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Cooking at Home with The Culinary Institute of America Hardcover – Sep 30 2003


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Hardcover, Sep 30 2003
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Product Details

  • Hardcover: 304 pages
  • Publisher: Wiley; 1 edition (Sept. 30 2003)
  • Language: English
  • ISBN-10: 047145043X
  • ISBN-13: 978-0471450436
  • Product Dimensions: 26.1 x 24.2 x 3.3 cm
  • Shipping Weight: 1.6 Kg
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #412,445 in Books (See Top 100 in Books)
  • See Complete Table of Contents


Inside This Book (Learn More)
First Sentence
Understanding the French culinary term mise en place, or "putting in place," is essential for the professional chef and home cook alike. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars
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Most helpful customer reviews

2 of 2 people found the following review helpful By Montana on April 2 2004
Format: Hardcover
I have bought several cookbooks lately that aim to show one how to cook rather than simply list recipes. I will share with you my experiences.
This book is an excellent basic cookbook that explains many basic techniques and has many recipes of good, sophisticated recipes that won't require shopping in a specialty market. While there are some pictures of techniques, most are beautiful full-page colored pictures of finished recipes. Most, but not all, recipes have a picture of the finished product. It is excellent for the beginning cook that wants to produce food that is a step above the daily grind, but yet doesn't require outrageous demands skill, time, or one's grocer.
A similar book, Le Cordon Bleu's Complete Cooking Techniques, has many more techniques and many fewer recipes, with only very basic recipes. The pictures are primarily series of small size colored pictures that explain how a technique is done. In comparison to the one above, the techniques are more comprehensive and more complicated. I found this one much more useful than the above, since recipes themselves are so common.
Jacques Pepin's Complete Techniques is half the price of the two above books, presumably because of its black and white pictures and because it is a paperback. And, while the pictures are a serious drawback to this book, being a series of small black-and-white pictures for each technique, I absolutely adore the book because of the fabulous, imaginative recipes and the many imaginative techniques. If only the pictures had been larger and in color, this book would have been an excellent buy at three times the price. Although it is frustrating to have to deal with the pictures, in truth, most of the techniques are adequately explained by the pictures.
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Format: Hardcover
Cooking at Home with The Culinary Institute of America passed the first two tests. This week, I made the shrimp with curried paste and the mole poblano de pollo, and they were delicious, and pretty close to perfect. The two recipes were bold, and strong in flavours. The other recipes I scanned are either classic or contemporary, ranging in genres and nationalities. I will try a few more recipes. So far two out of two works for me.
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Format: Hardcover
'Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility.
The book does several very good things that almost entirely outweigh its few blemishes.
The first valuable lesson from this book is its characterization of the way students of professional cooking come to think about their vocation and its materials. In this way, the book can make you a more successful cook by adapting professional methods. The heart of the matter is to 'learn to think critically about cooking' and 'learn how to look at, touch, smell, and taste a dish to judge whether it is coming together'. A professional cook knows how to rescue a recipe when a step fails or an ingredient is unavailable. They know what Alton Brown calls the map of culinary facts and techniques, which surround recipes, and explains how they work. That is not to say that this book deals with culinary science a la Shirley Corriher. The terms 'acid' and 'gluten' don't even appear in the index.
The second valuable type of lesson in this book is the descriptions of general techniques and the explanations for how they work. An example is in the technique for preparing stocks where the book explains that flavors are extracted from vegetables within an hour after adding them to the simmering stock water.
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Format: Hardcover
Well organized, straight forward information about preparing everything from soup to nuts...literally. The instructions and photographs are detailed, yet not overly complex, and the recipes and variations allow you to refine your skills at your own pace.
This book lays a perfect foundation on which to build an impressive repertoire of culinary skills.
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