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Culinary Boot Camp: Five Days Of Basic Training With The Culinary Institute Of America,New
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Discover The Secrets Of The Culinary Institute Of America?S Popular Weeklong 'Boot Camp' Course Five Days Of Dynamic, Handson Instruction In Cooking Basics That Help Teach The Nonprofessional Cook To Think Like A Chef With Julia Child Awardwinning Cookbook Author Martha Rose Shulman. Combining Shulman?S Entertaining And Compelling Narrative With A Wealth Of Invaluable Culinary Information, Youll 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 Chefs 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 Hes Going To Give Us The Guidance We Need. Hell 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. Thats 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 Teams 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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- Q: What is the binding type of this book? A: This book has a hardcover binding. Hardcover books are durable and ideal for long-term use.
- Q: How many pages does this book have? A: This book contains two hundred forty-two pages. It offers a comprehensive guide to culinary basics.
- Q: What are the dimensions of this book? A: The dimensions of this book are seven point seventy-six inches by nine point five inches by zero point seventy-five inches. These measurements make it a convenient size for cooking reference.
- Q: Who is the author of this book? A: The author of this book is The Culinary Institute of America. They are a renowned institution in the culinary field.
- Q: What is the primary focus of this book? A: This book focuses on basic cooking training. It is designed for non-professional cooks looking to improve their skills.
- Q: What type of instruction does this book provide? A: This book provides dynamic, hands-on instruction in cooking basics. It helps readers learn to think like a chef.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. It is specifically designed to teach non-professional cooks the fundamentals of cooking.
- Q: Can I use this book for advanced cooking techniques? A: While this book focuses on basics, it can provide a foundation for advanced cooking techniques. Beginners can grow their skills from this starting point.
- Q: How should I store this book? A: Store this book in a cool, dry place to maintain its condition. Avoid exposure to direct sunlight to prevent fading.
- Q: Is this book safe for young cooks? A: Yes, this book is safe for young cooks under adult supervision. It emphasizes basic cooking techniques that can be learned with guidance.
- Q: What if pages are missing or damaged upon arrival? A: If pages are missing or damaged, contact customer support for a replacement. Most retailers will address such issues promptly.
- Q: How do I clean the book if it gets dirty? A: Gently wipe the cover with a damp cloth if it gets dirty. Avoid using any harsh chemicals that could damage the material.
- Q: Does this book include any recipes? A: Yes, this book includes various recipes that illustrate cooking techniques. It is designed to engage readers in practical cooking.
- Q: Is this book part of a series? A: No, this book is not part of a series. It stands alone as a comprehensive guide to basic culinary training.
- Q: Can I gift this book to someone interested in cooking? A: Yes, this book makes a great gift for anyone interested in cooking. It offers valuable insights and skills for aspiring chefs.