Cooking
Have you ever daydreamed about going to culinary school? I have. While I seriously doubt I'll ever attend, I do enjoy getting a glimpse of the professional kitchen. Here are some great ways to sneak a peek for less than even a day's tuition.
Whether you want to see videos of students, techniques or great chefs, the Culinary Institute of America at Epicurious.com has it all. The webcasts or "epi-sodes" are really addictive. I watched one, then another, then another. The chef videos are particularly good. Some highlights are a tour of the Per Se kitchen with Thomas Keller, an interview with Jacques Torres and a clay pot cooking lesson with Charles Phan. Tip: Start at the student episodes and then you can get to Channel Navigation where the technique and chef videos are.
Another great source of cooking school lessons comes from the Culinary Institute of America's ProChef program. There are a free "e-learning" classes you can take online, sponsored by different companies. They even include quizzes at the end of each unit. The Worlds of Flavor section is also terrific, my favorite? Savoring Asia.
Yesterday I got a copy of Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America and I practically devoured it in one sitting. It's written by Darra Goldstein primarily in a diary format. At the end of the book there are recipes and techniques, and tips are sprinkled throughout, but the day-by-day account of classes are surprisingly exciting in a voyeuristic kind of way. I hope there are more in this series--it's a real winner.
FOOD
- Cooking From Another Culture
When it comes to cooking the food from another culture, the ingredients and techniques can be unfamiliar. Going to a foreign country and taking a cooking class is great, but not a readily accessible opportunity for most. Fortunately there are local cooking...
- The Flavor Bible: Book Review
Andrew Dornenburg and Karen Page have done it again. They've written yet another book that is sure to be a classic kitchen reference guide for years to come. The Flavor Bible lists thousands of ingredients and what other ingredients complement them....
- Williams-sonoma Tools & Techniques
The sense of joy and satisfaction that I get from cooking something wonderful and sharing it or eating it is almost indescribable. Not only do I feel pride, but it inspires me to take on more and more recipes and techniques. I learned to cook from watching...
- Bouchon:cookbook
I was planning on writing something about the crop of wonderful French cookbooks that were published in the last year. But then I received the Bouchon cookbook and quickly realized it warranted it's own review. It is a celebration of bistro food,...
- Big Honors
I think I've mentioned my Mom is attending culinary school. She graduated in August (she's now a chef!), and started up again in September to complete her pastry chef training. It's funny to me, because she's been cooking in restaurants...
Cooking
Cooking School Daze
Have you ever daydreamed about going to culinary school? I have. While I seriously doubt I'll ever attend, I do enjoy getting a glimpse of the professional kitchen. Here are some great ways to sneak a peek for less than even a day's tuition.
Whether you want to see videos of students, techniques or great chefs, the Culinary Institute of America at Epicurious.com has it all. The webcasts or "epi-sodes" are really addictive. I watched one, then another, then another. The chef videos are particularly good. Some highlights are a tour of the Per Se kitchen with Thomas Keller, an interview with Jacques Torres and a clay pot cooking lesson with Charles Phan. Tip: Start at the student episodes and then you can get to Channel Navigation where the technique and chef videos are.
Another great source of cooking school lessons comes from the Culinary Institute of America's ProChef program. There are a free "e-learning" classes you can take online, sponsored by different companies. They even include quizzes at the end of each unit. The Worlds of Flavor section is also terrific, my favorite? Savoring Asia.
Yesterday I got a copy of Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America and I practically devoured it in one sitting. It's written by Darra Goldstein primarily in a diary format. At the end of the book there are recipes and techniques, and tips are sprinkled throughout, but the day-by-day account of classes are surprisingly exciting in a voyeuristic kind of way. I hope there are more in this series--it's a real winner.
FOOD
- Cooking From Another Culture
When it comes to cooking the food from another culture, the ingredients and techniques can be unfamiliar. Going to a foreign country and taking a cooking class is great, but not a readily accessible opportunity for most. Fortunately there are local cooking...
- The Flavor Bible: Book Review
Andrew Dornenburg and Karen Page have done it again. They've written yet another book that is sure to be a classic kitchen reference guide for years to come. The Flavor Bible lists thousands of ingredients and what other ingredients complement them....
- Williams-sonoma Tools & Techniques
The sense of joy and satisfaction that I get from cooking something wonderful and sharing it or eating it is almost indescribable. Not only do I feel pride, but it inspires me to take on more and more recipes and techniques. I learned to cook from watching...
- Bouchon:cookbook
I was planning on writing something about the crop of wonderful French cookbooks that were published in the last year. But then I received the Bouchon cookbook and quickly realized it warranted it's own review. It is a celebration of bistro food,...
- Big Honors
I think I've mentioned my Mom is attending culinary school. She graduated in August (she's now a chef!), and started up again in September to complete her pastry chef training. It's funny to me, because she's been cooking in restaurants...