The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set 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 The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set PDF full book. Access full book title The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set by The Culinary Institute of America (CIA). Download full books in PDF and EPUB format.
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470404348
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470404348
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Auguste Escoffier
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 922
Get Book Here
Book Description
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118138588
Category :
Languages : en
Pages : 394
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Get Book Here
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471748161
Category : Cooking
Languages : en
Pages : 263
Get Book Here
Book Description
The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
Author: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619602557
Category : Business & Economics
Languages : en
Pages : 0
Get Book Here
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: Paul D. Kimmel
Publisher: Wiley
ISBN: 9780470536841
Category :
Languages : en
Pages : 856
Get Book Here
Book Description
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
Get Book Here
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
Get Book Here
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Jacques Pepin
Publisher: Random House Value Pub
ISBN: 9780517324196
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room
