Culinary Boot Camp: Five Days of Basic Training at the Culinary Institute of America - Hardcover

The Culinary Institute Of America (CIA); Shulman, Martha Rose

Hardcover

ISBN 10: 0764572784 ISBN 13: 9780764572784

Publisher: John Wiley & Sons Inc, 2006

Synopsis

Paperback. Pub Date: 2006 Pages: 256 in Publisher: John Wiley Experience the intensity of basic training with the most influential training school for so professional compact. the cooks (Time magazine) DAY 1: Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket. a green name badge. and the chef's kerchief around his neck. which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face. and we know that he's going to give us the guidance we need. He'll be strict. but kind. DAY 2: Until I went to Boot Camp. I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change. DAY 3: One of the most important terms for dry heat cookingis 'carryover cooking.' Carryover cooking refers to thefact that heat penetrates meat from the outside to theinside. and when ...

About this title

Review

For anyone who′s fantasized about attending culinary school—or any curious cook who wants to understand more about the fundamentals of fine cooking—this book offers a peek into an über–condensed, intensive version of Culinary Institute of America training for nonprofessionals. In an era when most bestselling cookbooks eschew traditional techniques in favor of time–saving shortcuts, the book is an anomaly. Shulman ( Entertaining Light ), an IACP Award–winning cookbook author, takes readers along with her as she attends the CIA′s five–day "boot camp" and explains the lessons she learned, from preparing stocks and sauces, to using knives and understanding proper sauté protocol, along with (occasionally overbearing) personal commentary about the experience. Some organizational elements don′t make sense—the section on stocks, for example, precedes the recipes for stocks by more than 100 pages—and some recipes are unnecessary (the author criticizes the CIA′s cornbread recipe and inserts her own instead). But the text is packed with good insider info, and most of the 75 recipes, such as Spinach Spaetzle with Sapsago Cheese, and Morel and Wild Mushroom Ragoût, are time–honored yet contemporary, rigorous yet approachable. 100 full–color photos. (May 6) ( Publishers Weekly , March 13, 2006)

"For...any curious cook who wants to understand more about the fundamentals of fine cooking." ( Publishers Weekly , March 13, 2006)

Synopsis

Discover the secrets of The Culinary Institute of America's popular week-long "Boot Camp" course - five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef - with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulman's entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a 'step up' in the kitchen with this vicarious adventure through basic training at one of the country's finest professional cooking schools. DAY 1: 'Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind."DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change." DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.'

Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat."DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party." DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"

About this edition

• Publisher: John Wiley & Sons Inc
• Publication date: 2006
• ISBN 10: 0764572784
• ISBN 13: 9780764572784
• Binding: Hardcover
• Number of pages: 256