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

Culinary Institute of America

ISBN 10: 0811811638 / ISBN 13: 9780811811637

Published by Chronicle Books, 1995

About this Item

This is a used book in good condition and may show some signs of use or wear . This is a used book in good condition and may show some signs of use or wear .

Seller Inventory # mon0001036379

Bibliographic Details

• Title: Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute
• Publisher: Chronicle Books
• Publication Date: 1995
• Language: English
• ISBN 10: 0811811638
• ISBN 13: 9780811811637
• Binding: Paperback
• Condition: Good

About this title

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 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).