Art Institute Of New York Culinary Arts Results at Top10Bot.com

  • Hero Dinners: Complete One-Pan Meals That Save the Day

    A one-stop resource for amazingly delicious complete meals made in just a single skillet or sheet pan, created by the food-world favorite husband-and-wife team who develop recipes for all the major magazines.Even if you love to cook, the last thing you want to do at the end of a long day is wash a sink full of pots and pans. Hero Dinners gives you the superpower to make delicious, well-balanced meals using fresh, wholesome ingredients—all in just one sheetpan or skillet. The wizardry behind these complete meals is in super smart, innovative— and simple!—techniques that ensure you won’t end up with muddled flavors and textures. Wit...
    Art Institute Of New York Culinary Arts

    • ASIN: B07BK4SDBG

  • Sweet Elegance: 16 Cookie-Decorating Techniques

    Create inspired cookies customers will order again and again. Decorate your treats with brush embroidery, antiquing techniques, floral accents, watercolor painting and more! Make your cookies a delicacy of design, texture and color with professional decorator Amber Spiegel. Start by achieving the perfect royal icing consistency for different types of decorating. Then, learn to easily transfer intricate eyelet lace and other patterns onto your cookies. Make sophisticated fabric effects simple: luscious quilted textures, as well as breathtaking brush embroidered flowers and borders. Antique your cookies with the look of gold marbling, cracked c...
    Art Institute Of New York Culinary Arts

    • ASIN: B0147L58Z4
    • Brand: Craftsy

  • GOOD MEALS and how to prepare them


    Art Institute Of New York Culinary Arts

    • ASIN: B000J0IEQ8

  • Sfoglini Pasta - Beet Fusilli, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L46SD3V
    • Brand: Sfoglini Pasta
    • UPC: 672550645774

  • Sfoglini Pasta, Cuttlefish Ink Spaccatelli, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L472MK1
    • Brand: Sfoglini Pasta
    • UPC: 672550645729

  • Sfoglini Pasta - Zucca, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L469XFG
    • Brand: Sfoglini Pasta
    • UPC: 672550645750

  • Sfoglini Pasta, Saffron Malloreddus, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L485ZSC
    • Brand: Sfoglini Pasta
    • UPC: 672550645736

  • Sfoglini Pasta, Organic Hemp Radiators, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L47YNS4
    • Brand: Sfoglini Pasta
    • UPC: 672550645712

  • Sfoglini Pasta - Trumpets, 16oz (2-PACK)

    Artisan Pasta with Unique Shapes made in Brooklyn, New York. Vegan, Non GMO and Handcrafted with Organic American Grains and Durum Semolina. Steve Gonzalez is the chief pasta maker behind Sfoglini. He studied Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was first introduced to hand-made pasta in Philadelphia, which inspired him to travel to Spain and Italy to further his knowledge. Now, he works with some of New York's most outstanding restaurants and creative director, Scott Ketchum, to bring locally produced pasta to New York City....
    Art Institute Of New York Culinary Arts

    • ASIN: B07L47M7X3
    • Brand: Sfoglini Pasta
    • UPC: 672550645743

  • Queens: A Culinary Passport : Exploring Ethnic Cuisine in New York City's Most Diverse Borough

    "Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage--all without ever leaving Queens! Queens: A Culinary Passport welcomes visitors to the borough, serving as
    Art Institute Of New York Culinary Arts
    Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens!Queens: A Culinary Passport welcomes visitors to the borough, serving as your

    • UPC: 37783213
    • Rating: 4.0

  • The Making of a Chef : Mastering Heat at the Culinary Institute of America

    In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great
    Art Institute Of New York Culinary Arts
    "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book ReviewJust over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts

    • UPC: 10271980
    • Rating: 4.1

  • French Patisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts

    9782080203182
    Art Institute Of New York Culinary Arts
    Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French

    • UPC: 56085361

  • Gluten-Free Baking with The Culinary Institute of America : 150 Flavorful Recipes from the World's Premier Culinary College

    Chef Coppedge offers the definite baking guide for living a gluten-free lifestyle. The baking techniques are both comprehensive and easy to master, allowing readers to create gluten-free pies and tarts, cookies and brownies, and savories and pastries. Two 8-page color photo
    Art Institute Of New York Culinary Arts
    Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to bake delicious favorites:Maple Pecan TartPineapple Upside-Down CakeCream Cheese RugelachMolten Chocolate CakeHam and Cheese SconesPotato Leek QuicheBlack Bottom Cake with Cherry CompoteWhether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, readers will soon be creating pies and tarts,

    • UPC: 9190638
    • Rating: 4.5

  • Appetite City : A Culinary History of New York

    New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. Appetite City takes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes
    Art Institute Of New York Culinary Arts
    New York is the greatest restaurant city the world has ever seen.In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. Appetite City takes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved

    • UPC: 14046784
    • Rating: 3.0

  • Culinary Arts: Freshman Year at The Culinary Institute of America

    Art Institute Of New York Culinary Arts
    Go behind-the-scenes into the teaching kitchens and classrooms of the CIA. Learn more the skills culinary arts students learn during their first year at the college. Freshman courses include Culina...
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    Tour the Institute of Culinary Education in NYC

    Art Institute Of New York Culinary Arts
    New York City’s oldest culinary school is now its newest. Extending across 74,000 square feet, our brand new facility at Brookfield Place offers Hudson River views, an increased sense of community ...
    ICEculinary,ICE,ICE Culinary,ICECulinaryNY,school tour,guided tour,culinary school,cooking school...

    Baking & Pastry Arts: Freshman Year at The Culinary Institute of America

    Art Institute Of New York Culinary Arts
    Go behind-the-scenes into the teaching kitchens and classrooms of the CIA. Learn more the skills baking & pastry arts students learn during their first year at the college. Freshman courses include...
    culinary school,culinary college,cooking school,baking,pastry,baking education,pastry education,b...