Cooking Essentials for the New Professional Chef and Restaurant Service Basics Set
| Author | : Culinary Institute of America (CIA) Staff |
| Publisher | : |
| Total Pages | : 1024 |
| Release | : 2001-10-10 |
| Genre | : |
| ISBN | : 9780471211426 |
Cooking Essentials For The New Professional Chef And Restaurant Service Basics Set
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Essentials of Professional Cooking
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 594 |
| Release | : 2015-03-23 |
| Genre | : Cooking |
| ISBN | : 1118998707 |
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Cooking Essentials for the New Professional Chef?, Student Workbook
| Author | : The Food and Beverage Institute |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1997-04-04 |
| Genre | : Cooking |
| ISBN | : 9780471292180 |
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.
Cooking Essentials for the New Professional Chef
| Author | : Food and Beverage Institute (Culinary Institute of America) |
| Publisher | : Van Nostrand Reinhold Company |
| Total Pages | : 799 |
| Release | : 1997 |
| Genre | : Quantity cookery |
| ISBN | : 9780442021092 |
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 Ö . 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.
The Professional Chef
| Author | : The Culinary Institute of America (CIA) |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1234 |
| Release | : 2011-09-13 |
| Genre | : Cooking |
| ISBN | : 0470421355 |
"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.
Cooking Essentials for the New Professional Chef
| Author | : Mary Deirdre Donovan |
| Publisher | : |
| Total Pages | : 1040 |
| Release | : 2001 |
| Genre | : |
| ISBN | : 9780471064107 |
The Professional Chef
| Author | : The Culinary Institute of America (CIA) |
| Publisher | : John Wiley & Sons |
| Total Pages | : 971 |
| Release | : 2024-04-30 |
| Genre | : Cooking |
| ISBN | : 1119490952 |
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Cooking Basics
| Author | : Thomas N. England |
| Publisher | : Penguin |
| Total Pages | : 428 |
| Release | : 2015-09-01 |
| Genre | : Cooking |
| ISBN | : 1615648216 |
Cooking is an art and knowing how to master the many skills and techniques that normally only come from years of experience in the kitchen can be tough. However, with the right expert guidance, those skills can come easy, and cooking can be fun. Idiot's Guides: Cooking Basics will help even the most inexperienced novice in the kitchen gain the skills necessary to cook nearly anything the right way. Packed full of step-by-step color photography and step-by-step lessons for over 80 classic recipes, Idiot's Guides: Cooking Basics teaches you all the basic skills required to be successful in the kitchen and learn skills that will last a lifetime.
Essentials of Cooking
| Author | : James Peterson |
| Publisher | : Artisan |
| Total Pages | : 312 |
| Release | : 2003-04-05 |
| Genre | : Cooking |
| ISBN | : 1579655386 |
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
