Bibliograph

Cooking at home, with The Culinary Institute of America

Type

Label

Cooking at home, with The Culinary Institute of America

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Cooking at home

Oclc number

848393102

Responsibility statement

with The Culinary Institute of America

Summary

'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

Table Of Contents

Stock, soups, and sauces -- Grilling, broiling, and roasting -- Sautøing, pan frying, and deep frying -- Steaming, poaching, simmering, boiling, braising, stewing -- Cooking grains, pasta, and legumes -- Eggs -- Salads and sandwiches -- Desserts and breads

Classification