Culinary Boot Camp

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

3.73 (84 ratings by Goodreads)

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Description

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.'"
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Product details

  • Hardback | 256 pages
  • 187.96 x 233.68 x 20.32mm | 725.74g
  • New York, United States
  • English
  • ill
  • 0764572784
  • 9780764572784
  • 2,357,543

Flap copy

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 sauteing, 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).
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Back cover copy

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.'"
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Review quote

"For...any curious cook who wants to understand more about the fundamentals of fine cooking." (Publishers Weekly, March 13, 2006)
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About The Culinary Institute of America (CIA)

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 Provencal Light and the IACP Award-winning Entertaining Light. Her writing has also appeared in Bon Appetit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country.
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Table of contents

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.
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Rating details

84 ratings
3.73 out of 5 stars
5 29% (24)
4 29% (24)
3 32% (27)
2 10% (8)
1 1% (1)
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