The Culinary Institute of Americas

ProChef Multimedia
Training Materials
1-800-888-7850 www.ciaprochef.com
Textbooks | DVDs | Workbooks | Training Manuals | Software

P
R
O
C
H
E
F

T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
Proven Techniques,
Invaluable Training
START INCREASING YOUR
BOTTOM LINE TODAY!
WHY CHOOSE PROCHEF
TRAINING MATERIALS?
Because The Culinary Institute of America is the source for
in-depth culinary, baking and pastry, and front-of-the-house
training materials, including:
Textbooks and Workbooks
DVDs
Foodservice Learning Solutions Training Guides
Downloadable Educator Lesson Plans, Menu Solutions
Cookbooks, Management Case Studies, and Training
Reinforcement Guides
Podcast Training
PRO CHEF ESSENTIALS
PROCHEF

TRAINING ON DEMAND
New technology has revolutionized professional training
and now the CIA is bringing you even more convenient
education offerings designed to keep you and your staff up
to speed.
PROCHEF PODCAST TRAININGGET TRAINING
WHERE AND WHEN YOU WANT, RIGHT ON YOUR IPOD
Most people think of their portable media player as strictly
an entertainment device. Now with the CIAs ProChef Pod-
cast training, you can take your iPod, Zune, or other player
to the next level and put it to work in your foodservice
operation.
ProChef Podcast training allows not only training on the go,
but also the ability to train live in the kitchen or on the
floor, rather than in a classroom.
Basic Kitchen PreparationLearn techniques guaranteed to
improve skills and increase production.
Exceeding ExpectationsPick up service tips and tech-
niques to keep your customers coming back.
The Healthy PalateDiscover how to prepare food that is
both healthy and flavorful.
Bread and BakerApply the vast knowledge of Professor
Calvel, a bread baker and educator for more than 60 years.
Get your staff excited about trainingcheck out our ProChef
Podcast training today! For more information, visit
www.ciaprochef.com/fbi/podcasts.html.
NEW! PROCHEF ESSENTIALS TRAININGGIVE
YOUR EMPLOYEES A COMPETITIVE ADVANTAGE
The CIAs new ProChef Essentials training packages
offer the tools you need to enrich your staff members
business, culinary, and baking and pastry expertise.
With ProChef Essentials, youll build a team of skilled
employees who will make your operation more success-
ful and make you a better manager. Choose from:
ProChef Culinary Essentials: Give your staff the solid
foundation of knowledge and fundamental cooking
skills required in todays competitive industry.
ProChef Baking and Pastry Essentials: Learn detailed
methods and creative design concepts for preparing lus-
cious pastries, baked goods, and spectacular sugar and
chocolate showpieces that your customers will long
remember.
ProChef Front-of-the-House and Management
Essentials: Enhance your employees command of
front-of-the-house skills and knowledge so they can
make the best possible impression on your customers.
For all the details, including pricing information, visit
www.ciaprochef.com/fbi/packages.html.
1-888-851-3313
TRAINING MATERIALS
BAKING AND PASTRY
THE BASIC STEPS OF BAKING BREAD AND
LAMINATING DOUGH
DVD $49.95
You too can produce your own high-quality breads and pas-
tries in this two-part series featuring fundamental baking
techniques. In the first part of this DVD, you will:
Study the 12 steps of bread baking.
Examine ingredients and equipment needed for lean
doughs.
Learn the straight-dough mixing method for lean dough.
Discover shaping and scoring techniques for a variety of
breads, including round loaves, baguettes, pan bread, and
dinner rolls.
In part two, you will:
Learn the proper techniques, key ingredients, and formulas
used in producing laminated doughs.
Discover mixing, rolling, and shaping methods for creating
a selection of laminated products, including turnovers and
bouches.
Find out how to evaluate quality in your finished baked
goods.
CAPTIVATING CONFECTIONS SERIES
Filled Chocolates
DVD $75
Discover the proper way to melt, temper, handle, mold, and
decorate chocolates.
Explore the artistry of piping, filling, and sealing chocolates.
Learn to create high-quality chocolates.
Hand-Formed Chocolates
DVD $75
Learn the art of preparing cream ganache and butter
ganache.
Discover the finer points of working with chocolate and
all the steps in making truffles, as well as knackerli and
rochers.
Brittles & More
DVD $75
Create a variety of liquid, soft, and firm candies such as
caramels, nut brittles, drages, and fondant.
Develop useful candy-making techniques and methods.
All DVDs in the Captivating Confections Series contain:
Recipes
Each individual DVD combines the recipes included on
each part of the series, plus an additional bonus recipe for
egg ganache.
One-on-One with the Chefs
Go behind the scenes and obtain even more knowledge
on tempering, molding, blushing, drizzling, and prepar-
ing cherry-filled chocolates with extended lessons from
the chefs.
CIA Chef Interviews
Get an insiders view of the world of confections through in-
depth interviews with CIA baking and pastry instructors.
SPECIAL! CAPTIVATING CONFECTIONS DVD SERIES
DISCOUNT
Purchase the three-part DVD series (Filled Chocolates,
Hand-Formed Chocolates, and Brittles & More) at a
discounted price of $200 (a $25 savings)!
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 seriesFilled Chocolates, Hand-Formed Choco-
lates, and Brittles & Morealong with a CD containing pre-
and post-evaluation tests, outlined learning objectives, and
module instructions for each session.
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 piecesan owl, a rooster,
and a hat.
P
R
O
C
H
E
F

