For 2008, this would be one of my top recommendations for a gift to your favorite home chef this holiday season. There are over 375 recipes which run the gambit of all of your favorite foodie ethnic cravings. Best of all, the cookbook gives you the proper, classic cooking techniques necessary for strong execution of the recipes in a no non-sense, concise manner.
Before most of the recipes, there are hints on shopping and procurement, background on the origins of recipes and key ingredients and a tip or two on the cooking itself, including substitution ideas. There are also illustrated techniques where appropriate and this is the type of attention to detail that really makes this cookbook something which can elevate the home cook to a professional level.
I opened to page 92 randomly and found myself curious about a sage dumpling recipe. Having early turkey cravings this Thanksgiving season, I envisioned these dumplings with turkey and I concocted a plate with roasted turkey, sage dumplings, a light vodka-shallot gravy and fresh cranberry-mandarin orange chutney. The sage dumplings go with a turkey broth and roasted butternut squash recipe on page 91, which I may try next time. The dumplings turned out to be fantastic, so I don’t need much more of an excuse to make them again!
I have two other books from the CIA. I own a copy of their textbook, The Professional Chef and I have a copy of their cookbook on and titled, Vegetables. The Professional Chef is kinda indispensable in of itself if you are a self-studying chef. Vegetables was so-so for me. However, Cookbook is outstanding. If you love to cook get this book. Simple book title, simple suggestion.
