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Cooking at Home with the Culinary Institute of America by Culinary Institute of
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Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
- Buy It NowCooking at Home with the Culinary Institute of America by Culinary Institute of
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Located in: Aptos, California, United States
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eBay item number:388593216639
Item specifics
- Condition
- ISBN
- 9780471450436
About this product
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
047145043X
ISBN-13
9780471450436
eBay Product ID (ePID)
17038710466
Product Key Features
Book Title
Cooking at Home with the Culinary Institute of America
Number of Pages
304 Pages
Language
English
Publication Year
2003
Topic
General, Methods / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
58.2 Oz
Item Length
10.2 in
Item Width
9.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-053489
Dewey Edition
21
Reviews
This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of your knives sharp and well honed"; "Don't be tempted to leave the fish in the marinade for longer than 30 minutes." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from sauting and roasting to portioning a chicken and making pasts. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques (seeding tomatoes, melting chocolate). Even less familiar or more complex recipes - Roast Goose with Apple-Prune Sauce, Mole Poblano de Pollo, Steamed Cod with Gingered Hoisin Sauce - rely on sure-fire methods. Since pasta is a mainstay of home cooking, the carbonara-primavera-puttanesca trinity puts in an o bligatory appearance, along with various types of ravioli and lasagna. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school souffls. Look elsewhere, however, for game, sweetbreads, bread and pastry. Copiously photographed and filled with impressive-looking tables and charts (including 10 pages of weight/volume equivalents and temperature charts), this makes an ideal book for committed starting cooks, as well as culinary over-achievers who occasionally need reminding of the basics. (Oct.) ( Publishers Weekly , July 7, 2003) The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY. and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specia1ized techniques related to their subject The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. ( Library Journal , September 15, 2003) This oversized, beautifully photographed collection offers not only recipes but also techniques, as well as details on equipment, tools and styles of cooking, all clearly explained in words and pictures. Many of the dishes you'll know or think you do -- Puttanesca sauce, roast chicken with gravy, orange and fennel salad, a basic vinaigrette, a gratin of fresh berries -- but some finer point on how to make something better is added in the terrific margin notes. ( USA Today , December 4, 2003), This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of your knives sharp and well honed"; "Don't be tempted to leave the fish in the marinade for longer than 30 minutes." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from sautéing and roasting to portioning a chicken and making pasts. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques (seeding tomatoes, melting chocolate). Even less familiar or more complex recipes - Roast Goose with Apple-Prune Sauce, Mole Poblano de Pollo, Steamed Cod with Gingered Hoisin Sauce - rely on sure-fire methods. Since pasta is a mainstay of home cooking, the carbonara-primavera-puttanesca trinity puts in an o bligatory appearance, along with various types of ravioli and lasagna. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school soufflés. Look elsewhere, however, for game, sweetbreads, bread and pastry. Copiously photographed and filled with impressive-looking tables and charts (including 10 pages of weight/volume equivalents and temperature charts), this makes an ideal book for committed starting cooks, as well as culinary over-achievers who occasionally need reminding of the basics. (Oct.) ( Publishers Weekly , July 7, 2003) The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY. and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specia1ized techniques related to their subject The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. ( Library Journal , September 15, 2003) This oversized, beautifully photographed collection offers not only recipes but also techniques, as well as details on equipment, tools and styles of cooking, all clearly explained in words and pictures. Many of the dishes you'll know or think you do - Puttanesca sauce, roast chicken with gravy, orange and fennel salad, a basic vinaigrette, a gratin of fresh berries - but some finer point on how to make something better is added in the terrific margin notes. ( USA Today , December 4, 2003), This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of your knives sharp and well honed"; "Don't be tempted to leave the fish in the marinade for longer than 30 minutes." