Cooking at Home with the Culinary Institute of America, Revised Edition

Cooking at Home with the Culinary Institute of America, Revised Edition

by The Culinary Institute of America
     
 

Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is

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Overview

Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.

Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home, any cook can now learn from the very best and master the art of cooking.

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Editorial Reviews

Publishers Weekly
★ 12/02/2013
The Culinary Institute of America is widely regarded as one of the world's preeminent culinary colleges, but prior to this collection, now completely revised and updated, its expertise had been out of reach for the average home cook. This exceptional collection brings the school's wealth of knowledge to the masses in a clear, easy-to-understand format that provides a useful blend of art and science. With a heavy focus on the fundamentals, the book covers a multitude of cooking methods from steaming, poaching, and blanching to sautéing, pan frying, and deep frying and everything in between. Recipes start with the basics of stocks and sauces including veloute, bechamel, beurre blanc, and hollandaise. Soups such as Thai hot and sour, Tuscan white bean and escarole, and minestrone represent the book's range of offerings. Grilled pork chops with sherry vinegar sauce, sea bass and scallops en papillote, and roast leg of lamb are examples of the diversity of the recipes and techniques home cooks will master as a result. Part cookbook, part instruction manual, this beautiful and definitive collection is a must-have for everyone who is contemplating a move in the kitchen. (Oct.)

Product Details

ISBN-13:
9780470587812
Publisher:
Houghton Mifflin Harcourt
Publication date:
10/29/2013
Edition description:
First Edition, Revised
Pages:
416
Sales rank:
315,938
Product dimensions:
9.58(w) x 10.26(h) x 1.32(d)

Meet the Author

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

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