Detailed techniques explain the fundamentals of soup making and helpful guidelines are included for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups that are refreshing on a hot summer day. To make the most of any soup, well chosen garnishes are a must. The book offers serving suggestions and recipes for the perfect soup accompaniments such as Focaccia, Breadsticks, Popovers, Olive Bread, Buttermilk Biscuits, Sage Dumplings, and Vegetable Chips.

The recipes in this book are perfect for Sunday night suppers (Purée of Split Pea or Cream of Chicken) or elegant appetizers (Chilled Cantaloupe Soup with Lime Granité or Shrimp Bisque). They can warm you up on a cold winter night (New England Clam Chowder or Veal Stew with Polenta) or tame the heat on a hot summer day (Gazpacho or Cold Carrot Bisque). They can bring back the familiar foods of childhood (Cream of Tomato) or introduce you to an unexplored cuisine (Leblebi or Soto Ayam).

With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography throughout, The New Book of Soups is an indispensable addition to any home cook’s library.

Reviewer Comments

“Soups can be the perfect antidote for whatever ails you and they are the perfect fit for our busy lives. The New Book of Soups gives readers just what they need: lots of soups to enjoy, plenty of instruction to make the unfamiliar familiar, and gorgeous photos that will have you searching for a spoon.” -- Cat Cora, Executive Chef at Bon Appétit Magazine, First and Only Female Iron Chef on FOOD Network's Iron Chef America

“Frankly, it wasn’t really clear to me why you would buy a soup-only cookbook. But in the CIA’s hands, soup becomes an education, a vehicle through which to learn the techniques of good cooking.” -- Francis Lam, Food Writer and CIA alumnus '03

Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high quality ingredients from olive oil to wine, cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal.

Begin with some of the antipasti and serve them with a nicely chilled Prosecco: Fichi con Miele Pepato al Dragoncello, e Caprino Soffice (Figs with Goat Cheese, Peppered-Honey, and Tarragon), or Pane Cunziato (Fresekka) ai Tre Sapori (Bruschetta with Three Different Toppings).

Select a first course from soup offerings such as Infarinata della Garfagnana (Tuscan Garfagnana Soup with Corn Meal), Pappetta col Pomodoro Gamberi (Bread-Tomato Soup with Shrimp); or satisfying breads including Focaccia di Patate Pugliese (Potato Focaccia in the Style of Apulia), or La Tigella in Tre Maniere (Tigella Bread from Emilia-Romagna).

Try some of the magnificent stews and braises in this book: Pesce in Brodetto Rapido con Scarola e Patate Gialle (Market Fish with Escarole and Yellow Potatoes), or Agnello in Umido Profumato alla Menta (Lamb Fricassee Scented with Mint) or try some of the simple one-pot dishes, perfect for a quiet night at home: Uova in Purgatorio (Eggs in Purgatory) or Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino).

While Italian cooks don’t always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Scappin’s recipes for these quintessential Italian dishes. Mr. Lauria’s beverage suggestions help guide you to the perfect wine and food pairing and his prized recipes for a selection of Italian digestivos make a perfect end to the meal and encourage you to stay just a little longer a tavola.

Reviewer Comments: "What is too often missing in Italian cookbooks – explicit instructions – is here amply given, not least in the very user friendly photos that accompany recipes. It is enlightening for anyone who loves authentic Italian cuisine." — John Mariani, Author, The Dictionary of Italian Food and Drink, The Encyclopedia of American Food & Drink, and the Italian-American Cookbook.

"Deliciously creative recipes presented in a simple manner make this book a necessity for anyone who loves to cook. Scappin and Lauria, along with The Culinary Institute of America, have produced a book that is the perfect companion at the Italian table." — Stanley Tucci, Award-winning Actor, Screenwriter, and Author

Dark wood. Zinc bars. Gilt mirrors. Edith Piaf. These are the symbols of bistros and brasseries. Rich and redolent with the sights, sounds, aromas, and romance of classic bistro fare, this book travels to some of the great bistros and brasseries in this country and in France to bring home dishes like casssoulet, steak pommes frîtes, canard à l’orange, and coq au vin. Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads, all prepared and served up with the delightful joie de vivre of the book’s authors.

