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Title: Cooking at Home with The Culinary Institute of America by Culinary Institute of America® ISBN: 0-471-45043-X Publisher: John Wiley & Sons Pub. Date: 29 September, 2003 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 5 (4 reviews)
Rating: 5
Summary: Required reading for anybody with a kitchen
Comment: 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.
Rating: 5
Summary: Cooking class in a book
Comment: 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.
Rating: 5
Summary: A must for your cookbook collection
Comment: This is an incredible resource. And the photography is awesome!
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Cooking Secrets of the CIA by Pavlina Eccless, Culinary Institute of America ISBN: 0811811638 Publisher: Chronicle Books Pub. Date: November, 1995 List Price(USD): $16.95 |
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Title: Cooking at the C.I.A: Culinary Institute of America by The Culinary Institute of America, Marjorie Poore Productions, Alec Fatalevich ISBN: 0965109569 Publisher: Marjorie Poore Productions Pub. Date: June, 2003 List Price(USD): $19.95 |
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Title: Book of Soups: More Than 100 New Recipes from America's Premier Culinary Institute by Mary D. Donovan, Jennifer S. Armentrout, Lorna Smith, Louis Wallach, Culinary Institute of America ISBN: 0867308427 Publisher: Lebhar-Friedman Books Pub. Date: October, 2001 List Price(USD): $35.00 |
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Title: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur Flour ISBN: 0881505811 Publisher: Countryman Pr Pub. Date: 25 September, 2003 List Price(USD): $35.00 |
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