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The Professional Chef

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The Professional Chef

The Professional Chef Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
ISBN : 0470421355
File Size : 49,5 Mb
Language : En, Es, Fr and De

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Book Summary :

"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.

Techniques of Healthy Cooking

Techniques of Healthy Cooking Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2013-02-04
ISBN : 0470635436
File Size : 49,5 Mb
Language : En, Es, Fr and De

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Book Summary :

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 New Professional Chef

The New Professional Chef Book
Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Release : 1996
ISBN : 0987650XXX
File Size : 45,7 Mb
Language : En, Es, Fr and De

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Book Summary :

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.

The Moon King

The Moon King Book
Author : Neil Williamson
Publisher : Newcon Press
Release : 2013-08
ISBN : 9781907069628
File Size : 36,5 Mb
Language : En, Es, Fr and De

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Book Summary :

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

The Professional Pastry Chef

The Professional Pastry Chef Book
Author : Bo Friberg
Publisher : John Wiley & Sons
Release : 2002-03-05
ISBN : 0471359254
File Size : 43,8 Mb
Language : En, Es, Fr and De

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Book Summary :

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

In the Hands of a Chef

In the Hands of a Chef Book
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2007-12-26
ISBN : 0470080264
File Size : 37,8 Mb
Language : En, Es, Fr and De

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Book Summary :

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef Book
Author : Bo Friberg
Publisher : Wiley
Release : 2003-03-10
ISBN : 9780471359265
File Size : 20,5 Mb
Language : En, Es, Fr and De

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Book Summary :

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

Garde Manger

Garde Manger Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2012-04-16
ISBN : 0470587806
File Size : 31,7 Mb
Language : En, Es, Fr and De

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Book Summary :

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.