Culinary Institute of America Cookie

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking

Culinary Institute of America - Basic Kitchen Preparation [Repost]  eBooks & eLearning

Posted by IrGens at May 7, 2015
Culinary Institute of America - Basic Kitchen Preparation [Repost]

Culinary Institute of America - Basic Kitchen Preparation
AVI, DivX5, 116 kbps, 640x480 | English, MP3, 128 kbps, 2 Ch | 2 hrs 09 mins | + PDF | 616 MB
Category: Culinary Techniques/Cooking

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]  eBooks & eLearning

Posted by IrGens at Jan. 31, 2015
The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]
.AVI, XviD, 1105 kbps, 608x464 | English, MP3, 128 kbps, 2 Ch | ~ 1 hour | 2.05 GB
Category: Cooking

Culinary Institute of America - Moist Heat Cooking Methods  eBooks & eLearning

Posted by groovebeat at March 20, 2014
Culinary Institute of America - Moist Heat Cooking Methods

Culinary Institute of America - Moist Heat Cooking Methods
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English

Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon
English | 2011 | ISBN: 030758903X | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills

The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4055 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 1 hour | 4.07 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care

The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4324 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 00:59:33 | 2.96 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America By Jonathan Dixon
Clarkson Potter | 2011 | ISBN: 030758903X | English | 272 pages | EPUB | 2 MB

Culinary Institute of America - Basic Kitchen Preparation (2012)  eBooks & eLearning

Posted by groovebeat at May 9, 2012
Culinary Institute of America - Basic Kitchen Preparation (2012)

Culinary Institute of America - Basic Kitchen Preparation (2012)
DVD5 | MPEG2 @ 6 Mbit/s | 720x480 | PCM Stereo @ 1536 Kbit/s 48 KHz | 120 min | 3.22 GB
Genre: Culinary Techniques, Cooking | Language: English

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA.

Culinary Institute of America – The Best of Culinary Boot Camp [repost]  eBooks & eLearning

Posted by Alexpal at March 30, 2012
Culinary Institute of America – The Best of Culinary Boot Camp [repost]

Culinary Institute of America – Culinary Boot Camp | 1.4 Gb
English | 2 Mp4 | 3 hour | 640x480 | 29.97fps | 941Kbps | Mp3 116Kbps 48000Hz
Genre: Video training

CIA Boot Camp is so much more than just your typical cooking class. It’s an intensive immersion into the world of food. You’ll learn to cook and bake like a professional with the guidance of our famed chef-instructors. You’ll prepare and enjoy fabulous dishes and, on some culinary Boot Camp vacations, dine in one or more of the CIA’s award-winning restaurants. And when you’re done, you may just surprise yourself with how much you’ve grown as a home chef. Top-quality ingredients, professional instruction, and a spirited community of chefs…they’re all waiting for you at CIA Boot Camp. Read more on next page.