Cooking at the C.I.A: Culinary Institute of America

by Marjorie Poore Productions, Alec Fatalevich (Photographer)

The world's leaders in culinary expertise share basic cooking skills and recipes on grilling, American cooking, Italian and Mediterranean cuisine, healthy and vegetarian foods, holiday entertaining, desserts and much more.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

184 pages, Paperback

First published February 1, 2000

Reviews

[Stella · Rating 3 out of 5]

I wasn't terribly impressed. The instructions aren't broken down enough for beginners, and I didn't see any revolutionary ideas that can't be found better presented in other books.

For example, there is a gingerbread cookie dough recipe on page 131. It directs you to pages 114-115 for a gingerbread house design. Template for Gingerbread House is on pages 201-208. But it fails to show or tell you how to make most of the details on the finished house (including the gingerbread fence and chimney)!

There is one molded cookie recipe, Springerle (page 150), and a page explaining how to use cookie molds, with photos of a springerle rolling pin and mold, and some cookie stamps. No photo of finished springerle. I would not try making molded cookies with their limited instructions.

[Joanna Spock Dean · Rating 5 out of 5]

Extremely well written for the layman.

[Kathy · Rating 4 out of 5]

Good review of basic cooking techniques --

[Natalya · Rating 5 out of 5]

ahhh I love this book clear directions, beautiful full color photos....

[Miss Clark · Rating 2 out of 5]

Definitely for the more gourmet and professional side of things (caterers, bakers, etc.). Lot of good tips, but not many recipes that will enter into my annual repertoire, so 2.5 and farewell.