From Our Kitchens: More Than 120 Recipes for Home Cooks by The Culinary Institute of America

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  • mjes on September 01, 2021

    Senate bean soup (pg. 50) Although the recipe came from a different printed source, this is the first soup I learned to make - think first apartment with a roommate and sharing cooking with a couple. While over the years I have made it less and less often, this is still an excellent soup -- and a reliable luncheon soup.

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  • ISBN 10 0442017669
  • ISBN 13 9780442017668
  • Published Oct 01 1993
  • Format Hardcover
  • Page Count 285
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Titles Supplied by John Wiley & Sons Australia

Publishers Text

From the creators of The New Professional Chef™ —a cookbook that brings restaurant-quality meals to the home kitchen!

Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world’s finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analysis, and use standard American measurements. Included are more than 120 recipes that have been adapted from The New Professional Chef™ and The Professional Chef’s Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also includes 30 "never-before-seen" recipes from the Institute’s kitchens. There’s a sumptuous array of appetizers, salads, soups, pastas, pizzas, grains and beans, entrées, vegetables, potatoes, and desserts. Here’s just a sampling:
  • Appetizers and Salads … Smoked Chicken with Tabbouleh and Tomato-Herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh Peas
  • Soups … Pan-Smoked Tomato Bisque, Amish-Style Chicken and Corn Soup, Pumpkin Soup with Ginger Cream
  • Pasta … Chorizo-Filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chèvre Cheese Agnolotti with Pesto Cream and Summer Squash
  • Pizza … with Mozzarella and Roasted Tomatoes or with Wild Mushrooms and Artichokes
  • Fish … Roasted Monkfish with Niçoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron Broth
  • Meat … Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-Style Shredded Veal, Grilled Flank Steak with Pineapple and Roasted Shallots
  • Vegetables … Broiled Belgian Endive with Romesco Sauce, Zucchini Stuffed with Mushrooms and Fennel, Vegetable Tempura
  • Desserts … Caramel and Pear Polenta Soufflé, Rum Truffle Torte, Strawberry Pecan Shortcake, Winter Fruit Strudel
Many of these dishes can be prepared quickly, while others are for when the cook is looking for a true adventure in the kitchen. Useful preparation notes are accompanied by serving suggestions that include traditional as well as innovative ways to present dishes. Additional tips show how to adapt recipes to suit a particular family’s preferences. Filled with concisely presented recipes that have been perfected through many hours of testing, From Our Kitchens belongs near the stove of every serious home cook. Bon appetit!

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