cover image Home with the Culinary Institute of America: Essential Techniques and Recipes for Creating Great Food, Revised Edition

Home with the Culinary Institute of America: Essential Techniques and Recipes for Creating Great Food, Revised Edition

Culinary Institute of America. Houghton, $35 (320p) ISBN 978-0-4705-8781-2

The Culinary Institute of America is widely regarded as one of the world's preeminent culinary colleges, but prior to this collection, now completely revised and updated, its expertise had been out of reach for the average home cook. This exceptional collection brings the school's wealth of knowledge to the masses in a clear, easy-to-understand format that provides a useful blend of art and science. With a heavy focus on the fundamentals, the book covers a multitude of cooking methods from steaming, poaching, and blanching to saut%C3%A9ing, pan frying, and deep frying and everything in between. Recipes start with the basics of stocks and sauces including veloute, bechamel, beurre blanc, and hollandaise. Soups such as Thai hot and sour, Tuscan white bean and escarole, and minestrone represent the book's range of offerings. Grilled pork chops with sherry vinegar sauce, sea bass and scallops en papillote, and roast leg of lamb are examples of the diversity of the recipes and techniques home cooks will master as a result. Part cookbook, part instruction manual, this beautiful and definitive collection is a must-have for everyone who is contemplating a move in the kitchen. (Oct.)