T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
www.ciaprochef.com
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S GLUTEN-FREE BAKING
DVD $24.95
In this companion to Gluten-Free Baking, CIA Chef Richard
Coppedge shows you how to employ his five unique flour
blends to create delicious gluten-free baked goods. High-
lights of the DVD include flour-blend handling and storage,
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.
MERINGUE, VANILLA SAUCE, AND PASTRY CREAM
DVD $49.95
Egg whites can be beaten to a foam to use as a leavener or
lightener. Meringues are made by incorporating enough
sugar to both stabilize and sweeten the foam. In this DVD,
you will:
Explore the techniques and preferred methods for creating
common, Swiss-style, and Italian-style meringue.
Learn both classic uses of meringue as well as innovative
presentations.
Gain helpful tips on producing, storing, and evaluating this
fundamental component of the professional bakers art.
The difference between a plain baked item and a fancy pas-
try often relies on the presence of an icing or filling, or a
sauce or a glaze. In this section you will:
Explore the techniques and basic recipes for these staples of
fine pastries.
Learn the quality standards for evaluating vanilla sauce and
pastry cream.
SUGAR DECORATION TECHNIQUES
WITH EWALD NOTTER
DVD $49.95
The most stunning showpieces and creations start with
basic sugar technique. In the first segment of this two-part
DVD, Chef Notter teaches you the proper way to:
Boil sugar to prepare it for handling.
Cast, pull, and pour sugar into a Valentine heart, an Easter
display, and a variety of flower displays.
And, in part two you will:
Learn how to blow sugar and add color and embellishments
to your sugar pieces.
Store and transport finished works.
Design and create centerpieces.
CULINARY SKILL DEVELOPMENT
AMERICAN LAMB MAKES THE PLATE
LEARNING SOLUTIONS
DVD and CD-ROM $50
American lamb offers a wide range of culinary possibilities
no matter the foodservice venue. This package will help you
to better familiarize your students and/or staff with this
underutilized protein. You will:
Learn how to present lamb recipes as an entre or
an appetizer.
Uncover American lambs versatility as an appealing and
cost-effective offering in many styles of restaurants.
Discover how to pair American lamb with all-American
side dishes.
Highlights of the accompanying training CD include:
The classes of lamb, with quality and yield grades
Portion control and traditional cuts
A variety of recipesmustard- & herb-crusted rack of lamb,
beer-braised lamb shanks, and many more
1-888-851-3313
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
www.ciaprochef.com
BASIC KITCHEN PREPARATION
DVD $99.95
Available in English or English with Spanish subtitles
All chefs can benefit from improving their skills and
increasing their productionand in this DVD, youll learn
30 fundamental culinary techniques guaranteed to help you
do both. Basic Kitchen Preparation brings you both tradi-
tional and contemporary methods straight from the class-
rooms and kitchens of the CIA, including:
Vegetable Preparationdicing and chopping, garlic and
shallot roasting, and techniques using tomatoes, mush-
rooms, peppers, chiles, herbs, artichokes, and asparagus
Flavor Enhancersmirepoix and matignon, bouquet garni
and sachet depices, brines, barbecue, marinades, dry rubs,
and clarifying butter
Ingredient Preparation and Handlingwhipping cream and
egg whites, rehydrating beans and fruits, folding, tempering,
and pan-toasting
BASIC KITCHEN PREPARATION
LEARNING SOLUTIONS
DVD and CD-ROM $150
This learning solutions package contains the 30 fundamen-
tal culinary techniques from our DVD along with a CD
containing pre- and post-evaluation tests, outlined learning
objectives, and module instructions for each session.
THE BASICS OF SAUCE MAKING
DVD $99.95
One of the most basic of cooking fundamentals is the cre-
ation of sauces. The Basics of Sauce Making will give you the
solid foundation knowledge and skills in this critical seg-
ment of the culinary arts. The DVD covers brown, white,
emulsion, and tomato sauces.
THE BASICS OF SAUCE MAKING
LEARNING SOLUTIONS
DVD and CD-ROM $250
This extended food service learning solutions package com-
bines the training information in our Basics of Sauce Making
DVDbrown, white, tomato, and emulsion saucesalong
with a CD containing pre- and post-evaluation tests, out-
lined learning objectives, and module instructions for each
session.
COOKING METHODS SERIES
Dry Heat MethodsVolume 1
DVD $99.95
Grilling
Discover proper selection and preparation of foods for
the grill.
Learn the techniques for grilling vegetables and meat.
Menu options for this technique include grilled vegetables
and grilled lamb chops with caramelized garlic sauce.
Broiling
Study the basics of broiling.
Examine how to broil both delicate fish and hearty meat.
Explore various ways to check for doneness.
Techniques for broiled steak and broiled lemon sole
address the high heat of broiler rods.
Roasting
Gain knowledge on the principles of roasting.
Learn how to create sauces from pan drippings.
Explore the importance of the resting period.
Recipes and techniques for this method include roasted
chicken and roast beef au jus.
Baking
Examine the basics of baking savory items.
Learn how to select foods for baking.
Savory menu items included in this section are baked eggs
