From Our Kitchens Author:The Culinary Institute of America The title of this book, From Our Kitchens, has many meanings for an American cook. On the one hand, it is a straightforward announcement that the recipes are among the most savory and contemporary of all the thousands tested and taught at the kitchens of The Culinary Institute of America, this country's premier cooking school. — On the other hand... more », this is a compendium of the kinds of recipes Americans really do cook in their own kitchens, or would if they had a simple, well-presented recipe. Throughout this splendid volume, the home cook will find everything from southern hush puppies to Tunisian couscous, from roasted chicken cooked as they do in India to Sacher Torte based on the original served in Vienna.
From Our Kitchens makes accessible some of the world's finest, most exotic dishes to the American table. The recipes for borscht, tandoori morg, polenta, and Linzertorte are exemplary for their clarity, authenticity and taste. If a certain dish takes a good deal of time to prepare, the recipe will say so, but it will never compromise the techniques that make the dish uniquely flavorful.0« less