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More Cooking Secrets of the CIA

The Companion Book to the Public Television Series

By The Culinary Institute of America,Photographs by Joyce Oudkerk Pool

8-3/4 x 8 in; 168 pp;
Full-color photographs
Paperback
January 1998
ISBN 9780811818636
ISBN10 0811818632

SKU# 9780811818636

$14.95
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Quick Overview

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 Am...
More Cooking Secrets of the CIA


Description

More Cooking Secrets of the CIA

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.

 

More Details

8-3/4 x 8 in; 168 pp;
Full-color photographs
Paperback
January 1998
ISBN 9780811818636
ISBN10 0811818632
The Culinary Institute of America is situated on a 150-acre campus in Hyde Park, New York, with a second campus in Napa Valley, California. Its commitment to excellence is especially evident in its highly respected and successful cookbooks, including Cooking Secrets of the CIA (Chronicle Books).

Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).