

4 1-888-851-3313
 TRAINING MATERIALS
Baking Braising
• Examine the basics of baking savory items. • Review the fundamentals of this slow-cooking method.
• Learn how to select foods for baking. • Discover seasoning and flavoring techniques.
• Savory menu items included in this section are baked eggs • Principles of braising are covered with Yankee pot roast
with ratatouille and baked salmon with a smoked salmon and braised romaine.
and horseradish crust.
Stewing
Dry Heat Methods—Volume 2 • Review how to select and prepare the equipment for stewing.
DVD $99.95
• Explore seasoning techniques for stewed dishes.
Sautéing • Learn how to select the proper cooking liquid for the product.
• Learn the step-by-step process of sautéing. • The classic veal blanquette is presented in this section.
• Explore the art of finishing, garnishing, glazing, deglazing,
and plating a sautéed item. SPECIAL! COOKING METHODS DVD SERIES
• Classic sautéed recipes for this technique include veal DISCOUNT
scallopine marsala and trout meunière. Buy the three-part DVD series (Dry Heat Methods—
Volume 1, Dry Heat Methods—Volume 2, and Moist Heat
Pan-Frying
Methods) at a discounted price. Only $275 (a $25 savings!).
• Explore the basics of pan-frying items ranging from vegeta-
bles to meats to poultry.
• Get tips on how to apply proper batters to food for COOKING METHODS LEARNING SOLUTIONS
frying. DVD and CD-ROM $350
• Properly coated and pan-fried recipes include pan-fried This foodservice learning solutions package combines the
vegetables and Southern fried chicken.
quintessential training information from our three DVDs
Deep-Frying (Dry Heat Methods—Volume 1, Dry Heat Methods—Volume 2,
and Moist Heat Methods)—along with a CD containing pre-
• Study the basics of deep-frying.
and post-evaluation tests, outlined learning objectives, and
• Learn the importance of coating to optimize flavor.
module instructions for each session.
• Tempura vegetables and breaded shrimp present different
methods of placing food into hot oil.
AMERICAN LAMB MAKES THE PLATE
Stir-Frying LEARNING SOLUTIONS
DVD and CD-ROM $50
• Discover the proper cooking sequence for stir-fried items.
• Learn the importance of consistency in product size for this American lamb offers a wide range of culinary possibilities
cooking method. no matter the foodservice venue. This package will help you
• Stir-fried scallops are demonstrated in this section. to better familiarize your students and/or staff with this
underutilized protein. You will:
Moist Heat Methods • Learn how to present lamb recipes as an entrée or
DVD $99.95 an appetizer.

Steaming • Uncover American lamb’s versatility as an appealing and

cost-effective offering in many styles of restaurants.
• Learn how to select and prepare foods for steaming.
• Discover how to pair American lamb with all-American
• Capitalize on the health benefits of this low-fat technique.
side dishes.
• Beef and pork tamales and red snapper en papillote expand
on the basic technique of this cooking method. Highlights of the accompanying training CD include:
• The classes of lamb, with quality and yield grades
Submersion Cooking
• Portion control and traditional cuts
• Explore the various methods of submersion cooking.
• A variety of recipes—mustard- & herb-crusted rack of lamb,
• Examine how the cooking liquid enhances the flavor of the beer-braised lamb shanks, and many more
menu item as well as the sauce.
• Examples include sea bass with watercress sauce, poached
salmon with dill butter, and corned beef and cabbage.

www.ciaprochef.com 5
 TRAINING MATERIALS PORK: BEYOND THE CHOP LEARNING SOLUTIONS MENU SOLUTIONS COOKBOOKS
DVD and CD-ROM $50 CD-ROM $24.95

