The Professional Chef

The Professional Chef
Available:
Author: The Culinary Institute of America (CIA)
Pages: 1232
ISBN: 9780470421352
Release: 2011-09-13
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

"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.

Study Guide to accompany The Professional Chef 9e

Study Guide to accompany The Professional Chef  9e
Available:
Author: The Culinary Institute of America (CIA)
Pages: 208
ISBN: 9781118139882
Release: 2011-10-11
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.

The New Professional Chef

The New Professional Chef
Available:
Author: Culinary Institute of America
Pages: 1190
ISBN: MINN:31951D00902470H
Release: 1996
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

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.

Techniques of Healthy Cooking

Techniques of Healthy Cooking
Available:
Author: Culinary Institute of America
Pages: 576
ISBN: 9780470635438
Release: 2013-02-04
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Professional Chef

Professional Chef
Available:
Author: A. Saraswat
Pages: 775
ISBN: 8174764593
Release: 2003-01-01
Editor: Unknown

DESCRIPTION OF THE BOOK:

This Book Brings To Your Table Delicious Fare From Sundry Kitchens The World Over. It Has A Wonderful Assortment Of Simple To Exotic Recipes, Colourfully Illustrated, From French, Italian, Chinese, Bakery And Confectionary And Of Course, Our Very Own Indian Cuisine. This Is Further Enriched By An Interesting Historical Account Of The Classical Dishes Of Various Regions. Specifically Written According To The Syllabus And Requirements Of Students Taking Courses At Hotel Management And Catering Institutes. To Make This A Comprehensive Kitchen Handbook, New Chapters Chapters Have Been Added.

Ruhlman s Twenty

Ruhlman s Twenty
Available:
Author: Michael Ruhlman
Pages: 367
ISBN: 9780811876438
Release: 2011-09-14
Editor: Chronicle Books

DESCRIPTION OF THE BOOK:

Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

Professional Chef

Professional Chef
Available:
Author: Jason Ford,Mark Zelman,Terry Tinton,Patrick Carey,Steven Walpole
Pages: 603
ISBN: 0170181707
Release: 2009-09-15
Editor: Cengage Learning

DESCRIPTION OF THE BOOK:

All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.

In the Hands of a Chef

In the Hands of a Chef
Available:
Author: Culinary Institute of America
Pages: 170
ISBN: 9780470080269
Release: 2007-12-26
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Chef Next Door

The Chef Next Door
Available:
Author: Amanda Freitag
Pages: 320
ISBN: 9780062417398
Release: 2015-09-29
Editor: HarperCollins

DESCRIPTION OF THE BOOK:

Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York’s Empire Diner restaurant. Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone! She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef—to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise—to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you. You’ll find everything from the basics—sauces, marinades, stocks, and rubs—to first impressions, salads, and easy dinner recipes, and will even become skilled in making “The Scary Stuff”—recipes that may seem out of reach but are not. With The Chef Next Door, you’ll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop’s Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.

The Culinary Institute of America Cookbook

The Culinary Institute of America Cookbook
Available:
Author: Culinary Institute of America
Pages: 311
ISBN: UCSC:32106019851887
Release: 2008
Editor: Lebhar-Friedman

DESCRIPTION OF THE BOOK:

Presents a collection of more than three hundred recipes from the well-known cooking school organized thematically by food category and complemented by illustrations of food-preparation techniques.

Once Upon a Chef the Cookbook

Once Upon a Chef  the Cookbook
Available:
Author: Jennifer Segal
Pages: 304
ISBN: 9781452156224
Release: 2018-04-24
Editor: Chronicle Books

DESCRIPTION OF THE BOOK:

Washington Post Bestseller! — Jenn Segal’s Family-Friendly Healthy Cookbook If you’re a fan of Chrissy Teigen, Skinnytaste, Pioneer Woman, or Oh She Glows cookbooks, you’ll love Once Upon a Chef Become the favorite family chef: Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. In Jenn's book she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. The healthy cookbook for every meal of the day: Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches) Entrées the whole family will love like Buttermilk Fried Chicken Tenders Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake If you have used recipes from Magnolia Table or Smitten Kitchen, you will want to own Once Upon a Chef: Flip through the pages of this book, and you'll want to make every recipe—whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!

Culinary Artistry

Culinary Artistry
Available:
Author: Andrew Dornenburg,Karen Page
Pages: 448
ISBN: 9780471287858
Release: 1996-11-04
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

"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.

Professional Bread Baking

Professional Bread Baking
Available:
Author: Hans Welker,The Culinary Institute of America (CIA),Lee Ann Adams
Pages: 416
ISBN: 9781118435878
Release: 2016-03-07
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

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
Available:
Author: The Culinary Institute of America (CIA)
Pages: 1215
ISBN: 0470404345
Release: 2008-05-09
Editor: Wiley

DESCRIPTION OF THE BOOK:

The New Professional Chef

The New Professional Chef
Available:
Author: Culinary Institute of America
Pages: 869
ISBN: 0442219822
Release: 1991
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

Tasting Success

Tasting Success
Available:
Author: Charles Carroll
Pages: 160
ISBN: 9780470581544
Release: 2010-08-09
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.

Professional Cooking

Professional Cooking
Available:
Author: Wayne Gisslen
Pages: 896
ISBN: 0471382787
Release: 1999-10-13
Editor: Wiley

DESCRIPTION OF THE BOOK:

The Professional Chef Level 2

The Professional Chef  Level 2
Available:
Author: Gary Hunter,Patrick Carey,Terry Tinton,Stephen Walpole
Pages: 614
ISBN: 1844805050
Release: 2007
Editor: Cengage Learning EMEA

DESCRIPTION OF THE BOOK:

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.

The Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Bo Friberg,Amy Kemp Friberg
Pages: 1020
ISBN: 0471359254
Release: 2002-03-05
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.

The professional chef

The professional chef
Available:
Author: Culinary Institute of America
Pages: 1208
ISBN: 9604572946
Release: 2008
Editor: Unknown

DESCRIPTION OF THE BOOK: