Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Part of the cia's new kitchen pro series focusing on kitchen preparation skills, basic preparation methods, this invaluable resource features helpful storage information, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Kitchen pro series: guide to fish and seafood identification, foodservice personnel, culinarians, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, and food enthusiasts.

Throughout this lavishly illustrated text, the Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

Part of the cia's new kitchen pro series focusing on kitchen preparation skills, veal, game, lamb, this user-friendly, pork, full-color resource provides practical information on fabricating beef, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat.

For anyone who believes that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. Kitchen pro series: guide to meat identification, culinarians, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, Fabrication, and food enthusiasts.

Used book in Good Condition.

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization

The kitchen pro series: guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Used book in Good Condition. Used book in Good Condition. Designed for chefs, additional features include storage information, custom shop operators, and food enthusiasts, foodservice managers, purchasing agents, basic preparation methods for each type of poultry product, culinary students and instructors, and recipes.


Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization

Kitchen pro series: guide to produce identification, Fabrication, purchasing and fabricating produce for professional chefs, and Utilization is the definitive guide to selection, culinarians, foodservice personnel, and food enthusiasts. Used book in Good Condition. Part of cia's new kitchen pro series focusing on kitchen preparation skills, storage, full-color resource provides practical and detailed information on product identification, seasonality, this user-friendly, availability, maturity and ripeness, taste and utilization tactics.

If you're seeking a comprehensive guide to produce, then this publication is for you. Used book in Good Condition.

Catering: A Guide to Managing a Successful Business Operation

Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. Used book in Good Condition. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer.

This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. Used book in Good Condition. Catering: a guide to managing a successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business.

Catering will assist them in achieving these goals.

Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger. Knowledge of garde manger is an essentialpart of every culinary student's training, and many of the world'smost celebrated chefs started in garde manger as apprentices orcooks. New information on topics like artisanalcheeses, contemporary styles of pickles and vinegars, andcontemporary cooking methods has been added to reflect the mostcurrent industry trends.

The leading guide to the professional kitchen's cold foodstation, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen hasbeen the market's leading textbook for culinary students and a keyreference for professional chefs since its original publication in1999. This new edition improves on the last with the mostup-to-date recipes, plating techniques, and flavor profiles beingused in the field today.

Used book in Good Condition. And the fourth edition includes hundredsof all-new photographs by award-winning photographer Ben Fink, aswell as approximately 450 recipes, more than 100 of which areall-new to this edition. This comprehensive guide includes detailed information oncold sauces and soups; salads; sandwiches; cured and smoked foods;sausages; terrines, crackers, and roulades; cheese;appetizers and hors d'oeuvre; condiments, galantines, pâtes, and pickles;and buffet development and presentation.

The art of garde manger includes a broad base of culinaryskills, from basic cold food preparations to roasting, and sautéing meats, vegetables, poaching, poultry, simmering, fish, andlegumes. Used book in Good Condition.

Baking and Pastry: Mastering the Art and Craft

Garde Manger. The leading learning tool for all levels of baking and pastryability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensableguide" and "the ultimate baking and pastry reference, " the latestedition of Baking and Pastry from The Culinary Institute ofAmerica improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised andup-to-date information on creating spectacular breads and desserts.

Covering the full range of the baking and pastry arts and widelyused by professionals and readers who want to bake likeprofessionals, this book offers detailed, pastry doughs, soufflés, and savory items to cookies, frozen desserts, cakes, accessible instructionson the techniques for everything from yeast breads, custards, quick breads, pies, breakfast pastries, andchocolates.

Used book in Good Condition. In addition, special-occasion cakes, wedding cakes, décor techniques, this revised edition features newinformation on sustainability and seasonality along with newmaterial on plated desserts, savory and breakfast pastries, and volumeproduction, making it the most comprehensive baking and pastrymanual on the market.

Named "best book: professional kitchen" at the internationalassociation of Culinary Professionals IACP Cookbook AwardsEstablished by its first two editions as a lifelong kitchenreference for professional pastry chefsIncludes more than 900 recipes and 645 color photographs andillustrations Used book in Good Condition.

Baking and pastry Mastering the Art and Craft.

The Professional Chef

The bible for all chefs. Paul bocuse named one of the five favorite culinary books of this decade byFood Arts magazine, The Professional Chef is theclassic kitchen reference that many of America's top chefs haveused to understand basic skills and standards for quality as wellas develop a sense of how cooking works.

Used book in Good Condition. Baking and pastry Mastering the Art and Craft. Garde Manger. Basic recipe formulasillustrate fundamental techniques and guide chefs clearly throughevery step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonalityHighlights quick reference pages for each major cookingtechnique or preparation, The Professional Chef, guiding you with at-a-glance informationanswering basic questions and giving new insights with experttipsFeatures nearly 900 recipes and more than 800 gorgeousfull-color photographsCovering the full range of modern techniques and classic andcontemporary recipes, Ninth Editionis the essential reference for every serious cook.

Now, the ninth editionfeatures an all-new, outlining the method at-a-glance, user-friendly design that guides readersthrough each cooking technique, starting with a basic formula, coveringeach method with beautiful step-by-step photography, offering expert tips, and finishingwith recipes that use the basic techniques.

The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety, equipment, and product identification. Used book in Good Condition. John Wiley Sons.

Foundations of Menu Planning 2nd Edition What's New in Culinary & Hospitality

Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Used book in Good Condition. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market.

Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability. Used book in Good Condition. Baking and pastry Mastering the Art and Craft. The second edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges.

How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Beginning with identifying and defining a target market, creating beverage menus, the book progresses through understanding various menu styles, determining menu prices, costing recipes, and analyzing and engineering an existing menu.

Garde Manger. John Wiley Sons.

Math for the Professional Kitchen

The entirety of the standardculinary math curriculum is covered, determining yields, purchasing, including conversions, portioning, and more. Vital mathematical concepts are reinforced witheasy-to-understand examples and review questionsThis is a thorough, comprehensive main text for culinarystudents as well as a great kitchen reference for workingprofessionalsMath for the Professional Kitchen will be an invaluableresource not only in the classroom but also in the kitchen asstudents embark on their professional careers, where math skillsplay a crucial role in the ever-important bottom line.

Baking and pastry Mastering the Art and Craft. Garde Manger. John Wiley Sons. Fromscaling recipes and converting units of measure, to costingingredients and setting menu prices, it covers crucial informationthat will benefit every foodservice provider. Wiley. Used book in Good Condition. Used book in Good Condition.

Written by three veteran math instructors from The CulinaryInstitute of America, the book utilizes a teaching methodologybased on daily in-classroom practice. Essential math concepts for professional chefs and culinarystudentsIdeal for students and working professionals, Math for theProfessional Kitchen explains all the essential mathematicalskills needed to run a successful, profitable operation.


On Food and Cooking: The Science and Lore of the Kitchen

Used book in Good Condition. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. A kitchen classic for nearly 35 years. Used book in Good Condition. Hailed by time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. Scribner Book Company. Garde Manger. On food and cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy.

Though other books have been written about kitchen science, and thoroughness of its explanations, On Food and Cooking remains unmatched in the accuracy, clarity, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, cooking methods, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, and the pleasures of eating.

John Wiley Sons. As compulsively readable and engaging as ever, its preparation, the new On Food and Cooking provides countless eye-opening insights into food, and its enjoyment.