Pork is a popular menu item that is used in breakfast, lunch, Stay abreast of the industry trends with our menu solutions
entrée, and appetizer menus throughout all facets of the food- cookbooks and start sampling menu items from Latin
service industry. This foodservice learning solutions package America and the Mediterranean.
will assist in educating your students and/or staff about this • Latin American Seafood Cooking: From Mexico to the
popular versatile protein. You will: Caribbean
• Discover the versatility of the “other white meat.” • Small Dishes, Big Flavors: Great Tastes from the
• Uncover the myths of pork. Mediterranean
• Learn how to use underutilized cuts of pork to lower your
food costs.
FOODSERVICE MANAGEMENT
Highlights of the accompanying training CD include:
• What to look for when buying pork RESTAURANT ECONOMICS—UNDERSTANDING
• Understanding the underutilized cuts of pork “THE BUSINESS OF RESTAURANTS”
DVD $99.95
• A variety of recipes—pan-smoked pork with mustard arti-
choke sauce, pork quesadillas with mango salsa, BBQ pork Presented by Gregory X. Norkus of Cornell University’s
Cuban sandwiches, and many more School of Hotel Administration, in conjunction with the
CIA, this DVD focuses on the interplay among marketing,
EDUCATOR LESSON PLANS operations, and finance and the people who support them—
If you are a trainer or educator, our foodservice learning management, guests, and owners. You will:
solutions Lesson Plans will give you the information you • Examine the fundamentals of restaurant economics.
need to conduct effective lectures, demonstrations, and tast- • Learn how to read, interpret, and prepare financial statements.
ings in your classroom or training sessions:
• Understand how to measure and communicate the finan-
Educator Lesson Plan 1 cial condition of a restaurant.
CD-ROM $49.95 • Discover how to drive a well-executed business plan.
• Olive Oils and Vinegars
• Cooking with Herbs RECIPE COSTING...THE BOTTOM LINE
DVD $49.95
• Sautéing, Steaming, Poaching, and Smoking
• Exploring Sweeteners and Discovering Cheese Uncover the secrets of controlling food costs as you learn
how to:
Educator Lesson Plan 2
CD-ROM $49.95 • Price menu items and perform yield testing to determine
• Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting, total recipe cost.
and Baking) • Establish standard recipes and portion sizes.
• Dry Heat Methods: Volume 2 (Sautéing, Pan-frying, Deep- • Assess weight vs. volume, cost per unit, and edible portion
frying, and Stir-frying) quantity.
• Moist Heat Methods (Steaming, Submersion Cooking, Brais-
ing, and Stewing) FOODSERVICE MANAGEMENT CASE STUDIES
CD-ROM $24.95
Educator Lesson Plan 3
CD-ROM $36.95 Heighten your return on investment and start conducting
• Knife Knowledge more effective meetings that will enhance your bottom-line
results, as you study cases such as those of:
• Knife Skills
• City Centre Plaza Hotel
• Fabrication
• Greenhill Country Club
• Restaurant à la Mode

6 1-888-851-3313
 TRAINING MATERIALS
WINE SERVICE FOR WAIT STAFF
DVD $49.95

A server with the confidence and knowledge to encourage

wine sales is an asset to any foodservice operation. The tips
and techniques covered in Wine Service for Wait Staff will
help boost your front-of-the-house staff’s confidence, polish
their upselling skills, and, most important, increase your bot-
tom line.

During this DVD, your staff will:

• Learn the proper way to open, present, and serve red,
white, and sparkling wines.
• Examine the process for properly decanting red wine.
• Discover the way to retrieve a broken or pushed-in cork
from a bottle.
• Gain an understanding of the “quadrant system” method of
food and wine pairing.
• Learn the techniques for serving cheese tableside.

