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Original Essays | September 4, 2014

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More Cooking Secrets of the CIA: The Companion Book to the Public Television Series

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More Cooking Secrets of the CIA: The Companion Book to the Public Television Series Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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).

Product Details

ISBN:
9780811818636
Subtitle:
The Companion Book to the Public Television Series
Author:
Pool, Joyce Oudkerk
Author:
Culinary Institute of America
Author:
Chronicle Books
Author:
Pool, Joyce Oudkerk
Publisher:
Chronicle Books
Location:
San Francisco :
Subject:
Cookery
Subject:
Mediterranean
Subject:
Cookery, mediterranean
Subject:
Methods - General
Subject:
Regional & Ethnic - Mediterranean
Subject:
Culinary Arts & Techniques
Copyright:
Series Volume:
no. 8
Publication Date:
19980101
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
168
Dimensions:
1 x 1 x 1 in 1 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » United States » General

More Cooking Secrets of the CIA: The Companion Book to the Public Television Series Used Trade Paper
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Product details 168 pages Chronicle Books - English 9780811818636 Reviews:
"Synopsis" by , 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.
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