From Our Kitchens

by The Culinary Institute of America, Mary Deirdre Donovan (Editor)

Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts

Genres: Cookbooks

304 pages, Hardcover

First published January 1, 1993

Reviews

[Sara · Rating 3 out of 5]

This is an old cookbook I acquired at a library sale. No pictures and some of the recipes are complicated.

That being said, I've made several recipes and they're great

Georgia Peanut Salad Dressing (sans garlic but yum!)
Lentil Ragout (a little bland and underdone at 8500 feet)
Mussels and Shrimp with Orzo (sans mussels but with the chorizo - wow!)
Quinoa Pilaf with Red and Yellow Peppers (sans peppers but with roasted corn and celery)

I will be making more recipes from this book!