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Cooking secrets of the CIA / by the Culinary Institute of America ; photography by Pavlina Eccless.
LIBRA TX714 .C8312 1995
Available from offsite location
- Format:
- Book
- Author/Creator:
- Culinary Institute of America.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 132 pages : color illustrations ; 21 x 23 cm
- Place of Publication:
- San Francisco : Chronicle Books, [1995]
- Summary:
- Companion to this fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A. is the book food and cooking enthusiasts will turn to again and again. Over 60 stunning and seasonal recipes are featured, including Butternut Squash Soup with Ginger Cream and Souffle Glace Grand Marnier. Color photos.
- Contents:
- Starters
- The main event. An autumn dinner ; Columbus Day: an Italian feast ; Columbus Day: a Spanish meal ; A contemporary Thanksgiving dinner ; A traditional Thanksgiving dinner ; Hanukkah dishes ; A Christmas feast ; Kwanzaa dishes ; Post-holiday dishes: luscious and light ; Superbowl Sunday dishes ; A Valentine's day dish ; A Chinese New Year feast
- The grand finales.
- Notes:
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0811811638
- 9780811811637
- OCLC:
- 32626494
- Online:
- Publisher description
- Laurie Burrows Grad Collection Home Page
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