Baking boot camp - Culinary Institute of America

This title offers a vicarious adventure through basic training in baking at the nation's "most influential training school for professional cooks" ("Time" magazine). In this follow-up to "Culinary Boot Camp" (0-7645-7278-4), "Gastronomica" editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America's tremendously popular Baking and Pastry Boot Camp programs' five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve their baking at home. The second part of the book includes nearly 80 recipes plus variations from the CIA's kitchens, and the text is accompanied by more than 100 full-color photos by award-winning photographer Ben Fink that bring the boot camp experience vividly to life. Founded in 1946, The Culinary Institute of America is the world's premier culinary college.;Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone in St. Helena, California. Darra Goldstein (Williamstown, MA) is the Editor of "Gastronomica" and the Food Editor at "Russian Life" magazine. Her cookbooks include the Julia Child Award winner "The Georgian Feast" (0-520-21929-5).