Opening with a clear and thorough primer on techniques such as sauteing, roasting, grilling, poaching, and steaming, this book streamlines the preparation process by simply numbering individual steps required. A nutritional analysis of each of the 90 dishes presented is provided in a handy table. 16 color photos.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful:
5.0 out of 5 stars
The best the California Culinary Academy has to offer.,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Cooking at the Academy (Paperback)
Cooking At The Academy is the next best thing to having your own personal training chef beside you in the family kitchen. This culinary volume of more than 100 delicious recipes is designed to be accessible to the novice cook and yet have a bounty of information and recipes of interest to even the most experienced gourmet chef. From Chestnut & Carrot Soup with Creme Fraiche & Chervil, Gingered Prawns in Bean Sauce with Spicy Noodles, and Chicken Paprikash with Apple Chutney, to Sauteed Beef with Lemon Grass, Sauerbraten with Braised Red Cabbage, and Frozen Watermelon Bombe, Cooking At The Academy showcases some of the best of what the chef instructors of San Francisco's prestigious California Culinary Academy has to offer. Cooking At The Academy is further enhanced with an extensive glossary and a complete nutritional analysis of each recipe.
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Inside This Book
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First Sentence:
A knowledgeable chef once defined a good stock as "the aromatic, flavorful source from which the essential character of all cuisine is created." Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Chicken Stock, Basic Beef Stock, Basic Fish Stock, Brown Sauce, Granny Smith, Basic Vegetable Stock, Herb Mix, Grand Marnier, Prepare Basic Mayonnaise New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
A knowledgeable chef once defined a good stock as "the aromatic, flavorful source from which the essential character of all cuisine is created." Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Chicken Stock, Basic Beef Stock, Basic Fish Stock, Brown Sauce, Granny Smith, Basic Vegetable Stock, Herb Mix, Grand Marnier, Prepare Basic Mayonnaise New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- Festive Favorites by California Culinary Academy on 6 pages
- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg in Back Flap
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