Exploring Professional Cooking
Author: Evelyn Jones Lewis
Publisher: Simon & Schuster Books For Young Readers
Published: 1988
Total Pages: 0
ISBN-13: 9780026679602
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Professional Cooking
Author: Wayne Gisslen
Publisher: Wiley
Published: 1998-09-07
Total Pages: 0
ISBN-13: 9780471245636
DOWNLOAD EBOOKCompletely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Study Guide to Accompany Professional Cooking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2010-04-05
Total Pages: 265
ISBN-13: 047019751X
DOWNLOAD EBOOKThe 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.
The Professional Chef
Author: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2011-10-13
Total Pages: 394
ISBN-13: 9781118138588
DOWNLOAD EBOOKProfessional Baking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2004-04-06
Total Pages: 735
ISBN-13: 0471464279
DOWNLOAD EBOOKOne of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Cheffes de Cuisine
Author: Rachel E. Black
Publisher: University of Illinois Press
Published: 2021-11-02
Total Pages: 155
ISBN-13: 0252052935
DOWNLOAD EBOOKThough 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.
The Culinary Professional
Author: John Draz
Publisher: Goodheart-Wilcox Publisher
Published: 2013-07-15
Total Pages: 0
ISBN-13: 9781619602557
DOWNLOAD EBOOKThe authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Exploring Professional Cooking
Author: Mary F. Ray
Publisher: Simon & Schuster Books For Young Readers
Published: 1988
Total Pages: 420
ISBN-13: 9780026679503
DOWNLOAD EBOOKEssentials of Professional Cooking, Textbook and NRAEF Student Workbook
Author: Wayne Gisslen
Publisher: Wiley
Published: 2003-04-21
Total Pages: 0
ISBN-13: 9780471311027
DOWNLOAD EBOOKManagers 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.
Egg
Author: Michael Ruhlman
Publisher: Little, Brown
Published: 2014-04-08
Total Pages: 480
ISBN-13: 031625407X
DOWNLOAD EBOOKIn this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
