Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute - Softcover

Culinary Institute Of America

Softcover

ISBN 10: 0811811638 ISBN 13: 9780811811637

Publisher: Chronicle Books, 1995

Synopsis

The secret's out! The C.I.A.—the Culinary Institute of America—has lifted the lid on its best-kept secrets in this gorgeously illustrated, major new cookbook of over 60 stunning seasonal and holiday recipes. Companion to this Fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A.is the book food and cooking enthusiasts will turn to again and again. With recipes for Christmas, Hanukkah, Valentine's Day, and even Super Bowl Sunday, Cooking Secrets of the C.I.A. will help cooks everywhere score points with family and friends. Whatever the occasion, let this essential volume be your secret ingredient for success in the kitchen.

About this title

About the Author:

Culinary Institute of America is situated on its 150-acre Hudson Valley campus in Hyde Park, New York, and has another campus in the Napa Valley. With an enrollment of over 2,000 students and a network of more than 29,000 alumni in key industry positions, the school is America's center for culinary education. The Institute's commitment to excellence in the culinary arts is especially evident in its highly successful, seminal cookbook The New Professional Chef, as well as in its other major titl

Pavlina Eccless is a San Francisco-based commercial photographer who specializes in food, wine, and still-life images. Her work also appears in The Basic Gourmet (Chronicle Books, Spring 1995).

From Publishers Weekly:

No threat to national security, this companion volume to an upcoming PBS series featuring the highly regarded culinary teaching institution is instead quite reassuring. Selected by C.I.A.-trained chefs, its 60-odd, solid recipes highlight inventive, rather complex dishes that reflect the way we eat now, or the way we would eat if we had lots of time to spend in the kitchen. The organization is serviceable, if unexpected. Appetizers (Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce) and soups (Parsnip and Parsley Soup) are grouped together in "Starters." The second chapter presents menus for various holidays (e.g., for Hanukkah: Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree, Braised Brisket with Red Wine and Potato Latkes). The final chapter contains desserts, many of which, for example, Chocolate Cheesecake with Poached Figs and Passion Fruit and Cherry Sauces, suggest decadence but employ such ingredients as low-fat cottage cheese and require minimal amounts of sugar. The recipes come with brief introductions by their respective creators, who reminisce about their early careers or such events as creating Fall Peanut Soup for the Carter administration. Instructions on techniques are scrupulous.
Copyright 1995 Reed Business Information, Inc.

About this edition

• Publisher: Chronicle Books
• Publication date: 1995
• ISBN 10: 0811811638
• ISBN 13: 9780811811637
• Binding: Paperback
• Edition number: 1
• Number of pages: 131