Friday, March 6, 2009

CIA releases first two books of food selection series

The Culinary Institute of America (CIA), in conjunction with Delmar Publishing, has released the first two books in a multi-part Kitchen Pro series designed for chefs, foodservice managers, purchasing agents, suppliers, vendors, retailers, culinary students, instructors and food enthusiasts.
Meat: Identification, Fabrication and Utilization, by Thomas Schneller, and Fish and Seafood: Identification, Fabrication and Utilization, by Mark Ainsworth, describe both traditional and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing.
The full-color, hard-bound texts also demonstrate basic preparation methods in step-by-step format and offer tested recipes using both classic and contemporary cooking techniques. Other topics covered in the book are prevailing consumer and foodservice issues such as local sourcing, heritage breeds, animal production practices, maximizing secondary cuts to control food costs, and flavors and cooking methods that meet diner demands while increasing restaurants' check averages.

The Kitchen Pro Series comprises six components, four of which will be released later this year and next. For more information, visit