with ratatouille and baked salmon with a smoked salmon
and horseradish crust.
Dry Heat MethodsVolume 2
DVD $99.95
Sauting
Learn the step-by-step process of sauting.
Explore the art of finishing, garnishing, glazing, deglazing,
and plating a sauted item.
Classic sauted recipes for this technique include veal
scallopine marsala and trout meunire.
Pan-Frying
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
frying.
Properly coated and pan-fried recipes include pan-fried
vegetables and Southern fried chicken.
Deep-Frying
Study the basics of deep-frying.
Learn the importance of coating to optimize flavor.
Tempura vegetables and breaded shrimp present different
methods of placing food into hot oil.
Stir-Frying
Discover the proper cooking sequence for stir-fried items.
Learn the importance of consistency in product size for this
cooking method.
Stir-fried scallops are demonstrated in this section.
Moist Heat Methods
DVD $99.95
Steaming
Learn how to select and prepare foods for steaming.
Capitalize on the health benefits of this low-fat technique.
Beef and pork tamales and red snapper en papillote expand
on the basic technique of this cooking method.
Submersion Cooking
Explore the various methods of submersion cooking.
Examine how the cooking liquid enhances the flavor of the
menu item as well as the sauce.
Examples include sea bass with watercress sauce, poached
salmon with dill butter, and corned beef and cabbage.
Braising
Review the fundamentals of this slow-cooking method.
Discover seasoning and flavoring techniques.
Principles of braising are covered with Yankee pot roast and
braised romaine.
Stewing
Review how to select and prepare the equipment for stewing.
Explore seasoning techniques for stewed dishes.
Learn how to select the proper cooking liquid for the product.
The classic veal blanquette is presented in this section.
SPECIAL! COOKING METHODS DVD SERIES
DISCOUNT
Buy the three-part DVD series (Dry Heat Methods
Volume 1, Dry Heat MethodsVolume 2, and Moist Heat
Methods) at a discounted price. Only $275 (a $25 savings!).
COOKING METHODS LEARNING SOLUTIONS
DVD and CD-ROM $350
This foodservice learning solutions package combines the
quintessential training information from our three DVDs
(Dry Heat MethodsVolume 1, Dry Heat MethodsVolume 2,
and Moist Heat Methods)along with a CD containing pre-
and post-evaluation tests, outlined learning objectives, and
module instructions for each session.
CULINARY KNIFE KNOWLEDGE SERIES
Knife Care
DVD $99.95
Learn the essential knowledge for proper knife handling
and care, including:
Specialty Knivesedge types, cutting surfaces, overview of
related tools
Safe Knife Handling and Storage
Sharpening/Honinglearn the secrets from CIA chefs
Sanitation: A Clean Edgecleaning and sanitizing knives
Knife Skills
DVD $99.95
Maximize profitability and yield through an increased
knowledge of knife skills. Discover the fundamental tech-
niques and money-saving procedures, including:
The Guiding Handlearn the different holding styles
Vegetable Cutslong, diced, shaped, and decorative
Fabricationmeat, fish, shellfish, and poultry
Knife Care Reviewsharpening, sanitation, and types
of knives
SPECIAL! CULINARY KNIFE KNOWLEDGE DVD
SERIES DISCOUNT
Buy the two-part DVD series (Knife Care and Knife
Skills) at a discounted price. Only $180 (a $20 savings!).
CULINARY KNIFE KNOWLEDGE LEARNING
SOLUTIONS
DVD and CD-ROM $250
This foodservice learning solutions package combines the
fundamental training information from our two DVDs
Knife Care and Knife Skillsalong with a CD containing
pre- and post-evaluation tests, outlined learning objectives,
and module instructions for each session.
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
1-888-851-3313
EDUCATOR LESSON PLANS
If you are a trainer or educator, our foodservice learning
solutions Lesson Plans will give you the information you
need to conduct effective lectures, demonstrations, and tast-
ings in your classroom or training sessions:
Educator Lesson Plan 1
CD-ROM $49.95
Olive Oils and Vinegars
Cooking with Herbs
Sauting, Steaming, Poaching, and Smoking
Exploring Sweeteners and Discovering Cheese
Educator Lesson Plan 2
CD-ROM $49.95
Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting,
and Baking)
Dry Heat Methods: Volume 2 (Sauting, Pan-frying, Deep-fry-
ing, and Stir-frying)
Moist Heat Methods (Steaming, Submersion Cooking, Brais-
ing, and Stewing)
Educator Lesson Plan 3
CD-ROM $36.95
Knife Knowledge
Knife Skills
Fabrication
GARDE MANGER
DVD $99.95
Composed Salads
Contrasting colors, flavors, texture, heights, and tempera-
ture all play a role in the arrangement of a composed salad.
During this segment you will:
Practice techniques for preparing and presenting several
kinds of composed salads.
Receive tips for developing your own creations.
Condiments
Condiments are the workhorse of garde mangertart,
spicy, or pungent, these items boost the flavor of any dish.
In this segment, you will:
Learn the basic recipes for the five most commonly used
condimentsmustard, ketchup, chutney, relish, and pickles.
Explore variations on these recipes.
Discover effective ways to use condiments in hors doeuvre
and appetizers.
Presenting Appetizers and Hors dOeuvre
In this essential training companion for anyone who han-
dles garde manger functions, you will:
Discover the elegance of the first course.
Study the key elements of successful appetizersingredient
