The Culinary Institute of America takes a revolutionary approach to teaching the art of cooking. Instead of learning by rote to re-create classic dishes, students at the CIA discover how best to bring out the wonderful flavors and textures inherent in different ingredients by choosing the cooking techniques that best suit the food. The CIA's philosophy is to demystify the cooking process by revealing the underpinnings of technique that form the foundation of all great meals.

Includes index.

Introduction -- Soups -- Poultry -- Meat -- Fish and shellfish -- Pasta -- Vegetables -- Potatoes, grains, and legumes -- Eggs -- Starters and salads -- Kitchen desserts -- Conversions and equivalents.