Culinary Boot Camp : 5 Days Of Basic Training At The Culinary Institute Of America

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رقم التسجيلة 4711
نوع المادة book
ردمك 9780764572784
رقم الطلب

TX652.S5373

شخص Ryan, Tim

العنوان Culinary Boot Camp : 5 Days Of Basic Training At The Culinary Institute Of America
بيانات النشر John Wiley &Sons, INC, 2006
الوصف المادي 242 P ; xv, 242 p. : col. ill. ; 24 cm
ملاحظات

Includes bibliographical references and index

المحتويات / النص

Preface. Introduction: Basic Training. Kitchen Terms. Knife Skills and Mise en Place. I. Day 1. Sauces and Stocks. Saute;s. What We Cooked / What I learned. Dinner at St. Andrews Restaurant. II. Day 2. Our Final Exam Assignment. Soup Production. What We Cooked / What I learned. The Underbelly of the CIA. Dinner at Escoffier Restaurant. III. Day 3. Cooking with Fats: Stir Frying, Pan Frying, and Deep Frying. What We Cooked / What I learned. Introduction to Wines. Dinner at American Harvest. IV. Day 4. Dry Heat Cooking Without Fats. Roasting. Broiling and Grilling. What we Cooked / What I learned. Dinner at Ristorante Caterina de Medici. V. Day 5. Moist Heat Cooking Methods: Braising and Stewing. What We Cooked / What I learned. Developing a Menu. VI. Day 6. Moist Heat Cooking Methods, Continued. Poaching. Steaming. What We Cooked / What I learned. Turning Skills into Recipes, from Basic to "Stepped Up". VII. Day 7. Our Final Exam. Plate and Platter Presentation. What We Cooked / What I Learned. PART II. More Boot Camp Recipes.

المستخلص

Cooking shows on public television, the Food Network, and elsewhere continue to be a huge draw for today's home cooks, and attendance at hands-on cooking classes is a "popular trend that's growing furiously" (Fox News). In Culinary Boot Camp, Julia Child Award-winning cookbook author Martha Rose Shulman shares 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 helps teach the non-professional cook to think like a chef. Shulman takes readers along on a personal journey through Boot Camp, revealing the tips, tricks, cooking techniques, and recipes campers learn as well as fascinating insights on kitchen teamwork and the professional cooking world. With a separate chapter devoted to each day of the course, the book takes readers through the essentials of kitchen terms, knife skills, and cooking techniques-including sauteing, drying, roasting, broiling, grilling, braising, stewing, poaching, and steaming-plus plate and platter presentation, wine and food pairings, and more. Approximately 100 photos by award-winning photographer Ben Fink vividly capture the excitement and intensity of the five-day course. Combining Shulman's entertaining and compelling narrative of the boot camp experience with a wealth of invaluable culinary information, this book gives readers a "step up" in the kitchen as they embark on a vicarious adventure through basic training at one of the country's finest professional cooking schools. Martha Rose Shulman (Los Angeles, CA) is the author of more than 25 books, including the Julia Child Award-winning Provençal Light (0-688-17465-5) and the IACP Award-winning Entertaining Light (0-688-17468-1). Her writing has also appeared in Bon Appetit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country and has been featured on radio and television, including Good Morning America and the Food Network.

المواضيع Culinary Institute of America
Cooking, Italian