Suggested Reading
To better prepare yourself for your CIA studies and your career, we offer you
this helpful list of recommended readings.
This reading list has been selected by the faculty and administration at the
CIA and supplements the required reading for your individual course work. You
may choose to read some, all, or none of the titles listed below. THIS IS NOT REQUIRED READING.
You can contact our Craig Claiborne Bookstore for assistance at 1-800-677-6266 or
845-452-7648.
Books
Daniel Boulud, Letters to a Young Chef (Art of Mentoring). Perseus,
2006
Nicholas Clayton, A Butler's Guide to Table Manners. Trafalgar
Square, 2007
Noel Cullen, The World of Culinary Supervision, Training, and
Management. Pearson, 2004
Andrew Dornenburg and Karen Page, Becoming a Chef. Wiley, 1995
Andrew Dornenburg and Karen Page, Culinary Artistry. Wiley, 1996
Auguste Escoffier, Le Guide Culinaire. Wiley, 1979
MFK Fisher, The Art of Eating, 50th Anniversary Edition. Wiley,
2004
Sharon Tyler Herbst and Ron Herbst, The New Food Lover's Companion,
4th Edition. Barron's, 2007
Danny Meyer, Setting the Table: The Transforming Power of Hospitality in
Business. Harper, 2008
Michael Pollan, The Omnivore's Dilemma: A Natural History of Four
Meals. Penguin, 2007
Eric Ripert, On the Line. Artisan, 2008
Michael Ruhlman, The Making of a Chef. Henry Holt, 1997
Jim Sullivan, Mind Your Own Business. Indian Creek, 2002
Kevin Zraly, Windows on the World Complete Wine Course. Sterling,
2009.
Food Journals
Appellation
Explore the Diversity of North
American Wine Regions
Art
Culinaire
The International Magazine in Good Taste
Bon
Appetit
Cook with confidence. Enjoy your food.
Chef
The Magazine for Foodservice
Professionals
Cook's
Illustrated
America's Test Kitchen
Cooking
Light
Eat Smart. Be Fit. Live Well.
Fine
Cooking
We Bring Out the Cook in You
Food
Arts
At the Restaurant and Hotel Forefront
Food &
Wine
Recipes, Menus, Chefs, Wine, Cooking, and More
Gourmet
The Magazine of Good Living
Nation's Restaurant
News
The News Leader of The Foodservice Industry
Restaurant &
Institutions
Connecting with Consumers
Restaurant Hospitality
Ideas for Full Service
Restaurants
Saveur
Savor a World of Authentic Cuisine
Sizzle
The American Culinary Federation quarterly
for students of cooking
The Wine
Spectator
Learn More, Drink Better