Hyde Park, NY 鈥 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.
鈥淲ith continued advances in technology, we are able to
create a much more dynamic learning experience,鈥 said CIA Provost Mark Erickson. 鈥淭his digital
publishing imprint lets people engage with content in a way that they can鈥檛
with a hardcopy book鈥攊t allows the individual to decide what way is best for
them to learn.鈥
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 p芒t茅s.
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鈥攃o-published with Institutions magazine.
The Art of Charcuterie is now available on 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.
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 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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