|Author: Culinary Institute of America|
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|From the experts at the Culinary Institute of America comes a collection of cooking advice, information, techniques, and recipes in an illustrated tutorial on the art of cooking, providing tips on equipment, ingredients, and detailed instructions for more than two hundred stylish dishes that are delicious and easy to prepare. 50,000 first printing. *Author: Culinary Institute of America *Publication Date: 2003/09/01 *Number of Pages: 304 *Binding Type: Hardcover *Language: English *Depth: 1.25 *Width: 9.50 *Height: 10.25|
The highly respected CIA (that's the Culinary Institute of America) shares its techniques (and many recipes) in a book designed for the home cook. Ranging from the basic (how to melt chocolate, how to cook pasta) to the more esoteric (how to make your own ravioli, how to make Steamed Cod with Gingered Hoisin Sauce), the book provides recipes, drawings, photographs, and useful sidebars to help anyone operate like a pro.
|The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY. and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specia1ized techniques related to their subject The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. (Library Journal, September 15, 2003)|
|This oversized, beautifully photographed collection offers not only recipes but also techniques, as well as details on equipment, tools and styles of cooking, all clearly explained in words and pictures. Many of the dishes you'll know or think you do - Puttanesca sauce, roast chicken with gravy, orange and fennel salad, a basic vinaigrette, a gratin of fresh berries - but some finer point on how to make something better is added in the terrific margin notes. (USA Today, December 4, 2003)