Culinary Essentials Teacher Ed Ition PDF Download
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Author: Glencoe/McGraw-Hill
Publisher:
ISBN: 9780021397204
Category :
Languages : en
Pages :
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Book Description
Author: Glencoe/McGraw-Hill
Publisher:
ISBN: 9780021397204
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: McGraw-Hill
Publisher: McGraw-Hill Education
ISBN: 9780021397181
Category : Health & Fitness
Languages : en
Pages : 864
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Book Description
Culinary Essentials exposes students to real-world culinary careers and the practical business aspects of working in a food service setting. The text focuses on safety and sanitation; the value of quality customer service; food service management and standards; standardized recipes; lab-based food preparation and cooking techniques; culinary nutrition; and menu planning and development. Includes a hardbound student edition aligned to the content standards.
Author: Johnson & Wales University
Publisher:
ISBN: 9780078884412
Category : Cooking
Languages : en
Pages : 848
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Book Description
Author: Johnson & Wales University
Publisher:
ISBN: 9780078226137
Category : Cooking
Languages : en
Pages :
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Book Description
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078884429
Category : Health & Fitness
Languages : en
Pages : 288
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Book Description
Student edition lab manual
Author:
Publisher:
ISBN: 9780078690723
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Jennifer Clair
Publisher:
ISBN: 9780998979205
Category : COOKING
Languages : en
Pages : 0
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Book Description
A culinary instructor details the six basic techniques needed to successfully cook at home, form learning how to handle a chef's knife to properly cooking leafy greens.
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078226090
Category : Family & Relationships
Languages : en
Pages : 736
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Book Description
Open foodservice career pathways with this outstanding new program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.
Author: Marcella Hazan
Publisher: Knopf
ISBN: 0307958302
Category : Cooking
Languages : en
Pages : 737
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Book Description
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author: Johnson & Wales University
Publisher:
ISBN: 9780078226113
Category : Cooking
Languages : en
Pages :
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Book Description
Open foodservice career pathways with this outstanding new program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.
