The Culinary Institute of America's Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the World's Premier Culinary Institute

I love cookbooks. I have an extensive collection. I taught myself how to cook using cookbooks so I believe a good cookbook is one that inspires and should be understandable and reasonably easy to use; with that in mind I love this cookbook. A big reason I love this book is because it does not try to trick you into believing that a great meal will just magically appear in 30 minutes. This book educates you on how to organize your kitchen so you will be able to produce gourmet meals with minimal cooking time. This includes practical suggestions on how to stock your kitchen pantry, refrigerator and freezer. Detailed time-saving techniques on how to prepare herbs, spices and other ingredients ahead of time so that their flavor is preserved and you have minimal prep-time when cooking. There is also advice on equipment and a lot of time is spent on techniques; each individual technique or set of techniques are explained step-by-step and illustrated when necessary. I find that knowing my skill level helps me to determine if a cookbook is written for me; so far my stages of development have been total disaster, occasional disaster or novice, beginner, experienced beginner, advanced beginner/almost intermediate, and now I consider myself an intermediate cook. I am not a gourmet or professional by any means. I would not recommend this cookbook for a novice or beginner but for an experienced beginner through intermediate cook who wants to expand his or her repertoire and wants suggestions on technique, food preparation and stocking up their kitchen. I imagine this would be too simple for someone who is really advanced. If you fit in the categories I described above then this is a great option. For the reviewer who described dishes she prepared as bland I have not had that experience. Although I follow the recipes from cookbooks as closely as possible I have found that it is always important to taste a dish when I am cooking and making changes if needed.

Wonderfully organized with just enough tips and pointers about food types and how to prepare. Beautifully illustrated (just not for every recipe) with simple and straightforward directions. Excellent collection of classic and innovative recipes that cover virtually all the bases. The only cook book you need to keep you very busy. Outstanding!

I thought this book was a great combination of things. It has sophisticated recipes, good photos of the final product and it showcases meals that don't take all day.

We cook every night from scratch and usually try new recipes from the current month's cooking magazines. We have already made a number of recipes from this book and are very pleased. The techniques are simple and quick, the ingredients are all fresh and the presentation of the finished dish is best restaurant quality. A great addition for the cookbook shelf!

Here is compiled almost 400 pages of recipes and techniques with available ingredients for gourmet cooking at home in minutes, not hours. Full of color photos and tips on pantry stocking and prep work which can allow the home gourmet to achieve fine eating without excessive fuss and time. Organized into ten chapters: Before Cooking, Appetizers, Soups, Salads, Meat, Poulty, Seafood, Vegetarian, Side Dishes, Desserts. What caught my appetitie and table were beautiful dishes but minimal effort and clock to achieve: "Curried Apple Squash Soup with Lime Gremolata"; "Fennel and Chorizo Strudels"; "Goat Cheese and Red Onion Quesadilla"; "Sauteed Brussel Sprouts"; "Asian Vegetable Slaw"; "Red Pepper Orzo"; "Tiramisu" (individually serving glasses); "Tenderloin of Beef with Blue Cheese and Herb Crust"; "Veal Saltimbocca with Fettuccine." First boat gourmet in abudance with technique and time minimized, but maximum flavor and presentation.