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Author : Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 46,5 Mb
Release : 2013-09-30
Category : Cooking
ISBN : 1118778863
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 46,8 Mb
Release : 2013-09-10
Category : Cooking
ISBN : 1118737520
Author : Sackett
Publisher : Unknown
Page : 128 pages
File Size : 48,7 Mb
Release : 2013-06-28
Category : Cooking
ISBN : 111874408X
Author : Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publisher : John Wiley & Sons
Page : 444 pages
File Size : 48,7 Mb
Release : 2010-03-15
Category : Cooking
ISBN : 9780470179963
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.
Author : Lou Sackett
Publisher : Wiley
Page : 128 pages
File Size : 48,7 Mb
Release : 2016-08-11
Category : Cooking
ISBN : 1119359554
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 730 pages
File Size : 55,8 Mb
Release : 2012-04-16
Category : Cooking
ISBN : 9780470587805
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author : American National Red Cross
Publisher : Unknown
Page : 0 pages
File Size : 49,5 Mb
Release : 2023-12-31
Category : Electronic
ISBN : 9798985166651
Author : Eric Schlosser
Publisher : Houghton Mifflin Harcourt
Page : 387 pages
File Size : 51,9 Mb
Release : 2012
Category : Business & Economics
ISBN : 9780547750330
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Author : Paul Fussell
Publisher : Simon and Schuster
Page : 212 pages
File Size : 54,9 Mb
Release : 1992
Category : Social Science
ISBN : 9780671792251
This book describes the living-room artifacts, clothing styles, and intellectual proclivities of American classes from top to bottom.
Author : Robin Williams
Publisher : Peachpit Press
Page : 241 pages
File Size : 46,5 Mb
Release : 2014-11-20
Category : Art
ISBN : 9780133966343
For nearly 20 years, designers and non-designers alike have been introduced to the fundamental principles of great design by author Robin Williams. Through her straightforward and light-hearted style, Robin has taught hundreds of thousands of people how to make their designs look professional using four surprisingly simple principles. Now in its fourth edition, The Non-Designer’s Design Book offers even more practical design advice, including a new chapter on the fundamentals of typography, more quizzes and exercises to train your Designer Eye, updated projects for you to try, and new visual and typographic examples to inspire your creativity. Whether you’re a Mac user or a Windows user, a type novice, or an aspiring graphic designer, you will find the instruction and inspiration to approach any design project with confidence. THIS ESSENTIAL GUIDE TO DESIGN WILL TEACH YOU The four principles of design that underlie every design project How to design with color How to design with type How to combine typefaces for maximum effect How to see and think like a professional designer Specific tips on designing newsletters, brochures, flyers, and other projects
Author : Harold McGee
Publisher : Simon and Schuster
Page : 898 pages
File Size : 49,6 Mb
Release : 2007-03-20
Category : Cooking
ISBN : 9781416556374
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author : Julian Assange
Publisher : Canongate Books
Page : 318 pages
File Size : 47,8 Mb
Release : 2011-09-22
Category : Biography & Autobiography
ISBN : 9780857863867
In December 2010, Julian Assange signed a contract with Canongate Books to write a book – part memoir, part manifesto – for publication the following year. At the time, Julian said: ‘I hope this book will become one of the unifying documents of our generation. In this highly personal work, I explain our global struggle to force a new relationship between the people and their governments.’ In the end, the work was to prove too personal. Despite sitting for more than fifty hours of taped interviews and spending many late nights at Ellingham Hall (where he was living under house arrest) discussing his life and the work of WikiLeaks with the writer he had enlisted to help him, Julian became increasingly troubled by the thought of publishing an autobiography. After reading the first draft of the book at the end of March, Julian declared: ‘All memoir is prostitution.’ In June 2011, with thirty-eight publishing houses around the world committed to releasing the book, Julian told us he wanted to cancel his contract. We disagree with Julian’s assessment of the book. We believe it explains both the man and his work, underlining his commitment to the truth. Julian always claimed the book was well written; we agree, and this also encouraged us to make the book available to readers. And the contract? By the time Julian wanted to cancel the deal he had already used the advance money to settle his legal bills. So the contract still stands. We have decided to honour it – and to publish. This book is the unauthorised first draft. It is passionate, provocative and opinionated – like its author. It fulfils the promise of the original proposal and we are proud to publish it. Canongate Books, September 2011
Author : Harold Abelson,Ken Ledeen,Harry R. Lewis
Publisher : Addison-Wesley Professional
Page : 389 pages
File Size : 41,6 Mb
Release : 2008
Category : Computers
ISBN : 9780137135592
'Blown to Bits' is about how the digital explosion is changing everything. The text explains the technology, why it creates so many surprises and why things often don't work the way we expect them to. It is also about things the information explosion is destroying: old assumptions about who is really in control of our lives.
Author : Alison M. Beaney
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2016
Category : Asepsis and antisepsis
ISBN : 0857113070
Quality Assurance of Aseptic Preparation Services Standards Handbook (also known as the Yellow Guide) provides standards for unlicensed aseptic preparation in the UK, as well as practical information to aid implementation of the standards. The handbook delivers essential standards in a practical way and in a format that will be useful for pharmacy management, staff working in aseptic preparation units and those whose role it is to audit the services. The accompanying support resources help with understanding the complexities of relevant topics including microbiology, radiopharmaceuticals, advanced therapy medicinal products, technical (quality) agreements and capacity planning. All the standards have been revised and updated for this 5th edition. The text is produced on behalf of the Royal Pharmaceutical Society (RPS) and the NHS Pharmaceutical Quality Assurance Committee. New in this edition: Replaces the 4th edition standards and forms the basis for an ongoing audit program in the NHS Many new and revised standards Greater emphasis on Pharmaceutical Quality Systems; the responsibilities of pharmacy management, Chief Pharmacists (or equivalent), has been expanded in line with developments in Good Manufacturing Practice Reformatted into 2 parts: standards and support resources. This is a new collaboration between the RPS and NHS. Since the previous edition the RPS has become the professional body for pharmacists and pharmaceutical scientists. RPS launched these standards as part of a library of professional standards and a programme of work to create standards for all areas of pharmacy. The Handbook is essential for pharmacists, hospital pharmacy management and technical services teams, and auditors of unlicensed NHS hospital pharmacy aseptic preparation services in the UK, pharmacists and regulators. The text is used to inform standards used in several other countries.
Author : American Red Cross
Publisher : Krames-Staywell
Page : 290 pages
File Size : 50,9 Mb
Release : 2012-01-05
Category : Medical
ISBN : 1584804874
As the number of community pools and waterparks grows nationwide, participation in aquatic activities is also growing. Lifeguards must receive proper and effective training, and maintain their skills to ensure their ability to work effective with others as a part of a lifeguard team. This manual will supplement your in-service training to keep your knowledge and skills sharp.