Customer Reviews

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

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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.

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.

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.

Being a student of CIA is not easy. I needed all the help I can get. There lots of info on techniques and different type of recipes. To get through some of the other tough courses, I purchased The Study Guide for Baking: Key Review Questions and Answers with Explanations, including the Advanced Baking study guide book. Both these books can be found on Amazon.com under P.Leonardi. These books were a great help to me in passing my classes and of course with a lot of practice in the kitchen.

i just made a recipe from this series of books

tasteless. very disappointed