Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revoir M. Paul. Merci Bocuse!

  • Plated Dish at the CIA
  • 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.


    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

    Explore the Diversity of North American Wine Regions

    Art Culinaire
    The International Magazine in Good Taste

    Bon Appetit
    Cook with confidence. Enjoy your food.

    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

    The Magazine of Good Living

    Nation's Restaurant News
    The News Leader of The Foodservice Industry

    Restaurant Hospitality
    Ideas for Full Service Restaurants

    Savor a World of Authentic Cuisine

    The American Culinary Federation quarterly for students of cooking

    The Wine Spectator
    Learn More, Drink Better