Culinary Boot Camp
John Wiley & Sons Inc (Verlag)
978-0-7645-7278-4 (ISBN)
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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.'"
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.
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.
Erscheint lt. Verlag | 12.5.2006 |
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Zusatzinfo | ill |
Verlagsort | New York |
Sprache | englisch |
Maße | 195 x 240 mm |
Gewicht | 840 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
ISBN-10 | 0-7645-7278-4 / 0764572784 |
ISBN-13 | 978-0-7645-7278-4 / 9780764572784 |
Zustand | Neuware |
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