Description
Second Edition of the acclaimed book Alchemy of Cooking, this book from cover to last page (383 pages) is full of information for the Private Chef. Excerpts from the preface of Alchemy of Cooking For the Cookbook for Private Chefs 2nd Edition, Mrs. Starkey covers many topics ranging from the administrative. Code of Ethics, The New Relationship of Service, Historical Essence of Service, to Grooming, an Eye for Design. And much more before delving into the Techniques of Cooking. This text includes many favorite recipes for the high-net-worth home. A Private Chef Cookbook that covers a wide range of topics.
The Alchemy of Cooking is defined: A thoughtful way of cooking that creates choice. It involves high quality ingredients with a complete flavor profile. It is balanced by creative an nutritional cooking techniques while monitoring dietary intake.
Culinary Standards
My culinary experiences while growing up are still vivid memories for me. My grandparents were Southern and they had servant staff. My father spoke many times of Cora, who made pies that melted in your mouth. My grandmother learned from Cora and passed these recipes on as though they were part of our family legacy. Notable was real Southern fried chicken that was beyond delicious; roast beef with vegetables; 24-hour fruit salads; chocolate cake that is addictive; lemon and chocolate meringue pies (Amelia Bedelia would be proud and this Private Chef Cookbook covers it all!); and, cherry, apple and peach pies to name just a few. Life was not complete for our family if Sunday night did not include these delectable treats. We would gather as a family of seven. Mom would cook, we would eat together, and then watch Bonanza and other family TV shows. As my parents and grandparents were Coca Cola bottlers, we had a Coke machine in our family room that completed every meal. We were also very physically active; no one seemed to gain weight consuming these buttery Southern family comfort foods. I miss them. I made sure I knew how to make these special recipes for my boys as well. They still ask for them.
Table of Contents Private Chef Cookbook:
Preface Preface by Mary Louise Starkey
Introduction Introduction to Culinary Standards Page 1
Chapter 1 The Relationship of Service Page 7
Code of Ethics Page 9
Service as an Expertise Page 10
The New Relationship of Service Page 11
Terms and Definitions Page 11
The Service Myths Page 13
The Historical Essence of Service Page 15
A New Paradigm for Service Page 16
Conflicts and Successes in Service Relationships Page 16
Cooking up Service: The Ingredients of Service Page 17
The Management of Service Relationships Page 19
Genuine Relationships Page 19
Technical Skills Page 19
Teaching Technical Skills Page 21
Mastering the Moment Page 22
Choosing Service Page 22
Following Your Bliss Page 22
Defining the Relationship of Service Page 23
The Receiver Page 23
The Giver Page 26
Culinary Service Levels Page 28
Service Hearts Page 30
Chapter 2 The Principles of Service: Page 33
Etiquette, Personal Grace and Service Attitudes Page 35 Terms and Definitions Page 36
How You Present Yourself Page 36 Proper Grooming Page 37
The Language of Service Page 38
Formal Introductions Page 38
How You Handle Yourself Page 42
Privacy and Discretion Page 43
Judging Your Principal Page 43
Boundaries Page 44
The Management of Others Page 46
Anticipating Service Expectations Page 47
Personal Table Manners Page 47
Eye for Design Page 48
What We Do and Say Page 49
Private Service Manager’s Personal Graces Page 51
Bedroom Tray Service Page 57
Using Side Tables Page 58
Seeing the Detail Page 58
Business Cards and Stationery Tips Page 59
The World of Luxury Page 60
Service Attitude Page 62
Chapter 3 Cleanliness, Kitchen Safety and Organization Page 65
Cleaning Page 67
Food Safety Page 68
Food Quality Page 73
Purchasing and Storing Page 73
Equipment and Kitchen Safety Page 74
