Hasta La Ideas

A seminal culinary textbook goes digital in this all-inclusive app

For the last decade, the chefs at The Culinary Institute of America (CIA) have been publishing The Professional Chef, an industry-standard textbook for aspiring cooks. Now available on the iPad, the significant volume has been given a much more accessible interface for professionals and home cooks alike. With 415MB of content under the hood, the e-book’s 36 chapters include 850 recipes, 100 videos, and 175 diagrams, not to mention 750 photographs of the final product. Powered by Inkling‘s interactive template, the app is set up to to be efficiently used as a learning tool. That means that you’ll spend less time searching for things and more time studying them. Culinary students can even test their kitchen knowledge with the built-in quizzes.

Content-wise, there are few apps that can rival The Professional Chef. The ingredients index covers all the food you’re likely to encounter in an international kitchen, explaining useful information like standards of quality, seasonal availability, and production techniques. It’s intelligently organized, and we were impressed to see their breakdown of cheese—fresh, rind-ripened, semisoft, hard, grating, and blue-veined—which can be a bit overwhelming to neophytes. The diagrams are especially useful if you’re used to relying on a butcher but want to get more hands-on with your food.

The technical aspect of cooking is something that the app handles especially well, with video demonstrations from CIA’s own chefs. Things like how to properly disjoint a rabbit, sharpen a knife on a wet-stone, and cook something sous-vide require detailed explanations from experienced professionals. You will also learn about tools of the trade like china caps, cheesecloth, and salamanders (no, not the amphibian).

The app is supremely navigable, and it’s easy to get sucked into browsing everything from terms to recipes to boning techniques. While intended for use in and around the kitchen, it’s just as enjoyable to explore while lounging on the sofa. With integrated hyperlinks and the iPad’s swipe to menu feature, the app is infinitely more convenient than 1056-page print edition. At around $50, it’s an investment, but one that will easily justify itself for cooking fanatics. Available now on iTunes. Alternatively, the book is available in the Inkling Reader where you can buy chapters individually for $3 each.

New York interior designer and Apartment Therapy co-founder Maxwell Gillingham-Ryan shows real-world solutions when square footage isn’t on your side in the new book “Apartment Therapy’s Big Book of Small, Cool Spaces,” which documents his travels through every type of ingeniously designed, spaciously challenged home.

Maxwell explains, “This book is meant to be easy to dive into and really useful. After all, I want you to get so excited that you’ll eventually put it down.” His knowledge of interior decorating is honest and put to the test regularly, not only on his wildly popular website but also on HGTV and in numerous newspapers and magazines.

This Big Book is interior design for everyone, organized for maximum use—following the successful model of their previous publications. Photos accompany tips gleaned from interviews with home owners, and insightful commentary helps narrate easy approaches to your own DIY redesign.

Apartment Therapy’s Big Book of Small, Cool Spaces comes out tomorrow, 11 May 2010, Random House or Amazon.

by
Gregory Mitnick

For this video we visited our friend Tim‘s grandma, Yu Um Chon, at her home in New York where she showed us how she makes Kim Chee. As one of dwindling numbers of Koreans who still make the spicy pickled staple themselves, she explained that everyone has their own recipe and walked us through hers (including the addition of artificial sweetener to cut down on sliminess).

Yu Um Chon’s Kim Chee*

1 Napa cabbage
1 Korean (or daikon) radish, cut into matchsticks

1/2 C ground Korean hot pepper
1/4 C Korean salted shrimp
1 bulb of garlic, finely minced)
1 (three-inch) piece of fresh ginger root (minced)
1 bunch of scallions
salt and sugar to taste

Dissolve about six tablespoons of sea salt in a large bowl of water (about a gallon), add the cabbage, and let it soak in the salt water overnight, rubbing the salt on the cabbage a few times.

Remove the cabbage from the salt bath, drain, and rinse.
Combine all ingredients with the shredded radish in a large bowl. Season with salt and sugar to taste.

Layer the radish mix in between the cabbage leaves, place into a large glass or other non-reactive container, and allow it to sit for two to three days.

*All amounts are approximate and can be varied according to your preference!