The French Paradox is one of the more delicious contributions the French have given to those of us who yearn for meals that feed body and soul. Luxurious foods don’t have to mean heart disease. Foie gras and cheese, so integral to French cuisine, are kept in balance by means of red wine. Learn more about the cheeses and wines at the heart of the paradox, so that you can enjoy the real bistro experience, from a simple tumbler of vin du pays with your appetizer to a gloriously ripe Roquefort and a thimble of Sauteurnes.

Experience, vicariously or in your own dining room, such quintessential bistro experiences as plateau fruits de mer or a traditional raclette, as well as a host of other appetizers. Fill your home with the aroma of the great French stews: blanquette de veau, carbonnades de flamande, and bouef bourguignonne. Turn staples of the French larder like fresh cream, eggs, and seasonal fruits into the kitchen desserts bistros and brasseries are famous: clafoutis, tarte à la rhubarbe, merveilles, and beignets. Whether you are looking for a bit of French flare or a serious bistro experience from aperitifs to frommages, you’ll find recipes and inspiration here.

Reviewer Comments: “This Book celebrates the true roots of cuisine as I have learned them through my career. It should be mandatory reading for any serious cuisinier. Bistros and Brasseries has the perfect recipe…Stellar information, captivating photos (that make me way too hungry), explosive passion mellowed with the perfect balance of humor and style. BEWARE!!! This book will make you hungry…" Rick Moonen, Chef/Owner, Rick Moonen's RM Seafood
“Finally a book with delicious classic comfort food. All in the name of good eating. Well done.” Chef David Burke, davidburke & donatella, NYC

"John and Lou with The Culinary Institute of America have exquisitely defined a genre of classic dining and cooking techniques that form the foundation of much of the cooking of today. A collection of classic dishes that transcend time and can be found in dining experiences from the casual to the haute. The research, history and wit interjected into the recipes add another unique layer of "flavor" to an already tasty tome. Buy it and use it!" -- Waldy Malouf, Chef/Co-Owner, Beacon Restaurant, Waldy's Wood Fired Pizza and Penne

The pages of Breakfasts & Brunches are full of scrumptious recipes sure to please your entire family. Step-by-step instructions and helpful preparation tips from the classrooms of the CIA, along with over 100 full-color photographs, make Breakfasts & Brunches a wonderful addition to your cookbook library.

Breakfast is the most important meal of the day. Yet, for many people breakfast consists of a cup of coffee and a donut on the way out the door. Breakfasts & Brunches shows you how to prepare everything from classic favorites such as Buttermilk Pancakes, Banana Loaf, and Biscuits with Sausage Gravy, to sumptuous brunch fare like Smoked Cheddar and Thyme Muffins and Grilled Quail with Avocado, Tomato, and Corn Salad. Chapters on sweet and savory breads and pastries, egg dishes, grains and legumes, even breakfasts drinks, help you handle any meal situation from family breakfast on a weekday morning to the most elaborate Sunday brunch.

No time to make breakfast in the morning? Breakfasts & Brunches also includes a variety of recipes that can be prepared in advance so they're readily available to enjoy at home or to take along with you, saving valuable time while insuring that you and your family have a nutritious start to the day.

ADVANCE PRAISE:

"Bam! Both visual and delicious, this is the book for all of your breakfasts & brunches." -- Chef Emeril Lagasse

"What a way to start the day! The Culinary Institute of America's Breakfasts & Brunches cookbook offers compelling and delicious recipes that can make the first meal of the day the best meal of the day." -- Marcel Desaulniers, author of Death by Chocolate

If you marvel at the beautiful cakes displayed in bakery windows or watch the amazing cakes created during decorating competitions and on television programs, and ever wondered if you could do it yourself, wonder no more – Cake Art has everything you need to create masterpieces of your very own!

This beautifully illustrated book from The Culinary Institute of America provides step-by-step instructions and photos for creating beautiful decorations for both cakes and cupcakes. Chef Kate Cavotti and Chef Alison McLoughlin of the CIA’s prestigious Baking and Pastry faculty give clear and easy-to-follow instructions for working with various decorating mediums. Learn to create designs and decorations using: buttercream, royal icing, fondant, ganache, modeling chocolate, gum paste, marzipan, pastillage, stencils, stamps, molds and more.

In addition to looking beautiful, taste is equally important, so basic recipes are included for delicious cakes, cupcakes, fillings and icings that may function as the base for any cake.

Explore your creativity and allow your children to be part of the process, too. Cake decorating can be a fun activity for everyone—included are a number of decorating projects that children of all ages will enjoy.

