Regular marked price: $29.95Discount Price: $19.77
Cost Savings: $10.18 (34%)Price fluctuation possible.
How soon does it ship: Normal ship time within one day
Shipping? Absolutely FREE if you qualify for Super Saver Shipping.
Type of bind: Hardcover
Dewey Decimal Number: 641.5
EAN num: 9780764572784
ISBN number: 0764572784
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 256
Printing Date: May 01, 2006
Publishing house: Wiley
Sale Popularity Level: 247449
Studio: Wiley
Other books you might be interested in perusing:
Editor's Notes and Comments:
Product Description:
Discover the secrets of The Culinary Institute of Americas 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 Shulmans 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 countrys 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 purple 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 grey 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 very first wine lecture, and about the wines I would serve with my own subsequent 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.''
User popularity level:
Rated by buyers 
-
As a recent graduate of the CIA's Career Discovery program, which was very similar to the Boot Camp, I found the book to be a wonderful summary (and then some) of the entire week.
Rated by buyers -
Very good transaction. Timely delivery, book very useful for my son who is enrolling in culinary school. Many thanks!
Rated by buyers -
Martha Rose Shulman artfully captures her experiences while attending the CIA's five day Culinary Boot Camp in Hyde, NY. This book caters to both beginning & "seasoned" cooks, featuring noteworthy information e.g. mise en place, knife skills, maintaining stocks, soup production, frying techniques, dry & moist heat cooking methods.
Recipes utitlized during the 5 day course are printed in their entirety, often times with helpful commentary by either the author, Chef Hinnerk, or Chef John. Additional recipes are also included, which allow you to practice the skills/techniques introduced in the book.
Excellent organization, phenomenal instruction, and a valuable resource for anyone with an interest in the culinary arts.
Rated by buyers 
-
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I purchased this book to see what the Culinary boot camp at the CIA was all about since I was thinking of taking the course. I am glad that I bought the book and didn't spend thousands on the course.
If you are considering the boot camp at Hyde Park the book is informative. However, the book did not encourage me to take the course, it had the opposite effect. The recipes and tips that the author covers were nothing. I felt as though I was reading the experience from the perspective of a kitchen novice. The techniques and methods that are discussed are basic kitchen ideas used by skills home cooks everyday. If you own any good cookbook you will know or have read about all the techniques before. If you are looking for an in depth discusion on cooking techniques buy "The Professional Chef" by the CIA instead. It is a much better book.
This book is subdivided as follows:
Day One: Into the Kitchen: Stocks and Sauces
Day Two: Soup Production and Frying Techniques
Day Three: Dry Heat Cooking Methods
Day Four: Moist Heat Cooking Methods
Day Five: The Final Exam
Mise en Place and Knife Skills
Additional Recipes
The book is 242 pages in length and the "additional recipe" section begins on page 140. The recipes that are included are okay, but nothing to rave about. The only recipe that I found to be exceptional was the Fresh Spinach Spaetzle.
Bottom line, if you are new to cooking or don't own many cookbooks this would be a reasonable choice. If you were thinking about taking the CIA course at Hyde Park purchasing this book would also make sense. However, if you own many cookbooks, or having been seriously cooking for 5 or 10 years then pass on this book. There isn't much that you will learn from this book.
Rated by buyers 
-
This book started out as a great resource for some nice info. on how to cook some foods and gave me some insight on a few things. But, the story in general on the whole experience and what actually went on in the kitchen was pretty boring. I like reading stories about people who work in the cooking business because it will help me be prepared for working in an actual resteraunt. But, this story just lacked. And the photographs just bugged me to no end on how poor they were. Ok, yes, I understand that they are moving fast through the kitchen, but the pictures where everyone was sitting down it was blurry. Could have been better quality. Other than that, great recipes, great information on cooking. I would recommend it for those who want to learn a few things on cooking.
Find other books like this one:
