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Author : Glencoe/McGraw-Hill
Publisher :
ISBN 13 : 9780021397204
Total Pages : pages
Book Rating : 4.3/5 (972 download)
Download or read book Culinary Essentials Teacher Ed Ition written by Glencoe/McGraw-Hill and published by . This book was released on 2015-03-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Johnson & Wales University
Publisher :
ISBN 13 : 9780078884412
Total Pages : 848 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2010 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Johnson & Wales University
Publisher :
ISBN 13 : 9780078226137
Total Pages : pages
Book Rating : 4.2/5 (261 download)
Download or read book Culinary Essentials, Instructor Resource Guide written by Johnson & Wales University and published by . This book was released on 2001-08-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : McGraw-Hill
Publisher : McGraw-Hill Education
ISBN 13 : 9780021397181
Total Pages : 864 pages
Book Rating : 4.3/5 (971 download)
Download or read book Glencoe Culinary Essentials, Student Edition written by McGraw-Hill and published by McGraw-Hill Education. This book was released on 2015-05-05 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Essentials exposes students to real-world culinary careers and the practical business aspects of working in a food service setting. The text focuses on safety and sanitation; the value of quality customer service; food service management and standards; standardized recipes; lab-based food preparation and cooking techniques; culinary nutrition; and menu planning and development. Includes a hardbound student edition aligned to the content standards.
Author : McGraw-Hill Education
Publisher : McGraw-Hill Education
ISBN 13 : 9780078884429
Total Pages : 288 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials, Lab Manual, Student Edition written by McGraw-Hill Education and published by McGraw-Hill Education. This book was released on 2009-02-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Student edition lab manual
Author : McGraw-Hill
Publisher : McGraw-Hill Education
ISBN 13 : 9780078690709
Total Pages : 0 pages
Book Rating : 4.6/5 (97 download)
Download or read book Culinary Essentials, Student Edition written by McGraw-Hill and published by McGraw-Hill Education. This book was released on 2004-11-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Essentials offers all the ingredients for a successful foodservice training program!
Author :
Publisher :
ISBN 13 : 9780078690723
Total Pages : 0 pages
Book Rating : 4.6/5 (97 download)
Download or read book Culinary Essentials written by and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jennifer Clair
Publisher :
ISBN 13 : 9780998979205
Total Pages : 0 pages
Book Rating : 4.9/5 (792 download)
Download or read book Six Basic Cooking Techniques written by Jennifer Clair and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary instructor details the six basic techniques needed to successfully cook at home, form learning how to handle a chef's knife to properly cooking leafy greens.
Author : Marcella Hazan
Publisher : Knopf
ISBN 13 : 0307958302
Total Pages : 737 pages
Book Rating : 4.3/5 (79 download)
Download or read book Essentials of Classic Italian Cooking written by Marcella Hazan and published by Knopf. This book was released on 2011-07-20 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author : Johnson & Wales University
Publisher :
ISBN 13 : 9780078226113
Total Pages : pages
Book Rating : 4.2/5 (261 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2001-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Open foodservice career pathways with this outstanding new program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.
Author : James Peterson
Publisher : Artisan
ISBN 13 : 1579655386
Total Pages : 312 pages
Book Rating : 4.5/5 (796 download)
Download or read book Essentials of Cooking written by James Peterson and published by Artisan. This book was released on 2003-04-05 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (13 download)
Download or read book Culinary Essentials written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Steven Labensky
Publisher : Prentice Hall
ISBN 13 : 9780131704633
Total Pages : 0 pages
Book Rating : 4.7/5 (46 download)
Download or read book The Prentice Hall Essentials Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
Author : John Draz
Publisher : Goodheart-Wilcox Publisher
ISBN 13 : 9781619602557
Total Pages : 0 pages
Book Rating : 4.6/5 (25 download)
Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author : Colin P. Roche
Publisher :
ISBN 13 : 9781465243980
Total Pages : 0 pages
Book Rating : 4.2/5 (439 download)
Download or read book Culinary Educators' Teaching Tools and Tips written by Colin P. Roche and published by . This book was released on 2014-06-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Educators' Teaching Tools & Tips
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780133458558
Total Pages : 0 pages
Book Rating : 4.4/5 (585 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2014-01-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 499 pages
Book Rating : 4.4/5 (614 download)
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
