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.

Professional Chef

Professional Chef
Author: Neil Rippington
Publsiher: Cengage Learning EMEA
Total Pages: 209
Release: 2007
ISBN 10: 9781844805303
ISBN 13: 1844805301
Language: EN, FR, DE, ES & NL


Professional Chef Book Review:

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

The Professional Chef

The Professional Chef
Author: Culinary Institute of America
Publsiher: John Wiley & Sons Incorporated
Total Pages: 1466
Release: 2006-08
ISBN 10: 9780470119402
ISBN 13: 0470119403
Language: EN, FR, DE, ES & NL


The Professional Chef Book Review:

Professional Chef

Professional Chef
Author: Gary Hunter,Terry Tinton,Patrick Carey
Publsiher: Cengage Learning EMEA
Total Pages: 520
Release: 2008
ISBN 10: 9781844805310
ISBN 13: 184480531X
Language: EN, FR, DE, ES & NL


Professional Chef Book Review:

This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

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:
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.

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.

Professional Chef - Level 2 - S/Nvq

Professional Chef - Level 2 - S/Nvq
Author: Gary Hunter,Terry Tinton,Patrick Carey,Stephen Walpole
Publsiher: Cengage Learning EMEA
Total Pages: 614
Release: 2007
ISBN 10: 9781844805051
ISBN 13: 1844805050
Language: EN, FR, DE, ES & NL


Professional Chef - Level 2 - S/Nvq Book Review:

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

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 Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: Wiley
Total Pages: 234
Release: 2006-09-05
ISBN 10: 9780471973003
ISBN 13: 0471973009
Language: EN, FR, DE, ES & NL


The Professional Chef Book Review:

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

The Professional Chef's Catering Recipes

The Professional Chef's Catering Recipes
Author: Jule Wilkinson
Publsiher:
Total Pages: 88
Release: 1971
ISBN 10:
ISBN 13: PSU:000030916500
Language: EN, FR, DE, ES & NL


The Professional Chef's Catering Recipes Book Review:

The Professional Chef's Art of Garde Manger

The Professional Chef's Art of Garde Manger
Author: Frederic H. Sonnenschmidt,John F. Nicolas
Publsiher: Wiley
Total Pages: 304
Release: 1992-08-15
ISBN 10: 9780471284895
ISBN 13: 0471284890
Language: EN, FR, DE, ES & NL


The Professional Chef's Art of Garde Manger Book Review:

Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines.

The Professional Chef's Techniques of Healthy Cooking

The Professional Chef's Techniques of Healthy Cooking
Author: Mary Deirdre Donovan,Craig Claiborne,Culinary Institute of America,L. Timothy Ryan
Publsiher: Van Nostrand Reinhold Company
Total Pages: 614
Release: 1997
ISBN 10: 9780442025557
ISBN 13: 0442025556
Language: EN, FR, DE, ES & NL


The Professional Chef's Techniques of Healthy Cooking Book Review:

Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

The Book of Yields

The Book of Yields
Author: Culinary Institute of America,Francis T. Lynch
Publsiher: John Wiley & Sons
Total Pages: 329
Release: 2011-04-01
ISBN 10: 9781118122501
ISBN 13: 111812250X
Language: EN, FR, DE, ES & NL


The Book of Yields Book Review:

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Bachour

Bachour
Author: Antonio Bachour
Publsiher:
Total Pages: 136
Release: 2013
ISBN 10: 9780933477384
ISBN 13: 0933477384
Language: EN, FR, DE, ES & NL


Bachour Book Review:

Professional Chef

Professional Chef
Author: Gary Hunter,Terry Tinton
Publsiher:
Total Pages: 640
Release: 2011
ISBN 10: 9781408039090
ISBN 13: 1408039095
Language: EN, FR, DE, ES & NL


Professional Chef Book Review:

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

The Professional Chef's Guide to Kitchen Management

The Professional Chef's Guide to Kitchen Management
Author: John Fuller,John Barton Knight,Charles A. Salter
Publsiher: Van Nostrand Reinhold Company
Total Pages: 238
Release: 1985
ISBN 10: 9780442226244
ISBN 13: 0442226241
Language: EN, FR, DE, ES & NL


The Professional Chef's Guide to Kitchen Management Book Review:

The Professional Chef

The Professional Chef
Author: Le Roi A. Folsom
Publsiher:
Total Pages: 354
Release: 1969
ISBN 10:
ISBN 13: OCLC:1149694735
Language: EN, FR, DE, ES & NL


The Professional Chef Book Review:

Advanced Professional Chef Level 3

Advanced Professional Chef Level 3
Author: Gary Hunter,Terry Tinton
Publsiher:
Total Pages: 544
Release: 2013-03-01
ISBN 10: 9781408064214
ISBN 13: 1408064219
Language: EN, FR, DE, ES & NL


Advanced Professional Chef Level 3 Book Review:

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in todaya s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

Cooking Essentials for the New Professional Chef, Student Workbook

Cooking Essentials for the New Professional Chef, Student Workbook
Author: The Food and Beverage Institute
Publsiher: Wiley
Total Pages: 224
Release: 1997-04-04
ISBN 10: 9780471292180
ISBN 13: 0471292184
Language: EN, FR, DE, ES & NL


Cooking Essentials for the New Professional Chef, Student Workbook Book Review:

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

A Professional Chef's Daily Planner

A Professional Chef's Daily Planner
Author: Culinary Necessities
Publsiher:
Total Pages: 368
Release: 2019-07-26
ISBN 10: 9781083044204
ISBN 13: 1083044206
Language: EN, FR, DE, ES & NL


A Professional Chef's Daily Planner Book Review:

This efficient organizer is the ideal daily planner for professional chefs that are in charge of smaller kitchens. Each page includes an hourly schedule, ingredient list, recipe notes, and a to-do list. Not January 1st? No problem. This unique planner can be started on any day of the year. Great gift for cooking lovers. 366 pages.