Baking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Darra Goldstein.

Includes index.

Introduction -- 1. Orientation -- Orientation Begins -- Navigating the Campus -- Our Boot Camp Gear -- 2. The Creaming Method -- Chef Kate and the Day's Production -- Into the Bake Shop -- Afternoon Lecture: Bread -- Dinner at Ristorante Caterina de' Medici -- 3. 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 -- 4. 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 -- 5. Lean Doughs -- The Day's Production -- Baking Boot Camp Graduation and Going Home -- 6. Custards -- The First Session -- Chef Paul Demonstrates -- Dessert Before Lunch -- Dinner at St. Andrew's Cafe -- 7. The Foaming Method -- Using Eggs as Leavening -- Fruit Tarts -- Afternoon Lecture: Chocolate -- Dinner at the Ristorante Caterina de' Medici -- 8. Puff Pastry -- Laminated Doughs -- Buttercream -- Afternoon Lecture: Dessert Wines -- Dinner at the Escoffier Room -- 9. Mousse and Bavarian Cream -- Bavarian Creams and Mousses -- Shaping Puff Pastry -- Afternoon Lecture: Coffee and Tea Tasting -- Dinner at the American Bounty Restaurant -- 10. Quick and Elegant Desserts -- Decorative Chocolate Shapes -- Dessert Sauces -- Decorating Cakes -- Souffles -- Pastry Boot Camp Graduation -- 11. What We Baked -- Quick Breads and Cakes -- Yeast Breads -- Cookies -- Pies and Tarts -- Desserts -- Pastries -- Sauces, Glazes, and Creams -- Conversions and Equivalents -- Benefactors.

Machine converted from AACR2 source record.