Culinary Institute of America's Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the World's Premier Culinary Institute

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Overview

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety of mouth-watering, nutritious meals without spending all day in the kitchen.

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More About This Book

Overview

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety of mouth-watering, nutritious meals without spending all day in the kitchen.

Editorial Reviews

Publishers Weekly
Having trained thousands of professional chefs, the CIA addresses home cooks here in an effort to "cultivate a passion for cooking" despite today's hectic pace. With an emphasis on a multiplicity of ethnic flavors, the recipes are largely familiar and manageable. In fact, many of the simpler ones (Vichyssoise, Romaine and Grapefruit Salad with Walnuts and Stilton; Ratatouille; and Tiramisu) may be found in scores of other cookbooks. However, such dishes as Lobster and Roasted Red Pepper Salad, and Pesto-Stuffed Chicken Breasts with Tomato Relish seem rather ambitious when described as "meals in minutes." And suggesting the use of premade phyllo dough as a prime ingredient in Fennel and Chorizo Strudels, or packaged puff pastry dough in Fresh Fruit Galette, undercuts the book's premise. Oddly for home cooking, nearly every recipe serves eight. Still, there are dozens of quick and easy recipes, such as Nicoise-Style Grilled Tuna and Cider-Braised Pork Medallions. Presentation is often a key aspect, as in Haricots Verts with Prosciutto and Gruy re, in which prosciutto slices are twisted into spirals to resemble roses. CIA fans, who include viewers of PBS's Cooking Secrets from the CIA, will turn to this book. Others may find that it does not entirely fulfill its promise. 125 color photos. (Sept.) Copyright 2004 Reed Business Information.

Product Details

  • ISBN-13: 9780867309041
  • Publisher: Lebhar-Friedman Books
  • Publication date: 6/28/2004
  • Pages: 384
  • Sales rank: 191,337
  • Product dimensions: 9.39 (w) x 10.49 (h) x 1.22 (d)