BACK- & FRONT-OF-THE-HOUSE TRAINING TOOLS

CD-ROM $49.95

Implement our back- & front-of-the-house training to estab-

lish and maintain cost-controls, and create service standards
for improved customer satisfaction. Includes:
• The Challenging Guest
FRONT OF THE HOUSE
• Front-of-the-House Sanitation
EXCEEDING EXPECTATIONS: • Wine Service
SERVICE TIPS & TECHNIQUES TO KEEP YOUR • Kitchen Calculations
CUSTOMERS COMING BACK • Improving Your Bottom Line Through Upselling
DVD $99.95

This DVD provides a comprehensive lesson in the princi- THE PERFECT MATCH: WINE AND FOOD
DVD $49.95
ples, standards, and practices that define outstanding ser-
vice. Whether you operate a fine-dining, café, casual, or Using three different settings—fine dining, bistro, and patio—
family-style restaurant, your wait staff will benefit from to emphasize the important role wine plays in the dining
Exceeding Expectations. Lessons include: experience, this DVD gives you the opportunity to:
• Table Setting and Hospitality Basics • Study contrasting or complementary flavors, textures, and
• Tray Handling and Beverage Service intensity.

• Taking Reservations and the Pre-meal Meeting • Discover the basics for guiding customers in making the
perfect match of food with wine.
• Seating, Order Taking, Service, and Clearing
• Receive clear instruction on wine service.
• Dessert Orders and Check Handling
• Learn the techniques for opening still and sparkling wines,
• Dining Room Safety, Sanitation, and Personal Hygiene
the art of decanting wines, proper serving temperatures,
and selection of appropriate glassware for wine service.

www.ciaprochef.com 7
 TRAINING MATERIALS BAKING AND PASTRY
CHOCOLATE DECORATION TECHNIQUES
WITH EWALD NOTTER
DVD $49.95

In part one of this DVD, Chef Notter teaches you the fun-
damentals of chocolate work, bringing all the information
and techniques together as he:
• Explains how chocolate is manufactured and tempered.
• Demonstrates the basics of spraying, cutting out shapes,
and using plastic molds and transfer sheets.
• Creates bunnies and chicks, a swan, and Valentine and
Christmas displays.

Stretch your creativity and build on the techniques you

explored in part one. In part two, Chef Notter teaches you
how to:
•Make chocolate shavings, curls, and cigarettes.
• Pipe chocolate to make decorative filigrees and ornaments.
• Create several fanciful chocolate pieces-an owl, a rooster,
and a hat.

SUGAR DECORATION TECHNIQUES

TECHNIQUES OF HEALTHY COOKING
WITH EWALD NOTTER
DVD $49.95
THE HEALTHY PALATE
DVD $99.95 The most stunning showpieces and creations start with
basic sugar technique. In the first segment of this two-part
The chefs, nutritionists, and researchers at the CIA take a
DVD, Chef Notter teaches you the proper way to:
fresh look at how to prepare food that is both healthy and
flavorful. The Healthy Palate combines information from • Boil sugar to prepare it for handling.
the Harvard School of Public Health, the USDA, and the • Cast, pull, and pour sugar into a Valentine heart, an Easter
Mediterranean diet. Specific topics include: display, and a variety of flower displays.

• The Engine—Find out how the body uses food as fuel. And, in part two you will:
• Phytonutrients and You—Discover the sources, uses, and • Learn how to blow sugar and add color and embellish-
substitutions of phytonutrients. ments to your sugar pieces.
• Good Fat, Bad Fat—Explore monosaturated, polysaturated, • Store and transport finished works.
and trans-saturated fats. • Design and create centerpieces.
• Carbohydrates & Grains—Study carbohydrates sources and
grain substitutions. GLUTEN-FREE BAKING
• Where’s Protein?—Uncover the various sources of protein. DVD $24.95

• Successful Solutions—View “healthy” menu options right off In this companion to Gluten-Free Baking, CIA Chef Richard
the menus of successful restaurants. Coppedge shows you how to employ his five unique flour
The Healthy Palate also includes cooking demonstrations blends to create delicious gluten-free baked goods. High-
for the following topics—Healthy Beginnings, Beyond lights of the DVD include flour-blend handling and stor-
Brown Rice, Beyond Sauté, and Fruit and Beyond. age, thickening soups and sauces using gluten-free roux,
and step-by-step instructions for preparing molten lava
cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough,
and bagels.

