The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1232
Release: 2011-09-13
Genre: Cooking
ISBN: 9780470421352

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"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 New Professional Chef

The New Professional Chef
Author: Culinary Institute of America
Publsiher: Van Nostrand Reinhold Company
Total Pages: 1190
Release: 1996
Genre: Cooking
ISBN: MINN:31951D00902470H

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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.

Techniques of Healthy Cooking

Techniques of Healthy Cooking
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2013-02-04
Genre: Cooking
ISBN: 9780470635438

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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.

The Moon King

The Moon King
Author: Neil Williamson
Publsiher: Newcon Press
Total Pages: 340
Release: 2013-08
Genre: Fiction
ISBN: 1907069623

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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

Tasting Success

Tasting Success
Author: Charles Carroll
Publsiher: John Wiley & Sons
Total Pages: 160
Release: 2010-08-09
Genre: Cooking
ISBN: 9780470581544

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This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.

Garde Manger

Garde Manger
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 720
Release: 2012-04-16
Genre: Cooking
ISBN: 9780470587805

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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.

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
Genre: Cooking
ISBN: 0471349976

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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.

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
Genre: Buffets (Cookery)
ISBN: PSU:000030916203

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