Cooking at Home with the Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts. Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home, any cook can now learn from the very best and master the art of cooking.About the Author: THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering degree programs in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.