Cooking at Home with The Culinary Institute of America
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Book Overview
Chewy, crispy, rich, and crunchy--who doesn't want a cookie right this minute? In the tradition of Chocolates and Confections at Home with The Culinary Institute of America comes Cookies at Home with... This description may be from another edition of this product.
Format:Hardcover
Language:English
ISBN:047145043X
ISBN13:9780471450436
Release Date:September 2003
Publisher:Houghton Mifflin
Length:304 Pages
Weight:3.64 lbs.
Dimensions:1.3" x 9.5" x 10.3"
Customer Reviews
4 ratings
Tested, tested, tested
Published by Thriftbooks.com User , 16 years ago
We were at the CIA in Napa and saw this book. After trying five or six recipes, we bought five more to give as gifts. Every recipe was delicious. And it taught us how to easily make great sauces. It's a wonderful book full of yummy, beautiful recipes.
Required reading for anybody with a kitchen
Published by Thriftbooks.com User , 21 years ago
Well organized, straight forward information about preparing everything from soup to nuts...literally. The instructions and photographs are detailed, yet not overly complex, and the recipes and variations allow you to refine your skills at your own pace.This book lays a perfect foundation on which to build an impressive repertoire of culinary skills.
Cooking class in a book
Published by Thriftbooks.com User , 21 years ago
Lavishly and instructively illustrated, this teaching book presents, in words and pictures, step-by-step instructions for everything from making spice sachets and pureeing soups to carving a roasted chicken and filleting a fish. It even shows various ways of cutting vegetables, preparing garlic, cleaning leeks and mushrooms.A thorough primer, it starts with a discussion of tools, techniques and pantry ingredients, advocates an organized mindset, and proceeds in the same patient, simple manner through each course, discussing market choices and preparation, many illustrated. Easy-to-follow recipes build technique and repertoire, from Onion Soup Gratinee and Thai Hot and Sour Soup to Southern Fried Chicken, Roast Goose with Pan Gravy, Grilled Lamb with Mango Chutney and Beef Tenderloin with Mushrooms.There are stir-fries, curries and classic continental and American dishes, all with painstaking directions. Side notes offer tips and direct the cook to basic cooking instructions elsewhere in the book. A masterful, handsome, endlessly useful and encouraging book for the beginner.
Very good book for culinary students
Published by Thriftbooks.com User , 21 years ago
I used this book as a reference for my hot foods classes in culinary school and found it to be quite helpful. It was very descriptive and helped me to get an edge in the kitchen. For my baking classes I used the following which were just great:Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa HeilmanStudy Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa HeilmanThese study guide proved to have similar type questions that I encountered on my culinary exams in baking and advanced baking class. Various chefs had recommended me these 3 books, I guess they were right since I got excellent marks on my tests.
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