Cookery for the Hospitality Industry PDF Download
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Author: Graham Dodgshun
Publisher: Cambridge University Press
ISBN: 0521156327
Category : Business & Economics
Languages : en
Pages : 765
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Book Description
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Author: Graham Dodgshun
Publisher: Cambridge University Press
ISBN: 0521156327
Category : Business & Economics
Languages : en
Pages : 765
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Book Description
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Author: Stuart Walsh
Publisher: Pearson Higher Education AU
ISBN: 1442541725
Category : Cooking
Languages : en
Pages : 521
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Book Description
This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.
Author: Gary Hunter
Publisher: Cengage Learning EMEA
ISBN: 9781844805051
Category : Cooking
Languages : en
Pages : 0
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Book Description
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: Estelle Woods Wilcox
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 546
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Book Description
Author: Ashley Longshore
Publisher: Rizzoli Publications
ISBN: 0847866467
Category : Art
Languages : en
Pages : 170
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Book Description
New Orleans-based self-taught pop artist Ashley Longshore, known for her bold fashionista portraits and larger-than-life personality, has a massive art-cult following. I Do Not Cook, I Do Not Clean, I Do Not Fly Commercial highlights Ashley's colorful life story and showcases her bejeweled vibrant pop art. Ashley Longshore delivers exactly what her fans are clamoring for: a look at Ashley's big life, her audacious aphorisms, and of course her sumptuous, glittering art in sublime detail. Ashley Longshore's pop-art paintings are always daring; her art makes noise. On any given day, you may catch her in her New Orleans gallery painting with Blake Lively, talking art and fashion with Dapper Dan in New York, or on a remote island in Hawaii painting. A prolific artist, she has been compared to Andy Warhol for her passion with pop-culture figures; but it's her infectious personality and humorous real talk that has captured the hearts of and inspired her devoted fans. Ashley's story also peeks at her major blingy collaborations with brands such as Rolex; luxury cosmetics brand Clé de Peau; Veuve Clicquot; Chloé; Mark Cross; and Judith Leiber, to name only a few. Ashley Longshore tells the stories of the self-proclaimed "urban hippie" in glorious color and detail and features her works, collaborations, and her singular and authentic personality
Author: Langdon Cook
Publisher: Ballantine Books
ISBN: 0345536274
Category : Nature
Languages : en
Pages : 321
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Book Description
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.
Author: Vicky Hayward
Publisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321
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Book Description
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Author: Graham Dark
Publisher: Pearson Higher Education AU
ISBN: 1442541717
Category : Cooking
Languages : en
Pages : 449
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Book Description
Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II Hospitality—Kitchen Operations. This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.
Author: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619602557
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author:
Publisher:
ISBN: 9780975835869
Category :
Languages : en
Pages : 52
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Book Description
The Hospitality & Commercial Cookery portfolio incorporates a holistic approach to obtain further evidence from each individual trainee/student. It is an excellent formative assessment resource whereby a range of assessment methods can now be used to assess the practical skills and knowledge of each individual. When used in conjunction within a real industry workplace or simulated industry training environment the portfolio is ideal for trainees and students completing a range of certification levels.
