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THE CULINARY INSTITUTE OF AMERICA COOKBOOK
Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques
from the Classrooms of the World's Premier Culinary College
by the Culinary Institute of America
Lebhar-Friedman Books
September 2008
$39.95/hardcover
ISBN: 978-0-86730-931-7
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Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com
For more than sixty years, The Culinary Institute of America has played a pivotal role in shaping the future of foodservice and hospitality. Its influence can be attributed to the more than 37,000 successful alumni, as well as to the faculty and staff's passion for the culinary arts and their dedication to the advancement of the culinary industry. To celebrate their achievements, the CIA presents THE CULINARY INSTITUTE OF AMERICA COOKBOOK: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World's Premier Culinary College. No matter what the occasion — shopping for fresh produce, planning a Sunday brunch, adding some gourmet glamour to a weekday dinner, or just a backyard barbecue, THE CULINARY INSTITUTE OF AMERICA COOKBOOK has just what any home cook is looking for, including recipes for Traditional Cobb Salad, Beef Satay, Vegetarian Moussaka, Kir Royale, and Apple Turnovers. Cooks everywhere will be delighted to learn how the pros do classic favorites as well as creative modern recipes.
About the Author
The Culinary Institute of America, based in Hyde Park, NY, is a premier culinary college with more than 37,000 successful graduates of the Associates and Bachelors programs. More information is available at www.CIAchef.edu.
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