Synopses & Reviews
The secret's out! The C.I.A.the Culinary Institute of Americahas lifted the lid on its best-kept secrets in this gorgeously illustrated, major new cookbook of over 60 stunning seasonal and holiday recipes. Companion to this Fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A.is the book food and cooking enthusiasts will turn to again and again. With recipes for Christmas, Hanukkah, Valentine's Day, and even Super Bowl Sunday, Cooking Secrets of the C.I.A. will help cooks everywhere score points with family and friends. Whatever the occasion, let this essential volume be your secret ingredient for success in the kitchen.
Restaurant Hospitality January 1996
This companion volume to the PBS series of the same name features more than 60 recipes from the staff of the Culinary Institute of America in Hyde Park, N.Y. Although the title is misleading -- there really aren't any secrets in here -- pro chefs and menu planners can pick up any number of worthwhile seasonal and holiday dishes, including 'Gnocchi Genovese,' 'New Mexico-Style Green Chili and Pork Stew,' and 'Grilled Breast of Pheasant with Pommes d'Amour and Saffron Risotto.'
One of the 10 best cookbooks of the decade! Cooking LIght magazine
Pro chefs and menu planners can pick up any number of worthwhile seasonal and holiday dishes, including Gnocchi Genovese,' New Mexico-Style Green Chili and Pork Stew,' and Grilled Breast of Pheasant with Pommes d'Amour and Saffron Risotto.' Restaurant Hospitality
About the Author
Culinary Institute of America is situated on its 150-acre Hudson Valley campus in Hyde Park, New York, and has another campus in the Napa Valley. With an enrollment of over 2,000 students and a network of more than 29,000 alumni in key industry positions, the school is America's center for culinary education. The Institute's commitment to excellence in the culinary arts is especially evident in its highly successful, seminal cookbook The New Professional Chef, as well as in its other major titl
Pavlina Eccless is a San Francisco-based commercial photographer who specializes in food, wine, and still-life images. Her work also appears in The Basic Gourmet (Chronicle Books, Spring 1995).