Your Culinary Bookshelf

A Selection of Books for Prospective Students

One way to explore the wide and wonderful world of food, foodservice, and food careers is through the steady outpouring of educational and entertaining culinary books being published. Here are some suggested titles for you to consider as you continue to expand your knowledge and study possible culinary career paths.

	The Making of a Chef: Mastering Heat at The Culinary Institute of America Michael Ruhlman, Holt Paperbacks, 2009 A first-person account of an actual culinary education as it's taught at the most prominent cooking school in the United States
	The Soul of a Chef: The Journey Toward Perfection Michael Ruhlman, Penguin Books, 2001 True stories about the life of the professional chef, via three very different American chefs in three very different cooking environments
	Becoming a Chef Andrew Dornenburg and Karen Page, John Wiley & Sons, 2003 An entertaining and up-to-date insider's guide to the chef's profession
	So You Want To Be a Chef? Lisa M. Brefere, Karen Eich Drummond, Brad Barnes; John Wiley & Sons; 2009 Your guide to culinary careers
	Food Jobs Irena Chalmers, Beaufort Books, 2008 150 great jobs for culinary students, career changers, and food lovers
	How I Learned to Cook: Culinary Educations from the World's Greatest Chefs Kimberly Witherspoon and Peter Meehan, BloomsburyUSA, 2006 Stories by 40 of the world's great chefs about how they learned their craft

To find these and more food-related texts, call the CIA Craig Claiborne Bookstore at 845-452-7648.

	The Professional Chef (8th Edition) The Culinary Institute of America, John Wiley & Sons, 2006 The standard-bearing textbook for professional chefs in the U.S., examining both the science and the art of cooking
	Escoffier: The Complete Guide to the Art of Modern Cookery H. L. Cracknell and R. J. Kaufmann, translators; John Wiley & Sons; 2002 The entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a repository of all that is best in classical French and international cookery
	The Art of Eating M.F.K. Fisher, Wiley Publishing, 2004 A collection of essays by one of America's best-known food writers
	The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Karen Page and Andrew Dornenburg; Little, Brown & Co.; 2008 A valuable reference for all aspiring chefs
	The New Food Lover's Companion Sharon Tyler Herbst and Ron Herbst, Barron's Educational Series, 2007 Widely praised reference guide updated with new information for everyone, including lovers of ethnic foods and health food aficionados

To find these and more food-related texts, call the CIA Craig Claiborne Bookstore at 845-452-7648.

As the leader in culinary education, the CIA and its faculty have published many core texts and award-winning books, for both professionals and food enthusiasts.

In addition to the celebrated Professional Chef, the collection includes a variety of culinary arts books, baking and pastry books, consumer cookbooks, and front-of-the-house service and foodservice management books.

Browse our collection, and find the book that's just right for you: www.ciaprochef.com/fbi/books.html.