Cooking Secrets of the CIA

Cooking Secrets of the CIA
Author: Culinary Institute of America
Publisher: Chronicle Books
Total Pages: 138
Release: 1995-10
Genre: Cooking
ISBN: 9780811811637

Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.

More Cooking Secrets of the CIA

More Cooking Secrets of the CIA
Author: Culinary Institute of America
Publisher: Chronicle Books
Total Pages: 142
Release: 1997
Genre: Cooking
ISBN: 9780811818636

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.

Kitchen on Fire!

Kitchen on Fire!
Author: Olivier Said
Publisher: Da Capo Lifelong Books
Total Pages: 451
Release: 2011-11-22
Genre: Cooking
ISBN: 0738214531

From the owners of Berkeley's famed Kitchen on Fire! cooking school comes an illustrated, step-by-step guide to becoming an excellent home chef.

What They Don't Teach You at the C.I.A.*

What They Don't Teach You at the C.I.A.*
Author: Ron Salisbury
Publisher:
Total Pages: 90
Release: 2020-03-31
Genre: Business & Economics
ISBN: 9780578664330

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.

The Culinary Institute of America Cookbook

The Culinary Institute of America Cookbook
Author: Culinary Institute of America
Publisher: Lebhar-Friedman
Total Pages: 440
Release: 2008
Genre: Appetizers
ISBN:

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.

The 2030 Spike

The 2030 Spike
Author: Colin Mason
Publisher: Routledge
Total Pages: 256
Release: 2013-06-17
Genre: Law
ISBN: 1136555110

The clock is relentlessly ticking! Our world teeters on a knife-edge between a peaceful and prosperous future for all, and a dark winter of death and destruction that threatens to smother the light of civilization. Within 30 years, in the 2030 decade, six powerful 'drivers' will converge with unprecedented force in a statistical spike that could tear humanity apart and plunge the world into a new Dark Age. Depleted fuel supplies, massive population growth, poverty, global climate change, famine, growing water shortages and international lawlessness are on a crash course with potentially catastrophic consequences. In the face of both doomsaying and denial over the state of our world, Colin Mason cuts through the rhetoric and reams of conflicting data to muster the evidence to illustrate a broad picture of the world as it is, and our possible futures. Ultimately his message is clear; we must act decisively, collectively and immediately to alter the trajectory of humanity away from catastrophe. Offering over 100 priorities for immediate action, The 2030 Spike serves as a guidebook for humanity through the treacherous minefields and wastelands ahead to a bright, peaceful and prosperous future in which all humans have the opportunity to thrive and build a better civilization. This book is powerful and essential reading for all people concerned with the future of humanity and planet earth.

The Culinary Institute of America's Gourmet Meals in Minutes

The Culinary Institute of America's Gourmet Meals in Minutes
Author: Culinary Institute of America
Publisher: Lebhar-Friedman
Total Pages: 0
Release: 2004
Genre: Cookbooks
ISBN: 9780867309041

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety if mouth-watering, nutritious meals without spending all day in the kitchen.

The Outdoor Kitchen

The Outdoor Kitchen
Author: Eric Werner
Publisher: Ten Speed Press
Total Pages: 258
Release: 2020-03-24
Genre: Cooking
ISBN: 039958238X

Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home. Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear. The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including: · Grilled Lamb Chops and Burnt Cherries · Rib Eye for One with Onion Jam · Salmon and Almond-Tarragon Salsa Verde · Grilled & Pickled Zucchini · Grilled Romaine with Smoked Fish Dressing · Burnt Strawberry Ice Cream Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.

Culinary Artistry

Culinary Artistry
Author: Andrew Dornenburg
Publisher: John Wiley & Sons
Total Pages: 450
Release: 1996-11-14
Genre: Cooking
ISBN: 0471287857

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

The Making of a Chef

The Making of a Chef
Author: Michael Ruhlman
Publisher: Macmillan
Total Pages: 338
Release: 2009-03-31
Genre: Biography & Autobiography
ISBN: 080508939X

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.