The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1232
Release: 2011-09-13
ISBN 10: 0470421355
ISBN 13: 9780470421352
Language: EN, FR, DE, ES & NL

The Professional Chef Book Review:

"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.

The Moon King

The Moon King
Author: Neil Williamson
Publsiher: Newcon Press
Total Pages: 340
Release: 2013-08
ISBN 10: 9781907069628
ISBN 13: 1907069623
Language: EN, FR, DE, ES & NL

The Moon King Book Review:

The stunning debut novel from one of genre fictions most exciting new voices. All is not well in Glassholm. Life under the moon has always been so predictable: day follows night, wax phases to wane and, after the despair of every Darkday, a person's mood soars to euphoria at Full. So it has been for five hundred years, ever since the Lunane captured the moon and tethered it to the city. Now, all that has changed. Amidst rumours of unsettling dreams and strange whispering children, society is disintegrating into unrest and violence. The very sea has turned against Glassholm and the island's luck monkeys have gone wild, distributing new fates to all and sundry. Turmoil is coming. Three people find themselves at the eye of the storm: a former policeman investigating a series of macabre murders, an outsider artist embroiled in the murky intrigues of revolution, and a renegade engineer tasked with fixing the ancient machine at the city's heart. Each must fulfil their role or see Glassholm shaken apart, while all are subject to the machinations of their inscrutable and eternal monarch, The Moon King. "Williamson's territories are the liminal experience and the murky corners of the psyche. He is a virtuoso of the fleeting glimpse, a laureate of loss." - Andrew Hedgecock, Interzone "Worth buying and reading, not once but many times." - Keith Brooke, Infinity Plus "A truly unique fantasy, The Moon King is a mysterious, luminous read, full of intriguing characters and featuring a twisty, page-turning plot. Beautifully written and thoughtful. Sure to be one of the best debuts of this or any other year." - Jeff VanderMeer "A talented writer who transcends genre, and should be bought, read and cherished." - Shaun Green, Yet Another Book Review "I'm salivating at the thought of his forthcoming full novel The Moon King." - Charles Packer, Sci-fi Online. "Williamson is one of the best Scottish short story writers alive today." - Jim Steel

Techniques of Healthy Cooking 4th Edition Professional Edition

Techniques of Healthy Cooking  4th Edition  Professional Edition
Author: The Culinary Institute of America
Publsiher: Wiley Global Education
Total Pages: 576
Release: 2013-01-17
ISBN 10: 111833275X
ISBN 13: 9781118332757
Language: EN, FR, DE, ES & NL

Techniques of Healthy Cooking 4th Edition Professional Edition Book Review:

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

The Professional Pastry Chef

The Professional Pastry Chef
Author: Bo Friberg
Publsiher: John Wiley & Sons
Total Pages: 1040
Release: 2002-03-05
ISBN 10: 0471359254
ISBN 13: 9780471359258
Language: EN, FR, DE, ES & NL

The Professional Pastry Chef Book Review:

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set

The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set
Author: The Culinary Institute of America (CIA)
Publsiher: Wiley
Total Pages: 1215
Release: 2008-05-09
ISBN 10: 9780470404348
ISBN 13: 0470404345
Language: EN, FR, DE, ES & NL

The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set Book Review:

The New Professional Chef

The New Professional Chef
Author: Culinary Institute of America
Publsiher: Van Nostrand Reinhold Company
Total Pages: 1190
Release: 1996
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D00902470H
Language: EN, FR, DE, ES & NL

The New Professional Chef Book Review:

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Once Upon a Chef the Cookbook

Once Upon a Chef  the Cookbook
Author: Jennifer Segal
Publsiher: Chronicle Books
Total Pages: 304
Release: 2018-04-24
ISBN 10: 1452156220
ISBN 13: 9781452156224
Language: EN, FR, DE, ES & NL

Once Upon a Chef the Cookbook Book Review:

A Washington Post bestselling cookbook Become the favorite family chef with 100 tested, perfected, and family approved recipes. The healthy cookbook for every meal of the day: Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease. • Helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. • Great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more. • Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs. Fans of Chrissy Teigen, Skinnytaste, Pioneer Woman, Oh She Glows, Magnolia Table, and Smitten Kitchen will love Once Upon a Chef, the Cookbook. With 100 tested, perfected, and family approved recipes with helpful tips and tricks to improve your cooking. • Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles • Simple soups, salads and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches • Entrées the whole family will love like Buttermilk Fried Chicken Tenders • Tasty treats for those casual get togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans • Go to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake

Baking and Pastry

Baking and Pastry
Author: CIA,Culinary Institute of America (CIA) Staff,The Culinary Institute of America
Publsiher: Unknown
Total Pages: 244
Release: 2009-01-20
ISBN 10: 9780470258699
ISBN 13: 0470258691
Language: EN, FR, DE, ES & NL

Baking and Pastry Book Review:

