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Featured Books by CIA Alumnae in the HIlton Library
Cook Like a Rock Star : 125 recipes, lessons, and culinary secrets by
Call Number: TX723 .B87 2011
If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network's Secrets of a Restaurant Chef, being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers which are special enough for guests but easy enough for a weekday evening. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it--it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the "sparkle factor!"), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend. Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels every day when she cooks and eats.
Flavors of My World : a culinary tour through 25 countries by
Call Number: TX725.A1 C438 2013
Update your passport and join our culinary journey as we go off in search of the finest cuisine from 25 different countries. We will visit with people from near and far, experience their culture and be guests at their tables. Then we will take inspiration from all of our travels and 'bring it home' by putting our own twist on it, an Indian twist! Each country will highlight a food and a drink recipe.
Cooking As Fast As I Can by
Call Number: TX649.C67 A3 2015 & ebook
Remarkably candid, compulsively readable, renowned chef Cat Cora's no-holds-barred memoir on Southern life, Greek heritage, same sex marriage, and the meals that have shaped her memories. Before she became a celebrated chef, Cathy Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. Her passion for the kitchen started in her home, where she spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy incorporating her Greek heritage and Southern upbringing;from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat's life was volatile. In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host on the Food Networks Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef. Cooking as Fast as I Can chronicles the difficulties and triumphs Cora experienced on the path to becoming a chef. She writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is an utterly engrossing story about the grit and grace it takes to achieve your dreams.
Susan Feniger's Street Food : irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes by
Call Number: TX725.A1 F414 2012
Over her thirty-year food career--from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Masters and creating STREET--celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan Feniger's Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes. On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She's become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. Susan's personal travel stories and vacation snapshots inspire at every turn.
Cooking with Too Hot Tamales : recipes and tips from the Television Food Network's spiciest cooking duo by
Call Number: TX716.A1 M56 1997
The companion to the Food Network series Too Hot Tamales is here, capturing the cooking style of Mary Sue Milliken and Susan Feniger. In over 150 recipes, the engaging duo demonstrate their honed culinary technique, their commitment to the finest, freshest ingredients, and their enthusiasm for flavors from around the world. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities,Too Hot Tamales satisfies any appetite. This pair create recipes that are honest and accessible, yet funky and fun. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Best of all while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.
Featured Books by CIA Alumnae in the HIlton Library
The Chef Next Door : a pro chef's recipes for fun, fearless home cooking by
Call Number: TX715 .F8653 2015
A beautiful, practical cookbook filled with information, techniques, and recipes from the Food Network favorite and critically acclaimed chef of New York’s Empire Diner restaurant. Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Networks Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone! She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef; to consider seasonality, balancing flavors, understanding the steps, and learning how to improvis; to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.
Sara Moulton Cooks at Home by
Call Number: TX715 .M927 2002
Sara Moulton’s first cookbook--filled with over 200 recipes for breakfast, lunch, and dinner that highlight her own culinary creativity and also some of her family's favorites. Sara Moulton hosted the popular Food Network series Sara's Secrets.
Sara Moulton's Everyday Family Dinners by
Call Number: TX737 .M927 2010
Sara Moulton may be a professional chef and television personality, but she's also a working mother who has to get dinner on the table for her family. In Sara Moulton's Everyday Family Dinners, she shares more than two hundred new family-tested, family-pleasing recipes. Whether you're new to the kitchen or just looking for a way to spice up your recipe repertoire, Sara's carefully tested recipes are a great place to start. Perhaps most important to the overscheduled home cook, Sara's recipes help you cook smarter, faster, and cleaner. Sidebars on shopping, storing, preparing, and serving share the tips Sara has collected over many years of answering questions from home cooks across the country. Creative, crowd-pleasing, and fuss free, the recipes in Sara Moulton's Everyday Family Dinners make family dinner a pleasure for everyone.
Vegetarian Cooking at Home with the Culinary Institute of America by
Call Number: TX837 .P653 2012
A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA. Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for. Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes Drawing on the expertise of the CIA's professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.
Desserts by the Yard : from Brooklyn to Beverly Hills : recipes from the sweetest life ever by
Call Number: TX773.A1 Y27 2007
Spago's pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking shares the recipes that propelled her to the top of her profession. Now the country's premier pastry chef reveals the recipes that have made her a star in her own right and won her two coveted James Beard Awards. Yard shares tricks and techniques along with hilarious anecdotes that show her pluck, determination, and generosity.
The Secrets of Baking : simple techniques for sophisticated desserts by
Call Number: TX765 .Y37 2003
The Secrets of Baking is a primer that guides the cook through the world of desserts, from classics of the French patisserie to the creations that made Spago the famous restaurant it is today. It advances a new understanding of these recipes that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories, Sherry Yard arranges them around crucial master recipes. Starting with these simple, basic guidelines, Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with simple, homey desserts, and elaborate show-stoppers will transform amateur bakers into expert pastry chefs.
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