Personal Hygiene Page 75
Cross Contamination Page 75
Time and Temperature Page 77
Information Hotlines Page 78
Mise En Place Page 78
Kitchen Organization Page 79
Knife Skills Page 80
Daily Graces Page 83
Day in the Life Page 84
Task Sheets Page 86
Production Schedules and Service Flow Charts Page 88
Chapter 4 Shopping for the Home Page 93
Shopping Page 95
Purchasing Page 97
Personal Favorites Page 98
Flavor Profiles Page 99
Recipes and Menus Page 103
Four Parts of a Recipe Page 104
Menu Development Page 105
The Pantry Page 109
The Pantry – Storing Foods Page 109
Natural Food Stores Page 114
“Lite” Foods Page 114
Flour Page 114
Produce Page 114
Dairy Page 115
Cheese Page 115
Coffee Page 116
Buying Bulk Staples Page 116
Condiments and Specialties Page 116
Herbs and Spices Page 117
Fish Page 120
Shellfish Page 122
Poultry Page 125
Meat Page 126
Cheese Page 128
Eggs Page 129
Milk and Milk Products Page 129
Grains, Flour and Bread Page 130
Legumes Page 132
Vegetables Page 132
Fruit Page 138
Chapter 5 Flavor “”Taste Plus Aroma” Page 143
Taste Page 145
Salt Page 146
Herbs Page 147
Spices Page 148
A Brief History of Herbs and Spices Page 149
Mediterranean Spices Page 150
Middle Eastern Page 151
Herbs and Spices Page 151
Rubs Page 155
Marinades Page 156
Chapter 6 The Techniques of Cooking Page 159
Cooking Techniques Page 161
Water as a Medium for Cooking Page 162
Steaming Page 162
Stewing Page 163
Braising Page 163
Frying Page 164
Griddling Page 165
Grilling Page 165
Baking Page 165
Roasting Page 166
How to be Successful in the Kitchen Page 167
Chapter 7 The Height of Cuisine:
Stocks, Soups, Sauces and Emulsions Page 171
Stocks Page 173
Soups Page 175
Sauces Page 182
Emulsions Page 186
Chapter 8 Food Presentation Page 191
We Eat With the Eye Page 193
Presentation and Garnishing Page 193
Plate Presentation Page 193
Little Dinners Page 197
Buffets and Receptions Page 197
Hors d’oeuvres Page 200
Chapter 9 Nutrition and Healthy Cooking Page 207
Healthy Eating Page 209
Carbohydrates Page 211
Proteins Page 211
Fats and Oils Page 211
Sodium Page 213
Vitamins and Minerals Page 213
Common Diets in Today’s World Page 215
Substitutions, Modifications and Alternatives Page 220
Healthy Recipe Modification Page 221
Alternatives Page 225
Vegetarian Page 225
Chapter 10 Garde Manger- The Cold Kitchen Page 231
Garde Manger Page 233
Cold Sauces Page 234
History of Salads Page 235
The Three Types of Salads Page 236
Salad Recipes Page 240
Chapter 11 Baking, Pastries and Desserts Page 251
Baking Page 251
Quick Breads Page 254
Components Page 261
Desserts Page 263
Chapter 12 Tea, Coffee and Water Page 267
The Tea Tradition Page 269
History of Tea Page 269
Types of Tea Page 270
Tea Service Traditions Page 274
The Correct Way to Make Tea Page 275
The Seven Cardinal Sins of Tea Service Page 276
Tea and Health Page 277
Tea Facts Page 278
Coffee Introduction Page 279
History and Legends Page 279
Types of Coffee Page 280
The Correct Way to Make Coffee Page 281
Tray Service Page 282
Coffee and Health Page 282
Traditions with Coffee Page 283
Mineral, Spring and Sparkling Waters Page 285
Chapter 13 Entertaining, Menus and Wine Pairing Page 289
Menus and Wine Pairing Page 291
The Formal Dinner Menu Page 292
Sample Menus Page 294
Food and Wine Pairing Page 298
Old World Vs. New World Page 300
Cause and Effect Page 301
Wine and Health Page 302
Ten Quick Tips for Perfect Food and Wine Pairing Page 302
The TFT Approach to Food and Wine Pairing Page 304
Wine and Food Pairing Chart Page 308
Appendix A About Mrs. Starkey Page 311
Appendix B Glossary of Terms Page 317
Appendix C Recommended Equipment Page 341
Appendix D A Well-Stocked Pantry Page 347
Appendix E Cheese Classifications Page 353
Appendix F Recommended Reading List Page 359
Appendix G Twenty Solid Recipes Page 367
Appendix H Culinary Forms Page 383
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