One of the best cooking schools in the country offers instructions and recipes for one of the most popular kinds of foods: wraps. Wrapped foods are meals in edible packages that are loved around the world. In China there are wontons; in Italy, calzone and ravioli; in France there are crepes; in Japan, sushi; Greeks wrap foods in filo dough; Mexicans, in corn tortillas. This book clearly explains the hows and whys of wrapping foods as only a team of culinary professionals can. It offers suggestions for shopping, serving, and preparing ahead of time in addition to providing foolproof recipes and many more variations. The recipes reflect a range of tastes and influences from Asian wraps like Crispy Smoked Salmon Spring Rolls and Vegetarian Maki Sushi to bread wraps like Roast Vegetable and Goat Cheese Calzone, crepes in chocolate and raspberry flavors, filo filled with cheeses, lamb, and wild mushrooms, meat wraps like Chicken Roulade with Prosciutto, pastry wraps like Beef Empanadas, pasta wraps like ravioli, and such vegetable wraps as Herb-Stuffed Turkey Dolmas and Corned Beef and Cabbage Rolls. There are wraps for every occasion here, including breakfast, lunch, dinner, and dessert.The convenience and increasing popularity of wrapped foods themselves is complemented by the usability of the book. The CCA knows teaching and is able to convey tricky information in the most accessible terms. This is the wrap book to own.

Wrap & Roll: California Culinary Academy

Cookbooks, Food & Wine

California Culinary Academy

Regional & International

John Wiley&Sons, Inc.

Includes recipes for homemade ice creams, soda fountain treats, and frozen desserts, with menus for special seasonal meals

Ice Cream and Frozen Desserts (California Culinary Academy Series)

Gandara, Lonnie

Ratner, Elaine

Cooking by Ingredient

A new companion cookbook to the popular PBS series Cooking at the Academy features twenty-six sections that are devoted to specific kinds of foods and emphasizes freshness and health conciousness. Original. TV tie-in. 35,000 first printing. IP.

Festive Favorites: Entertaining With the California Culinary Academy

Entertaining & Holidays

Bay books

Gathers regional recipes for main dishes, side dishes, breads, and desserts as prepared in New England, the South, Louisiana, the Southwest, the Midwest, and the Pacific states

Classic American Cooking from the Academy (California Culinary Academy Series)

Carroll, John Phillip

One of a series of cookbooks produced by the California Culinary Academy. Great ideas,clearly presented for the home cook

Appetizers & Hors D'Oeuvres: At the Academy (California Culinary Academy Series)

Fletcher, Janet

Harron, Hallie

Donnelly, Hallie

Smith, Sally W.

Main Courses & Side Dishes

Whether the celebration is a wedding, a baby shower, a casual housewarming, or a graduation tea, this revised 1995 James Beard Award nominee covers virtually every facet of entertaining with confidence and flair. Over 160 no-fail recipes and 32 menus. 153 b&amp;w and 160 color illustrations.

The Art of Easy Entertaining: From the Academy (California Culinary Academy Series)

Fletcher, Janet Kessel

Horn, Jane

Walter, Susan

Gary, Sandra

Offers more than 150 recipes for nutritious gourmet-quality dishes

Healthy Cooking: Fresh Gourmet Meals in Minutes (California Culinary Academy Series)

Carroll, Mary Harrison

Cooking Methods

A new book by the California Culinary Academy collects recipes from the popular PBS cooking show Cooking at the Academy. Original. 25,000 first printing.

In the World Kitchen: Global Cuisine from California Culinary Academy

Academy, The California Culinary

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Books by California Culinary Academy