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

by Unknown

• ISBN13: 9780764572784
• ISBN10: 0764572784
• Edition: 1st
• Format: Hardcover
• Copyright: 2006-05-01
• Publisher: Wiley
• More Book Details
• Purchase Benefits

Summary

Discover the secrets of The Culinary Institute of Americas 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 Shulmans 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 countrys 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.'"

Author Biography

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profitcollege offering bachelor's and associatedegrees in culinary arts and baking and pastry arts. Courses for foodservice professionalsare offered at the college's main campusin Hyde Park, New York, and at its branchcampus for continuing education, TheCulinary Institute of America at Greystone,in St. Helena, California.

MARTHA ROSE SHULMAN is the author of more than twenty-five books, including the Julia Child Award–winning Provençal Light and the IACP Award–winning Entertaining Light. Her writing has also appeared in Bon Appétit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country.

Table of Contents

Preface	ix
Introduction	x
Day 1 Into the Kitchen: Stocks and Sautes	2	(28)
Into the Kitchen	5	(4)
Our Space	9	(3)
Stocks	12	(3)
Sauces	15	(1)
Sautes	16	(7)
Knife Skills and Mise en Place	23	(1)
Thickeners	24	(3)
Dinner at St. Andrew's Cafe	27	(3)
Day 2 Soup Production and Frying Techniques	30	(26)
The Final	32	(2)
Soups	34	(5)
Cooking with Fats	39	(1)
Stir Frying	39	(1)
Pan-Frying	40	(7)
Deep Frying	47	(2)
The Underbelly of the CIA	49	(4)
Dinner at the Escoffier Restaurant	53	(3)
Day 3 Dry Heat Cooking Methods	56	(24)
Roasting	59	(6)
Broiling and Grilling	65	(7)
Introduction to Wines	72	(5)
Dinner at American Bounty Restaurant	77	(3)
Day 4 Moist Heat Cooking Methods	80	(26)
Combination Methods	84	(7)
Steaming	91	(1)
Poaching	91	(6)
Simmering and Boiling	97	(1)
Developing a Menu	98	(2)
Turning Skills into Recipes, from Basic to ``Stepped Up''	100	(3)
Dinner at Ristorante Caterina de' Medici	103	(3)
Day 5 Our Final Exam	106	(16)
Into the Kitchen, for the Last Time	108	(6)
Production	114	(5)
Show Time	119	(1)
Graduation	120	(1)
Postscript	120	(2)
Mise en Place and Knife Skills	122	(16)
Mise en Place	125	(1)
Our Knife Kits	126	(2)
Basic Cuts	128	(3)
How to Cut	131	(7)
Additional Boot Camp Recipes	138	(91)
Stocks and Sauces	140	(10)
Appetizers and Soups	150	(20)
Entrees	170	(20)
Side Dishes	190	(39)
Reflections on Culinary French	229	(6)
Index	235	(7)
Benefactors Acknowledgments	242