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The Resource Culinary boot camp : five days of basic training with the Culinary Institute of America, The Culinary Institute of America and Martha Rose Shulman

Culinary boot camp : five days of basic training with the Culinary Institute of America, The Culinary Institute of America and Martha Rose Shulman

Label
Culinary boot camp : five days of basic training with the Culinary Institute of America
Title
Culinary boot camp
Title remainder
five days of basic training with the Culinary Institute of America
Statement of responsibility
The Culinary Institute of America and Martha Rose Shulman
Creator
Contributor
Subject
Genre
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Shulman, Martha Rose
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TX652
LC item number
.S5373 2006
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Cooking
  • Culinary Institute of America
Target audience
adult
Label
Culinary boot camp : five days of basic training with the Culinary Institute of America, The Culinary Institute of America and Martha Rose Shulman
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 12
  • 229
  • Benefactors Acknowledgments
  • 242
  • Sauces
  • 15
  • Sautes
  • 16
  • Knife Skills and Mise en Place
  • 23
  • Thickeners
  • 24
  • Dinner at St. Andrew's Cafe
  • Day 1
  • 27
  • Day 2
  • Soup Production and Frying Techniques
  • 30
  • Final
  • 32
  • Soups
  • 34
  • Cooking with Fats
  • 39
  • Into the Kitchen: Stocks and Sautes
  • Stir Frying
  • 39
  • Pan-Frying
  • 40
  • Deep Frying
  • 47
  • Underbelly of the CIA
  • 49
  • Dinner at the Escoffier Restaurant
  • 53
  • 2
  • Day 3
  • Dry Heat Cooking Methods
  • 56
  • Roasting
  • 59
  • Broiling and Grilling
  • 65
  • Introduction to Wines
  • 72
  • Dinner at American Bounty Restaurant
  • Into the Kitchen
  • 77
  • Day 4
  • Moist Heat Cooking Methods
  • 80
  • Combination Methods
  • 84
  • Steaming
  • 91
  • Poaching
  • 91
  • 5
  • Simmering and Boiling
  • 97
  • Developing a Menu
  • 98
  • Turning Skills into Recipes, from Basic to "Stepped Up"
  • 100
  • Dinner at Ristorante Caterina de' Medici
  • 103
  • Day 5
  • Our Final Exam
  • Our Space
  • 106
  • Into the Kitchen, for the Last Time
  • 108
  • Production
  • 114
  • Show Time
  • 119
  • Graduation
  • 120
  • Mise en Place and Knife Skills
  • 9
  • 122
  • Mise en Place
  • 125
  • Our Knife Kits
  • 126
  • Basic Cuts
  • 128
  • How to Cut
  • 131
  • Additional Boot Camp Recipes
  • Stocks
  • 138
  • Stocks and Sauces
  • 140
  • Appetizers and Soups
  • 150
  • Entrees
  • 170
  • Side Dishes
  • 190
  • Reflections on Culinary French
Control code
ocm58790988
Dimensions
24 cm
Extent
xv, 242 pages
Isbn
9780764572784
Lccn
2005007860
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.5 SH92 ; P ; XX-N ; C0606BT4(BU) Rev.
Other control number
9780764572784
Other physical details
color illustrations
System control number
  • (Sirsi) o58790988
  • (Sirsi) o58790988
Label
Culinary boot camp : five days of basic training with the Culinary Institute of America, The Culinary Institute of America and Martha Rose Shulman
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 12
  • 229
  • Benefactors Acknowledgments
  • 242
  • Sauces
  • 15
  • Sautes
  • 16
  • Knife Skills and Mise en Place
  • 23
  • Thickeners
  • 24
  • Dinner at St. Andrew's Cafe
  • Day 1
  • 27
  • Day 2
  • Soup Production and Frying Techniques
  • 30
  • Final
  • 32
  • Soups
  • 34
  • Cooking with Fats
  • 39
  • Into the Kitchen: Stocks and Sautes
  • Stir Frying
  • 39
  • Pan-Frying
  • 40
  • Deep Frying
  • 47
  • Underbelly of the CIA
  • 49
  • Dinner at the Escoffier Restaurant
  • 53
  • 2
  • Day 3
  • Dry Heat Cooking Methods
  • 56
  • Roasting
  • 59
  • Broiling and Grilling
  • 65
  • Introduction to Wines
  • 72
  • Dinner at American Bounty Restaurant
  • Into the Kitchen
  • 77
  • Day 4
  • Moist Heat Cooking Methods
  • 80
  • Combination Methods
  • 84
  • Steaming
  • 91
  • Poaching
  • 91
  • 5
  • Simmering and Boiling
  • 97
  • Developing a Menu
  • 98
  • Turning Skills into Recipes, from Basic to "Stepped Up"
  • 100
  • Dinner at Ristorante Caterina de' Medici
  • 103
  • Day 5
  • Our Final Exam
  • Our Space
  • 106
  • Into the Kitchen, for the Last Time
  • 108
  • Production
  • 114
  • Show Time
  • 119
  • Graduation
  • 120
  • Mise en Place and Knife Skills
  • 9
  • 122
  • Mise en Place
  • 125
  • Our Knife Kits
  • 126
  • Basic Cuts
  • 128
  • How to Cut
  • 131
  • Additional Boot Camp Recipes
  • Stocks
  • 138
  • Stocks and Sauces
  • 140
  • Appetizers and Soups
  • 150
  • Entrees
  • 170
  • Side Dishes
  • 190
  • Reflections on Culinary French
Control code
ocm58790988
Dimensions
24 cm
Extent
xv, 242 pages
Isbn
9780764572784
Lccn
2005007860
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.5 SH92 ; P ; XX-N ; C0606BT4(BU) Rev.
Other control number
9780764572784
Other physical details
color illustrations
System control number
  • (Sirsi) o58790988
  • (Sirsi) o58790988

Library Locations

    • Buckner BranchBorrow it
      19 E. Jefferson St., Buckner, MO, 64016 , US
      39.13505 -94.19764
    • Camden Point BranchBorrow it
      401 Hardesty St., Camden Point, MO, 64018 , US
      39.4539877 -94.7435047
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