 Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
ISBN: 978-0-7645-7278-4
Hardcover
256 pages
May 2006
US $29.95
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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.
