Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute [Paperback]

Culinary Institute of America (Author), Pavlina Eccless (Photographer)

Book Description

Publication Date: October 1, 1995

The secret's out! The C.I.A.—the Culinary Institute of America—has lifted the lid on its best-kept secrets in this gorgeously illustrated, major new cookbook of over 60 stunning seasonal and holiday recipes. Companion to this Fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A.is the book food and cooking enthusiasts will turn to again and again. With recipes for Christmas, Hanukkah, Valentine's Day, and even Super Bowl Sunday, Cooking Secrets of the C.I.A. will help cooks everywhere score points with family and friends. Whatever the occasion, let this essential volume be your secret ingredient for success in the kitchen.

Editorial Reviews

From Publishers Weekly

No threat to national security, this companion volume to an upcoming PBS series featuring the highly regarded culinary teaching institution is instead quite reassuring. Selected by C.I.A.-trained chefs, its 60-odd, solid recipes highlight inventive, rather complex dishes that reflect the way we eat now, or the way we would eat if we had lots of time to spend in the kitchen. The organization is serviceable, if unexpected. Appetizers (Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce) and soups (Parsnip and Parsley Soup) are grouped together in "Starters." The second chapter presents menus for various holidays (e.g., for Hanukkah: Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree, Braised Brisket with Red Wine and Potato Latkes). The final chapter contains desserts, many of which, for example, Chocolate Cheesecake with Poached Figs and Passion Fruit and Cherry Sauces, suggest decadence but employ such ingredients as low-fat cottage cheese and require minimal amounts of sugar. The recipes come with brief introductions by their respective creators, who reminisce about their early careers or such events as creating Fall Peanut Soup for the Carter administration. Instructions on techniques are scrupulous.
Copyright 1995 Reed Business Information, Inc.

Review

One of the 10 best cookbooks of the decade! Cooking LIght magazine

Pro chefs and menu planners can pick up any number of worthwhile seasonal and holiday dishes, including Gnocchi Genovese,' New Mexico-Style Green Chili and Pork Stew,' and Grilled Breast of Pheasant with Pommes d'Amour and Saffron Risotto.' Restaurant Hospitality

Restaurant Hospitality January 1996
This companion volume to the PBS series of the same name features more than 60 recipes from the staff of the Culinary Institute of America in Hyde Park, N.Y. Although the title is misleading -- there really aren't any secrets in here -- pro chefs and menu planners can pick up any number of worthwhile seasonal and holiday dishes, including 'Gnocchi Genovese,' 'New Mexico-Style Green Chili and Pork Stew,' and 'Grilled Breast of Pheasant with Pommes d'Amour and Saffron Risotto.'

See all Editorial Reviews

Product Details

• Paperback: 131 pages
• Publisher: Chronicle Books; First Edition edition (October 1, 1995)
• Language: English
• ISBN-10: 0811811638
• ISBN-13: 978-0811811637
• Product Dimensions: 8.9 x 8 x 0.4 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #948,773 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

40 of 45 people found the following review helpful:

5.0 out of 5 stars Want great meals and don't have time to experiment?, November 17, 1997

By A Customer

This review is from: Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (Paperback)

For those of us who have found that home cooking is better than most restaurants, but don't have the time to develop the tastes yourself, the CIA books are a must for your kitchen. We've tried most every recipe and they have all been hits with our dinner friends! Follow the directions, add a bottle of wine and you've got a winner!

7 of 7 people found the following review helpful:

3.0 out of 5 stars Cultural cookbook, March 11, 2001

By A Customer

This review is from: Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (Paperback)

This book is very well written and has some great recipies. It also includes lots of information and recipies for different cultural celebrations, Chinese New Year, Thanksgiving, Kwanzaa and Hanukkah, to name a few. Recipies are not quick and easy but are for someone who has time to spend in the kitchen.

2 of 3 people found the following review helpful:

5.0 out of 5 stars Excellent culinary resource, October 10, 2003

By A Customer

This review is from: Cooking Secrets of the CIA: Favorite Recipes from the Culinary Institute (Paperback)

My study group and I used this book as a reference for our baking and advanced baking classes and found it to be quite creative in its recipes. It is also well-written, which is half the battle in any culinary book. However, for our class exams in baking and advanced baking classes we used the following:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
The last two study guides prepared us for our baking exams. They showed use the type of questions to watch out for on our exams. They helped us a lot because we all got very good grades.