Cooking at Home With the Culinary Institute of America - Hardcover

Culinary Institute Of America

Hardcover

ISBN 10: 0470587814 ISBN 13: 9780470587812

Publisher: Houghton Mifflin Harcourt, 2013

Synopsis

Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.

Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home, any cook can now learn from the very best and master the art of cooking.

About this title

About the Author

THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering degree programs in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Reviews

With this revised edition of the Culinary Institute of America’s basic cookbook for the nonprofessional, the nation’s leading culinary academy reemphasizes and updates the principles of kitchen organization, which they teach in their classes and which they deem foundational for anyone who wants to cook well. Recipes may be as simple as creamed corn or as complex as a compound dish of squid, mussels, beans, spinach, and pancetta. Few ethnic cuisines are overlooked, and their most typical dishes get full attention. Even such specialized tastes as Tunisian harissa and Chinese ma po tofu are represented. Illustrations make plain such principles as the proper carving of a roast turkey and offer visual examples of ideal outcomes for many recipes. As cooks gain confidence, the book helps them adapt a recipe’s ingredients and create dozens of equally tasty variations to take optimum advantage of seasonal produce. --Mark Knoblauch

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2013
• Language: English
• ISBN 10: 0470587814
• ISBN 13: 9780470587812
• Binding: Hardcover
• Number of pages: 408