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More Cooking Secrets of the CIA: The Companion Book to the Public Television Seriesby Culinary Institute Of America
Synopses & Reviews
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.
Over 100 new recipes from America's most famous cooking school. In this practical companion to the public television series Cooking Secrets of the CIA, the Culinary Institute of America, the world's leader in culinary expertise, once gain opens its kitchens. From top-secret grilling techniques to privileged information about healthy cooking, not to mention the fascinating results of reconnaissance missions to the Mediterranean and other gastronomic hotbeds, and still leaving room for dessert, the CIA raids its files to present home cooks with fail-safe recipes for success.
About the Author
The Culinary Institute of America is situated on a 150-acre campus in Hyde Park, New York, with a second campus in Napa Valley, California. Its commitment to excellence is especially evident in its highly respected and successful cookbooks, including Cooki
Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).
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