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:
Frozen Desserts (John Wiley & Sons, 2008)
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner (John Wiley & Sons, 2007)
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
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
