Cover image for Cooking at home with the Culinary Institute of America.
Cooking at home with the Culinary Institute of America.
Culinary Institute of America.
Publication Information:
Hoboken, N.J. : Wiley, [2003]

Physical Description:
304 pages : color illustrations ; 27 cm
General Note:
Includes index.
Subject Term:
Added Corporate Author:
Electronic Access:
Table of contents
Format :


Call Number
Material Type
Home Location
Item Holds
TX714 .C65433 2003 Adult Non-Fiction Non-Fiction Area

On Order



A complete illustrated volume of home-cooking lessons and recipes.

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America . This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, saut'ing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

Author Notes

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York;St. Helena, California; San Antonio, Texas; and Singapore .

Reviews 3

Booklist Review

With this revised edition of the Culinary Institute of America's basic cookbook for the nonprofessional, the nation's leading culinary academy reemphasizes and updates the principles of kitchen organization, which they teach in their classes and which they deem foundational for anyone who wants to cook well. Recipes may be as simple as creamed corn or as complex as a compound dish of squid, mussels, beans, spinach, and pancetta. Few ethnic cuisines are overlooked, and their most typical dishes get full attention. Even such specialized tastes as Tunisian harissa and Chinese ma po tofu are represented. Illustrations make plain such principles as the proper carving of a roast turkey and offer visual examples of ideal outcomes for many recipes. As cooks gain confidence, the book helps them adapt a recipe's ingredients and create dozens of equally tasty variations to take optimum advantage of seasonal produce.--Knoblauch, Mark Copyright 2010 Booklist

Publisher's Weekly Review

This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of your knives sharp and well honed"; "Don't be tempted to leave the fish in the marinade for longer than 30 minutes." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from saut?ing and roasting to portioning a chicken and making pasta. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques (seeding tomatoes, melting chocolate). Even less familiar or more complex recipes-Roast Goose with Apple-Prune Sauce, Mole Poblano de Pollo, Steamed Cod with Gingered Hoisin Sauce-rely on sure-fire methods. Since pasta is a mainstay of home cooking, the carbonara-primavera-puttanesca trinity puts in an obligatory appearance, along with various types of ravioli and lasagne. Desserts are mostly of the simple showstopper variety: Chocolate Mousse and several classic cooking-school souffles. Look elsewhere, however, for game, sweetbreads, bread and pastry. Copiously photographed and filled with impressive-looking tables and charts (including 10 pages of weight/volume equivalents and temperature charts), this makes an ideal book for committed starting cooks, as well as culinary overachievers who occasionally need reminding of the basics. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY, and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specialized techniques related to their subject. The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Introductionp. 8
Mise en Placep. 10
Equipmentp. 11
Pantry Ingredientsp. 20
Cooking Basicsp. 27
Soupsp. 43
Techniquesp. 45
Recipesp. 48
Poultryp. 63
Techniquesp. 65
Recipesp. 72
Meatp. 93
Techniquesp. 96
Recipesp. 101
Fish and Shellfishp. 123
Techniquesp. 125
Recipesp. 131
Pastap. 153
Techniquesp. 155
Recipesp. 159
Vegetablesp. 177
Techniquesp. 179
Recipesp. 187
Potatoes, Grains, and Legumesp. 201
Techniquesp. 204
Recipesp. 207
Eggsp. 227
Techniquesp. 229
Recipesp. 234
Starters and Saladsp. 247
Techniquesp. 249
Recipesp. 251
Kitchen Dessertsp. 267
Techniquesp. 269
Recipesp. 275
Conversions and Equivalentsp. 292
Indexp. 298