Contents
Recipe Contents
About the CIA
Author Biography
Acknowledgements
Chapter 1: Selecting Produce
Chapter 2: Salad and Cooking Greens
Chapter 3: Cabbage Family
Chapter 4: Mushrooms
Chapter 5: Stalks
Chapter 6: Onions
Chapter 7: Roots and Tubers
Chapter 8: Pod and Seed Vegetables
Chapter 9: Tomatoes
Chapter 10: Peppers
Chapter 11: Squash
Chapter 12: Herbs
Chapter 13: Apples and Pears
Chapter 14: Citrus
Chapter 15: Grapes and Berries
Chapter 16: Stone Fruits
Chapter 17: Melons
Chapter 18: Tropical Fruits
Chapter 19: Preparing Produce
Chapter 20: Recipes
Glossary
Index
Photo Credits
CIA Conversion Charts
Recipe Contents
Vol au Vent with Mushroom Ragout
Sicilian Style Baby Arugula
Saffron Cauliflower with Onions
Asparagus with Hollandaise
Jalape�o Coleslaw
Onion Foccacia
Glazed Carrots and Parsnips with Thyme
Braised Red Cabbage
Baked Tomatoes with Goat Cheese
Fresh Harissa
Onion Soup Gratin�e
Italian Sausage with Onion and Pepper Saut� on Italian Roll
Zucchini Pancakes with Tzatziki Sauce
Pesto
Port Poached Pears with Roquefort and Walnuts
Red Snapper with Grapefruit Salsa
Summer Pudding
Summer Melon Salad with Prosciutto
Avocado and Black Bean Crostini
Spicy Garlic Stir Fried Green Beans
Saut�ed Brussels Sprouts with Pancetta
Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the college's Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus. Paul Wigsten is the produce buyer at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Wigsten also owns and operates Wigsten Farm in Pleasant Valley, NY with his family. In 2002, Wigsten Farm was awarded the Agri-Business Award by the Dutchess County Economic Development Corporation. Along with Mr. Matthews, Mr. Wigsten was awarded the 2006 Glynwood Harvest Good Neighbor Award.
Contents Recipe Contents About the CIA Author Biography Acknowledgements Chapter 1: Selecting Produce Chapter 2: Salad and Cooking Greens Chapter 3: Cabbage Family Chapter 4: Mushrooms Chapter 5: Stalks Chapter 6: Onions Chapter 7: Roots and Tubers Chapter 8: Pod and Seed Vegetables Chapter 9: Tomatoes Chapter 10: Peppers Chapter 11: Squash Chapter 12: Herbs Chapter 13: Apples and Pears Chapter 14: Citrus Chapter 15: Grapes and Berries Chapter 16: Stone Fruits Chapter 17: Melons Chapter 18: Tropical Fruits Chapter 19: Preparing Produce Chapter 20: Recipes Glossary Index Photo Credits CIA Conversion Charts Recipe Contents Vol au Vent with Mushroom Ragout Sicilian Style Baby Arugula Saffron Cauliflower with Onions Asparagus with Hollandaise Jalapeno Coleslaw Onion Foccacia Glazed Carrots and Parsnips with Thyme Braised Red Cabbage Baked Tomatoes with Goat Cheese Fresh Harissa Onion Soup Gratinee Italian Sausage with Onion and Pepper Saute on Italian Roll Zucchini Pancakes with Tzatziki Sauce Pesto Port Poached Pears with Roquefort and Walnuts Red Snapper with Grapefruit Salsa Summer Pudding Summer Melon Salad with Prosciutto Avocado and Black Bean Crostini Spicy Garlic Stir Fried Green Beans Sauteed Brussels Sprouts with Pancetta
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