The Professional Chef`s Techniques of Healthy Cooking, 2nd Edition, The Culinary Institute of America
Автор: Wayne Gisslen Название: Essentials of Professional Cooking ISBN: 0471202029 ISBN-13(EAN): 9780471202028 Издательство: Wiley Рейтинг: Цена: 25024 р. Наличие на складе: Поставка под заказ.
Описание: Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.
Автор: Wayne Gisslen Название: Professional Cooking, 5th Edition ISBN: 0471397113 ISBN-13(EAN): 9780471397113 Издательство: Wiley Цена: 8250 р. Наличие на складе: Поставка под заказ.
Описание: Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
Описание: The financial industry is under intense pressure to improve profits, retain high-value clients, and maintain brand equity--without straining budgets. The Financial Services Marketing Handbook, Second Edition gives sales and marketing professionals the information they need to stretch more value from each marketing dollar. The Second Edition includes updated case studies and charts. This new edition looks at important topics in the industry such as: Real time monitoring of conversations (e.g., Twitter and Facebook) and the impact on branding and positioning New info on landing pages, e-mail success factors Behavioral economics to psychology of money and budgeting
Описание: Containing more than 4,800 terms and definitions from around the world and ten appendices, this book combines the features of a dictionary and an encyclopedia. It features terminology of various components of pastry, baking, and confectionary arts. It also provides information about the origin and historical background of many of the terms.
Описание: This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.
Автор: Feinstein, Andrew H. Stefanelli, John M. Название: Purchasing for chefs ISBN: 0470292164 ISBN-13(EAN): 9780470292167 Издательство: Wiley Рейтинг: Цена: 8319 р. Наличие на складе: Поставка под заказ.
Описание: Features the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. This book contains sections on `Purchasing Technology` that explain purchasing lingo as well as illustrate different tools used in purchasing.
Автор: Brevery Название: Chef`s Guide to Charcuterie ISBN: 1466559845 ISBN-13(EAN): 9781466559844 Издательство: Taylor&Francis Рейтинг: Цена: 20625 р. Наличие на складе: Невозможна поставка.
Описание: Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pates, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.
Автор: Gisslen Wayne Название: Professional cooking ISBN: 0470197536 ISBN-13(EAN): 9780470197530 Издательство: Wiley Рейтинг: Цена: 22859 р. Наличие на складе: Поставка под заказ.
Описание: Containing more than 650 recipes and 600 variations, this title offers step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. It includes fresh ideas for meats, poultry, vegetables, and grains. It provides coverage of topics including food science, molecular gastronomy, and culinary math.
Автор: Gisslen Wayne Название: Professional Cooking ISBN: 0470197528 ISBN-13(EAN): 9780470197523 Издательство: Wiley Рейтинг: Цена: 27911 р. Наличие на складе: Поставка под заказ.
Описание: 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.
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