Culinary boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Martha Rose Shulman.
Contributor(s): Shulman, Martha Rose
| Culinary Institute of America.
Publisher: Hoboken, NJ : John Wiley, c2006Description: xv, 242 p. : col. ill. ; 24 cm.ISBN: 9780764572784 (alk. paper : cloth); 0764572784 (alk. paper : cloth).Subject(s): Culinary Institute of America | CookingDDC classification: 641.5
Contents:
Introduction - 1. Into the kitchen: stocks and sautes - 2. Soup production and frying techniques - 3. Dry heat cooking methods - 4. Moist heat cooking methods - 5. Our final exam -- Mise en place and knife skills -- Additional boot camp recipes.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3 |
641.5 CUL (Browse shelf) | 1 | Available | SCAFS,30003,02,GR | 5000029632 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.5 CUL Culinary fundamentals / | 641.5 CUL Culinary fundamentals / | 641.5 CUL Culinary fundamentals / | 641.5 CUL Culinary boot camp : | 641.5 CUL 2004 Culinary knives | 641.5 DAV Hammond's cooking explained / | 641.5 DAV An omelette and a glass of wine / |
Introduction - 1. Into the kitchen: stocks and sautes - 2. Soup production and frying techniques - 3. Dry heat cooking methods - 4. Moist heat cooking methods - 5. Our final exam -- Mise en place and knife skills -- Additional boot camp recipes.