eBook PDF Download Digital Library
Author: Culinary Institute of America
Publisher: Chronicle Books
Published: 1995-10
Total Pages: 138
ISBN-13: 9780811811637
DOWNLOAD EBOOK →Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Culinary Institute of America
Publisher: Chronicle Books
Published: 1997
Total Pages: 142
ISBN-13: 9780811818636
DOWNLOAD EBOOK →The companion book to the PBS series of the same name, "More Cooking Secrets of the CIA" reveals the professional secrets of the most celebrated cooking school in the country, the Culinary Institute of America. Chapters correspond with the TV series, featuring Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Quick Meals from the CIA, and more. Color photos.
Author: Culinary Institute of America
Publisher:
Published: 1997
Total Pages: 132
ISBN-13:
DOWNLOAD EBOOK →"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."--Publisher description.
Author: Kay Shaw Nelson
Publisher: Pelican Publishing Company
Published: 2009-09-29
Total Pages: 369
ISBN-13: 1455615692
DOWNLOAD EBOOK →“Delightful . . . Kay Nelson’s memoir teaches us that food is a key to unlocking and understanding cultures other than our own.” —Charles Pinck, president, Office of Strategic Services Society Upon graduating from college in 1948, Kay Shaw Nelson, a bright young woman with a yen for international travel, joined the newly founded Central Intelligence Agency. Within months, she received her security clearance, learned the difficulties associated with the life of a spy, fell in love, and set about traveling the world on assignment with her husband. At times under the cover of a cookbook writer, Nelson sailed from one exotic locale to another, each more incredible than the last. From Washington to Turkey and Cyprus, to Syria, Libya, France, Greece, and the Netherlands, among many other ports, the Nelsons traversed the globe as Kay discovered her passion for food, developed her journalistic abilities, and honed her exceptional palate. With humor and panache, Nelson tells of her exploits gleaning intelligence while gathering recipes and sampling the local cuisine. Kebabs in Turkey, kimchi in Korea, spargel in Germany, eels in Spain, and Rumbledethumps in Scotland were among the delightful gastronomic surprises she encountered. Dozens of unusual recipes with memorable histories pepper this irresistible memoir of fascinating events, extraordinary corners of the globe, and clandestine culinary pursuits. “This delightful gastro-biographic guidebook starts off by sending abroad a wide-eyed CIA novice who returns an epicurean globe-trotting and seasoned intelligence officer, author, and down-to-earth sophisticate. Like a complex, silky-smooth digestif, it finishes so quickly with such a pleasant buzz, you’ll want to signal the waiter for a second round.” —Elizabeth Bancroft, executive director, Association of Former Intelligence Officers
Author: Cynthia Scheer
Publisher:
Published: 1983
Total Pages: 100
ISBN-13: 9780897210126
DOWNLOAD EBOOK →Abstract: A cookbook in 8 chapters focuses on different ways to prepare and serve tasty breakfasts and brunches. Topics include reasons for eating a nutritious breakfast; ideas for interesting brews, beverages, and spirited drinks, fruits and fruit mixes, and desserts made with fruits; egg cookery; meat, poultry, and fish dishes and pancakes, waffles, breakfast pies and breads. Colorful photographs illustrate finished dishes and drawings illustrate some cooking techniques. A US measure and metric measure chart is provided along with an index. (kbc).
Author: Culinary Institute of America
Publisher: Lebhar-Friedman
Published: 2008
Total Pages: 440
ISBN-13:
DOWNLOAD EBOOK →The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2012-04-16
Total Pages: 730
ISBN-13: 0470587806
DOWNLOAD EBOOK →The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Ron Salisbury
Publisher:
Published: 2020-03-31
Total Pages: 90
ISBN-13: 9780578664330
DOWNLOAD EBOOK →For those who think--or dream--of opening a restaurant, this book is a must read. Author Ron Salisbury started out running his parents' venerable Los Angeles landmark El Cholo (founded 1923) and went on to successfully own and operate eight more popular Southern California restaurants over the ensuing decades. The author offers up his experience on how to not just survive, but thrive, in a fickle and competitive business. Want to know why you shouldn't waste money on advertising? Why you should always check in with the dishwasher? How not to lose $10,800 in annual sales? The role that women play in restaurant selection? It's all here, written in short readable vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.
Author: Lara Prescott
Publisher: Vintage
Published: 2019-09-03
Total Pages: 368
ISBN-13: 0525656162
DOWNLOAD EBOOK →NEW YORK TIMES BESTSELLER • A thrilling tale of secretaries turned spies, of love and duty, and of sacrifice—inspired by the true story of the CIA plot to infiltrate the hearts and minds of Soviet Russia, not with propaganda, but with the greatest love story of the twentieth century: Doctor Zhivago • A HELLO SUNSHINE x REESE WITHERSPOON BOOK CLUB PICK At the height of the Cold War, Irina, a young Russian-American secretary, is plucked from the CIA typing pool and given the assignment of a lifetime. Her mission: to help smuggle Doctor Zhivago into the USSR, where it is banned, and enable Boris Pasternak’s magnum opus to make its way into print around the world. Mentoring Irina is the glamorous Sally Forrester: a seasoned spy who has honed her gift for deceit, using her magnetism and charm to pry secrets out of powerful men. Under Sally’s tutelage, Irina learns how to invisibly ferry classified documents—and discovers deeply buried truths about herself. The Secrets We Kept combines a legendary literary love story—the decades-long affair between Pasternak and his mistress and muse, Olga Ivinskaya, who inspired Zhivago’s heroine, Lara—with a narrative about two women empowered to lead lives of extraordinary intrigue and risk. Told with soaring emotional intensity and captivating historical detail, this is an unforgettable debut: a celebration of the powerful belief that a work of art can change the world.
Author: Cara Hobday
Publisher:
Published: 2010
Total Pages: 0
ISBN-13: 9781554074914
DOWNLOAD EBOOK →A practical guide to adding that professional flourish to any dish.
