New Professional Chef

Cookbooks, Food & Wine

The Culinary Institute of America (CIA)

Professional Cooking

Hungry Minds Inc.U.S.

NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET

Blocker, Linda

Hill, Julia

Peterson, James

NRA Educational Foundation

Cooking Methods

wiley

"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 developa 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 methodwith 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 8th Edition with Student Study Guide Set

(WCS)Professional Chef 8th Edition with Knife Kit and Study Guide 8th Edition Set

In today's increasingly multicultural world, consumers are becoming more and more knowledgeable and adventurous about cooking and eating. Foods that would once have been considered "ethnic," like salsa, sushi, and even olive oil, are now commonplace in every American kitchen. In this new culinary landscape, it is essential for culinary professionals and consumers alike to have an extensive knowledge of world cuisines. This book provides an all-encompassing look at the flavors and ingredients of the world, from the Mediterranean to Asia to Latin America. Written by a panel of well-known experts, it examines how dishes have evolved, how different cultures have influenced each other, and how ingredients and flavors have traveled and changed through continents and generations. For each region of the world, there are authentic, traditional, and contemporary recipes, with approximately 300 recipes included in all. The book also includes comprehensive glossaries, pronunciation guides, reading lists, resource listings, and ingredient lists grouped into flavor profiles. Illustrated throughout by maps, illustrations, and 350 full-color photos, Worlds of Flavor will make the best of world food accessible to professionals and skilled home cooks alike. Star chef Marcus Samuelsson has written about the emerging era of "personal cuisine" in which cooking "will be defined by all of a chef's influences." In that spirit, this book will help readers to create both traditional ethnic foods and new, exciting cross-cultural dishes inspired by flavors and ingredients from every corner of the world.

Worlds of Flavor

Regional & International

A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

Garde Manger, Custom: The Art and Craft of the Cold Kitchen

Instructor's Manual to Accompany Baking and Pastry: Mastering the Art and Craft, Second Edition

Baking

Catering, Instructor's Manual: A Guide to Managing a Successful Business Operation

Business & Money

Mattel, Bruce

Management & Leadership

Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues in food science, including culinary chemistry, nutrition, food safety, the sensory properties of food and physiological perceptions of flavor, and menu research and development, and also touches on the cultural and societal aspects of cuisine and the role that food has played throughout history. With the most up-to-date, reliable information available from the experts at The Culinary Institute of America, Introduction to Gastronomy is an ideal reference for culinary students and aspiring chefs, food scientists, dieticians, and nutritionists.

Introduction to Gastronomy

Cooking Education & Reference

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. • Features more than 200 healthy, nutritious, large-batch recipes • Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrées; Side Dishes; Reception Foods; and Baked Goods and Desserts • Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation • Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies. Sample Recipes Chocolate Mousse Marinated Sea Bass Fillet Poached Eggs on Hash

Modern Batch Cookery

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