Table of Contents

Introduction vii
Chapter 1 Prior to Cooking 1
Chapter 2 Appetizers 13
Tomatillo Salsa
Cannellini Bean Puree
Guacamole
Wonton Chips with Asian-Style Dipping Sauce
Hummus with Pita Chips
Fiery Fruit Salsa
Tapenade
Cucumber Raita
Papaya and Black Bean Salsa
Tomato Salsa
Salsa de Chipotle
Black Bean and Avocado Crostini
Prosciutto and Melon Canape
Lobster and Prosciutto Crostini
Goat Cheese and Sweet Onion Crostini
Mussel Crostini
Shrimp Open-Faced Sandwich
Garlic and Parsley Butter
Marinated Goat Cheese with Fresh Herbs
Grilled Vegetable Appetizer
Prosciutto and Summer Melon Salad
Salad of Crab and Avocado
Shrimp Cocktail
Camembert Crisps
Spiced Mixed Nuts
Spicy Roasted Cashews
Chili-Roasted Peanuts with Dried Cherries
Chapter 3 Soups 49
Vichyssoise
Thai Fresh Pea Soup
Curried Apple Squash Soup
Traditional Black Bean Soup
Chilled Cream of Avocado
Cream of Mushroom Soup
Cream of Tomato Soup with Rice and Basil
Corn Chowder with Chiles and Monterey Jack
Crab and Mushroom Chowder
Manhattan Clam Chowder
New England Clam Chowder
Shrimp Bisque with Fresh Tarragon
Double Chicken Broth with Shiitakes, Scallions, and Tofu
Egg Drop Soup
Stracciatella alla Romana
Amish-Style Chicken and Corn Soup
Chilled Gazpacho
Borscht
Chorizo and Vegetable Soup
Minestrone
Hlelm
Mussel Soup
Thai Hot and Sour Soup
Tortilla Soup
Chapter 4 Salads 85
French Lentil Salad
Panzanella
Soba Noodle Salad
Cucumber, Tomato, and Feta Salad
Mediterranean Salad
Spinach Salad with Tangerines and Mango
Orange and Fennel Salad
Mixed Bean and Grain Salad
Roasted Beet Salad
Fruit Salad with Orange-Blossom Syrup
Warm Salad of Hearty Greens and Blood Oranges with Tangerine-Pineapple Vinaigrette
Waldorf Salad
Mixed Green Salad with Pears, Walnuts, and Blue Cheese
Frisee with Walnuts, Apples, Grapes, and Blue Cheese
Baked Goat Cheese with Mesclun, Pears, and Toasted Almonds
Lemon-Infused Greek Salad with Grape Leaves
Romaine and Grapefruit Salad with Walnuts and Stilton
Spring Herb Salad
Lobster and Red Pepper Salad
Grilled Steak Salad with Horseradish Dressing
Nicoise-Style Grilled Tuna
Grilled Tuna with Spring Herb Salad and Marinated Tomatoes
Spinach Salad with Marinated Shiitakes and Red Onions
Grilled Chicken Caesar Salad
Traditional Cobb Salad
Grilled Chicken and Pecan Salad
Lemon-Parsley Vinaigrette
Lime-Cilantro Vinaigrette
Port Wine Vinaigrette
Balsamic Vinaigrette
Chapter 5 Meat 129
Stir-Fry Citrus Beef
Reuben Sandwich
Grilled Flank Steak
Satay of Beef with Peanut Sauce
Tenderloin of Beef with Blue Cheese and Herb Crust
Beef Tenderloin with Southwestern-Style Sauce
Veal Scallopine with Lemon and Capers
Pan-Fried Veal Cutlets
Veal Saltimbocca with Fettuccine
Cider-Braised Pork Medallions
Jerk Pork Kebabs
Roasted Pork Tenderloin with Honey-Mustard Sauce
Sauteed Pork Medallions with Southwestern-Style Sauce
Sauteed Pork Medallions with Apple Chutney
Fennel and Chorizo Strudels
Roasted Pork Loin with Apricot-Armagnac Compote
Thai-Spiced Loin Chops with Hot-Sweet Mustard
Eggplant and Prosciutto Panini
Broiled Lamb Chops with White Bean and Rosemary Ragout
Chapter 6 Poultry 167
Chicken Breast with Artichokes and Mustard Sauce
Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli
Moroccan Lemon Chicken with Mango Chutney
Grilled Chicken Burritos
Jerk Chicken
Whole Wheat Quesadillas with Chicken, Jalapeno Jack, and Mango Salsa
Lemon-Ginger Grilled Chicken
Herb-Breaded Chicken with Creamy Mustard Sauce
Chicken Curry with Almonds
Pesto-Stuffed Chicken Breasts with Tomato Relish
Walnut Chicken
Spicy Szechuan Chicken Stir-Fry
Smoked Turkey and Roasted Red Pepper Sandwich
Turkey Burger
Duck, Shrimp, and Andouille Gumbo
Sauteed Duck Breast with Pinot Noir Sauce
Turkey Club Sandwich
Chapter 7 Seafood 199
Flounder Saute a la Meuniere
Sea Bass with Gingered Broth
Spicy Asian Grilled Shrimp
Seared Salmon with a Moroccan Spice Crust
Scallop and Mushroom Gratin
