The Professional Chef

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Wiley #ad - Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. John Wiley Sons. The new edition also offers a global perspective and includes essential information on nutrition, equipment, food and kitchen safety, and product identification.

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.

The Professional Chef #ad - . Now, user-friendly design that guides readers through each cooking technique, the ninth edition features an all-new, offering expert tips, covering each method with beautiful step-by-step photography, outlining the method at-a-glance, starting with a basic formula, and finishing with recipes that use the basic techniques.

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.

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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Little, Brown and Company #ad - Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

Winner of the 2009 james beard book award for best book: Reference and Scholarship Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs #ad - Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.

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Baking and Pastry: Mastering the Art and Craft

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Wiley #ad - In addition, wedding cakes, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, and volume production, décor techniques, savory and breakfast pastries, special-occasion cakes, making it the most comprehensive baking and pastry manual on the market.

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference, photographs, and illustrations, " the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, and completely revised and up-to-date information on creating spectacular breads and desserts.

Baking and Pastry: Mastering the Art and Craft #ad - Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, pastry doughs, and savory items to cookies, frozen desserts, pies, cakes, quick breads, accessible instructions on the techniques for everything from yeast breads, soufflés, this book offers detailed, breakfast pastries, custards, and chocolates.

Named "best book: professional kitchen" at the international association of culinary professionals IACP Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship.

. Baking and pastry Mastering the Art and Craft.

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Garde Manger: The Art and Craft of the Cold Kitchen

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Wiley #ad - Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Garde Manger. 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. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, pâtes, galantines, crackers, and pickles; and buffet development and presentation.

. 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. 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.

Garde Manger: The Art and Craft of the Cold Kitchen #ad - Baking and pastry Mastering the Art and Craft. 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.

The art of garde manger includes a broad base of culinary skills, simmering, poultry, poaching, vegetables, fish, and sautéing meats, from basic cold food preparations to roasting, and legumes.

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Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence

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Hamlyn #ad - Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. Institut paul bocuse gastronomique The Definitive Step By Step Guide to Culinary Excellence. With over 1, 800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.

The perfect guide for professional chefs in training and aspiring amateurs, cooking and serving delicious, comprehensive step-by-step manual covers all aspects of preparing, this fully illustrated, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs.

Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence #ad - Baking and pastry Mastering the Art and Craft. Garde Manger.

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On Food and Cooking: The Science and Lore of the Kitchen

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Scribner #ad - Institut paul bocuse gastronomique The Definitive Step By Step Guide to Culinary Excellence. On food and cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy. Though other books have been written about kitchen science, clarity, On Food and Cooking remains unmatched in the accuracy, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Scribner Book Company. As compulsively readable and engaging as ever, its preparation, the new On Food and Cooking provides countless eye-opening insights into food, and its enjoyment. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. A kitchen classic for nearly 35 years.

Among the major themes addressed throughout the new edition are: · traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, cooking methods, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, and the pleasures of eating.

On Food and Cooking: The Science and Lore of the Kitchen #ad - Baking and pastry Mastering the Art and Craft. Hailed by time magazine as "a minor masterpiece" when it first appeared in 1984, what exactly they're made of, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, and how cooking transforms them into something new and delicious.

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking.

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Math for the Professional Kitchen

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Wiley #ad - Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

. Wiley. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Scribner Book Company. Garde Manger. Institut paul bocuse gastronomique The Definitive Step By Step Guide to Culinary Excellence.

Math for the Professional Kitchen #ad - Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. Baking and pastry Mastering the Art and Craft. The entirety of the standard culinary math curriculum is covered, purchasing, portioning, determining yields, including conversions, and more.

From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider.

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Escoffier

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Wiley #ad - Method 1: line the moulds with very clear aspic jelly and cover with a layer of the Mousseline mixture; garnish the center with a Salipicon composed of the same basic ingredient as that in the Mousse, e. G. Method: add the cool jelly and velouté or just one of these ingredients if called for to the basic purée and mix together on ice.

When cold and thicker in consistency, add and fold in the cream. Cups double cream which being correctly whipped will be equal to 6 dl 1 pt or 2 5/8 cups The proportions of the above ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need to be used.

Escoffier #ad - In either case, they should be made in oval moulds of the type used in the making of large Quenelles or Mousseline eggs. The soufflés are moulded in small cassolettes or soufflé moulds. Composition of the mixture for cold Mousses and Mouselines Ingredients: 1 litre 1 ¾ pt or 4 ½ U. S. Cups oil, a little at a time mixing continuously with a spatula.

Set a layer of very clear aspic jelly in the bottom of a silver or glass dish and arrange the Mousselines on top; coat them once more with jelly and keep in the refrigerator until required. Wiley. Cups milk has been absorbed.

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Study Guide to accompany The Professional Chef, 9e

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Wiley #ad - Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. 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 seasonalityHighlights quick reference pages for each major cooking technique or preparation, The Professional Chef, guiding you with at-a-glance information answering basic questions and giving new insights with expert tipsFeatures nearly 900 recipes and more than 800 gorgeous full-color photographsCovering the full range of modern techniques and classic and contemporary recipes, Ninth Edition is the essential reference for every serious cook.

Baking and pastry Mastering the Art and Craft. Institut paul bocuse gastronomique The Definitive Step By Step Guide to Culinary Excellence. Wiley. The bible for all chefs. Paul bocusenamed 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.

Study Guide to accompany The Professional Chef, 9e #ad - Now, covering each method with beautiful step-by-step photography, starting with a basic formula, outlining the method at-a-glance, user-friendly design that guides readers through each cooking technique, the ninth edition features an all-new, offering expert tips, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, equipment, food and kitchen safety, and product identification. John Wiley Sons.

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Techniques of Healthy Cooking

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Wiley #ad - John Wiley Sons. Wiley. This new edition features nearly 500 recipes for virtually any meal or occasion, flavorful, techniques of healthy cooking is the perfect source for exciting, and food safety Learn how to create dishes for vegan, techniques, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, and lactose-free diners With the latest information and a huge variety of recipes, vegetarian, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, gluten-free, and healthful food.

Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. Garde Manger. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, farm-to-fork initiatives, local sourcing, and much more.

Techniques of Healthy Cooking #ad - Escoffier. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Baking and pastry Mastering the Art and Craft. Scribner Book Company. They expect nutritious, well-balanced meals made with wholesome ingredients.

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Sauces: Classical and Contemporary Sauce Making, Fourth Edition

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Houghton Mifflin Harcourt #ad - John Wiley Sons. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Escoffier. This new edition, tacks with today’s movement toward lighter, published nearly ten years after the previous one, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen.

Institut paul bocuse gastronomique The Definitive Step By Step Guide to Culinary Excellence. The updated, for the first time, streamlined design also features, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before. The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

Sauces: Classical and Contemporary Sauce Making, Fourth Edition #ad - Since its james beard award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. Scribner Book Company. Garde Manger. Baking and pastry Mastering the Art and Craft.

Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Wiley.

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