Culinary News from The Culinary Institute of America

CIA Press: College Launches Publishing Imprint

Hyde Park, NY – The Culinary Institute of America announces its own publishing imprint: CIA Press. Books published under the CIA Press imprint will be in an interactive digital format with built-in learning objectives, embedded video, and other tools to reinforce essential points. The first book, just released this week, is the second edition of The Art of Charcuterie by CIA Professor John Kowalski.

“With continued advances in technology, we are able to create a much more dynamic learning experience,” said CIA Provost Mark Erickson. “This digital publishing imprint lets people engage with content in a way that they can’t with a hardcopy book—it allows the individual to decide what way is best for them to learn.”

Books from CIA Press will appeal to both professionals and the growing community of advanced home cooks and food enthusiasts. For instance, The Art of Charcuterie will be used in an educational setting at the CIA and is just as valuable to the individual who makes home-cured sausages, smoked meats, and pâtés.

The college plans to e-publish updated versions of many of its flagship titles under the CIA Press imprint. The CIA has been writing and publishing books since the first edition of The Professional Chef in 1962—co-published with Institutions magazine.

The Art of Charcuterie is now available on VitalSource for $47.

Photo Caption and Hi-Res Image:

The Art of Charcuterie, 2nd edition by Professor John Kowalski is the first title published by CIA Press. The interactive book is available in digital format.
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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