8 1-888-851-3313
 TRAINING MATERIALS
THE BASIC STEPS OF BAKING BREAD AND CAPTIVATING CONFECTIONS SERIES
LAMINATING DOUGH
DVD $49.95 Filled Chocolates
DVD $75
You too can produce your own high-quality breads and • Discover the proper way to melt, temper, handle, mold, and
pastries in this two-part series featuring fundamental baking decorate chocolates.
techniques. In the first part of this DVD, you will:
• Explore the artistry of piping, filling, and sealing chocolates.
• Study the 12 steps of bread baking.
• Learn to create high-quality chocolates.
• Examine ingredients and equipment needed for lean
doughs. Hand-Formed Chocolates
DVD $75
• Learn the straight-dough mixing method for lean dough.
• Learn the art of preparing cream ganache and butter
• Discover shaping and scoring techniques for a variety of
ganache.
breads, including round loaves, baguettes, pan bread, and
dinner rolls. • Discover the finer points of working with chocolate and
all the steps in making truffles, as well as knackerli and
In part two, you will: rochers.
• Learn the proper techniques, key ingredients, and formulas
used in producing laminated doughs. Brittles & More
DVD $75
• Discover mixing, rolling, and shaping methods for creating
• Create a variety of liquid, soft, and firm candies such as
a selection of laminated products, including turnovers and
caramels, nut brittles, dragées, and fondant.
bouchées.
• Develop useful candy-making techniques and methods.
• Find out how to evaluate quality in your finished baked
goods. All DVDs in the Captivating Confections Series contain:
Recipes
MERINGUE, VANILLA SAUCE, AND PASTRY CREAM Each individual DVD combines the recipes included on
DVD $49.95
each part of the series, plus an additional bonus recipe for
Egg whites can be beaten to a foam to use as a leavener or egg ganache.
lightener. Meringues are made by incorporating enough
sugar to both stabilize and sweeten the foam. In this DVD, One-on-One with the Chefs
you will: Go behind the scenes and obtain even more knowledge
• Explore the techniques and preferred methods for creating on tempering, molding, blushing, drizzling, and prepar-
common, Swiss-style, and Italian-style meringue. ing cherry-filled chocolates with extended lessons from
the chefs.
• Learn both classic uses of meringue as well as innovative
presentations. CIA Chef Interviews
• Gain helpful tips on producing, storing, and evaluating this Get an insider’s view of the world of confections through
fundamental component of the professional baker’s art. in-depth interviews with CIA baking and pastry instructors.
The difference between a plain baked item and a fancy
pastry often relies on the presence of an icing or filling, or a SPECIAL! CAPTIVATING CONFECTIONS DVD
sauce or a glaze. In this section you will: SERIES DISCOUNT
Purchase the three-part DVD series (Filled Chocolates,
• Explore the techniques and basic recipes for these staples
of fine pastries. Hand-Formed Chocolates, and Brittles & More) at a
discounted price of $200 (a $25 savings)!
• Learn the quality standards for evaluating vanilla sauce and
pastry cream.
CAPTIVATING CONFECTIONS LEARNING SOLUTIONS
DVD and CD-ROM $250

This innovative, comprehensive foodservice learning solu-

tions package combines the information contained in our
existing DVD series—Filled Chocolates, Hand-Formed
Chocolates, and Brittles & More—along with a CD contain-
ing pre- and post-evaluation tests, outlined learning objec-
tives, and module instructions for each session.

www.ciaprochef.com 9
 Add Something New
to Your Menu
…From Our Newest Releases!

dd a little excitement to your culinary repertoire

A this winter with recipes hot from the kitchens of

the CIA—and hot off the presses. These are a
sampling of dishes from the pages of The Modern Café
and the Kitchen Pro Series: Guide to Poultry Identification,
Fabrication, and Utilization (see page 12), two of our
newest cookbooks.

