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 Private Chef 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.

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, 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:

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