Culinary 2 Recipe Book
Everything a Culinary 2 student cooks, reads, and learns this year, in one place. Click any card to jump straight to it.
Salads, Dressings & Emulsification
Salads
Building a great salad, 4 ways
Dressings & Dips
Making them from scratch
What Makes Emulsions Delicious?
The theory behind dressings that don’t separate
Sandwiches & Pizza
Sandwich Making
The art of adding delicious things to bread
Making Great Pizza
Dough, sauce & toppings
Vegetables & Fruits
Eggs, Dairy & Breakfast
Egg Cookery 101
Professional techniques
Cooking with Dairy
Mastering milk & cream
Breakfast
The overview — start here
Professional Eggs Benedict
The deep dive
Starches & Grains
Baking Basics
Quick Breads
Biscuits, muffins, fritters, banana bread
Scones
The sweet British biscuit
Yeast Breads
The science underneath the recipe
Science of Taste
Love It or Hate It
How flavor, taste & aroma work together
Evaluate Food Like a Professional
The 9-Point Hedonic Scale
Wekiva Fire: Hot Sauce from Scratch
Fermentation, food safety, and the science of why your mouth is on fire
Front of House & Service
Who Does What
Restaurant jobs & service styles
Plating & Presentation
Coming Soon
US Regional Cuisine
End of year, only if time allows