Alchemy of Cooking For the Private Chef 2nd Edition Ebook Version


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The 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.

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