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Author : Ruth Berolzheimer
Publisher : Penguin
Page : 1044 pages
File Size : 41,5 Mb
Release : 1988-03-01
Category : Cooking
ISBN : 0399513884
A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes
Author : Mark Gibson
Publisher : Academic Press
Page : 528 pages
File Size : 46,7 Mb
Release : 2018-01-04
Category : Technology & Engineering
ISBN : 9780128118177
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science
Author : Ken Mondschein
Publisher : Infobase Publishing
Page : 153 pages
File Size : 43,9 Mb
Release : 2009
Category : Food service
ISBN : 9780816075997
Author : Peterson's
Publisher : Peterson's
Page : 386 pages
File Size : 46,6 Mb
Release : 2008-12
Category : Cooking
ISBN : 9780768925487
Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career.
Author : Martha Stewart
Publisher : Potter/TenSpeed/Harmony
Page : 815 pages
File Size : 53,6 Mb
Release : 2011-12-20
Category : Cooking
ISBN : 9780307955036
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.
Author : Culinary Institute of America
Publisher : Prentice Hall
Page : 0 pages
File Size : 54,7 Mb
Release : 2013-03
Category : Cooking
ISBN : 0132737442
For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business
Author : Stefan Gössling,C. Michael Hall
Publisher : Routledge
Page : 406 pages
File Size : 42,7 Mb
Release : 2021-12-09
Category : Business & Economics
ISBN : 9781351740234
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author : Tracy Brown Hamilton
Publisher : Rowman & Littlefield
Page : 106 pages
File Size : 53,6 Mb
Release : 2019-07-12
Category : Young Adult Nonfiction
ISBN : 9781538111741
Culinary Arts, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions. Chefs Pop-up and traditional restaurant owners Caterers Media and art-related careers Bakers
Author : Andrew Dornenburg,Karen Page
Publisher : John Wiley & Sons
Page : 450 pages
File Size : 52,8 Mb
Release : 1996-11-14
Category : Cooking
ISBN : 9780471287858
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Author : Chef. Kumar Bhaskar
Publisher : Rudra Publications
Page : 118 pages
File Size : 50,9 Mb
Release : 2024-05-09
Category : Cooking
ISBN : 9789391333133
Theory of Culinary arts caters to the syllabus of the national council for hotel management, catering technology institute, Tourism and hospitality management and food science training centers where the subject is taught. Comprehensive coverage of topics will ensure that students will have basic culinary.
Author : Elizabeth Jimenez
Publisher : Elizabeth Jimenez
Page : 52 pages
File Size : 51,8 Mb
Release : 2024-05-09
Category : Antiques & Collectibles
ISBN : 8210379456XXX
Studying culinary arts offers a myriad of benefits, including practical training in cooking techniques, knowledge of diverse ingredients and flavors, and understanding food presentation. It opens doors to exciting career opportunities in the culinary industry and nurtures creativity and artistic expression. Additionally, culinary arts education promotes health awareness, sustainable practices, and the ability to cater to various dietary preferences. By engaging in community events, culinary professionals can make a positive impact through food, while finding personal fulfillment in creating delicious dishes and sharing culinary experiences with others.
Author : Collectif
Publisher : Flammarion
Page : 315 pages
File Size : 42,6 Mb
Release : 2020-11-04T00:00:00+01:00
Category : Cooking
ISBN : 9782080238313
Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.
Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 938 pages
File Size : 50,7 Mb
Release : 2008-09-16
Category : Cooking
ISBN : 9780316039840
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author : Audrey Janet,Estérelle Payany
Publisher : Flammarion
Page : 659 pages
File Size : 53,7 Mb
Release : 2017-10-25T00:00:00+02:00
Category : Cooking
ISBN : 9782081520356
French pâtisserie—from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner— provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts—dubbed “The Harvard of Gastronomy” by Le Monde newspaper—offers everything the home chef needs to create perfect pastries for all occasions. 1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi’s experienced chefs. 235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 730 pages
File Size : 42,8 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.