selection, presentation, and plating and service techniques.
GARDE MANGER LEARNING SOLUTIONS
DVD and CD-ROM $150
This resourceful foodservice learning solutions package
contains information from our Garde Manger DVD series
Composed Salads, Presenting Appetizers and Hors dOeu-
vre, and Condimentsalong with a CD containing pre- and
post-evaluation tests, outlined learning objectives, and mod-
ule 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
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
www.ciaprochef.com
1-888-851-3313
MENU SOLUTIONS COOKBOOKS
CD-ROM $24.95
Stay abreast of the industry trends with our menu solutions
cookbooks and start sampling menu items from Latin
America and the Mediterranean.
Latin American Seafood Cooking: From Mexico to the
Caribbean
Small Dishes, Big Flavors: Great Tastes from the
Mediterranean
PORK: BEYOND THE CHOP LEARNING SOLUTIONS
DVD and CD-ROM $50
Pork is a popular menu item that is used in breakfast, lunch,
entre, and appetizer menus throughout all facets of the food-
service industry. This foodservice learning solutions package
will assist in educating your students and/or staff about this
popular versatile protein. You will:
Discover the versatility of the other white meat.
Uncover the myths of pork.
Learn how to use underutilized cuts of pork to lower your
food costs.
Highlights of the accompanying training CD include:
What to look for when buying pork
Understanding the underutilized cuts of pork
A variety of recipespan-smoked pork with mustard arti-
choke sauce, pork quesadillas with mango salsa, BBQ pork,
Cuban sandwiches, and many more
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
FOODSERVICE MANAGEMENT
FOODSERVICE MANAGEMENT CASE STUDIES
CD-ROM $24.95
Heighten your return on investment and start conducting
more effective meetings that will enhance your bottom-line
results, as you study cases such as those of:
City Centre Plaza Hotel
Greenhill Country Club
Restaurant la Mode
RECIPE COSTING...THE BOTTOM LINE
DVD $49.95
Uncover the secrets of controlling food costs as you learn
how to:
Price menu items and perform yield testing to determine
total recipe cost.
Establish standard recipes and portion sizes.
Assess weight vs. volume, cost per unit, and edible portion
quantity.
RESTAURANT ECONOMICSUNDERSTANDING
THE BUSINESS OF RESTAURANTS
DVD $99.95
Presented by Gregory X. Norkus of Cornell Universitys
School of Hotel Administration, in conjunction with the
CIA, this DVD focuses on the interplay among marketing,
operations, and finance and the people who support them
management, guests, and owners. You will:
Examine the fundamentals of restaurant economics.
Learn how to read, interpret, and prepare financial statements.
Understand how to measure and communicate the financial
condition of a restaurant.
Discover how to drive a well-executed business plan.
T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
www.ciaprochef.com
FRONT OF THE HOUSE
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 Sanitation
Wine Service
Kitchen Calculations
Improving Your Bottom Line Through Upselling
EXCEEDING EXPECTATIONS:
SERVICE TIPS & TECHNIQUES TO KEEP YOUR
CUSTOMERS COMING BACK
DVD $99.95
This DVD provides a comprehensive lesson in the princi-
ples, standards, and practices that define outstanding ser-
vice. Whether you operate a fine-dining, caf, casual, or
family-style restaurant, your wait staff will benefit from
Exceeding Expectations. Lessons include:
Table Setting and Hospitality Basics
Tray Handling and Beverage Service
Taking Reservations and the Pre-meal Meeting
Seating, Order Taking, Service, and Clearing
Dessert Orders and Check Handling
Dining Room Safety, Sanitation, and Personal Hygiene
THE PERFECT MATCH: WINE AND FOOD
DVD $49.95
Using three different settingsfine dining, bistro, and patio
to emphasize the important role wine plays in the dining
experience, this DVD gives you the opportunity to:
Study contrasting or complementary flavors, textures, and
intensity.
Discover the basics for guiding customers in making the
perfect match of food with wine.
Receive clear instruction on wine service.
Learn the techniques for opening still and sparkling wines,
the art of decanting wines, proper serving temperatures,
and selection of appropriate glassware for wine service.
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 staffs 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.
TECHNIQUES OF HEALTHY COOKING
THE HEALTHY PALATE
DVD $99.95
The chefs, nutritionists, and researchers at the CIA take a
fresh look at how to prepare food that is both healthy and
flavorful. The Healthy Palate combines information from
the Harvard School of Public Health, the USDA, and the
Mediterranean diet. Specific topics include:
The EngineFind out how the body uses food as fuel.
Phytonutrients and YouDiscover the sources, uses, and
substitutions of phytonutrients.
Good Fat, Bad FatExplore monosaturated, polysaturated,
and trans-saturated fats.
Carbohydrates & GrainsStudy carbohydrates sources and
grain substitutions.
Wheres Protein?Uncover the various sources of protein.
Successful SolutionsView healthy menu options right off
the menus of successful restaurants.
The Healthy Palate also includes cooking demonstrations
for the following topicsHealthy Beginnings, Beyond Brown
Rice, Beyond Saut, and Fruit and Beyond.
1-888-851-3313
Introducing the Ninth Edition of The Professional Chef

