OCT 3 Flavors of the Hudson Valley Boot Camp (p. 31)
11 Best of Boot Camp (p. 29) 15 Baking at Home—The
17 Culinary Boot Camp— Basic Training (p. 28)
25 Bistro Boot Camp (p. 29) 29 Artisan Breads at Home
(p. 37) Baking at Home—The Desserts (p. 37) CIA Favorites (p. 38) Classic and Contemporary Sauces (p. 39) Food and Wine Pairing 101 (p. 56) Gluten-Free Baking (p. 41) Healthy Cooking at Home (p. 41) Preparation is Everything (p. 44) Saturday Sushi (p. 44) Sharpening Your Knife Skills (p. 44) Spain and the World Table (p. 46) Under the Sea (p. 46)
Desserts (p. 37) Behind the Meat Counter (p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 38) Delicious Vegetables (p. 39) Fall in the Hudson Valley (p. 40) Home Baking Skills for Profit or Pleasure (p. 38) An Indian Feast (p. 41) Italian Cooking at Home (p. 41) Mediterranean Cooking (p. 42) Cooking Techniques Pies and Tarts (p. 42) Series—Poultry (p. 26) Preparation is Everything Regional Japan—Kanto (p. 44) and Chubu (p. 27) Soups for All Seasons (p. 46)
31
NOV
12 Baking at Home—The
Desserts (p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 38) CIA Holiday Favorites Parent/Teen Day (p. 49) Baking at Home—The Everything Chocolate Desserts (p. 37) (p. 39) Cake Decorating (p. 38) Hors d’Oeuvre for the CIA Favorites (p. 38) Holidays (p. 49) Creative Cupcakes (p. 39) An Introduction to Healthy Cooking at Wine (p. 56) Home (p. 41) Italian Cooking at Italian Cooking at Home Home (p. 41) (p. 41) Mediterranean Cooking Mediterranean Cooking (p. 42) (p. 42) Pies and Tarts (p. 42) Preparation is Everything Preparation is Everything (p. 44) (p. 44) Saturday Sushi (p. 44) Cooking Techniques Soups for All Seasons Series—Sous Vide (p. 46) (p. 26)
2
Mushroom Madness— Wild and Cultivated (p. 27)
5
DEC 3
Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) CIA Favorites (p. 38) CIA Holiday Favorites (p. 49) Classic and Contemporary Sauces (p. 39) Global Street Foods (p. 40) Holiday Cookies (p. 49) Hors d’Oeuvre at Home (p. 41) Italian Cooking at Home (p. 41) Pies and Tarts (p. 42) Preparation is Everything (p. 44) Spain and the World Table (p. 46) Under the Sea (p. 46)
10 Baking at Home—
The Desserts (p. 37) Bistros and Brasseries (p. 38) Bubbles (p. 55) CIA Favorites (p. 38) The Flavors of Asia (p. 40) Gluten-Free Baking (p. 41) Holiday Cookies (p. 49) Hors d’Oeuvre for the Holidays (p. 49) Italian Cooking at Home (p. 41) Mediterranean Cooking (p. 42) Pies and Tarts (p. 42) Preparation is Everything (p. 44) Soups for All Seasons (p. 46)
JAN 9 Best of Boot Camp (p. 29) 16 Culinary Boot Camp—Basic Training (p. 28) 24 Techniques of Healthy Cooking Boot Camp (p. 33) 31 Handmade—Fresh Cheese (p. 27)
FEB 6 Earth Flavors of Italy—Artisan Pizza and Pasta (p. 27) 13 Culinary Boot Camp—Basic Training (p. 28) 23 Cooking Techniques Series—Seafood (p. 26) 27 Best of Boot Camp (p. 29)
10
15 Hors d’Oeuvre Boot Camp (p. 32)
28 Culinary Boot Camp— Basic Training (p. 28)
hNY ciachef.edu/taste
Issue 22 TASTE
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