Culinary Boot Camp

Description:

Cooking shows on public television, the Food Network, and elsewhere continue to be a huge draw for today’s home cooks, and attendance at hands-on cooking classes is a "popular trend that’s growing furiously" (Fox News). In Culinary Boot Camp, Julia Child Award—winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America’s popular week-long "Boot Camp" course–five days of dynamic, hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef.

Shulman takes readers along on a personal journey through 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, drying, 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.

Martha Rose Shulman (Los Angeles, CA) is the author of more than 25 books, including the Julia Child Award—winning Provençal Light (0-688-17465-5) and the IACP Award—winning Entertaining Light (0-688-17468-1). Her writing has also appeared in Bon Appétit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking cla

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