The Must-Have for Every

Professional Kitchen
T
here are undoubtedly many reasons why the CIAs classic The Profes-
sional Chef

was named one of the five favorite culinary books of

the decade by Food Arts. One may be that it just keeps getting better
and better. These two recipes from the brand-new ninth edition will be
sure to whet your appetite for the nearly 900 in this go-to text for industry
professionals.
WHEAT BERRY SALAD WITH
ORANGES, CHERRIES, AND PECANS
Makes 10 servings
Whisk together the orange juice, thyme, rosemary, sage, oil, and vinegar in a large
bowl. Season with the salt and pepper.
Add the wheat berries, cherries, pecans, and orange suprmes. Toss to combine.
Garnish with additional cherries and pecans, if desired.
17
1
2 ounces/496 g oranges, suprmed,
juices reserved
1 teaspoon/2 g chopped thyme
1
2 teaspoon/1 g chopped rosemary
1
2 teaspoon/1 g chopped sage
2 fluid ounces/60 mL extra virgin olive oil
2 tablespoons/30 mL champagne vinegar
1
1
2 teaspoons/5 g salt
1
2 teaspoon/1 g freshly ground black
pepper
12 ounces/340 g wheat berries, cooked
2 ounces/56 g dried cherries
2
1
2 ounces/70 g pecans, toasted
PORK BUTT WITH
COLESLAW
Makes 10 servings
2
3
4 ounces/78 g salt
2
1
4 ounces/64 g coarsely ground black pepper
1
3
4 ounces/50 g adobo spice
13 pounds, 10 ounces/6.18 kg bone-in pork butt
1
1
2 quarts/1.44 L Barbecue Sauce (recipe follows)
Mayonnaise
3 tablespoons/45 mL pasteurized egg yolks
1 tablespoon/15 mL water
1 tablespoon/15 mL white wine vinegar
1
4 ounces/7 g Dijon mustard
1
4 teaspoon/1.25 g sugar
12 fluid ounces/360 mL vegetable oil
1 teaspoon/3 g salt
2 pinches ground white pepper
1 tablespoon/15 mL lemon juice
Coleslaw
6 fluid ounces/180 mL sour cream
2 fluid ounces/60 mL cider vinegar
3
1
2 teaspoons/7 g dry mustard
1
1
2 ounces/43 g sugar
1
1
2 teaspoons/3 g celery seed
1 tablespoon/15 mL hot sauce
1 tablespoon/10 g salt
1 teaspoon/2 g ground black pepper
1 pound, 14 ounces/851 g shredded green cabbage
7
1
4 ounces/206 g shredded carrots
Combine the salt, pepper, and adobo spice in a small bowl to
create a dry rub. Locate and remove the gland on the pork
butt located opposite the blade bone. Rub the spice mixture
over the pork butt. Marinate, covered, in the refrigerator
overnight or up to 24 hours.
Allow the meat to rest at room temperature for at least 1
hour before smoking. Preheat the smoker to 195 degrees F/
91 degrees C. Place the pork butts in the smoker fat side up,
leaving no more than 1 inch/3 cm between the butts. Smoke
the pork until very tender, with an internal temperature of
www.ciaprochef.com
170 degrees F/77 degrees C, 10 to 12 hours. Final smoking
time will depend on the size of the butts. Remove the pork
from the smoker and remove the bone. Allow the pork to
rest for 45 minutes.
Use your fingers or two forks to pull apart the meat. Warm
the barbecue sauce. Combine the meat with just enough
sauce to coat. Hold the meat and sauce warm, separately,
for service.
To make the mayonnaise, combine the yolks, water, vinegar,
mustard, and sugar in a medium bowl. Whisk until slightly
foamy. Gradually add the oil in a thin stream, constantly beat-
ing with the whisk until the oil is incorporated and the may-
onnaise is smooth and thick. Season with the salt, pepper,
and lemon juice.
To make the coleslaw, combine the prepared mayonnaise,
sour cream, vinegar, mustard, sugar, celery seed, and hot
sauce in a large bowl and mix until smooth. Season with the
salt and pepper. Add the cabbage and carrots and toss until
evenly coated.
Serve 10
1
2 oz/297 g of the finished sauced pork with 4 oz/
113 g of the prepared coleslaw and some of the barbecue
sauce.
BARBECUE SAUCE
Makes 1
1
2 quarts/1.44 L
1 quart/960 mL ketchup
9 ounces/255 g white wine vinegar
4 ounces/113 g water
3
3
4 ounces/106 g dark brown sugar
2
1
2 fluid ounces/75 mL Worcestershire sauce
3
4 ounces/21 g paprika
3
4 ounces/21 g Chili Powder (recipe follows)
3
4 ounces/21 g dry mustard
2 teaspoon/6.5 g salt
1
1
2 teaspoon/3 g cayenne
Combine all of the ingredients in a blender and process until
smooth. Use immediately or refrigerate. The sauce can be
stored for up to 3 weeks.
CHILI POWDER
Makes 2 ounces/57 g
1
1
2 ounces/43 g dried chiles, ground
1
2 ounce/14 g ground cumin
1 teaspoon/2 g dried oregano
1
2 teaspoon/1 g garlic powder
1
4 teaspoon/0.50 g ground coriander
1
4 teaspoon/0.50 g ground cloves (optional)
Combine all the spices including the cloves, if desired. Store in
a tightly sealed container and use within 1 month.
Note: Remove the seeds from the chiles if a less spicy blend is
desired. Some commercially prepared chili powder is actually
a blend similar to this one. This chili powder should not be
confused with the ground chiles called for in some recipes.
1-888-851-3313
Indispensable
in any format.
Through eight editions and with more than a million copies sold, The Professional
Chef is a classic and essential kitchen reference for both professionals and serious
home cooks. On sale now, this completely revised and updated spectacular new
edition includes nearly 900 recipes, more than 800 photos, plus new sections on
seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts,
to name a few. For the rst time ever, The Professional Chef will also be available
in November 2011 for the iPad as a revolutionary digital cookbook that will set the
standard for high-end consumer, professional and educational culinary products.
Some of the features for the
digital edition include:
110 fechnIque vIdeos
RecIe sIIdeshovs
roducf IL guIded fours
SeIl assessmenf fooIs
ofe sharIng
WIIey and fhe WIIey Iogo are regIsfered frademarIs ol }ohn WIIey ~ Sons, Inc.
All other trademarks are property of their respective owners.
C
I
A

