Cooking at the Academy: Technique and Process

by Thomas A. Bloom, Johnathan Robinette, Ph.D. Bloom, Thomas A.

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 091233309X
• ISBN13: 9780912333090
• Release Date: January 1991
• Publisher: Kqed Books
• Length: 182 Pages
• Weight: 1.50 lbs.
• Dimensions: 0.5" x 7.5" x 10.5"

Customer Reviews

The best the California Culinary Academy has to offer.

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.