As a Production Assistant at The Culinary Institute of America, I worked on numerous books authored by the college and its esteemed-faculty. Recipe testing, writing captions, and managing the art programs for editorial projects, I’m credited in the following published titles:
A Tavola!: Recipes and Reflections on Traditional Italian Home Cooking (Lebhar-Friedman, 2009)
The second title in the Culinary Institute of America Dining Series, A Tavola! explores traditional Italian home cooking. Did you know that dishes we consider Italian like Chicken Parmigiana were actually developed here in the USA? The authors share stories of growing up in Italy and the foods and wines they enjoyed ‘a tavola’ (at the table). Complete with 89 treasured recipes and 50 full color photos, A Tavola! is sure to make everyone want to spend more time at the table.
Spain and the World Table (DK Publishing, 2008)
In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the world table. This splendid book brings the conference to life with vivid photos and exciting recipes, beautifully written by Martha Rose Shulman (Mediterranean Harvest), covering Spain’s regions, the history and importance of different courses and the high-quality ingredients used in Spanish cooking, from wine and sherry to potatoes and rice. The recipes, by chefs from Spain, Japan, Peru and the U.S., are a perfect mix of ultra-traditional Spanish dishes like Tortilla Española and Paella Valenciana, updated classics such as a gorgeous Beet and Cherry Gazpacho, and international dishes inflected with Spanish flair, such as Sushi Paella.
Vegetables (Lebhar-Friedman, 2007)
Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you’ll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.
Hors d’Oeuvre at Home with The Culinary Institute of America (John Wiley & Sons, 2007)
Hors d’Oeuvre at Home with The Culinary Institute of America applies the CIA’s thorough, comprehensive approach to hors d’oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book divides hors d’oeuvre into seven basic types—bite-sized containers; fillings, dips, and toppings; filled, stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-sized desserts—and provides detailed guidance and recipes for each…Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of finished dishes. With the professional-caliber guidance and recipes in this book, you can prepare an enticing assemblage of hors d’oeuvre that will rival that of any caterer—and impress your guests.
Bistros & Brasseries: Recipes and Reflections on Classic Cafe Cooking (Lebhar-Friedman, 2008)
With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer and food pairings.
Culinary Boot Camp (John Wiley & Sons, 2006)
Discover the secrets of The Culinary Institute of America?s popular week-long “Boot Camp” course — five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef — with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulman?s entertaining and compelling narrative with a wealth of invaluable culinary information, you’ll take a “step up” in the kitchen with this vicarious adventure through basic training at one of the country?s finest professional cooking schools.
Founded in 1946, The Culinary Institute of America (CIA), located in New York’s Hudson Valley, California’s Napa Valley, and San Antonio’s vibrant Riverwalk Neighborhood, is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world’s premier culinary college. The CIA is the author of numerous culinary books, including Gourmet Meals in Minutes, Book of Soups, Breakfasts & Brunches, Grilling, and One Dish Meals.
All photos by Ben Fink
