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Professional Cooking

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Professional Cooking College Version

Professional Cooking  College Version Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2010-01-19
ISBN : 0470197528
Language : En, Es, Fr & De

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Book Description :

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.

Essentials of Professional Cooking

Essentials of Professional Cooking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2015-03-23
ISBN : 1118998707
Language : En, Es, Fr & De

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Book Description :

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

The Professional Chef

The Professional Chef Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
ISBN : 0470421355
Language : En, Es, Fr & De

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Book Description :

"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.

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs Book
Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Release : 2006
ISBN : 0471663778
Language : En, Es, Fr & De

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Book Description :

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking Book
Author : Wayne Gisslen,Mary Ellen Griffin
Publisher : John Wiley & Sons
Release : 2010-04-05
ISBN : 047019751X
Language : En, Es, Fr & De

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Book Description :

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Practical Professional Cookery

Practical Professional Cookery Book
Author : Harry Louis Cracknell,R. J. Kaufmann
Publisher : Cengage Learning Emea
Release : 1999
ISBN : 9781861528735
Language : En, Es, Fr & De

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Book Description :

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Professional Cooking College Version

Professional Cooking  College Version Book
Author : Wayne Gisslen
Publisher : Unknown
Release : 2006-03
ISBN : 9780471771500
Language : En, Es, Fr & De

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Book Description :

This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike.

The Mis Education of the Professional Chef

The Mis Education of the Professional Chef Book
Author : Allen Mbengeranwa
Publisher : Lulu.com
Release : 2013
ISBN : 1291454616
Language : En, Es, Fr & De

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Book Description :

Download The Mis Education of the Professional Chef book written by Allen Mbengeranwa, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Accidental Chef

Accidental Chef Book
Author : Chef Charles Oppman
Publisher : AuthorHouse
Release : 2011-07-27
ISBN : 9781463414726
Language : En, Es, Fr & De

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Book Description :

Accidental Chef is a sobering account of what it's really like to be a professional chef, not the glamorized, sugar-coated depictions we see on cable television. This book offers a glimpse of what it really like to work in a hotel patry shop and a busy restaurant. When you read Accidental Chef you can't help feeling that you right there with Charles in the kitchen. Through his vivid descriptions you'll be able to imagine the sights, sounds and smells of a real kitchen. Accidental Chef puts a real face on the hospitality industry in America. Charles reveals many of the unsavory aspects of the hotel and restaurant business. For example, he relates true life stories about how our food supply isn't always as sanitary as we might believe. You'll get an idea of just how prevalent drug abuse and sex are in the food world. Through Accidental Chef, Charles also shares some of stories of the colorful characters he's worked with thoughout his long career. He illusrtates how professioanl cooking attracts a variety of characters. Charles introduces you to some of the bizarre people he's worked with. In his own words, Charles gives us the captivating story of how he abandoned a prosperous career in hospital adminstration to become a chef in New Orleans. It's an inspiring story for those who are disenchanted with their career, but are afraid of the risks of a career transition. Above all, Charles reveals the irrepressable determination and genuine love of cooking that made his success possible.

Hand book of Practical Cookery for Ladies and Professional Cooks

Hand book of Practical Cookery  for Ladies and Professional Cooks Book
Author : Pierre Blot
Publisher : Unknown
Release : 1868
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Hand book of Practical Cookery for Ladies and Professional Cooks book written by Pierre Blot, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Professional Baking

Professional Baking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2012-01-17
ISBN : 1118083741
Language : En, Es, Fr & De

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Book Description :

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers 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 Chef s Techniques of Healthy Cooking

The Professional Chef s Techniques of Healthy Cooking Book
Author : Mary Deirdre Donovan,Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Release : 1993
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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

From a Cook to Professional Chef

From a Cook to Professional Chef Book
Author : Benny Diaz
Publisher : iUniverse
Release : 2008-03
ISBN : 0595483801
Language : En, Es, Fr & De

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Book Description :

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!

Foundations of Professional Cooking

Foundations of Professional Cooking Book
Author : Michael Nenes
Publisher : Prentice Hall
Release : 2011-01-21
ISBN : 9780135085455
Language : En, Es, Fr & De

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Book Description :

FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.

Professional Cooking Study Guide

Professional Cooking   Study Guide Book
Author : Wayne Gisslen
Publisher : Wiley
Release : 1998-09-07
ISBN : 9780471320654
Language : En, Es, Fr & De

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Book Description :

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Exploring Professional Cooking

Exploring Professional Cooking Book
Author : Mary F. Ray,Evelyn Jones Lewis
Publisher : Glencoe/McGraw-Hill School Publishing Company
Release : 1988
ISBN : 9780026679503
Language : En, Es, Fr & De

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Book Description :

Download Exploring Professional Cooking book written by Mary F. Ray,Evelyn Jones Lewis, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs Book
Author : Wayne Gisslen,Mary Ellen Griffin
Publisher : John Wiley & Sons Incorporated
Release : 2002-06-07
ISBN : 9780471216810
Language : En, Es, Fr & De

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Book Description :

The new edition of a classic bestseller Wayne Gisslen’s Professional Cooking has helped train hundreds of thousands of professional chefs–with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. What’s new in the Fifth Edition New information on Canadian inspection and grading–of meat, poultry, seafood, dairy products, and eggs Nearly 100 new recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information–featuring two new chapters on sausages and pâtés, plus new material on game (birds and animals), and more Hundreds of new color photographs–illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design–introducing a pedagogical use of color to make it easy to find information quickly FREE ChefTec™ CD-ROM–packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting

Professional Cooking Unbranded College Version with CD ROM

Professional Cooking  Unbranded   College Version with CD ROM Book
Author : Wayne Gisslen
Publisher : Wiley
Release : 2006-06-30
ISBN : 9780471959465
Language : En, Es, Fr & De

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Book Description :

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

Professional Cooking Textbook and Study Guide

Professional Cooking   Textbook and Study Guide Book
Author : Wayne Gisslen
Publisher : Wiley
Release : 1998-08-28
ISBN : 9780471320692
Language : En, Es, Fr & De

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Book Description :

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Colleges in the Middle Atlantic States

Colleges in the Middle Atlantic States Book
Author : Peterson's
Publisher : Peterson's
Release : 2009-08
ISBN : 0768926947
Language : En, Es, Fr & De

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Book Description :

Provides information on size, curriculum, financial aid, student body, faculty, costs, and application requirements for colleges and universities in the Middle Atlantic States.