We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety of mouth-watering, nutritious meals without spending all day in the kitchen.
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Editorial Reviews
From Publishers Weekly
Having trained thousands of professional chefs, the CIA addresses home cooks here in an effort to "cultivate a passion for cooking" despite today's hectic pace. With an emphasis on a multiplicity of ethnic flavors, the recipes are largely familiar and manageable. In fact, many of the simpler ones (Vichyssoise, Romaine and Grapefruit Salad with Walnuts and Stilton; Ratatouille; and Tiramisu) may be found in scores of other cookbooks. However, such dishes as Lobster and Roasted Red Pepper Salad, and Pesto-Stuffed Chicken Breasts with Tomato Relish seem rather ambitious when described as "meals in minutes." And suggesting the use of premade phyllo dough as a prime ingredient in Fennel and Chorizo Strudels, or packaged puff pastry dough in Fresh Fruit Galette, undercuts the book's premise. Oddly for home cooking, nearly every recipe serves eight. Still, there are dozens of quick and easy recipes, such as Niçoise-Style Grilled Tuna and Cider-Braised Pork Medallions. Presentation is often a key aspect, as in Haricots Verts with Prosciutto and Gruyère, in which prosciutto slices are twisted into spirals to resemble roses. CIA fans, who include viewers of PBS's Cooking Secrets from the CIA, will turn to this book. Others may find that it does not entirely fulfill its promise. 125 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Customer Reviews
Most Helpful Customer Reviews
40 of 40 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I love cookbooks. I have an extensive collection. I taught myself how to cook using cookbooks so I believe a good cookbook is one that inspires and should be understandable and reasonably easy to use; with that in mind I love this cookbook.
A big reason I love this book is because it does not try to trick you into believing that a great meal will just magically appear in 30 minutes. This book educates you on how to organize your kitchen so you will be able to produce gourmet meals with minimal cooking time. This includes practical suggestions on how to stock your kitchen pantry, refrigerator and freezer. Detailed time-saving techniques on how to prepare herbs, spices and other ingredients ahead of time so that their flavor is preserved and you have minimal prep-time when cooking. There is also advice on equipment and a lot of time is spent on techniques; each individual technique or set of techniques are explained step-by-step and illustrated when necessary.
I find that knowing my skill level helps me to determine if a cookbook is written for me; so far my stages of development have been total disaster, occasional disaster or novice, beginner, experienced beginner, advanced beginner/almost intermediate, and now I consider myself an intermediate cook. I am not a gourmet or professional by any means. I would not recommend this cookbook for a novice or beginner but for an experienced beginner through intermediate cook who wants to expand his or her repertoire and wants suggestions on technique, food preparation and stocking up their kitchen. I imagine this would be too simple for someone who is really advanced. If you fit in the categories I described above then this is a great option.
For the reviewer who described dishes she prepared as bland I have not had that experience. Although I follow the recipes from cookbooks as closely as possible I have found that it is always important to taste a dish when I am cooking and making changes if needed.
A big reason I love this book is because it does not try to trick you into believing that a great meal will just magically appear in 30 minutes. This book educates you on how to organize your kitchen so you will be able to produce gourmet meals with minimal cooking time. This includes practical suggestions on how to stock your kitchen pantry, refrigerator and freezer. Detailed time-saving techniques on how to prepare herbs, spices and other ingredients ahead of time so that their flavor is preserved and you have minimal prep-time when cooking. There is also advice on equipment and a lot of time is spent on techniques; each individual technique or set of techniques are explained step-by-step and illustrated when necessary.
I find that knowing my skill level helps me to determine if a cookbook is written for me; so far my stages of development have been total disaster, occasional disaster or novice, beginner, experienced beginner, advanced beginner/almost intermediate, and now I consider myself an intermediate cook. I am not a gourmet or professional by any means. I would not recommend this cookbook for a novice or beginner but for an experienced beginner through intermediate cook who wants to expand his or her repertoire and wants suggestions on technique, food preparation and stocking up their kitchen. I imagine this would be too simple for someone who is really advanced. If you fit in the categories I described above then this is a great option.
For the reviewer who described dishes she prepared as bland I have not had that experience. Although I follow the recipes from cookbooks as closely as possible I have found that it is always important to taste a dish when I am cooking and making changes if needed.
24 of 27 people found the following review helpful
Format:Hardcover
I have to weigh in with a dissenting vote on this book. I had great expectations for this beautiful book from the Culinary Institute of America. I am a personal chef who is continually seeking quick and easy recipes with the wow factor, but to date none of the recipes I've tried in this book have delivered.
The Chicken with Artichokes and Mustard Sauce, Walnut Chicken,and Stir Fried Garden Vegetables with Marinated Tofu were all incredibly bland; I found myself acting as a physician of mercy, desperately trying to revive these dishes. Ditto for the Fruit Salad with Orange Blossom Syrup. The Manhattan Clam Chowder was good, but not memorable.
