Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
Author: The Culinary Institute of America
The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.
In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.
Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, eclairs, mousses, and souffles. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes - everything you need to start using professional techniques and embark on a lifetime of baking success.
Table of Contents:
Preface.Acknowledgments.
Introduction.
Chapter One: ORIENTATION.
Orientation Begins.
Navigating the Campus.
Our Boot Camp Gear.
Chapter Two: THE CREAMING METHOD.
Chef Kate and the Day’s Production.
Into the Bake Shop.
Afternoon Lecture: Bread.
Dinner at Ristorante Caterina de' Medici.
Chapter Three: THE RUBBED DOUGH METHOD.
Ensuring Tender, Flaky Crusts.
Pie Fillings and Meringues.
Making Our Own Crust.
Beyond the CIA Campus.
Dinner at the Escoffier Room.
Chapter Four: ENRICHED DOUGHS.
The Role of Butter, Eggs, and Milk in Doughs.
Making Challah.
Baking as a Process.
Afternoon Lecture: Baking Science.
Dinner at the American Bounty Restaurant.
Chapter Five: LEAN DOUGHS.
The Day’s Production.
Baking Boot Camp Graduation and Going Home.
Chapter Six: CUSTARDS.
The First Session.
Chef Paul Demonstrates.
Dessert Before Lunch.
Dinner at St. Andrew's Café.
Chapter Seven: THE FOAMING METHOD.
Using Eggs as Leavening.
Fruit Tarts.
Afternoon Lecture: Chocolate.
Dinner at the Ristorante Caterina de’ Medici.
Chapter Eight: PUFF PASTRY.
Laminated Doughs.
Buttercream.
Afternoon Lecture: Dessert Wines.
Dinner at the EscoffierRoom.
Chapter Nine: MOUSSE AND BAVARIAN CREAM.
Bavarian Creams and Mousses.
Shaping Puff Pastry.
Afternoon Lecture: Coffee and Tea Tasting.
Dinner at the American Bounty Restaurant.
Chapter Ten: QUICK AND ELEGANT DESSERTS.
Decorative Chocolate Shapes.
Dessert Sauces.
Decorating Cakes.
Soufflés.
Pastry Boot Camp Graduation.
Chapter Eleven: WHAT WE BAKED.
Quick Breads and Cakes.
Yeast Breads.
Cookies.
Pies and Tarts.
Desserts.
Pastries.
Sauces, Glazes, and Creams.
Conversions and Equivalents.
Index.
Benefactors.
Book about: Dont Just Stand There or Everybodys Guide to Homeopathic Medicines
Wine Avenger
Author: Willie Gluckstern
IT STANDS TO REASON THAT IF OUR FOODS ARE NOW LIGHTER AND MORE DYNAMIC, OUR WINES SHOULD BE ALSO.
A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine. His straightforward advice includes:
- The wines that go BEST with food -- and why.
- A cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles."
- How to avoid getting ripped off in stores and restaurants.
- How to choose a great wineshop: "Do they know where Italy is?"
- Dreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing."
Plus, the straight poop on oak, "the MSG of wine," a few well-chosen words for greedy restaurants and retailers ("Those bastards!"), and an unprecedented expose of mass-market Champagne, including how to find the good stuff by cracking the secret label code.
Irreverent, informative, and controversial, The Wine Avenger is indispensable for beginners as well as enthusiasts.
The Wine Spectator - Harvey Steiman
...[A] destroyer of myths, a protector of the consumer and a teller of truths that no one else will say.
CNN - Margaret Howell
Armed with The Wine Avenger, most will feel comfortable and confident when ordering wine.
Bloomberg Multi-Media - Al Bassano
Gluckstern's best selling Wine Avenger has the snobs hyperventilating and down-to-Earth wine lovers cheering.
New York Magazine - Robin Raisfeld
A book that divides the viticultural world handily into angels and demons.
The James Beard House - Peggy Gradinsky
It doesn't weigh much.
Library Journal
Gluckstern does not give amateurs a brief, fundamental course in wine appreciation; for that, pick up Mary E. Mulligan's Wine for Dummies (IDG, 1995) or shorter pieces by authorities like Matt Kramer. Instead, his book belongs in the company of Leslie Brenner's Fear of Wine (LJ 10/1/95), offering solace to the intimidated beginnerthough it's more acerbic. The purchasing director for a popular New York City wine store, Nancy's Wines, Gluckstern takes extreme positions that are both the guide's strength and its weakness. For instance, he justly reprimands those mainstream critics who focus on too narrow an audience but then diminishes his credibility with polemic (e.g., while qualified "wine experts" these days agree that chardonnays have been over-oaked, his tone completely dismisses this grape, which does produce some very graceful wines). Gluckstern gives more (deserved) attention to the virtues of German wines and provides excellent advice on food and wine matching. Not a required purchase for substantial wine collections, but it's good to have someone advocating for the novice.Wendy Miller, Lexington P.L., KY
What People Are Saying
Leonard Lopate
Willie Gluckstern's new book is invaluable.
(—Leonard Lopate, National Public Radio)
Tai Hernandez
His theories have proven intoxicating.
(—Tai Hernandez, reporter for New York One News)
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