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Author: David A. Mizer
Publisher: Wiley-Interscience
Published: 2000-05-22
Total Pages: 276
ISBN-13: 9780471376767
DOWNLOAD EBOOKWith its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Lou Sackett
Publisher: John Wiley & Sons
Published: 2010-03-15
Total Pages: 444
ISBN-13: 0470179961
DOWNLOAD EBOOKMaintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
Author: David A. Mizer
Publisher: John Wiley & Sons Incorporated
Published: 1987
Total Pages: 526
ISBN-13: 9780471850014
DOWNLOAD EBOOKDiscusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author: Marcy E Gaston
Publisher:
Published: 2019-12-31
Total Pages: 346
ISBN-13: 9781516598328
DOWNLOAD EBOOKAuthor: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2011-10-13
Total Pages: 394
ISBN-13: 9781118138588
DOWNLOAD EBOOKAuthor: America's Test Kitchen
Publisher: America's Test Kitchen
Published: 2021-03-02
Total Pages: 321
ISBN-13: 1948703580
DOWNLOAD EBOOKTurn meal prep aspirations into dinnertime reality 1 short shopping list gets you 5 weeknight meals Meal prep no longer means filling your freezer with boring casseroles, dipping into the same pot of beans every day for a week, or spending all day Sunday cooking. Instead, use these smart meal plans to customize fast, fresh dinners that fit your ever-changing schedule. We've done the work of building 25 weekly plans that minimize shopping and kitchen time and guide you through prep-ahead options, make-ahead options, and ingredient substitutions. So now you can reap the benefits to make your life easier, your grocery bill lower, and your dinners better. ATK's meal plan strategies are easy to put into practice: * Prep your vegetables and grains for the week in a weekend "power hour." * Prep bulk pantry ingredients ahead in a "pantry power hour" so they're ready to go in a flash. * Cross-utilize fresh ingredients creatively to prevent food waste and dinner boredom. * Make, store, and reheat full meals with no loss of flavor. * Double meals or meal components to freeze half for later. Let's-get-real features streamline your cooking: * Weekly grocery lists max out at a dozen items. * Active cooking time for recipes maxes out at 45 minutes. * Loads of pantry substitution suggestions let you adapt recipes according to what you have on hand. * To make planning even more flexible, we've added a chapter with 30 pantry meals that don't add anything to your weekly shopping list, making them perfect to prepare any night. With a grocery list of just 11 items and some on-hand pantry staples, you can enjoy a week of Crispy Chicken with Carrot, Orange, and Chickpea Salad; Meatballs and Lemon Orzo with Mint and Dill; Teriyaki Stir-Fried Beef with Green Beans; Herb-Poached Salmon with Cucumber-Dill Salad; and Sun-Dried Tomato and White Bean Soup with Parmesan Crisps. A thorough introduction explains how to build a strong, diverse pantry (and make the most of it), how to store prepped ingredients to keep them fresh, how to store cooked food safely, the smartest ways to reheat food, essential meal-prep equipment, and more.
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.
Author: Thomas Keller
Publisher: Artisan
Published: 2016-10-25
Total Pages: 339
ISBN-13: 1579657567
DOWNLOAD EBOOKDIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Author: Harold McGee
Publisher:
Published: 1990
Total Pages: 339
ISBN-13: 9780865474529
DOWNLOAD EBOOKExamines 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: Delores Custer
Publisher: John Wiley & Sons
Published: 2010-05-03
Total Pages: 426
ISBN-13: 0470080191
DOWNLOAD EBOOKFood Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production. It focuses on the development of skills and the techniques and equipment required to help chefs improve presentations and simply better market a product.
