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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.'"
- Sales Rank: #701390 in Books
- Published on: 2006-04-14
- Released on: 2006-05-01
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x .71" w x 7.70" l, 1.85 pounds
- Binding: Hardcover
- 256 pages
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.
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)
From the Inside Flap
Offering five full days of action-packed culinary learning alongside some of the world's most talented chef-instructors, The Culinary Institute of America's tremendously popular Boot Camp course is the destination for food enthusiasts who want to take their cooking skills to a whole new level.
In Culinary Boot Camp, Julia Child Award–winning cookbook author Martha Rose Shulman takes you along on her personal journey through Boot Camp to share the secrets of this exciting program. Step by step, she reveals the cooking techniques, tips, tricks, and recipes learned in the course and shares fascinating insights on everything from building kitchen teamwork with the other students to the workings of the professional cooking world.
With a separate chapter devoted to eachday of the course, Culinary Boot Camp guides you through the essentials of kitchenterms, knife skills, and cooking techniques—including sautéing, drying, roasting, broiling,grilling, braising, stewing, poaching, and steaming—plus plate and platter presentation, wine and food pairings, and more. Nearly 100 recipes help you put the lessons to work in your own kitchen, with delicious results. Throughout, nearly 100 photographs by award-winning photographer Ben Fink vividly capture the excitement and intensity of the Boot Camp program.
Combining Shulman's entertaining and compelling narrative with a wealth of invaluable culinary information, this book will give you a "step up" in the kitchen as you embark on a vicarious adventure through basic training at "the nation's most influential training school for professional cooks" (Time magazine).
Most helpful customer reviews
75 of 85 people found the following review helpful.
Rampant ego, not enough tips in this lackluster cookbook
By Rebecca Huston
Cookbooks, it seems, has taken a huge chunk of the publishing marketplace. Nearly every day I hear of a new 'hot' chef, or cookbook or trend. Nowadays, it seems that there is great delight in taking ordinary folks, and throwing them into situations where high stress, competition and trying to cram everything possible in a short amount of time and then showing it all happening on either the written page or the television screen for the viewer's delectation.
Most of the time, it's pretty embarassing to watch or read about. Sadly, this exploration of what it's like to be a student at the Culinary Institute of America in upstate New York -- when a chef refers to the CIA, this is what he's talking about -- is more of the author's opinions and incessantly rubbing the nose of the reader in to how she would or not do it. After a while, it gets very annoying, and more than a little smug -- personally, I didn't care how she would do something different, I wanted to learn more about the techniques and tips to be able to turn out a good meal in my own kitchen. Along with about fifteen other students, Martha Rose Shulman -- evidently a cookbook author herself -- entered what is called the CIA's "Boot Camp" -- a five day course that hits the high points of what is usually a six month course at the Institute.
Shulman starts the book off with an introduction, and a mention that she's done this before at the CIA. Then there are five chapters that cover each day, with a different style of cooking covered in each one. Along with an illustrated reacipe and a two page spread showing how to do the technique and putting the dish together. Inserted here and there are little tips and suggestions on how to improve your own cooking, and some truly excellent science as well -- I never knew that the trick to making a great stock was to add the mirepoix and herbs at the end of the cooking process. Along with the main dish, there are also some basic menus that each team put together. Then the teams gathered that evening for dinner at one of the CIA's signature restaurants, and the author talks about her dinner and wines. Finally, the book's second half has a selection of recipes -- several of which look to be very tempting -- and a glossary of cooking terms.
To say that I had very mixed reactions to this book is an understatement. I'm not sorry that I read it, as I've always wanted to take the CIA's Boot Camp, but this particular author was so unpleasant to be around -- an example is when she talks on the phone to her young son, and she tells him that today she had made the perfect french fry, and the little boy says that he wishes that she could bring him one, and then in the next breath states that she will never make french fries at home -- sheesh. To me, that's cruelty, especially when you tell your kid something like that. Too, she makes constant references to vegetarianism, and how she prefers that, in the meantime, she's making chicken, beef and veal dishes. Over all of it is the author's own smug attitude, that she's taking the course again -- this is mentioned close to a dozen times -- and how wonderful her own very own, style of technique is.
To be blunt, it's sickening. She even makes Martha Stewart look humble.
The other big flaw is that there is a presumption that the reader already knows such terms as mirepoix, what reduction is, that they have access to a good fishmonger or butcher that can do fancy cuts and trims, and finally, that the glossary is an afterthought, along with nothing being said about one of the most important aspects of cooking -- mise en place, where everything from ingredients to tools, are measured, prepped and laid out before the cooking starts. Once I had learned that, my cooking improved dramatically, and I was amazed that nothing is given in the book to such basic terms and techniques.
While I do urge anyone with the time, money and desire to try the cooking courses at the CIA, I don't suggest this book as a way to get there. The best way to use this book is to skim through it, find the techniques and recipes that interest you, and copy them down. The text in and of itself, is only interesting when the author isn't blaring on about herself. The photography is stock, with nothing particularly interesting except for some great beauty shots of some of the completed dishes and the various restaurants within the CIA.
It's a lovely book to flip through, and it has some truly tempting recipes to try, but overall, it's a grim disappointment and certainly not worth the hefty price of nearly thirty dollars. I give it about three stars, but that's all.
0 of 1 people found the following review helpful.
Five Stars
By ShopperChan
Great book. Has everything you every wanted to know in it!
1 of 4 people found the following review helpful.
Beginners Guide
By Kindle Customer
This book is great for the beginner cook and is an easy read book. It gives you a first hand view of what it is like to go to a great culinary school. It starts your "training" in the core basics that you will use throughout your culinary career.
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