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Author : Culinary Institute of America (CIA) Staff
Publisher :
ISBN 13 : 9781118138588
Total Pages : 394 pages
Book Rating : 4.89/5 ( download)
Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
ISBN 13 :
Total Pages : 1224 pages
Book Rating : 4.0H/5 ( download)
Download or read book The New Professional Chef written by Culinary Institute of America and published by Van Nostrand Reinhold Company. This book was released on 1996 with total page 1224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470421355
Total Pages : 1234 pages
Book Rating : 4.52/5 ( download)
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-09-13 with total page 1234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.82/5 ( download)
Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470080264
Total Pages : 178 pages
Book Rating : 4.69/5 ( download)
Download or read book In the Hands of a Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2007-12-26 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470587806
Total Pages : 730 pages
Book Rating : 4.05/5 ( download)
Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jennifer Segal
Publisher : Clarkson Potter
ISBN 13 : 059323183X
Total Pages : 289 pages
Book Rating : 4.38/5 ( download)
Download or read book Once Upon a Chef: Weeknight/Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author : Culinary Institute of America
Publisher : Lebhar-Friedman
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.87/5 ( download)
Download or read book The Culinary Institute of America Cookbook written by Culinary Institute of America and published by Lebhar-Friedman. This book was released on 2008 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
Author : Jennifer Segal
Publisher : Chronicle Books
ISBN 13 : 1452175578
Total Pages : 26 pages
Book Rating : 4.77/5 ( download)
Download or read book Once Upon a Chef, the Cookbook (Sneak Peek) written by Jennifer Segal and published by Chronicle Books. This book was released on 2018-02-27 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get an advance sneak peek at Once Upon a Chef, the Cookbook by Jenn Segal! 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. Today, Jenn cooks dinner for her family every night. In this special sneak preview, she shares 5 recipes from her new book, with 95 additional recipes in the full cookbook. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.
Author : Deborah A. Harris
Publisher : Rutgers University Press
ISBN 13 : 0813571278
Total Pages : 248 pages
Book Rating : 4.70/5 ( download)
Download or read book Taking the Heat written by Deborah A. Harris and published by Rutgers University Press. This book was released on 2015-05-20 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).