Betty Crocker The Big Book of Cookies

Betty Crocker  The Big Book of Cookies
Author: Betty Crocker
Publsiher: Houghton Mifflin Harcourt
Total Pages: 336
Release: 2012-08-06
ISBN 10: 0544177916
ISBN 13: 9780544177918
Language: EN, FR, DE, ES & NL

Betty Crocker The Big Book of Cookies Book Review:

Fun and sure-to-please cookie recipes—from all-time classics to contemporary favorites Here's a massive collection of the best cookies and bars ever with more than 180 sensational recipes that are as easy to make as they are fun to eat. Whether made from scratch or with a Betty Crocker mix, these delectable cookies give you as many options as any cookie lover could want.Whether you crave traditional favorites or fancy new ideas, you'll fall in love with these lusciously diverse cookies—from classic peanut butter cookies to unexpected flavors like Pecan-Praline Bacon Bars. Plus, with a special section of gluten-free recipes, every member of the family can get in on the fun. ·Features more than 180 easy-to-make cookie recipes offering a wide variety of flavors and variations, from fun cookies for kids to sophisticated dinner-party delights ·Illustrated with more than 100 full-color photos and step-by-step how-to photos for baking, decorating, and more ·Includes tips and advice on cookie-making basics, from rolling and cutting to baking and frostingYou'll find almost any cookie you can imagine in the Betty Crocker Big Book of Cookies. With these recipes and variations, you'll find the perfect sweet treat for any occasion . . . or no occasion at all.

In the Hands of a Chef

In the Hands of a Chef
Author: Culinary Institute of America
Publsiher: John Wiley & Sons
Total Pages: 170
Release: 2007-12-26
ISBN 10: 0470080264
ISBN 13: 9780470080269
Language: EN, FR, DE, ES & NL

In the Hands of a Chef Book Review:

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

Garde Manger

Garde Manger
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 720
Release: 2012-04-16
ISBN 10: 0470587806
ISBN 13: 9780470587805
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

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.

Culinary Artistry

Culinary Artistry
Author: Andrew Dornenburg,Karen Page
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 1996-11-04
ISBN 10: 0471287857
ISBN 13: 9780471287858
Language: EN, FR, DE, ES & NL

Culinary Artistry Book Review:

"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.

Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition

Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition
Author: Peter P. Greweling,The Culinary Institute of America (CIA)
Publsiher: Wiley Global Education
Total Pages: 544
Release: 2012-10-16
ISBN 10: 1118764870
ISBN 13: 9781118764879
Language: EN, FR, DE, ES & NL

Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition Book Review:

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

The Culinary Institute of America Cookbook

The Culinary Institute of America Cookbook
Author: Culinary Institute of America
Publsiher: Lebhar-Friedman
Total Pages: 311
Release: 2008
ISBN 10: 1928374650XXX
ISBN 13: UCSC:32106019851887
Language: EN, FR, DE, ES & NL

The Culinary Institute of America Cookbook Book Review:

Presents a collection of more than three hundred recipes from the well-known cooking school organized thematically by food category and complemented by illustrations of food-preparation techniques.

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
Author: Wayne Gisslen
Publsiher: Wiley
Total Pages: 1120
Release: 2010-01-19
ISBN 10: 9780470197547
ISBN 13: 0470197544
Language: EN, FR, DE, ES & NL

Professional Cooking for Canadian Chefs Book Review:

This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

The Professional Chef s Art of Garde Manger

The Professional Chef s Art of Garde Manger
Author: Frederic H. Sonnenschmidt,John F. Nicolas
Publsiher: Unknown
Total Pages: 272
Release: 1976
ISBN 10: 1928374650XXX
ISBN 13: PSU:000030916203
Language: EN, FR, DE, ES & NL

The Professional Chef s Art of Garde Manger Book Review:

The 4 hour Chef

The 4 hour Chef
Author: Timothy Ferriss
Publsiher: Houghton Mifflin Harcourt
Total Pages: 671
Release: 2012
ISBN 10: 0547884591
ISBN 13: 9780547884592
Language: EN, FR, DE, ES & NL

The 4 hour Chef Book Review:

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

The Professional Chef s Knife Kit

The Professional Chef s Knife Kit
Author: The Culinary Institute of America
Publsiher: Wiley
Total Pages: 160
Release: 1999-11-05
ISBN 10: 9780471349976
ISBN 13: 0471349976
Language: EN, FR, DE, ES & NL

The Professional Chef s Knife Kit Book Review:

High quality, well-made, well-maintained knives - and the skills to use them properly - are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques - including peeling, paring, trimming, carving, chopping, dicing and filleting - and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hachette UK
Total Pages: 720
Release: 2016-10-13
ISBN 10: 0600634523
ISBN 13: 9780600634522
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Culinary Fundamentals

Culinary Fundamentals
Author: American Culinary Federation,Culinary Institute of America
Publsiher: Prentice Hall
Total Pages: 1077
Release: 2005-08
ISBN 10: 9780131180116
ISBN 13: 0131180118
Language: EN, FR, DE, ES & NL

Culinary Fundamentals Book Review:

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.