PAN-FRIED
BABY ARTICHOKES WITH
LEMON AÏOLI
Makes 20 portions
14 ounces salt
100 baby artichokes

Lemon Aïoli Once they have cooled, transfer them to a perforated hotel
1⁄3 pan set over a regular hotel pan. This should allow the excess
ounce garlic cloves, peeled
1⁄8
water to drip out from between the leaves. Reserve until
ounce salt
needed. Peel off the outer leaves, which are tough and prac-
6 ounces pasteurized egg yolks
tically inedible, with your hands. Cut the artichokes in half
1⁄4 ounce red wine vinegar lengthwise; reserve in an airtight container in refrigeration
1⁄3 ounce lemon juice during service. Discard after 36 hours.
1⁄8 ounce lemon zest
For the aïoli: Chop the garlic very finely on a cutting board
1 pound, 91⁄2 ounces canola oil with a pinch of the salt. Make a paste with your knife, using
81⁄2 ounces extra virgin olive oil the side of the blade against the cutting board. Alternatively,
8 pounds, 131⁄8 ounces extra virgin olive oil use a garlic press.
1 pound, 12⁄3 ounces Wondra flour Place a bowl on a damp cloth towel to anchor it. Place the
21⁄8 ounces salt garlic, egg yolks, vinegar, lemon juice, lemon zest, and
remaining salt in it. Whisk until evenly mixed.
Fill a large pot with cold water and 14 ounces of salt. The
pot should be large enough to hold all of the artichokes. Combine both oils, and slowly pour them into the bowl
while whisking vigorously to create an emulsion.
Trim the stems of the artichokes to within 1 inch of the base
and about 1⁄2 inch in from the top. Put them in the water as Reserve in an airtight container with plastic wrap directly on
soon as they are cut. the surface of the aïoli. Discard after 3 days.

Prepare an ice bath large enough to hold all the artichokes; it To prepare the artichokes for service: Heat a fryer with
can be more than one ice bath if need be. Bring the water to the extra virgin olive oil to 355 degrees F. Have the Wondra
a boil, and then reduce the heat to a simmer. Cook until the flour available in a bowl.
artichokes are tender, 12 to 20 minutes. Test the artichokes When the oil is hot, place 10 cooked artichoke halves in the
by inserting a paring knife through the base of the artichoke bowl with the Wondra flour, and toss them to coat com-
and into the stem; it should go in easily. pletely in the flour. Shake the excess off each piece in a small
Remove the artichokes from the water with a spider and sieve. Fry until they have browned evenly and the leaves are
place them in the ice bath(s). crisp, 2 to 3 minutes.
Transfer the artichokes to a bowl lined with a paper towel.
Season with salt and serve immediately with aïoli.
Source: The new CIA cookbook The Modern Café
10 1-888-851-3313
 Whisk together glaze mixture and brush over goose; reserve
any excess.
Roast slowly at 300 degrees F to an internal temperature of
165 degrees F, about 1 hour. Brush on more glaze every 15
to 20 minutes.
Note: Dish can be served as an appetizer warm or thin-
sliced cold.

