Author: Jordi Cruz
Publisher: National Geographic Books
ISBN: 8416449503
Category : Cooking
Languages : es
Pages : 0
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Book Description
Cocina en casa como un chef Domina los platos y las técnicas del restaurante AnglE El prestigioso cocinero Jordi Cruz nos enseña en este recetario a utilizar las últimas tendencias en técnicas culinarias, primero exponiendo la teoría y después proponiendo hasta 75 recetas para ponerlas en práctica. Para que puedas preparar en casa lo último en cocina creativa. «Aquí te presento un libro escrito con el corazón, cocinado a lo largo de mis primeros 26 años entre fuegos, cucharas y cazuelas. Congrega no solo mi pasión por la cocina, sino también la de muchos cocineros que me han acompañado en este camino y que ya considero familia. Quizás muchas de estas recetas te parezcan complejas para hacerlas en casa, pero tengo claro que con curiosidad y un poco de tesón todo se puede lograr. Si estas páginas te sirven para descubrir alguna técnica, algún producto nuevo o te despiertan ese gusanillo hambriento y loco llamado «cocinar», todo nuestro trabajo habrá merecido el esfuerzo.» Jordi Cruz, 2016 ENGLISH DESCRIPTION Prestigious and renowned chef Jordi Cruz shows us in this cookbook to use the latest trends in culinary trends, first by exposing its theories and then proposing up to 75 recipes to put into practice. This way you can prepare the latest in creative cuisine at home. "Here I present to you a book that I wrote with the heart, which has been in the oven during my first 26 years in the kitchen. It conveys not only my passion for cooking, but also that of many cooks who have accompanied me on this road and who I consider family. Perhaps some of these recipes may seem complex to make at home, but I'm certain that with some curiosity and a little bit of hard work, they can all be achieved. If these pages help you discover a new technique, some new products, or help you wake upthat cook inside you, all our work will have been worth the effort." - Jordi Cruz
Author: Benny Diaz
Publisher: iUniverse
ISBN: 0595483801
Category : Biography & Autobiography
Languages : en
Pages : 190
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Book Description
From A Cook To Professional Chef takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and food science, providing valuable information on food handling and preparation, an expansive collection of delicious recipes, and useful guidance for menu planning and the creation of memorable meals. At age seven, Chef Benny Diaz knew he wanted to become a chef while watching his father patiently teach him simple cooking techniques as they shared breakfast together. Since then, Chef Diaz has worked with some of the best chefs at top restaurants, and his culinary passion shines through as he passes on his knowledge on how to run a safe kitchen, as well as an extensive overview of meats and stocks. He includes such mouth-watering recipes as: Mushroom and Shallot Bruchetta Haitian Consommé Apple Glazed Pork Roast Cinnamon-Cardamom Tart If you love to cook and are intrigued by food and all its wonderful forms, this guidebook will 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: Jordi Cruz
Publisher: GRIJALBO
ISBN: 8416449953
Category : Cooking
Languages : es
Pages : 421
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Book Description
El prestigioso cocinero Jordi Cruz nos enseña en este recetario a utilizar las últimas tendencias en técnicas culinarias, primero exponiendo la teoría y después proponiendo hasta 75 recetas para ponerlas en práctica. Para que puedas preparar en casa lo último en cocina creativa. «Aquí te presento un libro escrito con el corazón, cocinado a lo largo de mis primeros 26 años entre fuegos, cucharas y cazuelas. Congregano solo mi pasión por la cocina, sino también la de muchos cocineros que me han acompañado en este camino y que ya considero familia. Quizás muchas de estas recetas te parezcan complejas para hacerlas en casa, pero tengo claro que con curiosidad y un poco de tesón todo se puede lograr. Si estas páginas te sirven para descubrir alguna técnica, algún producto nuevo o te despiertan ese gusanillo hambriento y loco llamado «cocinar», todo nuestro trabajo habrá merecido el esfuerzo.» Jordi Cruz, 2016
Author: Eugenio de Diego
Publisher: National Geographic Books
ISBN: 8418007206
Category : Cooking
Languages : es
Pages : 0
