TY  - BOOK
AU  - Goldstein,Darra
ED  - Culinary Institute of America.
TI  - Baking boot camp: five days of basic training at the Culinary Institute of America 
SN  - 0764572792
AV  - TX763 .G568 2007
U1  - 641.815 22
PY  - 2007///]
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Culinary Institute of America
KW  - Baking
N1  - 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
ER  -