Numerous flavor-filled single-dish meals can be prepared from “The Culinary Institute of America one dish meals.”
The book contains more than 150 new delicious, kitchen-tested recipes and features 100 color photographs. From a simple spaghetti sauce, pork roast recipe up to the infamous cheesecake recipe and a tri color pasta salad we have all been wanting to learn how to make, you will find these recipes illustrated with step-by-step techniques from the classrooms of The Culinary Institute of America, which is one of the nation’s most influential training schools for cooks.
While many people think of casseroles in deep round containers as one dish meals, The Culinary Institute of America’s chef-instructors point out that one dish meals can be made in the sauté pan, paella pan, Dutch oven, clay pot, and other cooking containers.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college that offers associate and bachelor degrees in culinary arts and baking and pastry arts. The Institute is located in Hyde Park, New York, and has more than 37,000 alumni.
Written by experts at The Culinary Institute of America, these recipes are easy to follow and often accompanied by tips to make the dish preparation easier. This 224-page hardcover book has several chapters.
Chapters include “Light Fare”, which is designed for lighter appetites and that hot summer weather, as well as chapters on soups, stews, braises, pastas and baked dishes, sautés and stir-fries.
Although these recipes are particularly easy to comprehend, many of them are not for people in a hurry. Some of them take a while longer to prepare.
Samplings of the recipes include Bolivian beef stew, macaroni and cheese, fisherman’s soup with shrimp and fresh herbs, udon noodle pot, lamb khorma, stewed ginseng game hens, rabbit braised with fennel and garlic, Persian molded rice with crisp potatoes, and Vietnamese salad rolls.
Beautiful color photographs by Ben Fink show the mouth-watering dishes. Fink is an award-winning photographer whose work has been featured in numerous food magazines.
Published by Lebhar-Friedman Books, of New York, ISBN 0-86730-908-3, the books retails for $35 and would be a wonderful asset for any kitchen.