More Cooking Secrets of the CIA: The Companion Book to the Public Television Series [Paperback]

Culinary Institute of America (Author), Joyce Oudkerk Pool (Photographer)

Book Description

Series: The Companion Book to the Public Television Series | Publication Date: January 1, 1998

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.

Editorial Reviews

About the Author

The Culinary Institute of America is situated on a 150-acre campus in Hyde Park, New York, with a second campus in Napa Valley, California. Its commitment to excellence is especially evident in its highly respected and successful cookbooks, including Cooki

Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).

Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books (January 1, 1998)
• Language: English
• ISBN-10: 0811818632
• ISBN-13: 978-0811818636
• Product Dimensions: 8.6 x 7.9 x 0.4 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #364,119 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful:

5.0 out of 5 stars Add some professional secrets to your kitchen spices!, March 18, 1998

By 

[e-mail] (Narberth, PA) - See all my reviews

This review is from: More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (Paperback)

More Cooking Secrets of the CIA is a look at how the pros cook and present wonderful food -- sometimes healthful, sometimes quickly, but always delicious. I've never tried a recipe from this book without a successful result -- everything works and there's never anything left. Not everyone can attend the Cooking Institute of America, but anyone can learn from this lively little book.

33 of 35 people found the following review helpful:

5.0 out of 5 stars New variations on old ideas., September 22, 1998

By A Customer

This review is from: More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (Paperback)

This book inspires innovation. Variations on simple recipes from Chicken Breasts with Herbed Creram Sauce and Asian Pork Chops to the more traditional White Chilli and Osso Buco alla Milanese. The writing style is to the point yet detailed enough to provide easy instruction. Photographs are excellent. As a new restaurant owner and a passionate home cook the book is my current favourite.

5.0 out of 5 stars More Secrets that Will Help Bring Out the Sous Chef in You, June 10, 2010

By 

Captain Katie (Long Beach, CA and the Sunny Caribbean) - See all my reviews
(VINE VOICE)   

This review is from: More Cooking Secrets of the CIA: Over 100 New Recipes from America's Most Famous Cooking School (The Companion Book to the Public Television Series) (Paperback)

Like the one that came before, this book is full of recipes (a hundred of them) that will have you making meals that will impress all who sit at your table. My copy is a bit worn, because I go to it all the time, not just for meal planning the next dinner, but for ideas in the future. I'm always cooking in my head, smelling spices that are not there, tasting meals not yet cooked and I go over this book like a kid does a toy catalog.

As for the recipes, just try the Moroccan Chicken on Page 71 and you'll see what I mean, never has a pita pocket been so deliciously stuffed. And if you want to Tiramisu your darling, just grab a gander at the recipe on Page 100. Oh how I really loved the first book, I love this one just as much, you will too.