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

Overview

Experience the intensity of Baking and Pastry Boot Camps at the "most influential training school for professional cooks"
(Time magazine)

BAKING BOOT CAMP

"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"

PASTRY BOOT ...

See more details below
Hardcover
$26.95
BN.com price
(Save 10%)$29.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (29) from $1.99   
  • New (9) from $3.51   
  • Used (20) from $1.99   
Sending request ...

Overview

Experience the intensity of Baking and Pastry Boot Camps at the "most influential training school for professional cooks"
(Time magazine)

BAKING BOOT CAMP

"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"

PASTRY BOOT CAMP

"Today was the day I'd been waiting for, ourlesson in puff pastry! Perhaps more than any otherkind of dough, puff pastry distinguishes thechefs from the recruits. Tender, flaky, lightas a wisp – if I could make dough like that, I'd be thrilled."

Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses.

Read More Show Less

Product Details

  • ISBN-13: 9780764572791
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 2/26/2007
  • Edition number: 1
  • Pages: 288
  • Sales rank: 1,421,473
  • Product dimensions: 7.64 (w) x 9.44 (h) x 0.92 (d)

Meet the Author

DARRA GOLDSTEIN is the editor of Gastronomica: The Journal of Food and Culture, as well as Food Editor at Russian Life magazine. She is the author of several Russian cookbooks, including the 1993 Julia Child Award–winning The Georgian Feast, and in 1997, she received the Sophie Coe Subsidiary Prize in Food History. Goldstein is a Professor of Russian at Williams College in Massachusetts.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Read More Show Less

Table of Contents

Preface.

Acknowledgments.

Introduction.

Chapter One: ORIENTATION.

Orientation Begins.

Navigating the Campus.

Our Boot Camp Gear.

Chapter Two: THE CREAMING METHOD.

Chef Kate and the Day’s Production.

Into the Bake Shop.

Afternoon Lecture: Bread.

Dinner at Ristorante Caterina de' Medici.

Chapter Three: 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.

Chapter Four: 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.

Chapter Five: LEAN DOUGHS.

The Day’s Production.

Baking Boot Camp Graduation and Going Home.

Chapter Six: CUSTARDS.

The First Session.

Chef Paul Demonstrates.

Dessert Before Lunch.

Dinner at St. Andrew's Café.

Chapter Seven: THE FOAMING METHOD.

Using Eggs as Leavening.

Fruit Tarts.

Afternoon Lecture: Chocolate.

Dinner at the Ristorante Caterina de’ Medici.

Chapter Eight: PUFF PASTRY.

Laminated Doughs.

Buttercream.

Afternoon Lecture: Dessert Wines.

Dinner at the Escoffier Room.

Chapter Nine: MOUSSE AND BAVARIAN CREAM.

Bavarian Creams and Mousses.

Shaping Puff Pastry.

Afternoon Lecture: Coffee and Tea Tasting.

Dinner at the American Bounty Restaurant.

Chapter Ten: QUICK AND ELEGANT DESSERTS.

Decorative Chocolate Shapes.

Dessert Sauces.

Decorating Cakes.

Soufflés.

Pastry Boot Camp Graduation.

Chapter Eleven: WHAT WE BAKED.

Quick Breads and Cakes.

Yeast Breads.

Cookies.

Pies and Tarts.

Desserts.

Pastries.

Sauces, Glazes, and Creams.

Conversions and Equivalents.

Index.

Benefactors.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted October 5, 2010

    No text was provided for this review.

  • Anonymous

    Posted January 11, 2011

    No text was provided for this review.

  • Anonymous

    Posted April 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted August 9, 2010

    No text was provided for this review.

  • Anonymous

    Posted June 17, 2010

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)