Secrets of a Professional Kitchen PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Secrets of a Professional Kitchen PDF full book. Access full book title Secrets of a Professional Kitchen by Aanal Kotak. Download full books in PDF and EPUB format.
Author: Aanal Kotak
Publisher: Notion Press
ISBN: 1685233198
Category : Cooking
Languages : en
Pages : 528
Get Book Here
Book Description
Eating out or ordering food is one of the many guilty pleasures we all like to indulge in. So, what is it about restaurant food that we are all so hooked onto it? Why can’t we recreate the same recipes at home? Well, now you can with Secrets of a Professional Kitchen by Aanal Kotak. This cookbook is a gift to all home cooks who enjoy cooking and want to flaunt their skills by dishing out restaurant style food at home. The author gives you a peek into professional kitchens and their best kept secrets. The easy-to-follow recipes that range from across the globe will help you create food experiences sitting in the comfort of your home. The pro tips that accompany each recipe will make sure that you don’t go wrong at any step. In an Instagrammable world, food is best shared through pictures. Keeping that in mind, each recipe in the book is elegantly plated and photographed just for you. Secrets of a Professional Kitchen will transform every home cook into a Chef and every home kitchen into a Professional kitchen. Reviews: “Eating out at restaurants feels good. But cooking restaurant style food in your home kitchen feels better! And this book is all about it ~ insider tips, tricks, hacks and secrets straight from a professional kitchen to your home kitchen. Aanal Kotak, a successful TV host and restauranteur knows it best!” - Masterchef Nikita Gandhi “I believe that passion is the key ingredient to being a good chef. I have seen this passion reflect in all facets of Aanal’s career. She always excels in whatever she lays her hand on and this cookbook is no exception. It reveals all the top secrets about cooking restaurant style food that chefs usually don’t share. You can blindly follow these recipes at home and get ready to be showered with tons of compliments! My blessings and best wishes to Aanal on this new role as author.” - Mrs. Hina Gautam (Senior Culinary Expert - Colors Gujarati)
Author: Aanal Kotak
Publisher: Notion Press
ISBN: 1685233198
Category : Cooking
Languages : en
Pages : 528
Get Book Here
Book Description
Eating out or ordering food is one of the many guilty pleasures we all like to indulge in. So, what is it about restaurant food that we are all so hooked onto it? Why can’t we recreate the same recipes at home? Well, now you can with Secrets of a Professional Kitchen by Aanal Kotak. This cookbook is a gift to all home cooks who enjoy cooking and want to flaunt their skills by dishing out restaurant style food at home. The author gives you a peek into professional kitchens and their best kept secrets. The easy-to-follow recipes that range from across the globe will help you create food experiences sitting in the comfort of your home. The pro tips that accompany each recipe will make sure that you don’t go wrong at any step. In an Instagrammable world, food is best shared through pictures. Keeping that in mind, each recipe in the book is elegantly plated and photographed just for you. Secrets of a Professional Kitchen will transform every home cook into a Chef and every home kitchen into a Professional kitchen. Reviews: “Eating out at restaurants feels good. But cooking restaurant style food in your home kitchen feels better! And this book is all about it ~ insider tips, tricks, hacks and secrets straight from a professional kitchen to your home kitchen. Aanal Kotak, a successful TV host and restauranteur knows it best!” - Masterchef Nikita Gandhi “I believe that passion is the key ingredient to being a good chef. I have seen this passion reflect in all facets of Aanal’s career. She always excels in whatever she lays her hand on and this cookbook is no exception. It reveals all the top secrets about cooking restaurant style food that chefs usually don’t share. You can blindly follow these recipes at home and get ready to be showered with tons of compliments! My blessings and best wishes to Aanal on this new role as author.” - Mrs. Hina Gautam (Senior Culinary Expert - Colors Gujarati)
Author: Nicole Aloni
Publisher: Penguin
ISBN: 9781557883520
Category : Cooking
Languages : en
Pages : 356
Get Book Here
Book Description
During almost two decades of catering everything from the Academy Awards to a fete for Queen Elizabeth to an intimate dinner for Julia Child to a “Roller-Disco” Bat Mitzvah, Nicole Aloni has learned more than a few tricks-of-the-trade. And whether you’re planning your umpteenth dinner for twelve, or you’ve only just figured out that there’s a kitchen in your apartment, Secrets From a Caterer’s Kitchen is the manual on entertaining. This comprehensive, accessible and easy-to-use book offers insider tips and guidance about: Menu preparation for both large and small gatherings Finding special locations for events Decorating advice for “theme” festivities Creating invitations Maintaining a budget Over 125 tried-and-true party recipes Whether it’s a candlelight dinner, a kid’s birthday party, or a holiday extravaganza, you can put on a show like a pro—and keep your guests guessing—with Secrets from a Caterer’s Kitchen!
Author: Dan Charnas
Publisher: Penguin UK
ISBN: 0241200385
Category : Self-Help
Languages : en
Pages : 297
Get Book Here
Book Description
Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me) - the organizational system that transforms the lives of its practitioners through focus and self-discipline. Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place, including: 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up'. Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.
Author: Susan Sampson
Publisher: Robert Rose
ISBN: 9780778802228
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
A multitude of ideas, tips and techniuqes to reward any serious cook.
Author: Adam Roberts
Publisher: Artisan
ISBN: 1579655297
Category : Cooking
Languages : en
Pages : 401
Get Book Here
Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Author: Cara Hobday
Publisher:
ISBN: 9781554074914
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
A practical guide to adding that professional flourish to any dish.
Author: Michelle Doll
Publisher: Page Street Publishing
ISBN: 1624145507
Category : Cooking
Languages : en
Pages : 211
Get Book Here
Book Description
Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this comprehensive, readable and entertaining guide. Her exceptional recipes demonstrate these techniques in action. Learn why a tapered French rolling pin is the best tool for rolling out dough, and then use it to make the flakiest pastry for Prime Time Fruit Galette. Follow Michelle as she delves into what she calls the stovetop–sauté pan matrix and make Better Than Take-Out Teriyaki Chicken that will have you taking your favorite Chinese restaurant off of speed dial. You’ll also learn some surprising techniques for using your kitchen tools in new ways, making tender Grape Shallot Focaccia in a cast-iron skillet, Peanut Butter Jelly Quick Bread in a blender and Slow and Easy French Onion Soup in a Dutch oven (you won’t be tied to the stovetop stirring caramelized onions every five minutes—genius!). With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alike!
Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811811637
Category : Cooking
Languages : en
Pages : 138
Get Book Here
Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Anne Willan
Publisher:
ISBN: 9781940611150
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.
Author: Scott Haas
Publisher: Penguin
ISBN: 1101619279
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.
