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

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Categories : Cooking
  • ISBN : 9780470421352
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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.

The Professional Chef by Culinary Institute of America

The Professional Chef
  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons Incorporated
  • Release Date : 2006-08
  • Categories : Cooking
  • ISBN : 0470119403
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Professional Chef by Neil Rippington

Professional Chef
  • Author : Neil Rippington
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Categories : Business & Economics
  • ISBN : 1844805301
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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.

Professional Chef by Gary Hunter

Professional Chef
  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2008
  • Categories : Business & Economics
  • ISBN : 184480531X
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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.

From a Cook to Professional Chef by Benny Diaz

From A Cook To Professional Chef
  • Author : Benny Diaz
  • Publisher : iUniverse
  • Release Date : 2008-03
  • Categories : Cooking
  • ISBN : 9780595483808
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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!

In the Hands of a Chef by Culinary Institute of America

In The Hands Of A Chef
  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2007-12-26
  • Categories : Cooking
  • ISBN : 9780470080269
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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.

Professional Chef Level 2 S Nvq by Gary Hunter

Professional Chef   Level 2   S Nvq
  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Categories : Business & Economics
  • ISBN : 1844805050
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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.

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

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : Wiley
  • Release Date : 2006-09-05
  • Categories : Cooking
  • ISBN : 0471973009
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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

The Professional Chef by Le Roi A. Folsom

The Professional Chef
  • Author : Le Roi A. Folsom
  • Publisher :
  • Release Date : 1969
  • Categories : Quantity cooking
  • ISBN : OCLC:1149694735
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The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set by The Culinary Institute of America (CIA)

The Professional Chef 8th Edition With Student Study Guide And In The Hands Of A Chef Set
  • Author : The Culinary Institute of America (CIA)
  • Publisher : Wiley
  • Release Date : 2008-05-09
  • Categories : Cooking
  • ISBN : 0470404345
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The Book of Yields by Culinary Institute of America

The Book Of Yields
  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2011-04-01
  • Categories : Business & Economics
  • ISBN : 111812250X
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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.

The New Professional Chef by Culinary Institute of America

The New Professional Chef
  • Author : Culinary Institute of America
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1996
  • Categories : Cooking
  • ISBN : MINN:31951D00902470H
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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 Professional Chef s Techniques of Healthy Cooking by Mary Deirdre Donovan

The Professional Chef S Techniques Of Healthy Cooking
  • Author : Mary Deirdre Donovan
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1997
  • Categories : Nutrition
  • ISBN : 0442025556
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Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

The Professional Chef s Art of Garde Manger by Frederic H. Sonnenschmidt

The Professional Chef S Art Of Garde Manger
  • Author : Frederic H. Sonnenschmidt
  • Publisher : Wiley
  • Release Date : 1992-08-15
  • Categories : Cooking
  • ISBN : 0471284890
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Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines.

Professional Chef by Gary Hunter

Professional Chef
  • Author : Gary Hunter
  • Publisher :
  • Release Date : 2011
  • Categories : Business & Economics
  • ISBN : 1408039095
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Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

The Professional Chef 9E with Student Study Guide Set by Culinary Institute of America (CIA) Staff

The Professional Chef 9E With Student Study Guide Set
  • Author : Culinary Institute of America (CIA) Staff
  • Publisher :
  • Release Date : 2011-12-06
  • Categories :
  • ISBN : 1118315308
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Bachour by Antonio Bachour

Bachour
  • Author : Antonio Bachour
  • Publisher :
  • Release Date : 2013
  • Categories : Pastry
  • ISBN : 0933477384
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The Professional Chef s Guide to Kitchen Management by John Fuller

The Professional Chef S Guide To Kitchen Management
  • Author : John Fuller
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1985
  • Categories : Food service management
  • ISBN : 0442226241
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The Professional Chef s Catering Recipes by Jule Wilkinson

The Professional Chef S Catering Recipes
  • Author : Jule Wilkinson
  • Publisher :
  • Release Date : 1971
  • Categories : Caterers and catering
  • ISBN : PSU:000030916500
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Cooking Essentials for the New Professional Chef Student Workbook by The Food and Beverage Institute

Cooking Essentials For The New Professional Chef  Student Workbook
  • Author : The Food and Beverage Institute
  • Publisher : Wiley
  • Release Date : 1997-04-04
  • Categories : Cooking
  • ISBN : 0471292184
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Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

A Professional Chef s Daily Planner by Culinary Necessities

A Professional Chef S Daily Planner
  • Author : Culinary Necessities
  • Publisher :
  • Release Date : 2019-07-26
  • Categories :
  • ISBN : 1083044206
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This efficient organizer is the ideal daily planner for professional chefs that are in charge of smaller kitchens. Each page includes an hourly schedule, ingredient list, recipe notes, and a to-do list. Not January 1st? No problem. This unique planner can be started on any day of the year. Great gift for cooking lovers. 366 pages.