| Description |
304 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Contents |
Introduction -- Soups -- Poultry -- Meat -- Fish and shellfish -- Pasta -- Vegetables -- Potatoes, grains, and legumes -- Eggs -- Starters and salads -- Kitchen desserts -- Conversions and equivalents. |
| Summary |
The Culinary Institute of America takes a revolutionary approach to teaching the art of cooking. Instead of learning by rote to re-create classic dishes, students at the CIA discover how best to bring out the wonderful flavors and textures inherent in different ingredients by choosing the cooking techniques that best suit the food. The CIA's philosophy is to demystify the cooking process by revealing the underpinnings of technique that form the foundation of all great meals. During the course of their education, students develop a respect for ingredients and a deep understanding of the cooking process that leads to true freedom and creativity in the kitchen. Cooking at Home with The Culinary Institute of America brings this philosophy into the home kitchen. In these pages, dozens of essential cooking techniques are explained step by step, with detailed instructions and photographs that clearly show both what to do and how to do it. These lessons are followed by 200 simple and stylish recipes-all delicious, easy to prepare, and perfect for practicing new skills and building a repertoire. From Beef Satay with Peanut Sauce to Pancetta-Wrapped Halibut with Summer Vegetables to Roasted Eggplant Stuffed with Curried Lentils, the recipes draw from all the world's great cuisines-and many are shown in beautiful full-color photographs. Cooking at Home with The Culinary Institute of America is a complete compendium of home-cooking lessons and recipes that we all can use to master the art of cooking at our own pace and in our own kitchens. |
| Subject |
Cooking.
|
|
Cookbooks.
|
| Added Author |
Culinary Institute of America.
|
| ISBN |
047145043X cloth |
| Standard No. |
9780471450436 |
|
