Creating Chefs: A Journey Through Culinary School with Recipes and Lessons
ForeWord Magazine Book of the Year Gold Award
With a camera and tape recorder in one hand and a saute pan in the other, Carol W. Maybach recorded recipes and lessons of culinary school, photographed the simple beauty of food, and captured the wisdom and cooking secrets of her chef instructors in their own words. These culinary experts, among them an ex-record producer who cooked for Frank Sinatra and a secret serviceman''s son who grew up in the White House kitchen, have helped shape staff at such top restaurants as The French Laundry, Jean-Georges, and Charlie Trotter''s. They also teach the unsung heroes of the cooking world--the young man in a chef''s toque working his way up at a local hotspot, the woman searching out the best homegrown produce at a bed-and-breakfast--people who are passionate about creating delicious food.
In Creating Chefs, readers learn how to prepare basic and more complex dishes through the eyes of a student. Each recipe comes complete with notes from the chef instructor, emphasizing the crucial points of preparation. Original illustrations not only provide a peek into a student notebook as if the recipes were presented in class but also help readers to master technique.
For those who know food, cooking is not a job; it''s a love affair. It''s not the prestige that brings them to the kitchen, it''s not the corner office, and it''s definitely not the paycheck. But, as revealed in this unique cookbook, in the hearts and minds of chefs, they do have it all. Every passionate cook, beginner and professional alike, will cherish Creating Chefs.
What people are saying - Write a review
Other editions - View all
allow Baked Alaska baking beautiful Bell Pepper Black Pepper boil bring brown brunoise butter cake Chef's Note chocolate chopped chorizo combine cooking cool cuisine culinary school CWM PROCEDURE dessert dish dough eggs fish flavor flour foie gras freezer fresh freshly ganache garlic garnish gelatin heat Heavy Cream ice cream inspiration juice kitchen Kosher Salt lessons liquid mango marinade meat melted meringue minutes mixer mixing bowl mixture mousse o-F tVe onion ounces 1 cup panna cottas pastry chef pear peeled piece plate pork potatoes pound Preheat the oven ramekins recipe refrigerator Remove restaurant rice risotto roasting rolls salt and pepper sauce saucepan saute pan season SERVES SIX shrimp side simmer slice small diced soup stir tablespoons tart taste teaching teaspoon techniques temperature texture thyme tVat tVey TVis vanilla vegetables vinegar warm Wine WitV yolks