Chef`s Compendium of Professional Recipes 3e, Renold
Название: Professional Chef ISBN: 0470421355 ISBN-13(EAN): 9780470421352 Издательство: Wiley Рейтинг: Цена: 21313 р. Наличие на складе: 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.
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.
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.
Описание: Covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy. This book also includes 900 fresh terms that reflect the interest in wine, pastry, and ethnic cuisine.
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.
Описание: Everyone wants the easiest, most delicious dinner possible, and using fewer ingredients means less work, from prep to clean up. With five ingredients - or less - these main dishes are a snap, and the entire gourmet-inspired meal is still ready in just 20 minutes. As people get busier and busier, they even want 20-minute menus to be easier. Using fewer ingredients in main dish recipes mean less work all around--less shopping, less prep, less cooking and cleaning.
Описание: The award-winning pioneer of American regional cuisine cooks with a "whos who" of the nations top chefs Philippe Boulot The Heathman Restaurant Portland, Oregon Alain Ducasse Alain Ducasse at the Essex House New York City Gale Gand Tru, Chicago, Illinois Jean-Marie Lacroix Lacroix at The Rittenhouse Philadelphia, Pennsylvania Robert McGrath Roaring Fork, Scottsdale, Arizona Nancy Oakes Boulevard Restaurant San Francisco, California Patrick OConnell The Inn at Little Washington Northern Virginia Ken Oringer Clio, Boston, Massachusetts Odessa Piper LEtoile, Madison, Wisconsin Michael Romano Union Square Cafe, New York City Nancy Silverton and Mark Peel Campanile, Los Angeles, California Frank Stitt Highlands Bar & Grill Birmingham, Alabama Charlie Trotter Charlie Trotters, Chicago, Illinois
Описание: It's a battle of restaurant style vs. homestyle as Mark Bittman takes on the nation's top chefs with accessible versions of some of their favorite dishes Mark Bittman is famous for the simple, down-to-earth approach to cooking that hundreds of thousands of home cooks know and love from his bestselling How to Cook Everything cookbooks. Now, in this companion to the public television series, he pits his relaxed cooking style against the sophisticated creations of 13 A-list celebrity chefs, such as Jean-Georges Vongerichten in New York, Chris Schlesinger in Boston, and Suzanne Goin in Los Angeles. The TV series and book offer tantalizing recipes for home cooks who like to keep things simple or take on a culinary challenge. Readers may find it hard to choose. The battle plays out in the 120 recipes Mark and the chefs created together, each helping but also ribbing the other along the way. In the book, the recipes are grouped in chapters ranging from salads to main dishto desserts. Each recipe challenge presents a chef's special dish followed by Bittman's simpler interpretation, including Daniel Boulud's Lamb, Four Ways vs. Bittman's Simple Lamb Roast and Jean-Georges Vongerichten's Apple Tart Tartin with Tart Apple Ice Cream vs. Bittman's Skillet Tart Tartin. To capture the lighthearted competition and expert cooking revelations that make the TV series so engaging, the book offers Bittman's behind-the-scenes observations and practical cooking tips for each recipe. During this cooking odyssey, "even I learned something," Bittman says. Rounding out the package are beautiful full-color photographs of finished dishes and action shots from the show. Mark Bittman (Los Angeles, CA) writes the weekly "Minimalist" column and other features for the New York Times dining section, and is the acclaimed author of the bestselling How to Cook Everything, as well as The Minimalist Cooks at Home, The Minimalist Cooks Dinner, Fish: The Complete Guide to Buying and Cooking, and other books. He has been widely featured in national and regional print and broadcast media, and has made regular appearances on the Today show and NPR's All Things Considered
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.
Описание: "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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