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Author: Culinary Institute of America Publisher: Chronicle Books ISBN: 9780811811637 Category : Cooking Languages : en Pages : 138
Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Culinary Institute of America Publisher: Chronicle Books ISBN: 9780811811637 Category : Cooking Languages : en Pages : 138
Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Culinary Institute of America Publisher: Chronicle Books ISBN: 9780811818636 Category : Cooking Languages : en Pages : 142
Book Description
The companion book to the PBS series of the same name, "More Cooking Secrets of the CIA" reveals the professional secrets of the most celebrated cooking school in the country, the Culinary Institute of America. Chapters correspond with the TV series, featuring Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Quick Meals from the CIA, and more. Color photos.
Author: Culinary Institute of America Publisher: ISBN: Category : Cooking Languages : en Pages : 132
Book Description
"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."--Publisher description.
Author: Kay Shaw Nelson Publisher: Pelican Publishing ISBN: 9781589806641 Category : Cooks Languages : en Pages : 0
Book Description
This fascinating autobiography tells about the author's experiences as an intelligence officer, wife, and mother during the Cold War. Working undercover as a cookbook writer, she was able to combine her love of food and world travel with spying for the CIA.
Author: Culinary Institute of America Publisher: Lebhar-Friedman ISBN: Category : Appetizers Languages : en Pages : 440
Book Description
The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
Author: Elizabeth S. Demers Ph.D. Publisher: Bloomsbury Publishing USA ISBN: Category : Social Science Languages : en Pages : 507
Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
Author: Culinary Institute of America Publisher: MPP (Marjorie Poore Productions) ISBN: 9780965109505 Category : Cooking Languages : en Pages : 120
Book Description
This companion to the second season of PBS-TV's enormously popular Cooking Secrets of the CIA features 60 recipes for such scrumptuous dishes as Asparagus Ravioli, Lamb Chops with Parmesan, Pueblo Grilled Chicken, and more. Illustrated with 18 full-color photos, all recipes include easy instructions. "The country's . . . most influential cooking school".--The New York Times.
Author: Culinary Institute of America
Author: Culinary Institute of America
Author: Culinary Institute of America
Author: Culinary Institute of America![Cooking Secrets of the CIA: Dinner in Tuscany [video]. PDF](https://books.google.com/books/content/images/frontcover/HEszngEACAAJ?fife=w80-h100)
Author: 
Author: Culinary Institute of America![Cooking Secrets of the CIA: Dining in North Africa [video]. PDF](https://books.google.com/books/content/images/frontcover/cIAmnwEACAAJ?fife=w80-h100)
Author: 
Author: Kay Shaw Nelson
Author: Culinary Institute of America
Author: Elizabeth S. Demers Ph.D.
Author: Culinary Institute of America