BASIC POULTRY BRINE FOR

SMOKED GOOSE BREAST CURING AND SMOKING
WITH HOISIN GLAZE Makes 1 gallon
21⁄3 ounces Tinted Curing Mix (TCM)
Makes 2 pounds 1⁄2 pound salt
Basic Poultry Brine for Curing and Smoking 1⁄3 pound brown sugar
(recipe follows) 1 cup hot water
2 bay leaves 1 gallon water
2 tablespoons fermented soy sauce
Dissolve TCM, salt, and sugar with hot water, then add to
1 small dried red chili pepper
remaining water.
2-pound full goose breast, split
Brining Times
Glaze Small birds or cut parts: 24 hours
1⁄4 cup hoisin sauce
Broiler chicken or pheasant: 24 to 36 hours
1⁄2 teaspoon ginger powder
Duck, goose, or turkey breast: 2 to 3 days
1 teaspoon brown sugar
1 tablespoon Madeira wine Whole turkey or goose: 5 days
1 teaspoon orange juice Note: After curing, poultry may be soaked in cold water to
release some of the salt. Spices and aromatics can be added
Add bay leaves, soy sauce, and red chili to brine. Place
for more flavors. Injecting brine can shorten curing time.
goose breasts into brine and submerge for 2 days under
refrigeration. Smoking may require poultry to be left at temperatures that
could allow for rapid bacteria growth. This brine ensures the
Remove breasts and soak in cool water for 1 hour to reduce
poultry will be cured and its proteins denatured, helping to
saltiness.
preserve the meat and give it a “hammy” tang familiar with
Tie breast into two cylindrical roasts and let air dry under cured meats. Cured meats remain pink after cooking. This
refrigeration for 6 hours or until exterior becomes tacky. recipe calls for Tinted Curing Mix, which is basically a diluted
Smoke using wood chips in cool smoker until golden brown, form of sodium nitrite that accelerates the curing time and
about 3 or 4 hours. (Each smoker works differently. Do not guards against pathogens.
over-smoke. Do not hot smoke or cook.) Remove from Source: Kitchen Pro Series: Guide to Poultry Identification,
smoker and place on roasting rack in pan. Fabrication, and Utilization

www.ciaprochef.com 11
 TEXTBOOKS TEXTBOOKS FROM THE CULINARY Kitchen Pro Series: Guide to Meat
INSTITUTE OF AMERICA Identification, Fabrication, and Utilization
Hardcover $74.95

In this user-friendly, full-color text, CIA Chef Thomas

NEW! The Modern Café Schneller provides a close examination and explanation of
Hardcover $65 the craft of butchery. This definitive guide offers:
The Modern Café details every aspect of the launch and man- • Practical information on purchasing and fabricating beef,
agement of a modern, upscale café. It’s the first compre- pork, veal, lamb, game, and exotic meats
hensive resource for the aspiring restaurateur or café owner • Helpful storage information
who wants to get all the details right. Exquisitely illustrated, • Basic preparation methods and recipes to give professional
the text is packed with professional guidance and master and home chefs the information they need to produce well-
recipes for breakfast pastries, artisanal sandwiches, truffles primed cuts of meat
and treats, and much more. Plus, an entire chapter is
Kitchen Pro Series: Guide to Fish and Seafood
devoted to the retail shelf, a key contributor to any café’s
financial health.
Identification, Fabrication, and Utilization
Hardcover $74.95
With nearly 250 recipes and more than 100 photographs,
Throughout this lavishly illustrated text, The Culinary Insti-
this must-have reference by the CIA’s Francisco Migoya
tute of America’s Chef Mark Ainsworth offers professional
provides expert advice and step-by-step lessons for a vari-
and home chefs a satisfying alternative to meat by educat-
ety of contemporary recipes. Additional highlights include
ing them about:
information on café business finances, human resources,
• Purchasing and properly fabricating fish and shellfish
food production, recipe/menu development, and even
décor. The Modern Café offers both inspiration and instruc- • Basic preparation skills and storage tips for the fish kitchen
tion for anyone who wants to operate a successful café. • Using the recipes included to prepare healthy and delicious
fish and seafood dishes
NEW! Kitchen Pro Series: Guide to Poultry
Identification, Fabrication, and Utilization Frozen Desserts
Hardcover $74.95 Hardcover $60

This user-friendly resource offers practical information on Frozen desserts have long been a key part of every pastry
fabricating chicken, duck, goose, turkey, and game birds. chef’s repertoire, and recent innovations such as the Pacojet
CIA Chef Thomas Schneller provides readers with helpful have expanded today’s frozen dessert options. Offering
storage information, basic preparation methods for each comprehensive coverage of ingredients, theory, techniques,
variety of bird, and all the tools professional and home and formulas, this unprecedented guide explains how to
chefs need to create well-prepared meals from a variety of produce the full range of today’s frozen desserts using both
poultry. Features include: classic and modern methods.