Cake Art provides the techniques needed to create amazing designs for your cakes and cupcakes that will wow your family and friends.

Over 375 of our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College
Author: The Culinary Institute of America
ISBN: 978-0-86730-931-7
432 pages (Hardcover)

No matter what the culinary occasion—shopping for fresh produce, planning a Sunday brunch, adding some gourmet glamour to weekday dinners, backyard grilling, or the ultimate in comforting, family-friendly, one-dish meals—The Culinary Institute of America Cookbook has just what you are looking for.

We’ve selected over 375 recipes from among our all-time favorites and organized them into chapters devoted to Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare, Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts to bring you dishes like Thai-style Fresh Pea Soup, Tomato Sampler with Pan-fried Calamari, Satay of Beef with Peanut Sauce, Seared Scallops with Fiery Fruit Salsa, Moroccan Carrot Salad, Beer Can Chicken, Albuquerque Grilled Pork Tenderloin, Vietnamese Salad Rolls, Baja-style Fish Tacos, Chocolate Mousse, and Fresh Fruit Gallettes. Fill your brunch table with classics like Eggs Benedict and Banana Pancakes with Blueberry Maple Syrup, or try something new: a puffy German-style pancake topped with spicy peaches or a robust potato-filled Spanish tortilla. Try your hand at pastries like Cherry Cheese Baskets or Sticky Buns with Pecans. Or surprise your friends with a dessert from the grill like Grilled Pineapple with Candied Kumquats or Bananas Foster Tartlets.

The Culinary Institute of America Cookbook is more than just a compendium of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of a perfect creamy risotto or learn to build a perfect coal fire. Look through our tables to find the perfect cooking method for your favorite cut of meat, cooking times for grains and legumes, or grilling times for everything from beef to bananas.

Reviewer Comments:

"The wonderful thing about this book, besides the quality of the photos and the quantity of the recipes and, let's not forget, the expertise of the CIA contributors, is how fresh and current the dishes are: they're not too fussy and overwrought. This is a cookbook to turn to for life." – Beth Goehring, Editor-in-Chief, The Good Cook Book Club.

The Culinary Institute of America’s Gourmet Meals in Minutes teaches you how to prepare a gamut of dishes the way their graduates learn – by mastering the fundamentals of preparation. Step-by-step photographs guide you through techniques for preparing dishes from soups, salads and appetizers, to meats, poultry, seafood, even vegetarian fare and desserts. Learn methods and tips from the classrooms of the CIA for streamlining your work in the kitchen, keeping your pantry well-stocked, your work and equipment organized, reducing cleanup, and seasoning and preparation tips to enhance the flavor of any meal. Draw inspiration from over 125 full-color photographs, showing you how to present food that is as attractive as it is flavorful.

After centuries in the culinary shadows, Irish cookery has recently been raised to the level of sophistication that attracts the attention of the most serious chefs and discerning diners.

America’s notion of Irish cooking as bland stews and boiled dinners is outdated. Ireland’s finest chefs are a new breed of French-trained and California-influenced chefs who are bringing new levels of technique, excellence, and variety to Irish cooking, while retaining an emphasis on local ingredients and tradition.

The dishes presented in Elegant Irish Cooking are served in Ireland’s best restaurants and homes. They rely heavily on indigenous ingredients—including salmon, lamb, potatoes, and spinach—but as do the best dishes in every progressive cuisine, they combine and present the flavors in imaginative and appealing manners.

The world’s premier culinary college brings you a collection of approximately 150 recipes that let you put together an entire meal into one dish. Perfect for busy folks with little time for cooking, for relaxed entertaining, and for families on the run who can’t always sit down at the same time.

The recipes are accompanied by more than 80 full-color photographs by award-winning photographer Ben Fink, and helpful step-by-step instructions and preparation tips from the classrooms of the CIA.

The pages of "One Dish Meals" include recipes for Braises, Casseroles and Baked Dishes, Soups and Simmered Dishes, Stews, Stir Fries, and much more. Tempt yourself with traditional recipes such as Lasagna, Beef Stew with Onions and Cheese, and Osso Buco Milanese or sample more exotic flavors with Moroccan Swordfish Tagine with Olives and Saffron or Nopales en Caserola, a Warm Cactus Casserole. There’s something sure to please everyone in "One Dish Meals".