Cook for America(r) Culinary Boot Camp Lunch Teachers(tm) Manual
Author : Kate Adamick
Publisher : Cook for America®
Page : 310 pages
File Size : 23,63 MB
Release : 2011-01-09
Category :
ISBN : 9780984872220
Author : Kate Adamick
Publisher : Cook for America®
Page : 310 pages
File Size : 23,63 MB
Release : 2011-01-09
Category :
ISBN : 9780984872220
Author : Kate Adamick
Publisher : Cook for America®
Page : 365 pages
File Size : 25,80 MB
Release : 2011-01-09
Category :
ISBN : 9780984872237
Author : The Culinary Institute of America
Publisher : Wiley
Page : 0 pages
File Size : 38,41 MB
Release : 2006-05-01
Category : Cooking
ISBN : 9780764572784
Discover the secrets of The Culinary Institute of America?s popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulman?s entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a "step up" in the kitchen with this vicarious adventure through basic training at one of the country?s finest professional cooking schools. DAY 1: "Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind." DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change." DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.' Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat." DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party." DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"
Author : R. Sheppard
Publisher : Pocket Manual
Page : 240 pages
File Size : 32,48 MB
Release : 2018
Category : Cooking
ISBN : 9781612004709
An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals to show how the U.S. Army fed and provisioned its troops in the 19th and early 20th century, lifting the lid on what daily life must have been like both for those preparing and consuming the rations. The first part of the book covers the development of rations, messing, and army cooking until the Civil War. During the Civil War the huge number of volunteers who had no experience of cooking meant that the health of the army was in danger, and the result was the first cook book for soldiers. Later in the century, training for army cooks was introduced, alongside an official manual. A large extract is included from the manual dating to 1896, when the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war, and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, in the field, or on the march. As well as classic American fare such as chowder and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, and Tamales. Following the experience of providing rations for men campaigning overseas in warmer climates, and the infamous 'embalmed beef' scandal, later manuals, including the 1916 edition, offer a detailed consideration of nutrition for the men and also recipes for when the cook has only a camp fire, and no utensils, available. With many illustrations and diagrams, this is a fascinating exploration of 19th and early 20th century U.S. Army cooking.
Author : Sarah Britton
Publisher : Clarkson Potter
Page : 585 pages
File Size : 29,5 MB
Release : 2015-03-31
Category : Cooking
ISBN : 0804185395
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author : United States. Marine Corps
Publisher :
Page : 602 pages
File Size : 31,81 MB
Release : 1940
Category : Guerrilla warfare
ISBN :
Author : Anthony Bourdain
Publisher : A&C Black
Page : 386 pages
File Size : 14,86 MB
Release : 2013-05-01
Category : Biography & Autobiography
ISBN : 1408845040
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author :
Publisher :
Page : 916 pages
File Size : 16,58 MB
Release : 1910
Category : Education
ISBN :
Author : Leanne Brown
Publisher : Workman Publishing Company
Page : 209 pages
File Size : 14,49 MB
Release : 2015-07-14
Category : Cooking
ISBN : 0761184171
By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.
Author :
Publisher :
Page : 1074 pages
File Size : 47,22 MB
Release : 1919
Category : Home economics
ISBN :