The Culinary Institute of America's flagship reference for home cooks, completely revised and updated. Cooking at Home with The Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes ranging from the very basic to the more complex and cover almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, and breads and desserts. Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home , any cook can now learn from the very best and master the art of cooking.
Publisher: Houghton Mifflin Harcourt Publishing Company