From Our Kitchens

From Our Kitchens

by Culinary Institute of America
     
 

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Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of… See more details below

Overview

Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analyses, and use standard American measurements. Included are 150 recipes that have been adapted from The New Professional Chef, Fifth Edition, and The Professional Chef's Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also provides 30 "never-before-seen" recipes from the Institute's kitchens. There's a sumptuous array of appetizers, salads, soups, pasta, pizzas, grains and beans, entrees, vegetables, potatoes, and desserts. Here's just a sampling:. Appetizers and Salads ... Smoked Chicken with Tabbouleh and Tomato-herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh Peas. Soups ... Pan-smoked Tomato Bisque, Amish-style Chicken and Corn Soup, Pumpkin Soup with Ginger Cream. Pasta ... Chorizo-filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chevre Cheese Agnolotti with Pesto Cream and Summer Squash. Pizza ... with Mozarella and Roasted Tomatoes or with Wild Mushrooms and Artichokes. Fish ... Roasted Monkfish with Nicoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron Broth. Meat ... Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-style Shredded Veal, Grilled Flank Steak with Pineap

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Product Details

ISBN-13:
9780471291848
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
12/01/1997

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