The American Institute is using a single, main textbook, for all of Executive Chef Mongiello's cookery classes   You DO NOT have to purchase the book to attend our cookery classes.  We highly encourage it, though.  Students who wish to follow along with us can purchase the prescribed textbook right now, using a number of worldwide credit cards.  

    Other Instructors encourage the purchase of their prescribed textbooks as will be listed with those classes, on this website.

Cookery Class Textbooks:

American Regional Cuisine by the Art Institute (Ai). 

Go on ahead and click here to PURCHASE NOW

     Certified Executive Chef Martin CJ Mongiello was invited to speak and address the Culinary Program students on October 9th, 1997 (view other speeches) at the Art Institute of Fort Lauderdale, Florida, USA.  Ai is the largest Institute in America, with locations in major cities from coast to coast.  They have a top flight culinary program, known worldwide.  Chef Marti's host was the Director of the school, Certified Master Chef, Klaus Friedenriech.  Now via USAi, an Official Affiliate of Amazon, you can immediately Click here and PURCHASE NOW (usually ships in 24 hours).

Synopsis: New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent."

    Two hundred delicious recipes-twenty for each type of cuisine-are introduced by  well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser  (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire.

US Navy Chefs by Martin CJ Mongiello and John Harrisson; Release in 2002 - view the cover and other information.  Forward by Doctor Dean Ornish and featuring recipes from the US Navy through its history, cooking around the world, cooking in the modern Navy, cooking onboard nuclear submarines and cooking for the President of the United States.  Sign up for one of the first copies (no credit card number required - pay later or change your mind) and get two free gifts today!