Sauteed Shrimp with Penne Pasta and Putanesca Sauce
Peanut-Crusted Catfish with Creole Remoulade Sauce
Seared Tuna with Salsa Verde
Seared Scallops with Fiery Fruit Salsa
Salmon en Papillote
Oyster Po'Boy with Remoulade
Mussels in Saffron and White Wine Broth
Grilled Swordfish with Lentil Ragout
Risotto with Scallops and Asparagus
Grilled Herbed Salmon with Southwest White Bean Stew
Bass and Scallops en Papillote
Grilled Halibut with Roasted Red and Yellow Pepper Salad
Crabmeat and Shrimp Sandwich
Seared Cod in a Rich Broth with Fall Vegetables
Classic Boiled Lobster
Broiled Swordfish with Tomatoes, Anchovies, and Garlic
Grilled Swordfish with Peppered Pasta
Chapter 8 Vegetarian 235
Vegetable Stew
Tofu with Red Curry Paste, Pease, Scallions, and Cilantro
Goat Cheese and Red Onion Quesadilla
Vegetarian Refried Bean Quesadilla
Vegetable Fajitas
Vegetable Burgers
Stir-Fried Garden Vegetables with Marinated Tofu
Risotto with Peas and Scallions
Tempeh Club Sandwich
Spicy Vegetable Saute
Moo Shu Vegetables
Chickpea and Vegetable Tagine
Pasta Quattro Formaggi
Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Capellini with Grilled Vegetables
Eggplant and Havarti Sandwiches
Madeira-Glazed Portobello Sandwiches
Orechiette with Cannellini Beans & Spinach
Fettuccine with Corn, Squash, Chiles, Creme Fraiche, and Cilantro
Chapter 9 Side Dishes 267
Roasted Carrots and Parsnips with Herbs
Tarragon Green Beans
Coleslaw
Warm Vegetable Slaw
Ratatouille
Sauteed Broccoli Rabe with Toasted Pine Nuts
Sauteed Swiss Chard
Summer Squash Saute
Pan-Steamed Lemon Asparagus
Pan-Steamed Zucchini and Yellow Squash Noodles
Black Bean Salad with Lime-Cilantro Vinaigrette
Grilled Vegetables
Vegetarian Refried Beans
Sweet and Sour Green Beans
Haricots Verts with Walnuts
Haricots Verts with Prosciutto and Gruyere
Braised Belgian Endive
Sauteed Apples
Broccoli with Orange-Sesame Sauce
Sauteed Brussels Sprouts with Pancetta
Stewed Chickpeas with Tomato, Zucchini, and Cilantro
Artichokes and Mushrooms in White Wine Sauce
Asparagus with Morels
Asian Vegetable Slaw
Tabbouleh Salad
Bulgur and Lentil Pilaf with Carmelized Onions
Potato Gratin
Oven-Roasted Potatoes
Potato Puree
Mediterranean Potato Salad
Warm Potato Salad
Sweet Potato Cakes
Steak Fries
German Potato Salad
Boiled Potatoes with Saffron and Parsley
Jalapeno Jack Polenta
Corn, Pepper, and Jicama Salad
Lima Bean and Roasted Corn Succotash
Cornbread
Vegetarian Dirty Rice
Basic Rice Pilaf
Wild Rice Pilaf
Spicy Dill Rice
Rice Salad
Coconut Rice with Ginger
Curried Rice Salad
Herbed Basmati Rice
Quick Couscous
Herbed Israeli Couscous
Red Pepper Orzo
Chapter 10 Desserts 331
Classic Caramel Sauce
Cider and Raisin Sauce
Vanilla Sauce
Hot Fudge Sauce
Raspberry Coulis
Vol au Vents with Fresh Berries and Whipped Cream
Tiramisu
Swedish Oatmeal Cookies
Chocolate Chunk Cookies
Sand Cookies
Grand Marnier-Honey Chocolate Fondue
Apple Strudel
Baklava
Fresh Fruit Galette
Fresh Berry Napoleon
Molten Chocolate Cake
Individual Pecan Pies
Cheesecake
Rice Pudding
Bread Pudding
Fresh Fruit Sabayon
Broiled Pineapple with Coconut
Clafouti
Tart Dough
Chocolate Crepes with Brandied Cherry Filling
Chocolate Mousse
Espresso-Hazelnut Brittle
Index 365

Customer Reviews

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Sort by: Showing all of 4 Customer Reviews

  • Anonymous

    Posted July 12, 2006

    GREAT!

    There are some great recipes in this book. Each section has tips on cooking. For example the beef section tells you, depending on the cut of meat, what is the best way to cook it and so on. I reccomend this book for anyone who enjoys cooking gourmet meals, entertaining or just wants to impress someone with a great meal.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

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    Posted April 4, 2010

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