Cooking at Home with The Culinary Institute of America

by 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 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.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

304 pages, Hardcover

First published February 1, 2000

Reviews

[Stella · Rating 3 out of 5]

I wasn't terribly impressed. The instructions aren't broken down enough for beginners, and I didn't see any revolutionary ideas that can't be found better presented in other books.

For example, there is a gingerbread cookie dough recipe on page 131. It directs you to pages 114-115 for a gingerbread house design. Template for Gingerbread House is on pages 201-208. But it fails to show or tell you how to make most of the details on the finished house (including the gingerbread fence and chimney)!

There is one molded cookie recipe, Springerle (page 150), and a page explaining how to use cookie molds, with photos of a springerle rolling pin and mold, and some cookie stamps. No photo of finished springerle. I would not try making molded cookies with their limited instructions.

[Joanna Spock Dean · Rating 5 out of 5]

Extremely well written for the layman.

[Kathy · Rating 4 out of 5]

Good review of basic cooking techniques --

[Natalya · Rating 5 out of 5]

ahhh I love this book clear directions, beautiful full color photos....

[Miss Clark · Rating 2 out of 5]

Definitely for the more gourmet and professional side of things (caterers, bakers, etc.). Lot of good tips, but not many recipes that will enter into my annual repertoire, so 2.5 and farewell.