T
R
A
I
N
I
N
G

M
A
T
E
R
I
A
L
S
www.ciaprochef.com
TEXTBOOKS FROM THE CULINARY
INSTITUTE OF AMERICA
NEW! The Professional Chef

,
Ninth Edition
Hardcover $75
Named one of the five favorite culinary
books of this decade by Food Arts maga-
zine, The Professional Chef

is the classic
kitchen reference that many of Americas
top chefs have used to understand basic skills and standards
for quality as well as develop a sense of how cooking works.
Now, the ninth edition features an all-new, user-friendly
design that guides readers through each cooking technique,
starting with a basic formula, outlining the method at-a-
glance, offering expert tips, covering each method with beau-
tiful step-by-step photography, and finishing with recipes that
use the basic techniques. Covering the full range of modern
techniques and classic and contemporary recipes, this is the
essential reference for every serious cook.
The Art of Charcuterie
Hardcover $65
The Art of Charcuterie is the ultimate
companion for professionals and dedi-
cated home cooks who want to master
both traditional and contemporary tech-
niques. The text covers every aspect of
this rediscovered culinary art: curing and brining, smoking,
terrines, pts, sausages, herbs and seasonings, sauces and
relishes, and kitchen sanitation. This comprehensive, profes-
sional-level guide features:
Thorough explanations of tools of the trade, kitchen equip-
ment, and ingredients
Technical and nutritional explanations of all the meats used
in the charcuterie kitchen and how to best prepare them
Approximately 200 full-color photographs, including tech-
niques and finished items
At Your Service: A Hands-on Guide
to the Professional Dining Room
Paperback $29.95
At Your Service is a guide foodservice
professionals can rely on to help them
develop and improve hospitality and ser-
vice, and achieve exceptional results in
mid- and upscale dining establishments. Through lively and
engaging discussions, readers will learn the ins and outs of
running a successful front-of-the-house operation: taking
reservations and greeting guests, basic service, table-side ser-
vice, beverage service, and building and maintaining a good
relationship between the front- and back-of-the-house staff.
Baking & Pastry: Mastering the Art
and Craft, 2nd Edition
Hardcover $70
This latest edition of Baking & Pastry is
an essential resource for anyone who
wants to create professional-caliber baked
goods and desserts. The text offers:
Detailed instructions on basic techniques along with 625
standout recipes, from yeast breads and custards to frozen
desserts, pies, cakes, chocolates, and confections
New step-by-step methods for core baking techniques
Expanded coverage of vegan and kosher baking, petit fours
and other mini desserts, plated desserts, decorating princi-
ples and techniques, and wedding cakes
CateringA Guide to Managing a
Successful Business Operation
Hardcover $45
This invaluable reference provides all the
information caterers and would-be cater-
ers need to set up and run a successful
catering operation. From launching the
business, establishing pricing, setting up a kitchen, staffing,
and marketing to planning events, organizing service,
preparing food, managing the dining room and beverages,
developing menus, and troubleshooting problems, Catering
provides detailed guidance on every aspect of the business.
Chocolates & Confections:
Formula, Theory, and Technique for
the Artisan Confectioner
Hardcover $65
Chocolates & Confections combines arti-
san confectionery techniques with acces-
sible explanations of the theory and
science, as well as formulas for use in production. Funda-
mental information for the confectioner includes ingredient
function and use, chocolate processing, and artisan produc-
tion techniques. The book contains 140 formulas and varia-
tions for beautiful confections, including dairy-based
centers, crystalline and non-crystalline sugar confections,
jellies, and nut center and aerated confections.
Culinary Fundamentals
Produced by the American Culinary Federation, with
text and recipes provided by the CIA.
Hardcover $80
Culinary Fundamentals is a tool that stu-
dents can use throughout their culinary
education and certification, as well as
their career. From the objectives and key terms introducing
each chapter to the activities and recipes that round it out,
the book is organized to highlight and explain the basic
competencies of a professional cook or chef.
goods to customers living a gluten-free lifestylehow to
bake classic favorites using alternatives to gluten. Features
include Chef Coppedges five gluten-free flour blends, tips
on working with and storing gluten-free baked goods, and
more than 125 recipes.
In the Hands of a Chef:
The Professional Chefs

