Culinary Boot Camp includes hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef .

Features:

• Combines entertaining and compelling narrative with a wealth of invaluable culinary information
• Includes a vicarious adventure through basic training at one of the country s finest professional cooking schools

Contents

Into the Kitchen: Stocks and Sautes

• Into the Kitchen
• Our Space
• Stocks
• Sauces
• Sautés
• Knife Skills and Mise en Place
• Thickeners
• Dinner at St. Andrew’s Café

Soup Production and Frying Techniques

• The Final
• Soups
• Cooking with Fats
• Stir Frying
• Pan-Frying
• Deep Frying
• The Underbelly of the CIA
• Dinner at the Escoffier Restaurant

Dry Heat Cooking Methods

• Roasting
• Broiling and Grilling
• Introduction to Wines
• Dinner at American Bounty Restaurant

Moist Heat Cooking Methods

• Combination Methods
• Steaming
• Poaching
• Simmering and Boiling
• Developing a Menu
• Turning Skills into Recipes, from Basic to “Stepped Up”
• Dinner at Ristorante Caterina de’ Medici

Out Final Exam

• Into the Kitchen, for the Last Time
• Production
• Show Time
• Graduation
• Postscript
• Mise en Place and Knife Skills
• Mise en Place
• Our Knife Kits
• Basic Cuts
• How to Cut
• Additional Boot Camp Recipes
• Stocks and Sauces
• Appetizers and Soups
• Entrées
• Side Dishes
• Reflections on Culinary French

Index

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