Culinary Boot Camp by The Culinary Institute of America
Five Days of Basic Training at The Culinary Institute of America

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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.'"


About The Culinary Institute of America

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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 Provençal Light and the IACP Award–winning Entertaining Light. Her writing has also appeared in Bon Appétit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country.
Published April 14, 2006 by Houghton Mifflin Harcourt. 256 pages
Genres: Cooking. Non-fiction

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Appetizers (Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce) and soups (Parsnip and Parsley Soup) are grouped together in ``Starters.'' The second chapter presents menus for various holidays (e.g., for Hanukkah: Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree, Braised Brisk...

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Publishers Weekly

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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).

Mar 13 2006 | Read Full Review of Culinary Boot Camp: Five Days...

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