Guide to
Essential Kitchen Tools
Softcover $24.95
What are the essential knives that cooks
must own, and what are the proper tech-
niques for using them? This text offers a complete course in
knife skills as well as guidance on using a wide array of
other kitchen tools and gadgets. It also features advice from
real-world chefs on choosing, using, and caring for knives,
as well as detailed cutting techniques for all kinds of foods.
Kitchen Pro Series: Guide to
Cheese Identification, Classification,
and Utilization
Hardcover $49.95
In this comprehensive resource, CIA
instructor John Fischer discusses the
basic history of cheese, its manufacture, and its incorpora-
tion into different cuisines across the dining spectrum.
Additional features include:
Details on product identification, availability, storage, and
flavor profiles for each type of cheese
Practical information about purchasing and utilizing cheese
Full-color photographs and recipes
Kitchen Pro Series: Guide to Fish
and Seafood Identification,
Fabrication, and Utilization
Hardcover $49.95
Throughout this lavishly illustrated text,
CIA Chef Mark Ainsworth offers profes-
sional and home chefs a satisfying alternative to meat by
educating them about:
Purchasing and properly fabricating fish and shellfish
Basic preparation skills and storage tips for the fish kitchen
Using the recipes included to prepare healthy and delicious
fish and seafood dishes
T
E
X
T
B
O
O
K
S
1-888-851-3313
Exploring Wine, 3rd Edition
Hardcover $65
Exploring Wine, 3rd Edition is the essen-
tial wine reference for food and wine afi-
cionados, students, and professionals.
Written by renowned wine instructors of
the CIA, this invaluable guide thor-
oughly demystifies wine, from the basics of wine production
to the nuances of wine lists, wine marketing, and wine
service.
Exploring Wine Instructors Manual
Softcover $22.50
Completely updated, this companion to Exploring Wine, 3rd
Edition includes lecture outlines, critical-thinking problems,
and words of wisdom.
Frozen Desserts
Hardcover $60
Offering comprehensive coverage of
ingredients, theory, techniques, and for-
mulas, this unprecedented guide explains
how to produce the full range of todays
frozen desserts using both classic and
modern methods and provides a thorough foundation in
every aspect of frozen dessert making. From yuzu sorbet
with cotton candy and black sesame seeds to frozen praline
parfait with hazelnut mascarpone gteau, these stellar cre-
ations exemplify the range of frozen dessert possibilities
available today.
Garde Manger: The Art and Craft of
the Cold Kitchen, Third Edition
Hardcover $70
Garde Manger is an indispensable refer-
ence for culinary students and working
chefs everywhere. This edition has been
thoroughly revised to reflect the latest
trends, techniques, and flavors, including new information
on topics such as brining ratios, fermented sausages, micro
greens, artisanal American cheeses, tapas menus, action
buffet stations, and ice carving.
Gluten-Free Baking with
The Culinary Institute of America
Paperback $18.95
Thanks to CIA Chef Richard Coppedge,
people with gluten sensitivities no longer
have to give up their favorite wheat-
based foods like cinnamon buns, French
bread, pizza, and bagels. This book and the companion
DVD (page 92) teach people with celiac disease and gluten
sensitivitiesas well as professionals who want to offer baked
www.ciaprochef.com
T
E
X
T
B
O
O
K
S
NEW! Math for the
Professional Kitchen
Paperback $35
From scaling recipes and converting
units of measure to costing ingredients
and setting menu prices, Math for the
Professional Kitchen covers crucial infor-
mation that will benefit every foodservice provider. Written
by three veteran math instructors from the CIA, the book
utilizes a teaching methodology based on daily in-classroom
practice. The entirety of the standard culinary math curricu-
lum is covered, including conversions, determining yields,
purchasing, portioning, and more. Vital mathematical con-
cepts are reinforced with easy-to-understand examples and
review questions. This is a thorough, comprehensive main
text for culinary students as well as a great kitchen reference
for working professionals.
Modern Batch Cookery
Hardcover $65
Preparing healthy, high-quality food in
volume is a challenge for even the most
experienced chef. The recipes in Modern
Batch Cookery are designed to yield 50
servings, and cover every meal part and
occasion. This all-inclusive guide features:
More than 200 healthy, nutritious, large-batch recipes
Chapters on stocks, soups, and sauces; breakfast and
brunch; salad dressings, salads, sandwiches, and appetizers;
entres; side dishes; reception foods; and baked goods and
desserts
Pertinent information, including conversion charts and a
glossary, as well as full-color photos of finished dishes that
provide fresh ideas for plating and presentation
All the essentials of menu and recipe development
The Modern Caf
Hardcover $65
The Modern Caf details every aspect of
the launch and management of a mod-
ern, upscale caf. Packed with profes-
sional guidance and master recipes, this
reference by the CIAs Francisco Migoya
provides expert advice on caf business finances, human
resources, food production, recipe/menu development,
dcor, and the all-important retail shelf. With nearly 250
contemporary recipes for everything from breakfast pastries
to artisanal sandwiches to truffles and treats, this is a must-
have reference for the aspiring restaurateur or caf owner.
Kitchen Pro Series: Guide to
Meat Identification, Fabrication,
and Utilization
Hardcover $49.95
In this user-friendly text, CIA Chef
Thomas Schneller provides a close
examination and explanation of the craft of butchery. This
definitive guide offers:
Practical information on purchasing and fabricating beef,
pork, veal, lamb, game, and exotic meats
Helpful storage information
Basic preparation methods and recipes to give professional
and home chefs the information they need to produce well-
primed cuts of meat
Kitchen Pro Series: Guide to
Poultry Identification, Fabrication,
and Utilization
Hardcover $49.95
This user-friendly resource offers practi-
cal information on fabricating chicken,
duck, goose, turkey, and game birds. CIA Chef Thomas
Schneller provides readers with helpful storage information,
basic preparation methods for each variety of bird, and all
the tools professional and home chefs need to create well-
prepared meals from a variety of poultry.
Kitchen Pro Series: Guide to
Produce Identification, Fabrication,
and Utilization
Hardcover $49.95
In this guide for professionals, CIA
Director of Food Purchasing and Store-
room Operations Brad Matthews and Buyer and former
Farm Liaison Paul Wigsten provide a thorough education
on produce, including:
Product identification, seasonality, availability, and the farm-
to-fork initiative
Proper storage methods and utilization tactics
Preparation techniques, full-color photographs, and recipes
NEW! Kitchen Pro Series:
Guide to Purchasing
Hardcover $49.95
The Guide to Purchasing offers buyers a
roadmap for identifying and evaluating
vendors, providing the information nec-
essary to help choose the ones who are the best fit. It also
helps the buyer understand the importance of staying on top
of ever-changing food industry trends, as well as how to write
product specifications and make the right decisions when
ordering ingredients. More than a reference tool for those in
the field, this informative guide also offers insights into a
variety of purchasing options and product specifications.
1-888-851-3313
T
E
X
T
B
O
O
K
S
Kitchen Pro Series: Guide to Fish and Seafood Identifica-
tion, Fabrication, and Utilization
Kitchen Pro Series: Meat Identification, Fabrication, and
Utilization
Kitchen Pro Series: Poultry Identification, Fabrication, and
Utilization
Kitchen Pro Series: Produce Identification, Fabrication, and
Utilization
Kitchen Pro Series: Purchasing
Math for the Professional Kitchen
The Professional Chef, Ninth Edition
The Professional Chefs Techniques of Healthy Cooking,
3rd Edition
STUDENT STUDY GUIDES
Paperback See prices below
Study guides provide students with chapter-specific
resources and highlight important information through a
variety of study methods, including:
Chapter overviews and objectives
Study outlines, including key terms and objectives
Exercises and study questions
Study guides are available for the following titles:
Baking & Pastry: Mastering the Art and Craft,
2nd Edition ($35)
Garde Manger: The Art and Craft of the Cold Kitchen,
3rd Edition ($25)
The Professional Chef, Ninth Edition ($30)
The Professional Chefs

Techniques
of Healthy Cooking, Third Edition
Hardcover $65
This completely updated guide to
healthy cooking is indispensable in
todays health-conscious world. Drawing
on the latest dietary guidelines, the book
provides detailed nutrition information and more than 400
delicious, healthy recipes, including 100 that are brand new
to this edition. Throughout, nearly 150 vibrant, all-new color
photographs showcase finished dishes and illustrate tech-
niques and equipment.
Remarkable Service: A Guide to
Winning and Keeping Customers for
Servers, Managers, and Restaurant
Owners, 2nd Edition
Paperback $29.95
This second edition of the most compre-
hensive guide to service and hospitality
on the market explores:
How to address the service needs of a wide range of dining
establishments, from casual and outdoor dining to upscale
restaurants and catering operations
Training and hiring staff, preparation for service, front-door
hospitality, and money handling
Styles of modern table service, the relationship between the
front and back of the house, and much more
SUPPLEMENTAL GUIDES
INSTRUCTORS MANUALS
Paperback $22.50 each
Instructors manuals give trainers and instructors everything
they need to create highly effective and successful training
sessions, including:
Lecture outlines
Study questions and key words
Test questions and answer keys
Critical-thinking problems
Instructors manuals are available for the following titles:
Baking & Pastry: Mastering the Art and Craft, 2nd Edition
Catering: A Guide to Managing a Successful Business
Operation
Exploring Wine, 3rd Edition
Frozen Desserts
Garde Manger: The Art and Craft of the Cold Kitchen,
3rd Edition
Kitchen Pro Series: Guide to Cheese Identification,
Classification, and Utilization