From Our Kitchens
Books / Hardcover
ISBN: 0442017669 / Publisher: Van Nostrand Reinhold, January 1993
Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
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Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table.While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analyses, and use standard American measurements.Included are 150 recipes that have been adapted from The New Professional Chef, Fifth Edition, and The Professional Chef's Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also provides 30 "never-before-seen" recipes from the Institute's kitchens.There's a sumptuous array of appetizers, salads, soups, pasta, pizzas, grains and beans, entrees, vegetables, potatoes, and desserts. Here's just a sampling:Appetizers and Salads ... Smoked Chicken with Tabbouleh and Tomato-herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh PeasSoups ... Pan-smoked Tomato Bisque, Amish-style Chicken and Corn Soup, Pumpkin Soup with Ginger CreamPasta ... Chorizo-filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chevre Cheese Agnolotti with Pesto Cream and Summer SquashPizza ... with Mozarella and Roasted Tomatoes or with Wild Mushrooms and ArtichokesFish ... Roasted Monkfish with Nicoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron BrothMeat ... Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-style Shredded Veal, Grilled Flank Steak with Pineapple and Roasted ShallotsVegetables ... Broiled Belgian Endive with Romesco Sauce, Zucchini Stuffed with Mushrooms and Fennel, Vegetable TempuraDesserts ... Caramel and Pear Polenta Souffle, Rum Truffle Torte, Strawberry Pecan Shortcake, Winter Fruit StrudelMany of these dishes can be prepared quickly, while others are for when the cook is looking for a true adventure in the kitchen. Useful preparation notes are accompanied by serving suggestions that include traditional as well as innovative ways to present dishes. Additional tips show how to adapt recipes to suit a particular family's preferences.Filled with concisely presented recipes that have been perfected through many hours of testing, From Our Kitchens belongs near the stove of every serious home cook. Bon appetit!
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