BOOKS AND DVDs (cont.)
THE DIABETES-FRIENDLY KITCHEN $29.99 While most diabetes cookbooks are just collections of basic and uninspired recipes that merely get the job done, this new cookbook takes cooking for diabetes to new and delicious heights. With highquality, wholesome ingredients and chefinspired cooking techniques, these satisfying recipes meet the needs of diabetics without giving up flavor or fun. Though managing blood glucose levels requires giving up some ingredients, even the most discerning foodie will love these delicious recipes. Written by the CIA’s top nutrition and diabetes expert, the book offers more than just recipes—it also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.
GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95 In past years, people with gluten sensitivities had to give up their favorite wheatbased treats like gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But thanks to Chef Richard Coppedge of The Culinary Institute of America, that is no longer the case. In Gluten-Free Baking and the companion DVD (page 64), Chef Coppedge shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites using alternatives to gluten. Features of Gluten-Free Baking include Chef Coppedge’s five unique gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 mouthwatering recipes easy enough for any home baker to create. Following these techniques and recipes, everyone from the first-time baker to the professional chef will be able to create pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not!
GOURMET MEALS IN MINUTES $40 The CIA text Gourmet Meals in Minutes teaches you how to prepare a wide variety of dishes the same way our graduates did—by mastering the fundamentals. Step-by-step instructions guide you through techniques for preparing all kinds of dishes, from soups, salads, and appetizers to meats, poultry, seafood, vegetarian fare, and desserts. Learn the secrets of how to streamline your work in the kitchen, keep your pantry well-stocked, organize your tasks and equipment, reduce cleanup, and enhance the flavor of any meal. With more than 200 recipes and over 125 full-color photographs, this cookbook will show you how to present food that is as attractive as it is flavorful—in a matter of minutes.
GRILLING $40 The pages of The Culinary Institute of America Grilling book will transport you around the culinary globe. Head to Mexico for Baja-style fish tacos, Jamaica for jerked pork chops, and Greece for spicy lamb kebabs. Next, you’re on to Morocco for grilled honey-spiced chicken roast and Pakistan for Pakistani-style lamb patties. Your grilling journey continues to the Far East with tandoori-style chicken with yogurt masala, grilled shrimp paste on sugar cane, and beef teriyaki. And of course, there are plenty of recipes emanating from backyards all across the United States. Grilling is packed with more than 175 tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs and helpful step-by-step instructions and preparation tips from the world-famous kitchens of the CIA.
DID YOU KNOW…? Nearly 26 million children and adults in the United States suffer from diabetes? Check out The Diabetes-Friendly Kitchen cookbook (above) and class (page 41) for tips on preparing delicious and nutritious meals perfect for diabetic diets.
60 TASTE
Issue 15
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