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the appetizer:

The Culinary Institute of America presents Vegetables, a comprehensive single-subject cookbook, with recipes like Lemon-Infused Greek Salad with Grape Leaves , Mixed Grill of Garden Vegetables with Charmoula, and Tomato Sampler with Pan-Fried Calamari.

Cookbook

 

The Culinary Institute of America
Vegetables
Recipes and Techniques
from the World's Premier Culinary College

by the Culinary Institute of America

Vegetables
Click to buy Vegetables

From the first tender pea shoots in spring to the last brilliant orange pumpkins in autumn, vegetables are the cook's harbinger of the changing seasons. Vegetables are often thought of as sides that complement a main dish of meat or poultry.

While this is a great way to showcase the garden's gems, the latest title from The Culinary Institute of America (CIA), Vegetables, celebrates vegetables in all their starring roles—appetizers, soups, salads, entrees, sauces, and side dishes.

Everyone knows that eating a variety of vegetables every day is the best way to get the vitamins and minerals you need. This instant classic will inspire and instruct you with vegetable lore and recipes that are sure to tempt you and your family. They will reward you with fresh and flavorful dishes that make the most of the bounty available from your own local produce stands, farmers markets, and gardens. Browse the volume's more than 170 recipes to find quick and easy vegetable dishes perfect for a simple supper or a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner. Or let the recipes take you on a culinary journey to enjoy dishes with a global flare.

Vegetables includes such delicious recipes as:

  • Zucchini Pancakes
  • Tortelli with Bitter Greens and Ricotta
  • Tofu and Peas with Cilantro in a Red Curry Sauce
  • Two-Cabbage Slaw with Avocado and Red Onion
  • Manhattan Corn Chowder
  • Spanakopita
  • Caramelized Onion Tart

Vegetables has compiled a collection of comfortable favorites and intriguing new presentations that will appeal to every taste, whether you are a practiced vegetable chef or are just beginning to explore the vegetable kingdom. Learn how to select vegetables like a chef, whether you are buying a daily staple, like onions or broccoli, or trying something new, like collards or okra. Vegetables gets you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add your personal touch to every dish.

 

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its branch campus, The Culinary Institute of America at Greystone, in St. Helena, California. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.

 
  • The Culinary Institute of America
    Vegetables
    Recipes and Techniques from the World's Premier Culinary College
  • by the Culinary Institute of America
  • Lebhar-Friedman, 2007
  • $40.00; hardcover
  • More than 100 color photographs
  • ISBN: 0-86730-918-0
  • Information provided by the publisher.

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This page created July 2007


 

 
 

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