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Author : Mary F. Ray,Evelyn Jones Lewis
Publisher : Simon & Schuster Books For Young Readers
Page : 420 pages
File Size : 44,9 Mb
Release : 1988
Category : Cooking
ISBN : 0026679507
Author : Lewis,Mary Frey Ray
Publisher : Simon & Schuster Books For Young Readers
Page : 270 pages
File Size : 50,8 Mb
Release : 1988
Category : Cooking
ISBN : 0026679809
Author : Mary Frey Ray,Evelyn Jones Lewis
Publisher : Unknown
Page : 128 pages
File Size : 47,6 Mb
Release : 1976
Category : Cookery
ISBN : 087002163X
Author : Mary Frey Ray,Evelyn Jones Lewis
Publisher : Unknown
Page : 319 pages
File Size : 53,5 Mb
Release : 1996
Category : Cooking
ISBN : 0026684918
Author : Mary Frey Ray,Evelyn Jones Lewis
Publisher : Unknown
Page : 155 pages
File Size : 50,8 Mb
Release : 1979
Category : Cooking
ISBN : 0870023020
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 52,9 Mb
Release : 2015-03-23
Category : Cooking
ISBN : 9781118998700
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author : Wayne Gisslen,Mary Ellen Griffin
Publisher : John Wiley & Sons
Page : 265 pages
File Size : 47,7 Mb
Release : 2010-04-05
Category : Cooking
ISBN : 9780470197516
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 : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 47,9 Mb
Release : 2003-04-11
Category : Cooking
ISBN : 0471309710
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 55,6 Mb
Release : 1999-10-13
Category : Cooking
ISBN : 0471382787
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Author : Rachel E. Black
Publisher : University of Illinois Press
Page : 155 pages
File Size : 49,7 Mb
Release : 2021-11-02
Category : Cooking
ISBN : 9780252052934
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 : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 49,8 Mb
Release : 1990
Category : Cooking
ISBN : 0865474524
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
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 46,8 Mb
Release : 2018-02-05
Category : Cooking
ISBN : 1119424720
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 1234 pages
File Size : 49,5 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9780470421352
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Author : Wayne Gisslen
Publisher : Unknown
Page : 1088 pages
File Size : 53,9 Mb
Release : 2008-01-23
Category : Electronic
ISBN : 0470284749
Wayne Gisslen's Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs-with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps you gain the tools and confidence you need to succeed as you build your career in the field today.
Author : Wayne Gisslen
Publisher : Wiley Global Education
Page : 1104 pages
File Size : 49,5 Mb
Release : 2018-04-19
Category : Cooking
ISBN : 9781119399629
The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.