More Cooking Secrets of the CIA: The Companion Book to the Public Television Series

By Culinary Institute of America

Following on the heels of the best-selling first volume, More Cooking Secrets of the CIA is the tie-in book for the fall 1997 public television series of the same name. The most celebrated cooking school in the country, the Culinary Institute of America boasts graduates such as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Now in its third season, the school's acclaimed TV series will continue with episodes (and corresponding chapters) on Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much more. In both the series and the book, professional chefs let home cooks in on the secrets to making time in the kitchen productive, fun, and satisfying.

• Format: Paperback
• Language: English
• ISBN: 0811818632
• ISBN13: 9780811818636
• Release Date: January 1998
• Publisher: Chronicle Books
• Length: 168 Pages
• Weight: 1.50 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

More Secrets that Will Help Bring Out the Sous Chef in You

Like the one that came before, this book is full of recipes (a hundred of them) that will have you making meals that will impress all who sit at your table. My copy is a bit worn, because I go to it all the time, not just for meal planning the next dinner, but for ideas in the future. I'm always cooking in my head, smelling spices that are not there, tasting meals not yet cooked and I go over this book like a kid does a toy catalog. As for the recipes, just try the Moroccan Chicken on Page 71 and you'll see what I mean, never has a pita pocket been so deliciously stuffed. And if you want to Tiramisu your darling, just grab a gander at the recipe on Page 100. Oh how I really loved the first book, I love this one just as much, you will too. Review submitted by Captain Katie Osborne

New variations on old ideas.

This book inspires innovation. Variations on simple recipes from Chicken Breasts with Herbed Creram Sauce and Asian Pork Chops to the more traditional White Chilli and Osso Buco alla Milanese. The writing style is to the point yet detailed enough to provide easy instruction. Photographs are excellent. As a new restaurant owner and a passionate home cook the book is my current favourite.

Add some professional secrets to your kitchen spices!

More Cooking Secrets of the CIA is a look at how the pros cook and present wonderful food -- sometimes healthful, sometimes quickly, but always delicious. I've never tried a recipe from this book without a successful result -- everything works and there's never anything left. Not everyone can attend the Cooking Institute of America, but anyone can learn from this lively little book.