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THE CULINARY INSTITUTE OF AMERICA VEGETABLES Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America Lebhar-Friedman April 2007 $40.00/hardcover More than 100 color photographs ISBN: 0-86730-918-0 Sample recipe Buy this book

Contact: Trina Kaye
310-915-0970
TrinaKaye@tkopr.com

A few decades ago supermarkets offered little more than pre-packaged green beans, button mushrooms, and iceberg lettuce. Thankfully, things have changed. Farmers markets and supermarkets now overflow with a staggering variety of fresh fruits and vegetables, harvested from farms across town and around the world. Exotic mushrooms, white asparagus, pomegranates, daikon radishes, jicama, lemongrass, Meyer lemons, and baskets of shiny red and yellow chiles - they're all there. But, does the home cook know how to use these vegetables?

VEGETABLES, the latest cookbook from The Culinary Institute of America, helps home cooks navigate through the nearly limitless produce offerings found in today's markets. In addition to more than 170 delicious recipes, this full-color cookbook offers essential information about what to look for when buying vegetables, how to store them, and techniques for preparation.

Written by a team of expert chef-instructors, VEGETABLES begins with a chapter entitled "Vegetables 101" that provides a comprehensive overview to all things green (and yellow, red, orange, purple, etc.). Topics include:

• Selecting Vegetables
• Vegetable Cooking Primer
• Vegetable Cookery
• Cooking Techniques

Complete with extensive lists, charts, and tables, the book also identifies preferred cooking methods for each vegetable and introduces a variety of cooking techniques, such as steaming, frying, roasting, grilling, and stewing.

Some of the recipes in VEGETABLES include:

• Fennel and Potato Chowder
• Cold Carrot Bisque
• Avocado with Marinated Fiddlehead Ferns
• Portobello with Tuscan Bean Salad and Celery Juice
• Spinach and Arugula Salad with Strawberries
• Winter Greens with Warm Vegetable Vinaigrette
• Roasted Eggplant Stuffed with Curried Lentils
• Vegetarian Shepherd's Pie
• Parmesan-Roasted White Asparagus with White Truffle Oil
• Hoisin-Caramelized Root Vegetables

VEGETABLES is an essential cookbook for every kitchen, every cook, and every season.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its branch campus, The Culinary Institute of America at Greystone, in St. Helena, California. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.