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Cooking at Home with The Culinary Institute of America
     

Cooking at Home with The Culinary Institute of America

4.6 3
by The Culinary Institute of America, Michael Falconer (Photographer)
 

A complete illustrated volume of home-cooking lessons and recipes.

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home

Overview


A complete illustrated volume of home-cooking lessons and recipes.

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, saut?ing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish 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, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

Editorial Reviews

From the Publisher

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." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from sautéing and roasting to portioning a chicken and making pasts. 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 o bligatory 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. Look elsewhere, however, for game, sweetbreads, bread and pastry. 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 over-achievers who occasionally need reminding of the basics. (Oct.) (Publishers Weekly, July 7, 2003)

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)

Publishers Weekly
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." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from saut ing 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 lasagne. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school souffles. Look elsewhere, however, for game, sweetbreads, bread and pastry. 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. (Oct.) Copyright 2003 Reed Business Information.
Library Journal
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 specialized 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. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780471450436
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/29/2003
Edition description:
New Edition
Pages:
304
Product dimensions:
9.25(w) x 10.00(h) x 0.90(d)

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Cooking at Home with The Culinary Institute of America 4.7 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
This is by far the best cookbook I own (and I own over 25). Just enough additional information on cooking techniques to instruct the non-professional on important cooking techniques, great recipes, and good twists on recipes to assist in developing the home chef/entertainer's imagination in the kitchen.
Anonymous More than 1 year ago
Anonymous More than 1 year ago