Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
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.
Food Preparation for the Professional
Professional Garde Manger
Author: Lou Sackett
Publisher: John Wiley & Sons
ISBN: 0470179961
Category : Cooking
Languages : en
Pages : 444
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.
Publisher: John Wiley & Sons
ISBN: 0470179961
Category : Cooking
Languages : en
Pages : 444
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.
Professional food preparation
Author: Margaret E. Terrell
Publisher:
ISBN:
Category :
Languages : en
Pages : 596
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 596
Book Description
Food Preparation for the Professional
Author: David A. Mizer
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471850014
Category : Cooking
Languages : en
Pages : 526
Book Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471850014
Category : Cooking
Languages : en
Pages : 526
Book Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Fundamentals of Food Preparation
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
Book Description
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
Book Description
Fundamentals of Professional Food Preparation
Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471306214
Category : Food service
Languages : en
Pages : 184
Book Description
Publisher: Wiley
ISBN: 9780471306214
Category : Food service
Languages : en
Pages : 184
Book Description
Food Preparation for the Professional
Author: David A. Mizer
Publisher:
ISBN: 9780064535144
Category : Quantity cookery
Languages : en
Pages : 393
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.
Publisher:
ISBN: 9780064535144
Category : Quantity cookery
Languages : en
Pages : 393
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.
Professional Food Preparation for Child and Adult Care Food Program
Author: Oklahoma. Child and Adult Care Food Program
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :
Book Description
Basic Food Preparation (Third Edition)
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
The Curious Cook
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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