From Our Kitchens - Softcover

The Culinary Institute Of America; America (c), Culinary Institute Of

Softcover

ISBN 10: 0471286095 ISBN 13: 9780471286097

Publisher: John Wiley & Sons Inc, 1993

Synopsis

"This is a truly modern cookbook and a model for all others. It is in perfect synch with the way people enjoy cooking and eating today. From Our Kitchens is simply—and authoritatively—the expression of aggregate good taste." John Marian from the Foreword "Without a doubt, attending The Culinary Institute of America was the most important step I took in building my career. They set the standard in the culinary world and I am pleased to see that they have created a small, portable version of their curriculum. The simplicity, versatility, and most importantly, the ease of duplication of the recipes make From Our Kitchens an absolute pleasure." Ed Brown Executive Chef, Tropica "I am thoroughly delighted that my alma mater, The Culinary Institute of America, has finally unwrapped the secret to their wonderful professional recipes in this book intended for the home cook. Making these dishes in your own kitchen will be a great and exciting treat, with results that will please your eyes, as well as your palate, and your waistline." Nicole Routhier Author of The Foods of Vietnam and Cooking Under Wraps "These recipes are creative, innovative, and easy to prepare. From Our Kitchens is the perfect kitchen companion for the gourmet or home chef." Bradle## Executive Chef, The Lark Cr##

About this title

From the Inside Flap

From the creators of The New Professional Chef™ —a cookbook that brings restaurant-quality meals to the home kitchen! From Our Kitchens The Culinary Institute of America Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world’s finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analysis, and use standard American measurements. Included are more than 120 recipes that have been adapted from The New Professional Chef™ and The Professional Chef’s Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also includes 30 "never-before-seen" recipes from the Institute’s kitchens. There’s a sumptuous array of appetizers, salads, soups, pastas, pizzas, grains and beans, entrées, vegetables, potatoes, and desserts. Here’s just a sampling:

• Appetizers and Salads ... Smoked Chicken with Tabbouleh and Tomato-Herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh Peas
• Soups ... Pan-Smoked Tomato Bisque, Amish-Style Chicken and Corn Soup, Pumpkin Soup with Ginger Cream
• Pasta ... Chorizo-Filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chèvre Cheese Agnolotti with Pesto Cream and Summer Squash
• Pizza ... with Mozzarella and Roasted Tomatoes or with Wild Mushrooms and Artichokes
• Fish ... Roasted Monkfish with Niçoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron Broth
• Meat ... Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-Style Shredded Veal, Grilled Flank Steak with Pineapple and Roasted Shallots
• Vegetables ... Broiled Belgian Endive with Romesco Sauce, Zucchini Stuffed with Mushrooms and Fennel, Vegetable Tempura
• Desserts ... Caramel and Pear Polenta Soufflé, Rum Truffle Torte, Strawberry Pecan Shortcake, Winter Fruit Strudel

Many of these dishes can be prepared quickly, while others are for when the cook is looking for a true adventure in the kitchen. Useful preparation notes are accompanied by serving suggestions that include traditional as well as innovative ways to present dishes. Additional tips show how to adapt recipes to suit a particular family’s preferences. Filled with concisely presented recipes that have been perfected through many hours of testing, From Our Kitchens belongs near the stove of every serious home cook. Bon appetit!

About this edition

• Publisher: John Wiley & Sons Inc
• Publication date: 1993
• ISBN 10: 0471286095
• ISBN 13: 9780471286097
• Binding: Paperback
• Number of pages: 284
• Editor: Donovan Mary Deirdre