Review: Vegetarian Cooking at Home w/The Culinary Institute of America
Last week I arrived home from a day at the restaurant to find a box with a very heavy book in it, Vegetarian Cooking at Home with The Culinary Institute of America. What a pleasant surprise.
Anyone who is familiar with my writing knows that I am not a fan of veganism. They also know that I am very respectful of vegetarianism. The difference? Vegetarians are thoughtful, well-informed people who’ve made a lifestyle decision based on a logical catalog of reasons. Vegans tend to be pretentious d-bags who regurgitate the same fraudulent hokum about ethics and equality. Plus vegetarian entrees make great side dishes for us carnivores.
Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn’t mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for.
You’ll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes.
- Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes
- Recipes throughout are accompanied by line drawings and gorgeous full-color photography
- A new edition in the series that includes Artisan Breads at Home with The Culinary Institute of America and Italian Cooking at Home with The Culinary Institute of America
Drawing on the expertise of the CIA’s professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.
Katherine Polenz’s recipes are creative and flavorful while Ben Fink’s photography is stunning. This book works equally well as a conversation-starting coffee table book or as a valued tome in your culinary library.
Chef Paul Bocuse Answers the CIA’s Questions
The folks at the Culinary Institute of America (CIA) recently put out this video featuring “Chef of the Century” Paul Bocuse. How important a figure is Chef Bocuse in the world of gastronomy? The top culinary championship in the world is named after him, Bocuse d’Or. The chef’s son, Jérôme (a 1992 CIA graduate) serves as translator as the elder Bocuse takes questions from the students. Have fun:
Hell’s Kitchen Elimination: Week 1
For week 1 the contestant eliminated was Stacey. Here is her bio from Fox’s Hell’s Kitchen web site:
Contestant Stacey Slichta
* Age : 38
* Hometown : Buffalo, NY
* Occupation : Private Chef, Studio City, CA
Q&A with Stacey –
What was your first kitchen job?
My first kitchen job was my externship, for the CIA, in Holland at Vreugh and Rust.
What was the first dish you mastered?
Salmon paillarde with blanced seasonal veggies and a simple salsa.
What is your signature dish?
My signature dish would be the above dish I mastered, or crispy mac and cheese.
Who was your first cooking inspiration?
My biggest inspiration would be my father, and Anthony Bourdain.
From her spotlight on the Culinary Institute of America’s web site:
Stacey arrived at the CIA with a background in foodservice management and a bachelor’s degree in English and philosophy. She had no plans to work in a kitchen after graduating with her associate degree in culinary arts. But a student job in the college’s Career Services Office led to a summer position as a private chef, and that launched Stacey’s career in the field.
Her list of clientele features several celebrities, including comedian Don Rickles and his wife. Stacey’s duties include buying the food, beverages, and other supplies used by the household as well as preparing daily meals and the food for dinner parties and receptions. Additionally, Stacey does catering and teaches at Chefmakers, a new culinary school for home cooks and children in Pacific Palisades, CA.
ICA: Morimoto vs. Chauhan – Outcome
SPOILER ALERT: The following information is the outcome of Morimoto vs. Chauhan. If you want information on the combatants click HERE. If you are only interested in the outcome read on.
Battle: Leeks
Morimoto Chauhan
Taste: 27 Taste: 19
Plating: 14 Plating: 10
Originality: 15 Originality: 11
Total: 56 Total: 40
Winner: Iron Chef Morimoto
Judges: Suvir Saran, Kelsey Nixon and Martin Yan. If you haven’t yet be sure to check out my exclusive interview with Chef Chauhan HERE.
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