---
product_id: 10723682
title: "Vegetables: Recipes and Techniques from the World's Premier Culinary College"
brand: "the culinary institute of america"
price: "S/.249"
currency: PEN
in_stock: true
reviews_count: 9
url: https://www.desertcart.pe/products/10723682-vegetables-recipes-and-techniques-from-the-worlds-premier-culinary-college
store_origin: PE
region: Peru
---

# Vegetables: Recipes and Techniques from the World's Premier Culinary College

**Brand:** the culinary institute of america
**Price:** S/.249
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Vegetables: Recipes and Techniques from the World's Premier Culinary College by the culinary institute of america
- **How much does it cost?** S/.249 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/10723682-vegetables-recipes-and-techniques-from-the-worlds-premier-culinary-college)

## Best For

- the culinary institute of america enthusiasts

## Why This Product

- Trusted the culinary institute of america brand quality
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## Description

Vegetables: Recipes and Techniques from the World's Premier Culinary College

## Images

![Vegetables: Recipes and Techniques from the World's Premier Culinary College - Image 1](https://m.media-amazon.com/images/I/51PNDkZbaHL.jpg)
![Vegetables: Recipes and Techniques from the World's Premier Culinary College - Image 2](https://m.media-amazon.com/images/I/41zMPZaw0qL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Excellent Vegetable Cookbook
  

*by R***  on Reviewed in the United States on April 1, 2022*

There are lots of excellent recipes for Veggies, salad dressings and sauces in this book, plus tips on how to prepare and cook certain vegetables. The pictures are beautiful, and the instructions are easy to follow. I love this cookbook.

### ⭐⭐ 







  
  
    Book of recipes, not a "cookbook"
  

*by J***Y on Reviewed in the United States on April 29, 2008*

I was looking forward to this title to complement the material in some of the other great CIA titles I have with some veggie-specific information. However, in contrast to those titles, it is little more than a collection of recipes without the in-depth sections on ingredients and techniques that I have come to expect from the CIA.The "cooking" part of this volume is barely 25 pages long; not enough to give any depth to any of its discussions. From there it launches into a collection of specific recipes using vegetables, without providing "master recipes" for any. For example, "How can I roast beets?" isn't answered with a direct "400° for 45-60 minutes in a foil packet" kind of answer anywhere. The recipes seem to be repeats from other (recommended) CIA books I have, such as 
  
The Professional Chef, 8th Edition







  
  
    ,
  
Cooking at Home with The Culinary Institute of America







  
  
    , and 
  
Techniques of Healthy Cooking, Professional Edition







  
  
    .The recipes aren't organized by vegetable, as I might have liked, but by course (e.g., salads, appetizers, entries, etc). As a result, I do not find it easy to use as a "go-to" resource on my bookshelf.This book would be at home on the coffee table of someone that has immaculate, polished stainless steel or copper All-Clad pots and Global knives on display in their kitchen. If your All-Clad and Japanese knives fall into more into the well-loved category, I'd save your money on this one.(Interestingly, this is published by Lebhar-Friedman Books rather than Wiley -- No idea if that means anything in general.)

### ⭐⭐⭐⭐ 







  
  
    was hoping for a CIA book
  

*by V***E on Reviewed in the United States on May 6, 2018*

Was looking for a book that could give more than the usual recipes found elsewhere in other cookbooks. Somewhat disappointed in this book because it was a CIA product. Felt like it was a repeat of the same old recipes.

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*Product available on Desertcart Peru*
*Store origin: PE*
*Last updated: 2026-03-20*