Exploring Professional Cooking 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 Exploring Professional Cooking PDF full book. Access full book title Exploring Professional Cooking by Evelyn Jones Lewis. Download full books in PDF and EPUB format.
Author: Evelyn Jones Lewis
Publisher: Simon & Schuster Books For Young Readers
ISBN: 9780026679602
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Evelyn Jones Lewis
Publisher: Simon & Schuster Books For Young Readers
ISBN: 9780026679602
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
Get Book Here
Book Description
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118138588
Category :
Languages : en
Pages : 394
Get Book Here
Book Description
Author: Rachel E. Black
Publisher: University of Illinois Press
ISBN: 0252052935
Category : Cooking
Languages : en
Pages : 155
Get Book Here
Book Description
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
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: 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: Mary F. Ray
Publisher: Simon & Schuster Books For Young Readers
ISBN: 9780026679503
Category : Cooking
Languages : en
Pages : 420
Get Book Here
Book Description
Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399578072
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
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
