Synopses & Reviews
Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.
Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home, any cook can now learn from the very best and master the art of cooking.
Synopsis
One of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. 750 color photos.
Synopsis
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.
Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?
Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Synopsis
Learn not just the how but the why by mastering the indispensable skills that spell the difference between merely cooking and knowing how to cook
Praise for James Peterson's award-winning books:
"uncommonly captivating" --Publisher's Weekly
"meticulously formulated and caringly written" --The New York Times
Synopsis
The Culinary Institute of Americas flagship reference for home cooks, completely revised and updated.
About the Author
James Peterson, trained as a chemist, traded in his lab coat for an apron when he moved to Paris to study professional French cooking. School was followed by apprenticeships, first in the kitchen of the then three-star Le Vivarois in Paris and later at Chez la Mere Blanc in Vonnas, now Georges Blanc. In 1979, Peterson moved to Le Petit Robert, New York's beloved Greenwich Village restaurant, where he served rustic and traditional French food until 1984. Peterson has taught cooking for the last fifteen years, has crafted the curriculum for several cooking schools, including the French Culinary Institute in New York, and is a sought-after consultant and speaker on culinary subjects. His books include Sauces: Classical and Contemporary Sauce Making,which won two James Beard awards, including the prestigious cookbook of the year; Splendid Soups,which won best single subject from the International Association of Cooking Professionals; and Vegetables,which won still another James Beard award for best book on its subject. Peterson lives in Brooklyn, New York.
Table of Contents
BASICS
HOW TO:
Peel Vegetables
Shuck, Stem, Trim, and Seed Vegetables
Cut Up Vegetables and Herbs
Prepare Fruits
Take the Meat out of a Coconut
Make a Chicken Broth
Make a Fish Broth
Make a Crustacean Broth
Make a Green Salad
Make a Vinaigrette
Make Infused Oils
Make a Mayonnaise
Make a Hollandaise Sauce
Clarify Butter
Make a Flavored Butter
Make a Beurre Blanc
Make a Tomato Sauce
Make Fresh Egg Pasta Dough
Roll and Cut Fresh Pasta Dough
Make Stuffed Pasta Shapes
Make Gnocchi
Make Blini and Crepes
Cook Risotto, Pilaf, Fluffy Rice, and Paella
Determine Doneness of Foods
VEGETABLES and FRUITS
HOW TO:
Roast Vegetables
Make a Vegetable Gratin
Slow-Cook (Braise) Green Vegetables
Glaze Root Vegetables
Deep-fry Vegetables
Make Potato Chips and French Fries
Grill Vegetables
Steam and Boil Vegetables
Saute Vegetables
Cook Artichokes
Make Mashed Potatoes and Other Vegetable and Fruit Purees
Make a Vegetable Flan
Make a Chunky Vegetable Soup
Make a Creamy Vegetable Soup
Roast Fruit
Poach Fruit
FISH and SHELLFISH
HOW TO:
Poach a Big Fish
Poach a Small Fish
Poach Fish Steaks and Fillets, Small Whole Fish, and Shellfish
Cook Fish Fillets en Papillote
Bake Fish and Make a Sauce at the Same Time (Braise)
Roast a Whole Fish
Deep-fry Seafood
Grill Seafood
Saute Seafood for a Crisp Crust
Cook Squid (and Other Tentacled Creatures)
Stir-fry in a Wok
Steam Shellfish
Shuck Oysters
Prepare Lobster
Prepare Soft-shell Crabs
Cook Crayfish
Use Salted Anchovies
Make Miso Soup
POULTRY and EGGS
HOW TO:
Roast a Chicken
Poach Chicken in a Pot
Cut Up a Chicken
Make a Chicken Stew
Make a Chicken Saute
Make Fried Chicken
Grill Chicken
Saute Breaded Chicken Breasts
Make a Chicken Liver Mousse
Roast a Turkey and Make Giblet Gravy
Cut Up a Duck
Boil Eggs
Poach Eggs
Bake Eggs
Make an Omelet
Make a Souffle
MEAT
HOW TO:
Roast a Leg of Lamb
Roast a Rack of Lamb and Make a Jus
Roast a Rack of Pork
Roast a Prime Rib of Beef
Grill (or Broil) Chops and Steaks
Saute Steaks, Chops, Noisettes, and Medallions (and Make a Pan Sauce)
Saute a Small Whole Loin of Pork, Veal, or Venison
Make Pot-au-Feu and Other Boiled Dinners
Poach a Tender Cut of Meat
Make a Pot Roast
Make a Stew
Cook Veal, Beef, and Lamb Shanks
Make a Stew Without Browning
Make a Veal Stew
Prepare Sweetbreads
WORKING FROM SCRATCH
HOW TO:
Prepare a Wbole Round Fish
Fillet a Salmon
Bone a Whole Round Fish
Prepare a Whole Flatfish
Scale, Clean, and Bone Whole Small Fish
Hot-Smoke Fish Fillets
Cold-Smoke Fish Fillets
Cure Seafood (Brining and Salting)
Trim and Cut Up a Breast of Veal for Stew
Trim and Partially Bone a Leg of Lamb
Butcher a Double Rack of Lamb
Trim and French a Rack of Lamb
Trim and Roast a Saddle of Lamb
Cut Up a Rabbit
Prepare and Braise a Large Rabbit
GLOSSARY
INDEX