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Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Lou Sackett
Publisher: John Wiley & Sons
ISBN: 0470179961
Category : Cooking
Languages : en
Pages : 444
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Book Description
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
Author: Margaret E. Terrell
Publisher:
ISBN:
Category :
Languages : en
Pages : 596
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Book Description
Author: David A. Mizer
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471850014
Category : Cooking
Languages : en
Pages : 526
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Book Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471306214
Category : Food service
Languages : en
Pages : 184
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Book Description
Author: David A. Mizer
Publisher:
ISBN: 9780064535144
Category : Quantity cookery
Languages : en
Pages : 393
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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Oklahoma. Child and Adult Care Food Program
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594
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Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471595236
Category : Cooking
Languages : en
Pages : 0
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Book Description
A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
