Cooking at Home with The Culinary Institute of America

Item:90401
Regular price:$9.98
Member Price:$8.98
Quantity:
Availability:Usually ships in 2-3 business days
Send Page to Friend
Checking Inventory Levels...
This item is currently out of stock.

About This Item

List price $40.00

Mary D. Donovan


Culled from the Culinary Institute of America's own teaching materials, this outstanding, beautifully illustrated kitchen reference is a mini-course in the essentials of cooking, along with 200 international recipes. It provides the CIA's expertise on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. The book's recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce.

"This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: 'Keep the blades of your knives sharp and well honed'; 'Don't be tempted to leave the fish in the marinade for longer than 30 minutes.'... The book emphasizes basic techniques, from sautéing and roasting to portioning a chicken and making pasta. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques (seeding tomatoes, melting chocolate). Even less familiar or more complex recipes—Roast Goose with Apple-Prune Sauce, Mole Poblano de Pollo, Steamed Cod with Gingered Hoisin Sauce—rely on sure-fire methods. Since pasta is a mainstay of home cooking, the carbonara-primavera-puttanesca trinity puts in an obligatory appearance, along with various types of ravioli and lasagna. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school soufflés.... Copiously photographed and filled with impressive-looking tables and charts (including 10 pages of weight/volume equivalents and temperature charts), this makes an ideal book for committed starting cooks, as well as culinary overachievers who occasionally need reminding of the basics."—Publishers

Hardcover.
304 pages

Winner of a 2003 IACP Cookbook Award