The Culinary Institute Of America Cookbook

Over 375 of Our Favorite Recipes for the Home Chef,
Along with Tips and Preparation Techniques from the Classrooms of the World's Premier Culinary College

Preparing a simple dish of field greens or a tender omelet filled with fresh vegetables seems easy but can raise many questions in cooks' minds. Attempting your first rich braise of lamb shanks may appear overwhelming initially, but is easier than you think. Now, answers can be found to almost any culinary question with the newest cookbook from the world's premier culinary college. The CULINARY INSTITUTE OF AMERICA COOKBOOK: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World's Premier Culinary College (Lebhar-Friedman Books; September 2008; $39.95/hardcover; ISBN-13: 978-0-86730-931-7)is filled with invaluable information for cooks everywhere.

This beautiful book is more than just a compendium of the CIA's favorite recipes. With an array of illustrated techniques, food aficionados--from beginners to master chefs--will learn to cook the way professional chefs do, whether it's mastering the finer points of a perfect creamy risotto, learning to build the right coal fire, finding the perfect cooking method for a favorite cut of meat, cooking times for various grains and legumes, or grilling times for everything from beef to bananas.

"Our goal is to create high-quality cookbooks from respected and authoritative sources," says David Kamen, chef and instructor at The Culinary Institute of America. "This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years."

Whatever the mood or occasion, The CULINARY INSTITUTE OF AMERICA COOKBOOK has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts. Recipes include:
 Lobster and Prosciutto Crostini
 Traditional Cobb Salad
 Cheddar Cheese Soup
 Smoked Trout with Apple-Horseradish Cream
 Fettuccini with Corn, Squash, Chiles, Cr�me Fra�che, and Cilantro
 Potato Salad with Tuna, Olives, and Red Peppers
 Bolivian Beef Stew
 Moroccan Lemon Chicken with Spicy Mango Chutney
 Chicken with Almonds and Chick Peas
 Clafouti
 Bananas Foster Tartlets
 Molten Chocolate Cake

The chef instructors have also included a chapter called Prior to Cooking which provides detailed information on:
▪ how to prep each recipe
▪ time-saving tips
▪ what to shop for
▪ how to freeze ingredients and extra portions
▪ basic and ethnic pantry items
▪ storing fresh and refrigerated good
▪ marinades, oils and dressings
▪ the right utensils, pots and pans to use

And, with the holidays right around the corner The CULINARY INSTITUTE OF AMERICA COOKBOOK has holiday beverage favorites like Eggnog and Hot Mulled Cider, as well as recipes for Cardamom-Spiced Coffee, Ginger Lemonade, Kir Royale, and Hot Chocolate. There is even information on the correct way to pour Champagne and other sparkling beverages by priming the glass and then making a second pour.

Whether it's shopping for fresh produces, planning a Sunday brunch, or adding some gourmet glamour to weekday dinners, The CULINARY INSTITUTE OF AMERICA COOKBOOK has it all.

ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profi