Essentials of Professional Cooking Book PDF

Essentials of Professional Cooking

  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2015-03-23
  • Genre : Cooking
  • Pages : 592
  • ISBN : 9781118998700

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Essentials of Professional Cooking Book Description :

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.

Professional Cooking  College Version Book PDF

Professional Cooking College Version

  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-19
  • Genre : Cooking
  • Pages : 1120
  • ISBN : 9780470197523

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Professional Cooking College Version Book Description :

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Professional Cooking for Canadian Chefs Book PDF

Professional Cooking for Canadian Chefs

  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2006
  • Genre : Cooking
  • Pages : 1088
  • ISBN : 9780471663775

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Professional Cooking for Canadian Chefs Book Description :

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Study Guide to Accompany Professional Cooking Book PDF

Study Guide to Accompany Professional Cooking

  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2010-04-05
  • Genre : Cooking
  • Pages : 264
  • ISBN : 9780470197516

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Study Guide to Accompany Professional Cooking Book Description :

The 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 Book PDF

The Professional Chef

  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Genre : Cooking
  • Pages : 1232
  • ISBN : 9780470421352

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The Professional Chef Book Description :

"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 Professional Chef s Techniques of Healthy Cooking Book PDF

The Professional Chef s Techniques of Healthy Cooking

  • Author : Mary Deirdre Donovan
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1993
  • Genre : Cookery (Natural foods)
  • Pages : 614
  • ISBN : PSU:000022672698

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The Professional Chef s Techniques of Healthy Cooking Book Description :

Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

Foundations of Professional Cooking Book PDF

Foundations of Professional Cooking

  • Author : Michael Nenes
  • Publisher : Prentice Hall
  • Release Date : 2011-01-21
  • Genre : Cooking
  • Pages : 672
  • ISBN : 0135085454

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Foundations of Professional Cooking Book Description :

FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.

From a Cook to Professional Chef Book PDF

From a Cook to Professional Chef

  • Author : Benny Diaz
  • Publisher : iUniverse
  • Release Date : 2008-03
  • Genre : Cooking
  • Pages : 188
  • ISBN : 9780595483808

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From a Cook to Professional Chef Book Description :

The Home Cook Knows Bestpresents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse.If you love to cook and are intrigued by food and all its wonderful forms,The Home Cook Knows Bestwill teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!

Professional Cooking   Study Guide Book PDF

Professional Cooking Study Guide

  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1998-09-07
  • Genre : Cooking
  • Pages : 240
  • ISBN : 047132065X

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Professional Cooking Study Guide Book Description :

Completely 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.

Professional Baking Book PDF

Professional Baking

  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2008-05-06
  • Genre : Cooking
  • Pages : 800
  • ISBN : 047178348X

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Professional Baking Book Description :

Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.

Colleges in the Middle Atlantic States Book PDF

Colleges in the Middle Atlantic States

  • Author : Peterson's
  • Publisher : Peterson's
  • Release Date : 2009-08
  • Genre : Education
  • Pages : 347
  • ISBN : 9780768926941

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Colleges in the Middle Atlantic States Book Description :

Provides information on size, curriculum, financial aid, student body, faculty, costs, and application requirements for colleges and universities in the Middle Atlantic States.

Food Preparation and Cooking Book PDF

Food Preparation and Cooking

  • Author : Anonim
  • Publisher : Nelson Thornes
  • Release Date : 1996
  • Genre : Cookery
  • Pages : 442
  • ISBN : 0748725660

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Food Preparation and Cooking Book Description :

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

The Professional Personal Chef Book PDF

The Professional Personal Chef

  • Author : Candy Wallace
  • Publisher : John Wiley & Sons
  • Release Date : 2008
  • Genre : Business & Economics
  • Pages : 210
  • ISBN : 9780471752196

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The Professional Personal Chef Book Description :

"American Personal & Private Chef Association, partners in lifestyle solutions."

Professional Garde Manger Book PDF

Professional Garde Manger

  • Author : Lou Sackett
  • Publisher : John Wiley & Sons
  • Release Date : 2010-03-15
  • Genre : Cooking
  • Pages : 816
  • ISBN : 9780470179963

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Professional Garde Manger Book Description :

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!

Professional Cooking   Textbook and Study Guide Book PDF

Professional Cooking Textbook and Study Guide

  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1998-08-28
  • Genre : Cooking
  • Pages : 1136
  • ISBN : 0471320692

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Professional Cooking Textbook and Study Guide Book Description :

Completely 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.

The Guide to National Professional Certification Programs Book PDF

The Guide to National Professional Certification Programs

  • Author : Philip M. Harris
  • Publisher : Human Resource Development
  • Release Date : 2001-01-01
  • Genre : Business & Economics
  • Pages : 400
  • ISBN : 9780874256321

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The Guide to National Professional Certification Programs Book Description :

The job market continues to change. Highly skilled and specialized workers are in demand. Traditional education cannot meet all the needs to create specialty skill workers. Certification provides up-to-date training and development while promoting individual or professional skills and knowledge in a focused manner. Certification as a way of continuing professional eduction can also be more cost effective.

Professional Baking Book PDF

Professional Baking

  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2021-11-09
  • Genre : Cooking
  • Pages : 792
  • ISBN : 9781119744993

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Professional Baking Book Description :

Professional Baking, 8th Edition offers readers proven techniques to improve their baking. Combining useful theory with practical, real-world skills, the book teaches culinary students and professional bakers how to select ingredients, perfect mixing and baking practices, develop assembly strategies, and create imaginative decorations and presentations.

Rebellious Cooks and Recipe Writing in Communist Bulgaria Book PDF

Rebellious Cooks and Recipe Writing in Communist Bulgaria

  • Author : Albena Shkodrova
  • Publisher : Bloomsbury Publishing
  • Release Date : 2021-01-28
  • Genre : Technology & Engineering
  • Pages : 200
  • ISBN : 9781350132313

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Rebellious Cooks and Recipe Writing in Communist Bulgaria Book Description :

How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.

Cooking to the Image Book PDF

Cooking to the Image

  • Author : Elaine Sikorski
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-06
  • Genre : Cooking
  • Pages : 192
  • ISBN : 9781118075975

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Cooking to the Image Book Description :

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.