Culinary Institute of America The Modern Cafe by Francisco J. Migoya. The Professional Chef and Garde Manger, by The Culinary Institute of America. Techniques of Healthy Cooking. The Elements of Dessert by Francisco Migoya. Frozen Desserts by Francisco J. Migoya. The Art of Charcuterie by John Kowalski. Pasta by Gianni Scappin, Alberto Vanoli and Francesco Tonelli.