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Book Description
Aprende a cocinar de una forma divertida y con productos de calidad. Con anterioridad a leer este libro, el lector puede pensar que casi todo está publicado en libros de cocina. La sorpresa es que la capacidad de conceptualizar e innovar de Eugeni de Diego, aprendida en su larga etapa en El Bullí con Ferran Adriá, nos permite disfrutar de un libro absolutamente novedoso que combina un contenido divulgativo que al mismo tiempo es creativo y divertido, enseñándonos su innata capacidad para experimentar y combinar sabores, productos y texturas que nunca habríamos imaginado. Tanto si apenas sabes cocinar, como si ya estás introducido en el arte de los fogones, desde la introducción podrás aprender desde las técnicas más básicas a elaborar las mejores salsas o, incluso, un exquisito arroz. Eugeni ha cocinado un libro sorprendente, novedoso y de fácil lectura, que podrás degustar como manual de cocina o como recetario para momentos o situaciones concretos de tu día a día. Desde recetas que puedes cocinar en menos de 20 minutos a elaboraciones para dejar boquiabiertos a tus invitados o sorprender a tu familia. Si lo que te gusta es experimentar, bienvenido, este es tu libro, porque ¿sabías que puedes preparar un gazpacho de fresas, unos mejillones con coco thai o un labneh con pistachos y alcaparras? Cómo cocina un chef en casa es, en definitiva, un manual para toda la familia, para aprender y disfrutar con la cocina. ENGLISH DESCRIPTION Learn to cook in a fun way and with quality products. Eugeni de Diego's ability to conceptualize and innovate, learned during his long period at El Bullí restaurant with Ferran Adriá, allows us to enjoy this absolutely revolutionary book that combines informative, creative, and fun content, teaching us his innate ability to experiment and combine flavors, products, and textures that we would never have imagined could go together. Whether you barely know how to cook, or if you are already an expert in the art of cooking, you will learn from the most basic techniques to make the best sauces to how to make exquisite rice. Eugeni has prepared a amazing, innovative, and easy-to-read book that you can enjoy as a cooking manual or as a recipe book for specific dishes in your day-to-day life. From recipes that you can cook in less than 20 minutes to more elaborate dishes to leave your guests speechless. How a Chef Cooks at Home is a manual for the whole family, to learn and enjoy cooking.
Author: Joan Roca
Publisher: Planeta Gastro
ISBN: 840819528X
Category : Cooking
Languages : en
Pages : 456
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Book Description
This book will show what we have learnt in the kitchen at El Celler de Can Roca, and also in our respective homes, as low-temperature cooking is a traditional technique that today, thanks to modern technology, helps us to increase the precision with which we cook. However, ultimately, cooking is all about enjoying the many bounties of gastronomy: that capacity to delight us, to look after our health, to communicate emotions, and to transmit knowledge, values and affection. By cooking we can discover our culture and that of the whole world, as well as challenge the senses, make out imagination soar, or bond a little bit more with the earth. We can also express gratitude and devote time to our loved ones. We hope you will enjoy the adventure.
Author: Olivier Said
Publisher: Da Capo Lifelong Books
ISBN: 0738215341
Category : Cooking
Languages : en
Pages : 420
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Book Description
The wildly popular basics course at Berkeley's famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food—complete with full-color illustrations and step-by-step photos throughout. You'll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You'll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand. Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs—such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors' fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef.
Author: Joyce Doughty
Publisher:
ISBN: 9780578720593
Category :
Languages : en
Pages :
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Book Description
The book will wean you away from recipes and teach you skills and techniques that will help you think and cook like a chef. Learn to use ingredients you have on hand, improvise and create unique dishes for every meal.
