Описание: Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.
Автор: The Culinary Institute of America Название: Baking and Pastry: Mastering the Art and Craft ISBN: 0470928654 ISBN-13(EAN): 9780470928653 Издательство: Wiley Рейтинг: Цена: 9979.00 р. 11088.00-10% Наличие на складе: Есть (1 шт.) Описание: Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.
Описание: The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
Описание: With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.
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.
Автор: Gisslen Название: Advanced Professional Cooking, College Edition ISBN: 0471836834 ISBN-13(EAN): 9780471836834 Издательство: Wiley Рейтинг: Цена: 21859.00 р. Наличие на складе: Поставка под заказ.
Описание: Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
Автор: Longree Название: Quantity Food Sanitation, 5th Edition ISBN: 0471596604 ISBN-13(EAN): 9780471596608 Издательство: Wiley Рейтинг: Цена: 62402.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A celebrated classic updated and revised for the 1990s and beyond... Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation.
Автор: Mizer Название: Food Preparation for the Professional, 3rd Edition ISBN: 0471251879 ISBN-13(EAN): 9780471251873 Издательство: Wiley Рейтинг: Цена: 21218.00 р. Наличие на складе: Поставка под заказ.
Описание: Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student.
