Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release :2011-09-13
Total pages :1232
Language : EN, FR, DE, ES
ISBN : 9780470421352

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Author : Culinary Institute of America
Publisher : John Wiley & Sons Incorporated
Release :2006-08
Total pages :1466
Language : EN, FR, DE, ES
ISBN : 0470119403

Author : Neil Rippington
Publisher : Cengage Learning EMEA
Release :2007
Total pages :209
Language : EN, FR, DE, ES
ISBN : 1844805301

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Author : Benny Diaz
Publisher : iUniverse
Release :2008-03
Total pages :188
Language : EN, FR, DE, ES
ISBN : 9780595483808

The Home Cook Knows Bestpresents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse.If you love to cook and are intrigued by food and all its wonderful forms,The Home Cook Knows Bestwill teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!

Author : Gary Hunter,Terry Tinton,Patrick Carey,Stephen Walpole
Publisher : Cengage Learning EMEA
Release :2007
Total pages :614
Language : EN, FR, DE, ES
ISBN : 1844805050

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

Author : Gary Hunter,Terry Tinton,Patrick Carey
Publisher : Cengage Learning EMEA
Release :2008
Total pages :520
Language : EN, FR, DE, ES
ISBN : 184480531X

This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

Author : Jule Wilkinson
Publisher :
Release :1971
Total pages :88
Language : EN, FR, DE, ES
ISBN : PSU:000030916500

Author : Le Roi A. Folsom
Publisher :
Release :1969
Total pages :354
Language : EN, FR, DE, ES
ISBN : OCLC:1149694735

Author : Culinary Institute of America,Francis T. Lynch
Publisher : John Wiley & Sons
Release :2011-04-01
Total pages :329
Language : EN, FR, DE, ES
ISBN : 111812250X

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Author : Mary Deirdre Donovan,Craig Claiborne,Culinary Institute of America,L. Timothy Ryan
Publisher : Van Nostrand Reinhold Company
Release :1997
Total pages :614
Language : EN, FR, DE, ES
ISBN : 0442025556

Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.