I was expecting a lot more from the CIA, which turns out so many great chefs. If you're looking for a book that has some great quickie recipes, I would spend my money on The Gourmet Cookbook, which has over 1,000 recipes. I've yet to make a bad one out of that book, and each recipe lists how long it will take. There are a great many recipes in the book which take under 30 minutes. The CIA should take a lesson from Gourmet Magazine before they put out another mediocre cookbook.
The Chicken with Artichokes and Mustard Sauce, Walnut Chicken,and Stir Fried Garden Vegetables with Marinated Tofu were all incredibly bland; I found myself acting as a physician of mercy, desperately trying to revive these dishes. Ditto for the Fruit Salad with Orange Blossom Syrup. The Manhattan Clam Chowder was good, but not memorable.
I was expecting a lot more from the CIA, which turns out so many great chefs. If you're looking for a book that has some great quickie recipes, I would spend my money on The Gourmet Cookbook, which has over 1,000 recipes. I've yet to make a bad one out of that book, and each recipe lists how long it will take. There are a great many recipes in the book which take under 30 minutes. The CIA should take a lesson from Gourmet Magazine before they put out another mediocre cookbook.
50 of 60 people found the following review helpful
Format:Hardcover
Here is compiled almost 400 pages of recipes and techniques with available ingredients for gourmet cooking at home in minutes, not hours.
Full of color photos and tips on pantry stocking and prep work which can allow the home gourmet to achieve fine eating without excessive fuss and time.
Organized into ten chapters: Before Cooking, Appetizers, Soups, Salads, Meat, Poulty, Seafood, Vegetarian, Side Dishes, Desserts.
What caught my appetitie and table were beautiful dishes but minimal effort and clock to achieve: "Curried Apple Squash Soup with Lime Gremolata"; "Fennel and Chorizo Strudels"; "Goat Cheese and Red Onion Quesadilla"; "Sauteed Brussel Sprouts"; "Asian Vegetable Slaw"; "Red Pepper Orzo"; "Tiramisu" (individually serving glasses); "Tenderloin of Beef with Blue Cheese and Herb Crust"; "Veal Saltimbocca with Fettuccine."
First boat gourmet in abudance with technique and time minimized, but maximum flavor and presentation.
Full of color photos and tips on pantry stocking and prep work which can allow the home gourmet to achieve fine eating without excessive fuss and time.
Organized into ten chapters: Before Cooking, Appetizers, Soups, Salads, Meat, Poulty, Seafood, Vegetarian, Side Dishes, Desserts.
What caught my appetitie and table were beautiful dishes but minimal effort and clock to achieve: "Curried Apple Squash Soup with Lime Gremolata"; "Fennel and Chorizo Strudels"; "Goat Cheese and Red Onion Quesadilla"; "Sauteed Brussel Sprouts"; "Asian Vegetable Slaw"; "Red Pepper Orzo"; "Tiramisu" (individually serving glasses); "Tenderloin of Beef with Blue Cheese and Herb Crust"; "Veal Saltimbocca with Fettuccine."
First boat gourmet in abudance with technique and time minimized, but maximum flavor and presentation.
Most Recent Customer Reviews
5.0 out of 5 stars
Fantastic!
You can never go wrong with any of these recipes! One of my favorites! Easy to follow directions and beautiful pictures.
Published 5 months ago by MEMIGINGER
2.0 out of 5 stars
There are better
The book is so so, there are better versions of the same style out there. I was a little disappointed in it.
Published 17 months ago by saken
5.0 out of 5 stars
excellent
This is such a great cookbook - easy to understand and use. The recipes are excellent. Pictures are helpful. This book makes trying new recipes quite fun.
Published 20 months ago by pianos41
2.0 out of 5 stars
dissapointing.
Book is Ok. This is one of the least interesting books of the CIA that I own. My dissapointing comes from many of the recipies. Yes.... Read more
Published on September 4, 2009 by FRANCISCO TESTOR FDEZ DE C
5.0 out of 5 stars
Love this book
I was surprised and please with the recipes in this book. The variety is amazing. I like to cook and don't mind spending hours making a meal. Read more
Published on April 7, 2009 by Linda
5.0 out of 5 stars
The CIA Rocks
I love any book by the CIA and this one is fantastic. If you want to create impressive meals at home, this book is for you. Read more
Published on February 9, 2008 by Bob McGuire
4.0 out of 5 stars
Completely approachable
From a pure novice's standpoing this book is gold. Clear instructions and straightforward recipes come together in amazingly sophisticated dishes. Read more
Published on August 11, 2007 by Mayo
5.0 out of 5 stars
Outstanding book for beginners or intermediates
Wonderfully organized with just enough tips and pointers
about food types and how to prepare. Read more
about food types and how to prepare. Read more
Published on February 12, 2007 by EugeSchu
5.0 out of 5 stars
The best cookbook I ever owned
After over 30 years utilizing fairly difficuly cookbooks (such as Joy Of Cooking) to yield consistently successful results the CIA has created a collection of outstanding recipes &... Read more
Published on January 30, 2007 by Scott L. Bashore
5.0 out of 5 stars
Great everyday cookbook
I have used several recipes from this book to cook for my family plus guests. I highly recommend it.
Published on January 18, 2007 by Melissa
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