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The Professional Chef: Study Guide to Accompany, Culinary Institute of America

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Цена: 3810р.
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Автор: Culinary Institute of America
Название:  The Professional Chef: Study Guide to Accompany
ISBN: 9780471973003
Издательство: Wiley
ISBN-10: 0471973009
Обложка/Формат: Paperback
Страницы: 228
Вес: 0.566 кг.
Дата издания: 30.09.2006
Язык: English
Издание: 8 rev ed
Иллюстрации: Col. illustrations
Размер: 28.12 x 21.08 x 1.55 cm
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
Поставляется из: Англии

Professional Chef

Название: Professional Chef
ISBN: 0470421355 ISBN-13(EAN): 9780470421352
Издательство: Wiley
Цена: 14148 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: 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. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world.  The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.  

Автор: Friberg Bo
Название: The Professional Pastry Chef: Fundamentals of Baking and Pastry
ISBN: 0470466294 ISBN-13(EAN): 9780470466292
Издательство: Wiley
Цена: 30127 р.
Наличие на складе: Поставка под заказ.

Study Guide to Accompany Nutrition for Foodservice  and Culinary Professionals, Eighth Edition

Автор: Drummond
Название: Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Eighth Edition
ISBN: 1118507215 ISBN-13(EAN): 9781118507216
Издательство: Wiley
Цена: 29347 р.
Наличие на складе: Поставка под заказ.

Описание: The ideal nutrition study guide for foodservice and culinary professionals Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet.

Study Guide to Accompany The Restaurant - From Concept to Operation 7e

Автор: Walker
Название: Study Guide to Accompany The Restaurant - From Concept to Operation 7e
ISBN: 1118629604 ISBN-13(EAN): 9781118629604
Издательство: Wiley
Цена: 36843 р.
Наличие на складе: Поставка под заказ.

Описание: The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant.

Professional Baking, 6th Edition

Автор: Gisslen
Название: Professional Baking, 6th Edition
ISBN: 1118083741 ISBN-13(EAN): 9781118083741
Издательство: Wiley
Цена: 8710 р.
Наличие на складе: Поставка под заказ.

Описание: Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

The Professional Bakeshop

Автор: Gisslen
Название: The Professional Bakeshop
ISBN: 1118314107 ISBN-13(EAN): 9781118314104
Издательство: Wiley
Цена: 21960 р.
Наличие на складе: Поставка под заказ.

Описание: A complete guide to the art and science of baking and pastry offering straightforward, practical guidance on the fundamentals of baking.

Professional Cake Decorating

Автор: Garrett Toba M
Название: Professional Cake Decorating
ISBN: 0470380098 ISBN-13(EAN): 9780470380093
Издательство: Wiley
Цена: 10799 р.
Наличие на складе: Поставка под заказ.

Описание: Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.

Math for the Professional Kitchen

Название: Math for the Professional Kitchen
ISBN: 0470508965 ISBN-13(EAN): 9780470508961
Издательство: Wiley
Цена: 5717 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Essential math concepts for professional chefs and culinary studentsIdeal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more.    Vital mathematical concepts are reinforced with easy-to-understand examples and review questions    The book is accompanied by instructor support materials including an Instructors Manual, a Respondus test bank, and PowerPoint lecture notes    This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.

The Professional Protection Officer,

Автор: IFPO
Название: The Professional Protection Officer,
ISBN: 1856177467 ISBN-13(EAN): 9781856177467
Издательство: Elsevier Science
Цена: 6683 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The Professional Protection Officer: Security Strategies, Tactics and Trends, Eighth Edition, is the definitive reference and instructional text for career oriented security officers in both the private and public sectors. The first edition originated with the birth of the International Foundation for Protection Officers (IFPO) in 1988, which has been using the book as the official text since that time. Each subsequent edition has brought new and enlightened information to the protection professional. This latest edition covers all of the subjects essential to training of protection professionals, and has been renamed to reflect new strategies, tactics, and trends in this dynamic field. The book contains 12 units and 45 chapters. Written by leading security educators, trainers and consultants, it has served as the authoritative text for both students and professionals worldwide. This new edition adds critical updates and fresh pedagogy, as well as new diagrams, illustrations, and self assessments. Information included is designed to reflect the latest trends in the industry and to support and reinforce continued professional development. The book concludes with an Emerging Trends feature, laying the groundwork for the future growth of this increasingly vital profession. This will be an ideal reference for security students and CPO candidates.

Professional Cooking

Автор: Gisslen Wayne
Название: Professional Cooking
ISBN: 0470197528 ISBN-13(EAN): 9780470197523
Издательство: Wiley
Цена: 36843 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.

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Автор: Gisslen Wayne, Sackett Lou, Pestka Jaclyn
Название: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
ISBN: 0470179961 ISBN-13(EAN): 9780470179963
Издательство: Wiley
Цена: 19965 р.
Наличие на складе: Поставка под заказ.

Описание: Presents culinary students and professional working chefs with the coverage of what they need to know to master the cold kitchen. This title provides step-by-step techniques and procedures, covering over 450 recipes and more than 750 recipe variations for the garde manger chef. It covers simple salads, mousellines, and charcuterie specialties.

The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Автор: Rinsky Glenn, Rinsky Laura Halpin
Название: The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN: 0470009551 ISBN-13(EAN): 9780470009550
Издательство: Wiley
Цена: 3358 р.
Наличие на складе: Поставка под заказ.

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.

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