The Professional Chef

The Professional Chef

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SUMMARY:

"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.

Details :

Genre : Cooking
Author by : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
File : 1232 Pages
ISBN-13 : 9780470421352


The Professional Chef Level 2

The Professional Chef Level 2

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SUMMARY:

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.

Details :

Genre : Business & Economics
Author by : Gary Hunter
Publisher : Cengage Learning EMEA
Release : 2007
File : 614 Pages
ISBN-13 : 1844805050


The New Professional Chef

The New Professional Chef

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SUMMARY:

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

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Genre : Cooking
Author by : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Release : 1996
File : 1190 Pages
ISBN-13 : MINN:31951D00902470H


Modern Batch Cookery

Modern Batch Cookery

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SUMMARY:

Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.

Details :

Genre : Cooking
Author by : Victor Gielisse
Publisher : John Wiley & Sons
Release : 2011-02-08
File : 436 Pages
ISBN-13 : 9780470290484


The Professional Pastry Chef

The Professional Pastry Chef

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SUMMARY:

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

Details :

Genre : Cooking
Author by : Bo Friberg
Publisher : John Wiley & Sons
Release : 2002-03-05
File : 1040 Pages
ISBN-13 : 9780471359258


Garde Manger

Garde Manger

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SUMMARY:

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Details :

Genre : Cooking
Author by : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2012-04-16
File : 720 Pages
ISBN-13 : 9780470587805


Baking And Pastry

Baking And Pastry

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Genre :
Author by : CIA
Publisher :
Release : 2009-01-20
File : 244 Pages
ISBN-13 : 0470258691


Culinary Artistry

Culinary Artistry

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SUMMARY:

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Details :

Genre : Cooking
Author by : Andrew Dornenburg
Publisher : John Wiley & Sons
Release : 1996-11-04
File : 448 Pages
ISBN-13 : 9780471287858


The Moon King

The Moon King

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SUMMARY:

The stunning debut novel from one of genre fictions most exciting new voices. All is not well in Glassholm. Life under the moon has always been so predictable: day follows night, wax phases to wane and, after the despair of every Darkday, a person's mood soars to euphoria at Full. So it has been for five hundred years, ever since the Lunane captured the moon and tethered it to the city. Now, all that has changed. Amidst rumours of unsettling dreams and strange whispering children, society is disintegrating into unrest and violence. The very sea has turned against Glassholm and the island's luck monkeys have gone wild, distributing new fates to all and sundry. Turmoil is coming. Three people find themselves at the eye of the storm: a former policeman investigating a series of macabre murders, an outsider artist embroiled in the murky intrigues of revolution, and a renegade engineer tasked with fixing the ancient machine at the city's heart. Each must fulfil their role or see Glassholm shaken apart, while all are subject to the machinations of their inscrutable and eternal monarch, The Moon King. "Williamson's territories are the liminal experience and the murky corners of the psyche. He is a virtuoso of the fleeting glimpse, a laureate of loss." - Andrew Hedgecock, Interzone "Worth buying and reading, not once but many times." - Keith Brooke, Infinity Plus "A truly unique fantasy, The Moon King is a mysterious, luminous read, full of intriguing characters and featuring a twisty, page-turning plot. Beautifully written and thoughtful. Sure to be one of the best debuts of this or any other year." - Jeff VanderMeer "A talented writer who transcends genre, and should be bought, read and cherished." - Shaun Green, Yet Another Book Review "I'm salivating at the thought of his forthcoming full novel The Moon King." - Charles Packer, Sci-fi Online. "Williamson is one of the best Scottish short story writers alive today." - Jim Steel

Details :

Genre : Fiction
Author by : Neil Williamson
Publisher : Newcon Press
Release : 2013-08
File : 340 Pages
ISBN-13 : 1907069623


The Professional Chef 8th Edition With Student Study Guide And In The Hands Of A Chef Set

The Professional Chef 8th Edition With Student Study Guide And In The Hands Of A Chef Set

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Details :

Genre : Cooking
Author by : The Culinary Institute of America (CIA)
Publisher : Wiley
Release : 2008-05-09
File : 1215 Pages
ISBN-13 : 0470404345