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1 Burnside Cooking and Food- Baking General

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

by

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

 

Synopses & Reviews

Publisher Comments:

The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.

In Baking Boot Camp, Julia Child Award–winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.

Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, éclairs, mousses, and soufflés. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes—everything you need to start using professionaltechniques and embark on a lifetime of baking success.

Synopsis:

Experience the intensity of Baking and Pastry Boot Camps at the "most influential training school for professional cooks"

(Time magazine)

BAKING BOOT CAMP

"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"

PASTRY BOOT CAMP

"Today was the day I'd been waiting for, ourlesson in puff pastry! Perhaps more than any otherkind of dough, puff pastry distinguishes thechefs from the recruits. Tender, flaky, lightas a wisp – if I could make dough like that, I'd be thrilled."

Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses.

Synopsis:

A vicarious adventure through basic training in baking at the nation’ s " most influential training school for professional cooks" (Time magazine)

In this follow-up to Culinary Boot Camp (0-7645-7278-4), Gastronomica editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America’ s tremendously popular Baking and Pastry Boot Camp programs– five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve their baking at home. The second part of the book includes nearly 80 recipes plus variations from the CIA’ s kitchens, and the text is accompanied by more than 100 full-color photos by award-winning photographer Ben Fink that bring the boot camp experience vividly to life.

Founded in 1946, The Culinary Institute of America is the world’ s premier culinary college. Courses for foodservice professionals are offered at the college’ s main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone in St. Helena, California. Darra Goldstein (Williamstown, MA) is the Editor of Gastronomica and the Food Editor at Russian Life magazine. Her cookbooks include the Julia Child Award winner The Georgian Feast (0-520-21929-5).

About the Author

DARRA GOLDSTEIN is the editor of Gastronomica: The Journal of Food and Culture, as well as Food Editor at Russian Life magazine. She is the author of several Russian cookbooks, including the 1993 Julia Child Award–winning The Georgian Feast, and in 1997, she received the Sophie Coe Subsidiary Prize in Food History. Goldstein is a Professor of Russian at Williams College in Massachusetts.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents

Preface.

Acknowledgments.

Introduction.

Chapter One: ORIENTATION.

Orientation Begins.

Navigating the Campus.

Our Boot Camp Gear.

Chapter Two: THE CREAMING METHOD.

Chef Kate and the Day’s Production.

Into the Bake Shop.

Afternoon Lecture: Bread.

Dinner at Ristorante Caterina de' Medici.

Chapter Three: THE RUBBED DOUGH METHOD.

Ensuring Tender, Flaky Crusts.

Pie Fillings and Meringues.

Making Our Own Crust.

Beyond the CIA Campus.

Dinner at the Escoffier Room.

Chapter Four: ENRICHED DOUGHS.

The Role of Butter, Eggs, and Milk in Doughs.

Making Challah.

Baking as a Process.

Afternoon Lecture: Baking Science.

Dinner at the American Bounty Restaurant.

Chapter Five: LEAN DOUGHS.

The Day’s Production.

Baking Boot Camp Graduation and Going Home.

Chapter Six: CUSTARDS.

The First Session.

Chef Paul Demonstrates.

Dessert Before Lunch.

Dinner at St. Andrew's Café.

Chapter Seven: THE FOAMING METHOD.

Using Eggs as Leavening.

Fruit Tarts.

Afternoon Lecture: Chocolate.

Dinner at the Ristorante Caterina de’ Medici.

Chapter Eight: PUFF PASTRY.

Laminated Doughs.

Buttercream.

Afternoon Lecture: Dessert Wines.

Dinner at the Escoffier Room.

Chapter Nine: MOUSSE AND BAVARIAN CREAM.

Bavarian Creams and Mousses.

Shaping Puff Pastry.

Afternoon Lecture: Coffee and Tea Tasting.

Dinner at the American Bounty Restaurant.

Chapter Ten: QUICK AND ELEGANT DESSERTS.

Decorative Chocolate Shapes.

Dessert Sauces.

Decorating Cakes.

Soufflés.

Pastry Boot Camp Graduation.

Chapter Eleven: WHAT WE BAKED.

Quick Breads and Cakes.

Yeast Breads.

Cookies.

Pies and Tarts.

Desserts.

Pastries.

Sauces, Glazes, and Creams.

Conversions and Equivalents.

Index.

Benefactors.

Product Details

ISBN:
9780764572791
Subtitle:
Five Days of Basic Training at The Culinary Institute of America
Author:
Culinary Institute Of America
Author:
The Culinary Institute of America
Author:
Goldstein, Darra
Author:
Culinary Institute of America
Publisher:
Houghton Mifflin Harcourt
Subject:
Baking
Subject:
Methods - Baking
Subject:
Culinary Institute of America
Subject:
Cooking and Food-Baking General
Subject:
Professional Baking & Pastry
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20070209
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
9.25 x 7.5 in

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Health and Self-Help » Self-Help » General
History and Social Science » Law » Legal Guides and Reference
Religion » Comparative Religion » General

Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America Used Hardcover
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$14.95 In Stock
Product details 288 pages John Wiley - English 9780764572791 Reviews:
"Synopsis" by , Experience the intensity of Baking and Pastry Boot Camps at the "most influential training school for professional cooks"

(Time magazine)

BAKING BOOT CAMP

"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"

PASTRY BOOT CAMP

"Today was the day I'd been waiting for, ourlesson in puff pastry! Perhaps more than any otherkind of dough, puff pastry distinguishes thechefs from the recruits. Tender, flaky, lightas a wisp – if I could make dough like that, I'd be thrilled."

Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses.

"Synopsis" by , A vicarious adventure through basic training in baking at the nation’ s " most influential training school for professional cooks" (Time magazine)

In this follow-up to Culinary Boot Camp (0-7645-7278-4), Gastronomica editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America’ s tremendously popular Baking and Pastry Boot Camp programs– five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve their baking at home. The second part of the book includes nearly 80 recipes plus variations from the CIA’ s kitchens, and the text is accompanied by more than 100 full-color photos by award-winning photographer Ben Fink that bring the boot camp experience vividly to life.

Founded in 1946, The Culinary Institute of America is the world’ s premier culinary college. Courses for foodservice professionals are offered at the college’ s main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone in St. Helena, California. Darra Goldstein (Williamstown, MA) is the Editor of Gastronomica and the Food Editor at Russian Life magazine. Her cookbooks include the Julia Child Award winner The Georgian Feast (0-520-21929-5).

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