"culinaryinstituteofamerica" news and stories

I have never been to France (just Poland, Hong Kong and Indonesia). However, I dream about going someday, to have an opportunity to taste real French food (particularly the cheese). Until I find the time (and the budget) to make that trip, I've got a new cookbook to help me pretend and prepare. That book is Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking. Written by two chef/instructors, John W. Fischer and Lou Jones, from the Culinary Institute of America it is an authentic and tasty collection of recipes that evoke the French bistro.

The book is divided up into six chapters, that focus on Cheeses and Aperitifs, Appetizers and Soups, Pancake and Egg-Based Dishes, Side Dishes, Main Dishes and Desserts in turn. There's also an additional section that discusses foundational cooking knowledge and can be immensely helpful for a novice cook.

For me, one of the marks of a good cookbook is when the writing conveys a personal involvement and appreciation for the food it is trying to convince you to prepare. This volume is so lucious with description that even opening the front cover inspires me to leap up and run to the stove, so that I can prepare the dish. If you are a fan of French cooking and are looking for some fresh spins on classic dishes, this might just be a good cookbook for you.

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The Culinary Institute of America has put out some great books in the past, all of which are not only good references for home cooks looking for creative recipes, but are great references for those interested in learning as much as possible about cooking techniques. The Culinary Institute of America Book of Soups: More than 100 Recipes for Perfect Soups is no exception. The book covers stocks, cream soups, cold soups and just about any other type of soup that you can think of in great detail, walking you through all the steps needed to perfect your technique. There are over 50 step-by-step instruction sets, as well as tips for correcting consistency and flavor. The emphasis is on classics, such as Vichyssoise, Clam Chowder and Cream of Tomato (which would be perfect with Grilled Cheese), but there are plenty of creative twists on standard flavors to keep things interesting for even adventurous cooks. On top of all the soup recipes, or rather following them, is a chapter dedicated to the accompaniments that can turn any soup into a meal, primarily breads, croutons and crackers.

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With the all the scurrying around that preceded Christmas, I missed the obit for Jerry Berns, the longtime host and co-owner of New York City's famed 21 Club. Berns, who welcomed presidents and celebrities, until he sold the onetime speakeasy in 1985 for $21 million died at the age of 99.

The number 21 figures not only in the club's address (21 W. 52 St.), but it also happens to be the date that the affable Berns passed away, December 21, 2006, to be exact.

Known as Mr. Jerry, Berns was associated with 21 for 50 years. During that tenure he warmly welcomed everyone who walked through the doors from the likes of Frank Sinatra and Humphrey Bogart to more ordinary folks. Berns also served as a trustee of the Culinary Institute of America. Thanks to his efforts to spur the directors to move the CIA to Hyde Park, N.Y., he was one of the first people to be named to its Hall of Fame.

Incidentally the number plays another eerie role in the restaurant's history. Pete Kriendler, the other co-owner also died on December 21, five years earlier in 2001. As far as I can tell the number 21 has nothing to do with the number of chutes and levers that helped the club avoid detection by the police during its heyday as a speakeasy.

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The Culinary Institute of America has launched an R&D program with several leading food-service players, including The Coca-Cola Co. and Campbell Soup Co. Who knew that the CIA was involved in food-service research? In my mind it's always been more well-known for turning out top chefs.

The other partners in the CIA's Menu R&D and Flavor Discovery Initiative are Tyson Foods and Ventura Foods. Each founding partner has ponied up $250,000 toward the project, which will focus on food science as it pertains to food service.

Applied research that can be published in trade journals is one of the venture's primary goals. The research areas will include flavor discovery, consumer preference and emerging food-service technologies. Perhaps the program's findings will help Hardee's come up with a salad that doesn't break the 800-calorie mark.

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