One Dish Meals

by The Culinary Institute of America

The chefs of The Culinary Institute America have compiled a collection of sumptuous one dish meals showcasing a variety of cooking styles and flavors certain to excite one and all.

Genres: Cookbooks, Cooking, Reference, Nonfiction

224 pages, Hardcover

First published September 15, 2006

Reviews

[Carol · Rating 2 out of 5]

THe CIA cookbooks are very technical and full of ingrediants that are not easily on hand, trust me the outcome is great but just not always for the everyday chef. I only have it because I worked there and it was a gift but I have used a few recipes.

[Laurla2 · Rating 2 out of 5]

-2 stars. only 2 recipes that interested me.

this book had lots of ingredients i've never heard of. and lots of ingredients that i googled, and none of my local grocery stores carry it. tamarind pulp, linguica, kombu, bonito flakes, callaloo, tiger lily buds, carne seca, harissa, instant dashi, dried wakame, hoshaf, galangal, annatto seeds, annatto oil, morcilla, picada, dried salt cod, shrimp paste, monkfish, jujube, rabbits with their livers, garganelli, trussed quail, squid bodies and tentacles, crawfish tails, kefalotyri, duck confit, rendered schmaltz, cockles, hake, chinese sausage, sopressata, dark honey, paximadi, haricots, nicoise, sambal, rau ram leaves, jaggery.

this book came from my older brothers house, and is now going to goodwill. not worth keeping.

[Catherine Woodman · Rating 3 out of 5]

This is well done, but does not have alot of the kind of food I am looking for.