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Five Days of Basic Training at The Culinary Institute of America
Wiley
May 2006
On Sale: May 1, 2006
256 pages
ISBN: 0764572784
EAN: 9780764572784
Hardcover
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Cookbooks
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 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.'"
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