Fundamentals of Culinary Art (Theory and Practice of Cooking) PDF Download
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Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 812194029X
Category : Business & Economics
Languages : en
Pages : 480
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Book Description
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 812194029X
Category : Business & Economics
Languages : en
Pages : 480
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Book Description
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Author: Olivier Said
Publisher: Da Capo Lifelong Books
ISBN: 0738214531
Category : Cooking
Languages : en
Pages : 451
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Book Description
From the owners of Berkeley's famed Kitchen on Fire! cooking school comes an illustrated, step-by-step guide to becoming an excellent home chef.
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 9780133458558
Category : BUSINESS & ECONOMICS
Languages : en
Pages : 0
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Book Description
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Author: Krishna Arora
Publisher: Frank Brothers
ISBN: 9788184095036
Category : Cooking
Languages : en
Pages : 370
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Book Description
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: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 8121997607
Category : Business & Economics
Languages : en
Pages : 380
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Book Description
Section-I Basic Skills And Techniques Section-Ii Demonstration: Application And Exhibition
Author: Nicolaj van der Meulen
Publisher: transcript Verlag
ISBN: 3839430313
Category : Social Science
Languages : en
Pages : 327
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Book Description
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
Author: Jozef Youssef
Publisher:
ISBN: 9780228100362
Category :
Languages : en
Pages : 256
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Book Description
"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.
Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 8121997720
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
Food and Beverage Service Operation
