culinary institute of america

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.

Vegetarian CookingWhether 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:

Stacey Slichta on WannabeTVchef.comContestant 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:

Biography:
Stacey Slichta knows what’s cooking in the lives of some celebrities. That’s because she has worked as a private chef in the Los Angeles, CA area almost since graduation. It’s a career choice that she loves, but also one that she never expected to make when she was a student at the CIA.

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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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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