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Cooking at Home with The Culinary Institute of America Hardcover – September 30, 2003

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Cooking at Home with The Culinary Institute of America + The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef + The Professional Chef
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Product Details

  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 30, 2003)
  • Language: English
  • ISBN-10: 047145043X
  • ISBN-13: 978-0471450436
  • Product Dimensions: 9.7 x 1.2 x 10.3 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #924,515 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

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 pasta. 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 obligatory appearance, along with various types of ravioli and lasagne. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school souffles. 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 overachievers who occasionally need reminding of the basics.
Copyright 2003 Reed Business Information, Inc.

From Booklist

With this revised edition of the Culinary Institute of America’s basic cookbook for the nonprofessional, the nation’s leading culinary academy reemphasizes and updates the principles of kitchen organization, which they teach in their classes and which they deem foundational for anyone who wants to cook well. Recipes may be as simple as creamed corn or as complex as a compound dish of squid, mussels, beans, spinach, and pancetta. Few ethnic cuisines are overlooked, and their most typical dishes get full attention. Even such specialized tastes as Tunisian harissa and Chinese ma po tofu are represented. Illustrations make plain such principles as the proper carving of a roast turkey and offer visual examples of ideal outcomes for many recipes. As cooks gain confidence, the book helps them adapt a recipe’s ingredients and create dozens of equally tasty variations to take optimum advantage of seasonal produce. --Mark Knoblauch --This text refers to an alternate Hardcover edition.

Customer Reviews

It's a wonderful book full of yummy, beautiful recipes.
Terrie L. Robbins
This book is most helpful, it does not assume you are an experienced cook, but starts with the basics, and leads you step by step in a most understandable fashion..
Allan J. Barker
Cooking at Home with the CIA best suits cooks looking to develop beyond the basic skill level in the kitchen.

Most Helpful Customer Reviews

116 of 124 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 13, 2004
Format: Hardcover
`Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility.
The book does several very good things that almost entirely outweigh its few blemishes.
The first valuable lesson from this book is its characterization of the way students of professional cooking come to think about their vocation and its materials. In this way, the book can make you a more successful cook by adapting professional methods. The heart of the matter is to `learn to think critically about cooking' and `learn how to look at, touch, smell, and taste a dish to judge whether it is coming together'. A professional cook knows how to rescue a recipe when a step fails or an ingredient is unavailable. They know what Alton Brown calls the map of culinary facts and techniques, which surround recipes, and explains how they work. That is not to say that this book deals with culinary science a la Shirley Corriher. The terms `acid' and `gluten' don't even appear in the index.
The second valuable type of lesson in this book is the descriptions of general techniques and the explanations for how they work. An example is in the technique for preparing stocks where the book explains that flavors are extracted from vegetables within an hour after adding them to the simmering stock water.
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28 of 31 people found the following review helpful By Lynn Harnett VINE VOICE on December 14, 2003
Format: Hardcover
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.
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30 of 35 people found the following review helpful By Mary Alexander on October 21, 2003
Format: Hardcover
I love the way this book has sections in the beginning of each chapter with such basics as boning a chicken or making rich pan gravy. I made the Beef Tenderloin with Wild Mushrooms twice and all I can say is WOW!! My family loved it and the leftovers were gone in a day. My next venture is Cream of Broccoli Soup which sounds really yummy. I highly recommend this book for anyone who wants to make great meals without having to search all over for strange ingredients. Your grocery store should have anything you need.
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15 of 17 people found the following review helpful By SareeD on June 28, 2012
Format: Hardcover
I love to cook. I was rummaging around in Borders one day and found this book in the discount section. Because it's from the CIA, I thought that it would likely be a great basics cookbook to add to my collection so I grabbed it and brought it home.

It is pretty basic, but I never use it. I am far more likely to pull down my copy of the Joy of Cooking or Alice Water's The Art of Simple Food. I think it's because some of the sections are really copy-heavy and the layout tends to be in more of a longer paragraph rather than bullets. I know that sound odd, but I don't like to feel like I'm reading a novel when I'm reading a cookbook - break it down for me. There are also very few quick, easy recipes in the book. I'm all for slaving over a dish for a few hours, but my favorite cookbooks have a balance between the quick and easy and the "I get a gold star for cooking this damn thing" recipes.

For the recipes that I have made (citrus roasted beets or the spinach and arugala salad), they have turned out well. But for me, the types of recipes and overall layout makes this book more likely to be out on my coffee table with a bit of dust on it, then laying open on my kitchen counter with oil or flour staining the pages.
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5 of 5 people found the following review helpful By DocRN on October 31, 2007
Format: Hardcover Verified Purchase
Don't be insulted or missled. This is the new age book for a cook begining to cook at home. It covers everything you need to know to prepare and serve delicious foods that almost anyone would enjoy. The emphasis is on 'how to' followed by what to cook.
It starts at the begining, what pots, tools, and techniques you must have on hand to start to enjoy cooking. It is first rate for that person!
I thouroughly enjoyed this book, but if you are an accomplished home chef, pass it by.
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