📒 The Professional Chef by The Culinary Institute of America (CIA)

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470421352
Copyright Year : 2011-09-13
File Format : All Formats
File Download : 1232
Price : FREE


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"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.

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📒 Professional Chef by Neil Rippington

Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 1844805301
Copyright Year : 2007
File Format : All Formats
File Download : 209
Price : FREE


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Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

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📒 The Professional Chef by Culinary Institute of America

Genre : Cooking
Publisher : John Wiley & Sons Incorporated
ISBN_10 : 0470119403
Copyright Year : 2006-08
File Format : All Formats
File Download : 1466
Price : FREE


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📒 Professional Chef by Gary Hunter

Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 184480531X
Copyright Year : 2008
File Format : All Formats
File Download : 520
Price : FREE


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This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

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Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 1844805050
Copyright Year : 2007
File Format : All Formats
File Download : 614
Price : FREE


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Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

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Genre :
Publisher :
ISBN_10 : OCLC:1130954852
Copyright Year : 1962
File Format : All Formats
File Download : 323
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📒 The Book Of Yields by Culinary Institute of America

Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN_10 : 111812250X
Copyright Year : 2011-04-01
File Format : All Formats
File Download :
Price : FREE


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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

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Genre :
Publisher : Lulu.com
ISBN_10 : 9781291454611
Copyright Year :
File Format : All Formats
File Download :
Price : FREE


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Genre : Nutrition
Publisher : Van Nostrand Reinhold Company
ISBN_10 : 0442025556
Copyright Year : 1997
File Format : All Formats
File Download : 614
Price : FREE


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

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📒 Taking The Heat by Deborah A. Harris

Genre : Business & Economics
Publisher : Rutgers University Press
ISBN_10 : 9780813571270
Copyright Year : 2015-05-20
File Format : All Formats
File Download : 246
Price : FREE


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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

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