Jonathan Deutsch is a classically trained chef and is Assistant Professor and director of
the Culinary Management Center at Kingsborough Community College, City University
of New York. He earned his Ph.D. in food studies and food management at New York
University and is Secretary of the Association for the Study of Food and Society and
education editor of the journal Food, Culture and Society. He is the co-author of Jewish
American Food Culture (Greenwood, 2008) and co-editor of Gastropolis: New York
at Table (Columbia University Press, 2008). A graduate of Drexel University and the
Culinary Institute of America, he has worked in a variety of foodservice settings including
product development, catering, institutions, luxury inns, and restaurants, both in the
US and abroad. He currently teaches, writes, and consults on food and foodservice and
culinary arts and entrepreneurship education. For more information on the author and
improvisation go to: culinaryimprovisation.com.
Sarah Billingsley is a cookbook editor, food writer and experimental home cook.
She earned her masters degree in food studies and food management at New York
University and is a member of San Francisco Professional Food Society. She worked at an
editor on the 75th anniversary edition of Joy of Cooking, and was a dining critic and food
writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has
worked in publishing, public relations, product development and market research. Sarah
currently lives and works in San Francisco, where she cultivates a backyard food garden
during the endless California growing season.
1/ Introducing Culinary
Improvisation 1
Why We Wrote this Book . . . . . . . . . . . . . . . . . . . . . . .2
How To Use This Book . . . . . . . . . . . . . . . . . . . . . . . . .5
The Games . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Rubrics and How to Use Them . . . . . . . . . . . . . . . . . .6
What is Culinary Improvisation? . . . . . . . . . . . . . . . .6
Molecular Gastronomy–Extreme
Culinary Improvisation . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Go Ahead–Play with Your Food! . . . . . . . . . . . . . . . 10
2/ The Basics 17
Equipment (Batterie de Cuisine) . . . . . . . . . . . . . . . 19
Preparation and Cooking Equipment . . . . . . . . . . . 21
Basic Flavoring Combinations . . . . . . . . . . . . . . . . . 23
Making Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Choosing and Storing Meats . . . . . . . . . . . . . . . . . . .36
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
3/ Expanding The Basics 47
Menu Composition . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Composition and Design . . . . . . . . . . . . . . . . . . . . . .50
Knife Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
Beans and Legumes . . . . . . . . . . . . . . . . . . . . . . . . . .59
Charcuterie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64
Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Olive Oil and Other Oils . . . . . . . . . . . . . . . . . . . . . .69
Ideas for Appetizers and Hors D’oeuvres . . . . . . . .70
Well-stocked Pantry . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
4/ Flavors 83
Culinary Backstory . . . . . . . . . . . . . . . . . . . . . . . . . . .86
Developing Flavor Concepts . . . . . . . . . . . . . . . . . . . 87
How to taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Molecular Gastronomy. . . . . . . . . . . . . . . . . . . . . . . .92
The Flavor Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
How to transport fl avors . . . . . . . . . . . . . . . . . . . . . 100
Flavor Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
The Flavor Map of the World . . . . . . . . . . . . . . . . . 101
Food with Personality . . . . . . . . . . . . . . . . . . . . . . . . 104
All in the Family . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
A World Map of Spices and Seasonings . . . . . . . . 109
A Review of Common and
Not-So-Common Spices. . . . . . . . . . . . . . . . . . . . . . 110
Global Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . .112
Classic Food Pairings . . . . . . . . . . . . . . . . . . . . . . . . .114
5/ The Food System and
Cooking Seasonally 119
Why Cook Seasonally? . . . . . . . . . . . . . . . . . . . . . . . 123
Seasonal Food Associations . . . . . . . . . . . . . . . . . . . 129
Peak Season of Fruits . . . . . . . . . . . . . . . . . . . . . . . . 132
Peak Season of Vegetables . . . . . . . . . . . . . . . . . . . . 136
Peak Season for Nuts, Meats, Poultry,
Shellfi sh and Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
6/ Problem Solving Games 145
From the Line: Case Study . . . . . . . . . . . . . . . . . . . 150
Game: Hands-On Eating . . . . . . . . . . . . . . . . . . . . . 154
Game: Guess Who’s Coming to Dinner . . . . . . . . . .161
Game: Technique Trio . . . . . . . . . . . . . . . . . . . . . . . 170
Game: Today’s Special . . . . . . . . . . . . . . . . . . . . . . . 177
Game: Alternative School Lunch . . . . . . . . . . . . . . 185
Chapter Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
7/ Flavor & Palate Development
Games 193
From the Line: Case Study . . . . . . . . . . . . . . . . . . . 196
Game: Same Recipe–Different Style . . . . . . . . . . 201
Game: Unlikely Marriage . . . . . . . . . . . . . . . . . . . . 213
Game: Crab Libs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
Game: Reverse Food and Beverage Pairing . . . . . 231
Game: Quick Fix . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238
Chapter Summary . . . . . . . . . . . . . . . . . . . . . . . . . .244
8/ Teamwork Games 247
From the Line: Case Study . . . . . . . . . . . . . . . . . . .250
Game: Team Cooks . . . . . . . . . . . . . . . . . . . . . . . . .254
Game: Sensory Perception . . . . . . . . . . . . . . . . . . . 261
Game: Find Your Match . . . . . . . . . . . . . . . . . . . . .266
Game: Ingredient Trade . . . . . . . . . . . . . . . . . . . . . 274
Game: Kitchen Entrepreneur . . . . . . . . . . . . . . . . .280
Chapter Summary . . . . . . . . . . . . . . . . . . . . . . . . . .284
9/ Communication Games 289
From the Line: Case Study . . . . . . . . . . . . . . . . . . . 292
Game: Mood Food . . . . . . . . . . . . . . . . . . . . . . . . . . 295
Game: Scrambled Recipe . . . . . . . . . . . . . . . . . . . . .305
Game: Shift’s Over . . . . . . . . . . . . . . . . . . . . . . . . . .308
Game: Welcome Aboard . . . . . . . . . . . . . . . . . . . . . .311
Game: Teaching’s Not as Easy as it Looks! . . . . . . 315
Chapter Summary . . . . . . . . . . . . . . . . . . . . . . . . . . .320
10/ Creating Your Own Games and
Continuous Improvement 325
Creating Your Own Games . . . . . . . . . . . . . . . . . . .326
Game Template . . . . . . . . . . . . . . . . . . . . . . . . . . . . .329
Assessment and Continuous Improvement . . . . . 333
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