Synopses & Reviews
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.'"
Review
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 über-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 sauté 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 Ragoût, are time-honored yet contemporary, rigorous yet approachable. 100 full-color photos. (May 6) (Publishers Weekly, March 13, 2006)
Synopsis
Cooking shows on public television, the Food Network, and elsewhere continue to be a huge draw for today s home cooks, and attendance at hands-on cooking classes is a " popular trend that s growing furiously" (Fox News). In Culinary Boot Camp, Julia Child Award winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America s popular week-long " Boot Camp" course five days of dynamic, hands-on instruction in cooking bas that helps teach the non-professional cook to think like a chef.
Shulman takes readers along on a personal journey through Boot Camp, revealing the tips, tricks, cooking techniques, and recipes campers learn as well as fascinating insights on kitchen teamwork and the professional cooking world. With a separate chapter devoted to each day of the course, the book takes readers through the essentials of kitchen terms, knife skills, and cooking techniques including sauté ing, drying, roasting, broiling, grilling, braising, stewing, poaching, and steaming plus plate and platter presentation, wine and food pairings, and more. Approximately 100 photos by award-winning photographer Ben Fink vividly capture the excitement and intensity of the five-day course. Combining Shulman s entertaining and compelling narrative of the boot camp experience with a wealth of invaluable culinary information, this book gives readers a " step up" in the kitchen as they embark on a vicarious adventure through basic training at one of the country s finest professional cooking schools.
Martha Rose Shulman (Los Angeles, CA) is the author of more than 25 books, including theJulia Child Award winning Provenç al Light (0-688-17465-5) and the IACP Award winning Entertaining Light (0-688-17468-1). Her writing has also appeared in Bon Appé tit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country and has been featured on radio and television, including Good Morning America and the Food Network.
Synopsis
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.'"
Synopsis
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.'
Synopsis
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 outour 'certificates of accomplishment.'"
Synopsis
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).
About the Author
MARTHA ROSE SHULMAN is the award-winning author of more than 25 cookbooks, including the Julia Child Award-winning Provencal Light and the IACP Award-winning Entertaining Light.. A regular contributor to Bon Appetit, Food & Wine, Saveur, Cooking Light, and the New York Times, she lives in Los Angeles.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the worlds premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Table of Contents
Preface.
Introduction.
Day 1: INTO THE KITCHEN: STOCKS AND SAUTÉS.
Into the Kitchen.
Our Space.
Stocks.
Sauces.
Sautés.
Knife Skills and Mise en Place.
Thickeners.
Dinner at St. Andrew’s Café.
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.
Entrées.
Side Dishes.
Reflections on Culinary French.
Index.
Benefactors Acknowledgments.