Cooking at Home with The Culinary Institute of America by The Culinary Institute of America

  • Chicken broth

    from Cooking at Home with The Culinary Institute of America Cooking at Home with The Culinary Institute of America by The Culinary Institute of America

    • Categories: Stocks
    • Ingredients: chicken pieces; celery; carrots; mixed herbs
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Notes about this book

  • Eat Your Books

    2004 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Chicken paillards with orange-thyme butter

    • Cheri on May 26, 2011

      This was easy and quick. Cut boneless chicken breasts into paillards, then grill. Make sure to have compound butter made up. Recipe makes plenty, I grilled 2 chicken breasts and had 3/4 of compound butter leftover to put in freezer. Served with steamed artichoke.

  • Forest mushroom individual lasagnas

    • Cheri on May 08, 2011

      Consider adding sauted spinach to mushroom filling

  • French lentil soup

    • clkandel on August 03, 2021

      Simple lentil soup to make with great depth of flavor. Cooking with the 1/2 lemon adds a surprising freshness.

  • Grilled chicken with barbecue marinade

    • davidc on April 25, 2015

      Great marinade.

  • Braised short ribs

    • PanNan on June 13, 2022

      The short ribs were delicious - great depth of flavor. The recipe was easy to follow and the ribs were pull apart tender at the given time. The vegetables thickened the braising liquid and I didn't need to add any other thickening agent to make a nice sauce for the meat and mashed potatoes I served them with.

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  • ISBN 10 047145043X
  • ISBN 13 9780471450436
  • Published Sep 26 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

2004 IACP Award Winner for Compilations Category


A complete illustrated volume of home-cooking lessons and recipes

The nation's most influential training school for professional cooks. - Time

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete - and completely approachable - illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals.

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