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from saut_ing and roasting to portioning a chicken and making pasts. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques (seeding tomatoes, melting chocolate). Even less familiar or more complex recipes - Roast Goose with Apple-Prune Sauce, Mole Poblano de Pollo, Steamed Cod with Gingered Hoisin Sauce - rely on sure-fire methods. Since pasta is a mainstay of home cooking, the carbonara-primavera-puttanesca trinity puts in an o bligatory appearance, along with various types of ravioli and lasagna. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school souffl_s. Look elsewhere, however, for game, sweetbreads, bread and pastry. Copiously photographed and filled with impressive-looking tables and charts (including 10 pages of weight/volume equivalents and temperature charts), this makes an ideal book for committed starting cooks, as well as culinary over-achievers who occasionally need reminding of the basics. (Oct.) ( Publishers Weekly , July 7, 2003) The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY. and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specia1ized techniques related to their subject The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. ( Library Journal , September 15, 2003) This oversized, beautifully photographed collection offers not only recipes but also techniques, as well as details on equipment, tools and styles of cooking, all clearly explained in words and pictures. Many of the dishes you'll know or think you do - Puttanesca sauce, roast chicken with gravy, orange and fennel salad, a basic vinaigrette, a gratin of fresh berries - but some finer point on how to make something better is added in the terrific margin notes. ( USA Today , December 4, 2003)
Dewey Decimal
641.5
Table Of Content
INTRODUCTION.Mise en Place.Equipment.Pantry Ingredients.Food Safety.Cooking Basics.SOUPS.Techniques.Recipes.POULTRY.Techniques.Recipes.MEAT.Techniques.Recipes.FISH AND SHELLFISH.Techniques.Recipes.PASTA.Techniques.Recipes.VEGETABLES.Techniques.Recipes.POTATOES, GRAINS, AND LEGUMES.Techniques.Recipes.EGGS.Techniques.Recipes.STARTERS AND SALADS.Techniques.Recipes.KITCHEN DESSERTS.Techniques.Recipes.Conversions and Equivalents.Index.
Synopsis
A complete illustrated volume of home-cooking lessons and recipes. The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world. Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America . This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, saut?ing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it. Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more. Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens., A complete illustrated volume of home-cooking lessons and recipes. The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world. Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America . This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, saut'ing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it. Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more. Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.
LC Classification Number
TX714.C65433 2003
Item description from the seller
Seller feedback (597)
- w***m (72)- Feedback left by buyer.Past 6 monthsVerified purchaseReally nice item at a perfect value. Item is just as described no issues at all. Item was triple packed. The shipping was lightning fast. I would highly recommend the seller. Thank you and have a wonderful day.
- t***u (893)- Feedback left by buyer.Past yearVerified purchaseRing was shipped fast, well packaged, ring was as described, and a real value. The seller has excellent communication. It should be noted that trying is more beautiful than the photos! I recommend this seller.opal ring size 8 vintage (#387707491754)
- a***n (708)- Feedback left by buyer.Past monthVerified purchaseGreat Communication, Quick Ship, Item As Described. Awesome Ebayer! Thank You.
Product ratings and reviews
Most relevant reviews
- 14 Nov, 2016
Like a Master
Verified purchase: YesCondition: Pre-ownedSold by: betterworldbooks
- 12 Feb, 2021
Really well presented book
Verified purchase: YesCondition: Pre-ownedSold by: thrift.books
- 26 Oct, 2017
Great book
Verified purchase: YesCondition: Pre-ownedSold by: thrift.books
- 08 Jan, 2016
GREAT BOOK
Verified purchase: YesCondition: Pre-ownedSold by: betterworldbooks
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Seller feedback (597)
- w***m (72)- Feedback left by buyer.Past 6 monthsVerified purchaseReally nice item at a perfect value. Item is just as described no issues at all. Item was triple packed. The shipping was lightning fast. I would highly recommend the seller. Thank you and have a wonderful day.
- t***u (893)- Feedback left by buyer.Past yearVerified purchaseRing was shipped fast, well packaged, ring was as described, and a real value. The seller has excellent communication. It should be noted that trying is more beautiful than the photos! I recommend this seller.opal ring size 8 vintage (#387707491754)
- a***n (708)- Feedback left by buyer.Past monthVerified purchaseGreat Communication, Quick Ship, Item As Described. Awesome Ebayer! Thank You.