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One Dish Meals Hardcover – September 15, 2006
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Top Customer Reviews
Chapters include soups, stews, braises, pastas and baked dishes, sautes and stir fries and light fare. The recipes are very well-written and easy to follow, often with tips and suggestions. If you want to try something unusual and different, you'll surely find it here. In addition to deliciously updated standards such as Shepherd's Pie, Eggplant Parmesan, and Braised Beef Short Ribs, you'll find recipes for Stir-fried Squid with Basil, and Cockles with Chorizo in a Garlic, Wine and Parsley Sauce, and Saigon Subs - offerings from Brazil, Korea, Japan and the Mediterranean.
The one negative in my opinion is the number of ingredients called for that are unlikely to be available in most areas, some of which will be sending you to a food dictionary, such as galangal (an essential ingredient in its dish), duck confit, farro, Korean glass noodles, or wild lime leaves. In most instances, however, substitutions are offered.
Although it's not a book for beginners, the recipes are laid out in great detail and it's an excellent book.
What this says is that the CIA (not that CIA, but the Culinary Institute of America) has selected recipies from everywhere in the country to feature in this rather special book. Here are dishes that can be prepared to be the whole meal rather than just part of a cooking.
Some of the other dishes Japanese meat and potatoes, Vietnamese beef stew, Italian veal stew with polenta (that's grits to us southern boys), jambalays (cajun again), Mexican seafood with coconut water, Basque lamb shanks and on and on.
Basically there's not a recipie in this book that doesn't look great. I haven't tried them all yet, but I'm working on it.
worked with, shopping in stores I've never shopped.
Each reciepe is a big surprise. Rarely am I disappointed. I've done all the soups and
am nearing the stew section.
I get asked for reciepes a lot with this book.
I even tried quail meat - now I know - I don't like quail. :)
Most Recent Customer Reviews
One of the greatest benefits of living in the Bay Area is the accessibility I have to fine dining. Having dined at the Culinary Institute of America at Greystone in Napa a few... Read morePublished 2 months ago by Katherine Chan
I receied this for Christmas 2014. As soon as I had a moment of quiet I began to read through it. The reciepies sound delicious and aren't the typical crockpot or casserole. Read morePublished 19 months ago by Susan G.
While it's a very good and well put together cookbook with a lot of excellent recipes and lovely photos I had take off two stars for some of it's drawbacks. Read morePublished 20 months ago by Todd C. Spears
you can't go wrong with the Culinary Institute of America, The recipes are easy to follow and are delicious. ..Published on March 19, 2014 by Bookworm
I love to cook and experiment with a variety of cooking methods and ingredients. For me, this cookbook is perfect. Read morePublished on January 23, 2014 by Kevin
It's kind of disappointing that this book repeats too many recipes from other CIA cookbooks I own. If this is the only one you have then the recipes are good but not spectacular.Published on February 15, 2013 by vt81214