• Practical information on purchasing and fabricating Illustrated throughout with 125 striking full-color pho-
• Storage information and basic preparation methods for tographs, Frozen Desserts provides a thorough foundation in
each type of poultry product every aspect of frozen dessert making. From yuzu sorbet
• Full-color photographs and recipes with cotton candy and black sesame seeds to frozen praline
parfait with hazelnut mascarpone gâteau, these stellar cre-
ations exemplify the range of frozen dessert possibilities
available today.

12 1-888-851-3313
 Catering—A Guide to Managing a Successful

TEXTBOOKS
Chocolates & Confections: Formula, Theory, and
Business Operation Technique for the Artisan Confectioner
Hardcover $45 Hardcover $65

This invaluable reference provides all the information Chocolate and candy making is undergoing a renaissance
caterers and would-be caterers need to set up and run a in public awareness and status. This comprehensive book
successful catering operation. From launching the business, combines artisan confectionery techniques with accessible
establishing pricing, setting up a kitchen, staffing, and mar- explanations of the theory and science, as well as formulas
keting to planning events, organizing service, preparing for use in production. Fundamental information for the con-
food, managing the dining room and beverages, developing fectioner includes ingredient function and use, chocolate
menus, and troubleshooting problems, Catering provides processing, and artisan production techniques. The book
detailed guidance on every aspect of the business. Sup- contains 140 formulas and variations for beautiful confec-
ported by more than 50 photographs and 30 illustrations, tions, including dairy-based centers, crystalline and non-
this must-have guide is perfect for anyone who wants to crystalline sugar confections, jellies, and nut center and
succeed in the highly competitive world of catering—one of aerated confections.
the fastest-growing segments of the restaurant industry.
Gluten-Free Baking with The Culinary Institute of
At Your Service: A Hands-on Guide to the America
Professional Dining Room Paperback $18.95
Paperback $29.95
In past years, people with gluten sensitivities had to give up
At Your Service is a guide foodservice professionals can rely their favorite wheat-based foods like cinnamon buns,
on to help them develop and improve hospitality and ser- French bread, pizza, and bagels. But thanks to the CIA’s
vice, and achieve exceptional results in mid- and upscale Chef Richard Coppedge, that’s no longer the case. This
dining establishments. Through lively and engaging discus- book and the companion DVD (page 8) show people with
sions, readers will learn the ins and outs of running a suc- celiac disease and gluten sensitivities—as well as profession-
cessful front-of-the-house operation: taking reservations and als who want to offer baked goods to customers living a
greeting guests, basic service, table-side service, beverage gluten-free lifestyle—how to bake classic favorites using alter-
service, and building and maintaining a good relationship natives to gluten.
between the front and back of the house staff. Real-life situa-
Features include Chef Coppedge’s five gluten-free flour
tions and industry anecdotes also cover potential problems
blends, tips on working with and storing gluten-free baked
and challenges that all restaurants are sure to face.
goods, and more than 125 recipes.
Baking and Pastry: Mastering the Art and Craft,
Culinary Fundamentals
2nd Edition Produced by the American Culinary Federation, with text and
Hardcover $70 recipes provided by the CIA.
Hardcover $80
This latest edition of Baking and Pastry is an essential
resource for anyone who wants to create professional-cal- Culinary Fundamentals is a tool that students can use
iber baked goods and desserts. The text offers: throughout their culinary education and certification, as well
• Detailed instructions on basic techniques along with 625 as their career. From the objectives and key terms introduc-
standout recipes, from yeast breads and custards to frozen ing each chapter to the activities and recipes that round it
desserts, pies, cakes, and chocolates and confections. out, the book is organized to highlight and explain the
• Color photographs and illustrations—more than half of basic competencies of a professional cook or chef.
which are all-new
Culinary Math, Third Edition
• New step-by-step methods for core baking techniques Softcover $35
• Expanded coverage of vegan and kosher baking, petit fours
Discover proven methods for understanding foodservice
and other mini desserts, plated desserts, decorating princi-
math and using it appropriately. Shows how to:
ples and techniques, and wedding cakes
• Calculate yield percentage.
• Determine costs, edible portion costs, and recipe costs.
• Find out the amount of a product needed for a par-
ticular use.
• Carry out conversions for purchasing and food costing.
• Understand and use kitchen ratios.
• Convert U.S. measures and metric units.

