Product DescriptionDiscover 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.'''
What Others Say
Great Resource
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.
Great!
Very good transaction. Timely delivery, book very useful for my son who is enrolling in culinary school. Many thanks!
Versatile Culinary Reference
Martha Rose Shulman artfully captures her experiences while attending the CIA's five day Culinary Boot Camp in Hyde, NY. Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America 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 ... Read More
Interesting if you are thinking about attending the CIA bootcamp, otherwise .... just okay
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 Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America 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 ... Read More
A fast look into the world of culinary bootcamp
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America 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 ... Read More
