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Culinary Boot Camp: Five Days of Basic Training at the Culinary Institute of...
by Culinary Institute of America;... | HC | VeryGood
US $6,07
CircaEUR 5,22
Condizione:
“Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ”... Maggiori informazioniinformazioni sulla condizione
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Oggetto che si trova a: Aurora, Illinois, Stati Uniti
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Consegna prevista tra il mar 14 ott e il lun 20 ott a 94104
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Numero oggetto eBay:145937784818
Specifiche dell'oggetto
- Condizione
- Ottime condizioni
- Note del venditore
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780764572784
Informazioni su questo prodotto
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764572784
ISBN-13
9780764572784
eBay Product ID (ePID)
46009275
Product Key Features
Book Title
Culinary Boot Camp : Five Days of Basic Training at the Culinary Institute of America
Number of Pages
256 Pages
Language
English
Publication Year
2006
Topic
General, Methods / Professional
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
0.4 Oz
Item Length
9.2 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-007860
Dewey Edition
22
Reviews
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 uber-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 saute 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 Ragout, are time-honored yet contemporary, rigorous yet approachable. 100 full-color photos. "(May 6)" ("Publishers Weekly," March 13, 2006), 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 8ber-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 saut_ 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 Rago t, 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)
Dewey Decimal
641.5
Table Of Content
Preface. Introduction. Day 1: INTO THE KITCHEN: STOCKS AND SAUTES. Into the Kitchen. Our Space. Stocks. Sauces. Sautes. Knife Skills and Mise en Place. Thickeners. Dinner at St. Andrew's Cafe. Day 2: SOUP PRODUCTION AND FRYING TECHNIQUES. The Final. Soups. Cooking with Fats. Stir Frying. Pan-Frying. Deep Frying. The Underbelly of the CIA. Dinner at the Escoffier Restaurant. Day 3: DRY HEAT COOKING METHODS. Roasting. Broiling and Grilling. Introduction to Wines. Dinner at American Bounty Restaurant. Day 4: MOIST HEAT COOKING METHODS. Combination Methods. Steaming. Poaching. Simmering and Boiling. Developing a Menu. Turning Skills into Recipes, from Basic to "Stepped Up". Dinner at Ristorante Caterina de' Medici. Day 5: OUR FINAL EXAM. Into the Kitchen, for the Last Time. Production. Show Time. Graduation. Postscript. Mise en Place and Knife Skills. Mise en Place. Our Knife Kits. Basic Cuts. How to Cut. Additional Boot Camp Recipes. Stocks and Sauces. Appetizers and Soups. Entrees. Side Dishes. Reflections on Culinary French. Index. Benefactors Acknowledgments.
Synopsis
Discover the secrets of The Culinary Institute of America's popular weeklong "Boot Camp" course five days of dynamic, handson instruction in cooking basics that help teach the nonprofessional cook to think like a chef with Julia Child Awardwinning cookbook author Martha Rose Shulman., 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 canalmost 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.'", Cooking shows on public television and elsewhere continue to be a huge draw for today's home cooks, and attendance at hands-on cooking classes is a popular trend. In this book, Martha Rose Schulman shares the secrets of The Culinary Institue of America's five day 'boot camp' course., 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.'", Describing Shulman's exciting boot camp experience with the Culinary Institute of America, this book gives readers a "step up" in the kitchen and takes them on a vicarious adventure throughJbasic training with one of the country's finest professional cooking schools.
LC Classification Number
TX652.S5373 2006
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- v***v (2100)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoAlthough this book was not as described, with no picture of it in the listing, the seller communicated well and quickly gave me a full refund while letting me keep it. The minimal packaging left the book a bit vulnerable (typical for ThriftBooks), but it did arrive safely and timely. As usual, it’s hit or miss with this seller, but often times you can get great values, and their customer service is always very good. Many other sellers with millions of transactions don’t even communicate.How to chalk talk, by Harlan Tarbell (N° 197064259889)
- 7***j (850)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoI recently purchased an item from this eBay seller, and I couldn't be happier with the experience. From the prompt communication to the fast shipping, everything was handled with utmost professionalism. The item arrived exactly as described and was well-packaged to ensure its safety during transit. The seller was courteous and responsive, making the entire transaction smooth and hassle-free. I highly recommend this seller to anyone looking for quality products and excellent service.