by The Culinary Institute of America
Baking Boot Camp reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with the reader on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry.
Throughout Bakign Boot Camp, more than 100 photographs capture the excitement of the program.
Contents
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 Café
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
- Soufflés
- 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
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