Author: REBEKAH. AVRAHAM
Publisher: Blurb
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Insider Tips And Techniques Used By Professional Chefs To Achieve Restaurant Quality Meals At Home Book 1 - Learn How To Create Tantalizing And Savory Meals That Are Bound To Impress . Are you ready to elevate your home cooking to the level of a professional chef? "Insider Tips And Techniques Used By Professional Chefs To Achieve Restaurant Quality Meals At Home Book 1" is your indispensable guide to mastering the culinary secrets that chefs use to create unforgettable dining experiences. Unlock the door to a world of culinary expertise as this book takes you on a journey through the well-guarded techniques and insider tips employed by professional chefs. From selecting the freshest and finest ingredients to mastering the art of precise knife skills, flavor balancing, and presentation, this book is a great manual to help you demystify the world of gourmet cooking. Discover the secrets behind the perfect cut, the art of plating like a pro, and the beauty of creating flavors that captivate the senses. Whether you're a kitchen novice or a seasoned home chef, each page is packed with practical advice that will empower you to recreate restaurant-quality meals in your own kitchen. Inside "Book 1," you will find this and more: - Learn how professional chefs source and choose the best ingredients, ensuring a foundation of flavor and quality in every dish. - Knife Skills: Unlock the potential of your kitchen tools as you delve into the precision of professional knife techniques, turning ordinary ingredients into culinary works of art. - Flavor Alchemy: Explore the secrets behind flavor combinations, seasoning, and balancing, enabling you to create dishes that leave a lasting impression. - Presentation Perfection: Uncover the secrets of plating and presentation, turning your meals into visual masterpieces that are as delightful to the eyes as they are to the taste buds. - Culinary Confidence: Gain the confidence to experiment with new techniques and ingredients,
Author: Mariana Sebess
Publisher:
ISBN: 9781520733968
Category :
Languages : en
Pages : 352
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Book Description
"When - Master Chef Professional Cooking Techniques - was first introduced, we mentioned that the number of cookbooks available for professionals and amateurs was nearly infinite. Yet most of were simply recipe books, only a few of which demonstrated some cooking techniques. Moreover, the handful that presented comprehensive cooking techniques was written in languages unfamiliar for our part of the world. Thus, in 2003, we published a manual for specialized readers that filled this gap in Latin America's professional cuisine industry.Our manual was the first of its kind in Spanish providing comprehensive, step-by-step techniques for international cuisine, with the procedures needed for preparing fruits, vegetables, poultry, all types of meat, fish, seafood, pastas, sauces, soups, eggs, pastries, and doughs. Mastery of these techniques allows any lover of culinary arts, whether professional or amateur, not only to correctly interpret or modify any recipe but also, and fundamentally, to create new recipes, limited only by one's imagination.This fifteen-chapter manual was the result of more than twenty years of experience in teaching our Professional Chef Program courses, in classes imparted by Olympic and world champions who have taught at our Institute, supplemented by the many lessons we have learned at international "professional tournaments. This new edition of Master Chef Professional Cooking Techniques further develops its explanations of occupational health and safety measures and includes a number of additional techniques. In particular, a special Cereal and Grains chapter has been added, with techniques on the preparation of Couscous (traditional preparation), barley, quinoa, and wheat. Another new chapter is the one on Potatoes, which provides techniques for preparing Duchess mashed potatoes, the Spanish tortilla, r�sti, pomme bouchon, gratin dauphinois, and potatoes dauphine. The Fish and Seafood chapter is expanded to include the cleaning and cooking of calamari and octopus. The Sauces chapter is enriched by the addition of sweet and sour sauces, barbecue sauce, hot sauce, deglazing, and binding with cassava flour. The Meats chapter now includes tongue, cuts of lardons, and Brazilian meat cuts. The Pastry chapter has been expanded with the inclusion of corn galette and the Hungarian fried-bread known as "l�ngos." The Cooking chapter now covers legumes, smoking, poaching, and glazing of tomatoes.""The Pastas chapter now includes "r�tolo" and the Central European dumplings known as "Servietten Kn�del". Finally, the chapter entitled Miscellaneous Techniques now includes onion compote, croquettes, infused oils, balsamic vinegar reduction, cassava flour, and cheese pastry cups.I could not conclude this introduction without expressing my gratitude to my brother Paulo, instructor at the Institute, for his assistance in the presentation of the techniques, I also thank Mr. Jorge E. Monti de Valsassina, Continental Director for America, of the World Association of Chefs Societies (WACS) for his invaluable support, as well as Mr. Gustavo M�ndez Graciano, Educational Director of the Panamerican Forum of Professional Culinary Associations."Mariana Sebess. "Professional cooking techniques".
Author: Kit Green
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Cooking involves more than merely combining things and hoping for the best. It is an art form that calls for training, expertise, and practice. The masters of this art are chefs, who have spent years perfecting their trade. They are knowledgeable about the nuances of each item, the principles of cooking, and the methods that can transform a dish from good to outstanding. There is always something to learn from a chef's advice, whether you are an experienced cook or a kitchen newbie. Knowing how to prepare various ingredients using various procedures is one of the most crucial components of cooking. For instance, the method of cooking might affect whether the meat is moist and tender or rough and dry. Chefs are knowledgeable on the finest ways to season and marinate various pieces of meat as well as the ideal temperatures and cooking times for each. They are also aware of the value of giving meat some time to rest after cooking so that the liquids can be distributed evenly and produce a dish that is both tasty and tender. Another important aspect of cooking is the use of different cooking methods. Chefs know when to use dry heat methods like roasting, grilling, and sautéing, and when to use moist heat methods like braising, poaching, and steaming. Each method can bring out different flavors and textures in ingredients and can be used to create a wide range of dishes. Chefs also know the importance of using the right equipment for each method, such as a cast iron skillet for searing or a pressure cooker for braising.
