The Culinary Institute of America® Cookbook

The Culinary Institute of America® Cookbook

Time magazine calls the Culinary Institute of America “the nation’s most influential training school for cooks.” But you don’t have to travel to Hyde Park, New York (except to savor the unforgettable meals in the public Escoffier restaurant) to learn the techniques and recipes taught by master chefs to aspiring professionals. And you don’t have to be a chef in training to take your culinary skills to the next level. This book is so much fun! You start with the most important step in cooking: mise-en-place, which translates to “the preparation and assembly of ingredients, pans, utensils and plates needed for a particular dish.” From there, it’s all about fabulous food cooked to perfection. Most of these 300-plus recipes (all CIA favorites!) include tips for home cooks, so you’re getting a mini-lesson every time you prepare a creamy risotto, bake a batch of sticky rolls for your best friend’s brunch, or serve an elegant dinner complete with appetizers, cocktails and dessert. And to ensure success every time, sidebars throughout (many with step-by-step photos) show you how to work with pie dough, fillet fish, perfectly steam rice, make a disposable smoker and so much more. 4 color inserts.

Hardcover: pages

Publisher: Lebhar Friedman Books, Inc. ( September 01, 2008 )

Item #: 43-0899

ISBN: 9780867309317

Product Weight: 54.0 ounces