Cooking at Home brings the prestigious culinary academy's philosophy of teaching students how to bring out the wonderful flavors and textures inherent in different ingredients by choosing the cooking techniques that best suit the food, right into your kitchen. This is an encyclopedic work, covering every major (and most minor) cooking techniques, skills and ingredients. If you were only going to have one cookbook in your library -- this is a good one to have.

There are tons of full color step-by-step photo instructions that leave no questions about how to accomplish the techniques. There are also hundreds of CIA recipes for just about every dish you can think of. But more than just recipes, this book teaches you how to cook like a pro, so you'll soon be developing your own recipes.

Anyone who wants to take their cooking to the next level will love this cooking school in book form that lets you master the art of fine cooking at your own pace and in your own kitchen.

Chapters include: Introduction, including mise en place, equipment, pantry ingredients and cooking basics; Soups; Poultry; Meat; Fish and Shellfish; Pasta; Vegetables; Potatoes, Grains and Legumes; Eggs; Starters and Salads; Desserts.

Each chapter begins with a section on cooking techniques, followed by a collection of delicious recipes. Each recipe conveniently references the pages where you can find information about the techniques involved in making it.