www.ciaprochef.com 13
 TEXTBOOKS Exploring Wine, Second Edition In the Hands of a Chef: The Professional Chef’s®
Hardcover $60 Guide to Essential Kitchen Tools
Softcover $24.95
This definitive text from CIA wine instructors will demys-
tify the world of wine for you. With this book, you will: What are the essential knives that cooks must own, and
• Examine the business of wine—purchasing, storing, devel- what are the proper techniques for using them? And how
oping a wine list, and service. do cooks make the most of other tools, such as peelers, pit-
• Explore the process of making wine. ters, and Parisienne scoops? This reference provides the
answers. Illustrated throughout with more than 100 pho-
• Discover the major wine-producing regions of the world.
tographs, the text offers a complete course in knife skills as
• Learn the most appealing wine and food pairings.
well as guidance on using a wide array of other kitchen
Exploring Wine Instructor’s Manual tools and gadgets. It also features advice from real-world
Softcover $22.50 chefs on choosing, using, and caring for knives, as well as
detailed cutting techniques for all kinds of foods.
This companion to Exploring Wine includes: lecture out-
lines, critical-thinking problems, and words of wisdom. The Professional Chef’s® Techniques of Healthy
Garde Manger: The Art and Craft of the Cooking, Third Edition
Hardcover $65
Cold Kitchen, Third Edition
Hardcover $70 This completely updated guide to healthy cooking is indis-
pensable in today’s health-conscious world. Drawing on the
Garde Manger has been thoroughly revised to reflect the lat-
latest dietary guidelines, the book provides detailed nutri-
est trends, techniques, and flavors, including new informa-
tion information and more than 400 delicious, healthy
tion on topics such as brining ratios, fermented sausages,
recipes, including 100 that are brand new to this edition.
micro greens, artisanal American cheeses, tapas menus,
Throughout, nearly 150 vibrant, all-new color photographs
“action” buffet stations, and ice carving. With more than
showcase finished dishes and illustrate techniques and
540 recipes—including 100 created new for this edition—and
equipment.
more than 340 all-new photographs illustrating step-by-step
techniques and finished dishes, it’s an indispensable refer- Remarkable Service: A Guide to Winning and Keeping
ence for culinary students and working chefs everywhere. Customers for Servers, Managers, and Restaurant
The Professional Chef®, 8th Edition Owners, 2nd Edition
Hardcover $70 Paperback $29.95

The Professional Chef ® includes essential information on As competition for customers is constantly increasing, con-
nutrition, food and kitchen safety, and tools and ingredients, temporary restaurants must distinguish themselves by offer-
as well as more than 640 classic and contemporary recipes ing consistent, high-quality service. This second edition of
plus variations. An unrivaled reference and source of inspi- the most comprehensive guide to service and hospitality on
ration for the serious cook, this newest edition includes: the market explores:

• More than 130 basic recipe formulas that illustrate funda- • How to address the service needs of a wide range of dining
mental techniques and guide cooks clearly through every establishments, from casual and outdoor dining to upscale
step, from mise en place to finished dishes restaurants and catering operations

• Nearly 650 all-new, full-color photographs of fresh food • Training and hiring staff, preparation for service, front-door
products, step-by-step techniques, and plated dishes taken hospitality, and money handling
by award-winning photographer Ben Fink • Styles of modern table service, the relationship between the
• An exploration of the culinary traditions of the Americas, front and back of the house, and much more
Asia, and Europe, with full-color photographs of com-
monly used ingredients and maps of all the regions

14 1-888-851-3313