Read and Download eBook Full
Author: Culinary Institute of America
Publisher: Chronicle Books
Published: 1995-10
Total Pages: 138
ISBN-13: 9780811811637
DOWNLOAD EBOOKContains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Culinary Institute of America
Publisher: Chronicle Books
Published: 1997
Total Pages: 142
ISBN-13: 9780811818636
DOWNLOAD EBOOKThe companion book to the PBS series of the same name, "More Cooking Secrets of the CIA" reveals the professional secrets of the most celebrated cooking school in the country, the Culinary Institute of America. Chapters correspond with the TV series, featuring Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Quick Meals from the CIA, and more. Color photos.
Author: Culinary Institute of America
Publisher:
Published: 1997
Total Pages: 132
ISBN-13:
DOWNLOAD EBOOK"Following on the heels of the best-selling first volume, More Cooking Secrets of the CIA is the tie-in book for the fall 1997 public television series of the same name. The most celebrated cooking school in the country, the Culinary Institute of America boasts graduates such as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Now in its third season, the school's acclaimed TV series will continue with episodes (and corresponding chapters) on Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much more. In both the series and the book, professional chefs let home cooks in on the secrets to making time in the kitchen productive, fun, and satisfying."--Publisher description.
Author:
Publisher:
Published:
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Culinary Institute of America
Publisher: Chronicle Books (CA)
Published: 1995-10-01
Total Pages: 131
ISBN-13: 9780811892988
DOWNLOAD EBOOKAuthor:
Publisher:
Published:
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Kay Shaw Nelson
Publisher: Pelican Publishing
Published: 2009
Total Pages: 0
ISBN-13: 9781589806641
DOWNLOAD EBOOKThis fascinating autobiography tells about the author's experiences as an intelligence officer, wife, and mother during the Cold War. Working undercover as a cookbook writer, she was able to combine her love of food and world travel with spying for the CIA.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2012-04-16
Total Pages: 730
ISBN-13: 0470587806
DOWNLOAD EBOOKThe leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Cynthia Scheer
Publisher:
Published: 1983
Total Pages: 100
ISBN-13: 9780897210126
DOWNLOAD EBOOKAbstract: A cookbook in 8 chapters focuses on different ways to prepare and serve tasty breakfasts and brunches. Topics include reasons for eating a nutritious breakfast; ideas for interesting brews, beverages, and spirited drinks, fruits and fruit mixes, and desserts made with fruits; egg cookery; meat, poultry, and fish dishes and pancakes, waffles, breakfast pies and breads. Colorful photographs illustrate finished dishes and drawings illustrate some cooking techniques. A US measure and metric measure chart is provided along with an index. (kbc).
Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
Published: 2011-03-08
Total Pages: 507
ISBN-13:
DOWNLOAD EBOOKDiscover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
