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

The Culinary Institute Of America; Martha Rose Shulman

Hardcover

ISBN 10: 0764572784 ISBN 13: 9780764572784

Publisher: Houghton Mifflin Harcourt, 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 title

From the Back Cover

Experience the intensity of basic training with the "most influential training school for professional 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 you remove it from the oven, the meat willcontinue 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.'"

From the Inside Flap

Offering five full days of action-packed culinary learning alongside some of the world's most talented chef-instructors, The Culinary Institute of America's tremendously popular Boot Camp course is the destination for food enthusiasts who want to take their cooking skills to a whole new level.

In Culinary Boot Camp, Julia Child Award–winning cookbook author Martha Rose Shulman takes you along on her personal journey through Boot Camp to share the secrets of this exciting program. Step by step, she reveals the cooking techniques, tips, tricks, and recipes learned in the course and shares fascinating insights on everything from building kitchen teamwork with the other students to the workings of the professional cooking world.

With a separate chapter devoted to eachday of the course, Culinary Boot Camp guides you through the essentials of kitchenterms, knife skills, and cooking techniques—including sautéing, drying, roasting, broiling,grilling, braising, stewing, poaching, and steaming—plus plate and platter presentation, wine and food pairings, and more. Nearly 100 recipes help you put the lessons to work in your own kitchen, with delicious results. Throughout, nearly 100 photographs by award-winning photographer Ben Fink vividly capture the excitement and intensity of the Boot Camp program.

Combining Shulman's entertaining and compelling narrative with a wealth of invaluable culinary information, this book will give you a "step up" in the kitchen as you embark on a vicarious adventure through basic training at "the nation's most influential training school for professional cooks" (Time magazine).

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2006
• ISBN 10: 0764572784
• ISBN 13: 9780764572784
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 242