Culinary boot camp :  five days of basic training at the Culinary Institute of America / 
The Culinary Institute of America and Martha Rose Shulman. 
 - Hoboken, NJ :  John Wiley,  c2006. 
 - xv, 242 p. :  col. ill. ;  24 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780764572784 (alk. paper : cloth) 0764572784 (alk. paper : cloth) 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Culinary Institute of America.
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking
<br/><br/><label>Dewey Class. No.: </label>641.5  / CUL