Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America

Description

Shulman takes readers along on a personal journey through Culinary Boot Camp, revealing the tips, tricks, cooking techniques, and recipes campers learn as well as fascinating insights on kitchen teamwork and the professional cooking world. With a separate chapter devoted to each day of the course, the book takes readers through the essentials of kitchen terms, knife skills, and cooking techniques—including sautéing, roasting, broiling, grilling, braising, stewing, poaching, and steaming—plus plate and platter presentation, wine and food pairings, and more.

Approximately 100 photos by award-winning photographer Ben Fink vividly capture the excitement and intensity of the five-day course. Combining Shulman’s entertaining and compelling narrative of the boot camp experience with a wealth of invaluable culinary information, this book gives readers a “step up” in the kitchen as they embark on a vicarious adventure through basic training at one of the country’s finest professional cooking schools.