Frequently Bought Together
Customers Who Bought This Item Also Bought
by Jacques Pepin
|
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America |
by Karen Page
|
Hors d'Oeuvre at Home with The Culinary Institute of America by The Culinary Institute of America (CIA) |
by The Culinary Institute of America (CIA)
|
Product Details
Would you like to update product info or give feedback on images?
|
Product Description
From Publishers Weekly
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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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)
Inside This Book
(Learn More)
First Sentence
In upstate New York in the middle of January, it's still dark at 5:30 in the morning. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In upstate New York in the middle of January, it's still dark at 5:30 in the morning. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
What do customers ultimately buy after viewing this item?
 |
28% buy the item featured on this page: Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of AmericaCDN$ 20.78 |
 |
27% buy The Professional Chef CDN$ 52.91 |
 |
19% buy The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs CDN$ 24.26 |
 |
18% buy The Professional Chef: Study GuideCDN$ 29.81 |
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Listmania!
|
|
Look for similar items by category
Feedback
Would you like to update product info or give feedback on images?
Your Recent History
(What's this?)|
After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in. |
