Baking boot camp : five days of basic training at the Culinary Institute of America /
Goldstein, Darra,
Baking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Darra Goldstein. - xi, 277 pages : colour illustrations ; 24 cm
Includes index.
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 Cafe -- 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 -- Souffles -- 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 -- Benefactors. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
0764572792 9780764572791
2005033609
Culinary Institute of America.
Baking.
TX763 / .G568 2007
641.815
Baking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Darra Goldstein. - xi, 277 pages : colour illustrations ; 24 cm
Includes index.
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 Cafe -- 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 -- Souffles -- 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 -- Benefactors. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
0764572792 9780764572791
2005033609
Culinary Institute of America.
Baking.
TX763 / .G568 2007
641.815