More Cooking Secrets of the CIA: The Companion Book to the Public Television Series

by Culinary Institute of America, Joyce Oudkerk Pool (Photographer)

Bargain Books are non-returnable. Following on the heels of the best-selling first volume, More Cooking Secrets of the CIA is the tie-in book for the fall 1997 public television series of the same name. The most celebrated cooking school in the country, the Culinary Institute of America boasts graduates such as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Now in its third season, the school's acclaimed TV series will continue with episodes (and corresponding chapters) on Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much more. In both the series and the book, professional chefs let home cooks in on the secrets to making time in the kitchen productive, fun, and satisfying.

Genres: Cookbooks

168 pages, Paperback

First published January 1, 1998

Reviews

[Jerry Jares]

Having eaten at one of the Culinary Institute of America's food fests, I can attest that their food is extraordinary. I also had the opportunity to talk with some of the soon-graduates and their dedication to fine food is impressive.

This book is a companion to the Public Broadcast Station (PBS) series. The recipes fall in 3 categories:

Starters and side dishes
Main Courses
Desserts

Many of the finished products are shown in color. Some of my favorites are:

Abdella's carrot salad
Grilled new potatoes with mustard seed
White Chili
Potato noodles with grilled vegetables
Chocolate-hazelnut biscotti
Cranberry-pear tart

The only reason I'm parting with this book is that it has a sizeable number of recipes with coffee and I really don't like coffee. Someone else would enjoy this more.