Gisslen/Essentials of Professional Cooking Pkg and Cia/ Knife Kit Set
Author | : Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 736 |
Release | : 2003-04 |
Genre | : |
ISBN | : 9780471455783 |
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Author | : Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 736 |
Release | : 2003-04 |
Genre | : |
ISBN | : 9780471455783 |
Author | : Gisslen |
Publisher | : Wiley |
Total Pages | : 880 |
Release | : 2003-04 |
Genre | : |
ISBN | : 9780471455806 |
Author | : Wayne Gisslen |
Publisher | : |
Total Pages | : 1728 |
Release | : 2004-08-01 |
Genre | : |
ISBN | : 9780471716150 |
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.
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 178 |
Release | : 2007-12-26 |
Genre | : Cooking |
ISBN | : 0470080264 |
A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.
Author | : Culinary Institute of America (CIA) Staff |
Publisher | : |
Total Pages | : 1488 |
Release | : 2002-12-01 |
Genre | : |
ISBN | : 9780471449485 |
Author | : The Culinary Institute of America (CIA) |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1999-11-05 |
Genre | : Cooking |
ISBN | : 9780471349976 |
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.
Author | : Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 944 |
Release | : 2004-07 |
Genre | : |
ISBN | : 9780471455790 |