fundamental techniques of bread baking

ICC’s Art of International Bread-Baking, created in 1997, and is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the ICC’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every cook’s library.


The Fundamental Techniques of Classic Bread Baking, Gourmand World Cookbook Award, Third Place, Bread Category, 2012


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fundamental techniques of italian cuisine

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by International Culinary Center’s Italian Studies program. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.


The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2013


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fundamental techniques of classic pastry

An indispensable addition to any serious baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by Dean Jacques Torres, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.


Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished ICC’s graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.


The Fundamental Techniques of Classic Pastry Arts, The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2010

The Fundamental Techniques of Classic Pastry Arts, International Association of Culinary Professionals, Cookbook Awards, Food and Beverage Reference/Technical, 2010

The Fundamental Techniques of Pastry Arts, Book Industry Guild of New York, Special Trade, Cookbook category, 2009


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fundamental techniques of classic cuisine

Based on the first levels of ICC’s Professional Culinary Arts program, the book comprises the 250 competencies, first codified by the French, that lay the foundation of classic culinary education. Working directly with the text, a home cook or a beginning professional will be submerged in the tenets of classic French Cooking and can, through its direction and sequential lessons, accomplish the basic skills necessary to be a proficient cook. Further, information that is shared through conversation, demonstration and hands-on teaching in the classroom has been addressed by an expanded discussion of materials, history and ingredients, as well as illustrations of techniques and methods.


The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2009


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By Dorothy Cann Hamilton

Starting or changing careers can be an intimidating process. For those seeking their first job, there is much to learn, while career changers may face doubts about their options or obstacles in pursuing their dream. LOVE WHAT YOU DO demystifies the career decision process and guides readers through the steps of any job hunt. It also helps people prepare for, and find, careers of all kinds in the culinary world.


LOVE WHAT YOU DO begins with DECIDING, where we ask readers to do a thorough self-inventory to uncover their goals, passions, strengths and weaknesses. In this section, we emphasize the importance of experience and credentials, especially during tough economic times. We also focus on how to handle the obstacles and doubts that are an inevitable part of any new endeavor.


Section II, TRAINING, outlines the steps needed to begin a successful culinary career. Both culinary school and on-the-job training are discussed as possible options. We identify what to look for in a culinary program and how to apply. We also explore paid and non-paid positions available within the industry. Finally, we look at salaries and budgets.


The final section, LAUNCHING, is all about jobs. We help readers decide what kinds of positions might be best for their needs and interests and how to conduct an effective job hunt, also including jobs outside the kitchen such as food blogging and food television production. We outline what to expect in the first year in the industry and how to excel. The book concludes with profiles of three culinary entrepreneurs and a brief introduction to jobs that are community-oriented.


Interspersed throughout the book are brief profiles of people in the culinary world as well as facts, exercises and quotes from prominent chefs.


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