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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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ISBN-10: 1435401174

ISBN-13: 9781435401174

Edition: 2011

Authors: Culinary Institute of America, John Fischer, Culinary Institute of America Staff, Michel Suas

List price: $94.95
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Book details

List price: $94.95
Copyright year: 2011
Publisher: Delmar Cengage Learning
Publication date: 2/1/2010
Binding: Hardcover
Pages: 256
Size: 9.00" wide x 11.00" long x 1.00" tall
Weight: 2.332
Language: English

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor#65533;s and associate degrees, as well as certificate programs, in culinary arts or 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#65533;s premier culinary college. Visit the CIA online at

John Fischer (ThD, California Graduate School of Theology, PhD University of South Florida) is a rabbi and chairman of Judaic Studies at St. Petersburg Theological Seminary.

Recipe Contents About the CIA
Author Biography
Why Cheese?
Fresh and Young Cheeses
Mild Aged Cheeses
Medium Strength and Nutty Cheeses
Strong & Stinky Cheeses
Cooking With Cheese
What's with this Cheese?
Glossary Bibliography
Reference Tables
Index Photo Credits
Recipe Contents
Croque Monsieur
Grilled Halloumi
White Wine Vinaigrette
Macaroni & Cheese with Bacon
Ravioli with Zucchini and Lemon Thyme
Midnight Moon Cheese Souffl?
Tartiflette Americaine
Gnocchi alla Romana
Goug?res Raclette Warm Mozzarella Appetizer
Risotto with Taleggio and Arugula
Fromage Fort
Flamiche aux Poireaux
P?te Bris?e
Spiedini alla Romana
Roquefort and Walnut Pithivier
Goat Cheese and Pecan Napoleon
Homemade Ricotta Herb-Marinated Yogurt Cheese
Belgian Endive au Gratin
Grilled Trevigiano with Smoked Scamorza
Paneer Paratha