From the Recipe Files of the C.I.A. by Culinary Inst of America

by Culinary Institute of America

This companion to the second season of PBS-TV's enormously popular Cooking Secrets of the CIA features 60 recipes for such scrumptuous dishes as Asparagus Ravioli, Lamb Chops with Parmesan, Pueblo Grilled Chicken, and more. Illustrated with 18 full-color photos, all recipes include easy instructions. "The country's . . . most influential cooking school."--The New York Times.

Genres: Cookbooks, Cooking

Mass Market Paperback

First published June 1, 1996