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

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

Format:  Hardcover,

276 pages

Publisher: John Wiley & Sons Inc

Publish Date: Feb 2007

ISBN-13: 9780764572791

ISBN-10: 0764572792

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The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.

In "Baking Boot Camp," Julia Child Award-winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.

Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, eclairs, mousses, and souffles. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes - everything you need to start using professional techniques and embark on a lifetime of baking success.

Specifications

Author:
Author:
Author:
Publisher: John Wiley & Sons Inc
Publish Date: Feb 2007
ISBN-13: 9780764572791
ISBN-10: 0764572792
Format: Hardcover
Number of Pages: 276
Shipping Weight (in pounds): 2.0
Product in Inches (L x W x H): 7.68 x 0.85 x 9.4
Walmart No.: 0764572792

Chapter outline

Preface
Acknowledgments
Introduction
Orientation
Orientation Begins
Navigating the Campus
Our Boot Camp Gear
The Creaming Method
Chef Kate and the Day's Production
Into the Bake Shop
Afternoon Lecture: Bread
Dinner at Ristorante Caterina de' Medici
The Rubbed Dough Method
Ensuring Tender, Flaky Crusts
Pie Fillings and Meringues
Making Our Own Crust
Beyond the CIA Campus
Dinner at the Escoffier Room
Enriched Doughs
The Role of Butter, Eggs, and Milk in Doughs
Making Challah
Baking as a Process
Afternoon Lecture: Baking Science
Dinner at the American Bounty Restaurant
Lean Doughs
The Day's Production
Baking Boot Camp Graduation and Going Home
Custards
The First Session
Chef Paul Demonstrates
Dessert Before Lunch
Dinner at St
Andrew's Caf?
The Foaming Method
Using Eggs as Leavening
Fruit Tarts
Afternoon Lecture: Chocolate
Dinner at the Ristorante Caterina de' Medici
Puff Pastry
Laminated Doughs
Buttercream
Afternoon Lecture: Dessert Wines
Dinner at the Escoffier Room
Mousse And Bavarian Cream
Bavarian Creams and Mousses
Shaping Puff Pastry
Afternoon Lecture: Coffee and Tea Tasting
Dinner at the American Bounty Restaurant
Quick and Elegant Desserts
Decorative Chocolate Shapes
Dessert Sauces
Decorating Cakes
Souffl?s
Pastry Boot Camp Graduation
What We Baked
Quick Breads and Cakes
Yeast Breads
Cookies
Pies and Tarts
Desserts
Pastries
Sauces, Glazes, and Creams
Conversions and Equivalents
Index
Benefactors

Awards and Recognitions

  • IACP Crystal Whisk Awards, 2008 (United States)

Book description

The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.

In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper.

Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.

Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors.

You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, eclairs, mousses, and souffles. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes - everything you need to start using professional techniques and embark on a lifetime of baking success.

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