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The Culinary Handbook
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Book Synopsis The French Chef Handbook by : Michel Maincent-Morel
Download or read book The French Chef Handbook written by Michel Maincent-Morel and published by Abrams. This book was released on 2020-12-08 with total page 4377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!
Book Synopsis The Food Traveler's Handbook by : Jodi Ettenberg
Download or read book The Food Traveler's Handbook written by Jodi Ettenberg and published by Jodi Ettenberg. This book was released on 2012-09 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Traveler's Handbook series, The Food Traveler's Handbook provides a compelling argument for why it is important to use food as a lens through which you see the world. Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture.
Download or read book Culinary Tea written by Cynthia Gold and published by Running Press Adult. This book was released on 2010-09-07 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a book with full-color photos and more than 100 recipes--including Thousand-Year-Old Eggs and Smoked Tea-Brined Capon--the authors offer an overview of tea, including ancient picking and drying techniques, popular growing regions around the world and the storied past of the tea trade.
Book Synopsis Food Stylist's Handbook by : Denise Vivaldo
Download or read book Food Stylist's Handbook written by Denise Vivaldo and published by Gibbs Smith. This book was released on 2010 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.
Book Synopsis Handbook of Molecular Gastronomy by : Christophe Lavelle
Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Book Synopsis Culinary Artistry by : Andrew Dornenburg
Download or read book Culinary Artistry written by Andrew Dornenburg and published by John Wiley & Sons. This book was released on 1996-11-14 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Book Synopsis Cooking to the Image by : Elaine Sikorski
Download or read book Cooking to the Image written by Elaine Sikorski and published by John Wiley & Sons. This book was released on 2012-11-06 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Book Synopsis Waste-Free Kitchen Handbook by : Dana Gunders
Download or read book Waste-Free Kitchen Handbook written by Dana Gunders and published by Chronicle Books. This book was released on 2015-09-29 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.
Book Synopsis The Oxford Handbook of Food History by : Jeffrey M. Pilcher
Download or read book The Oxford Handbook of Food History written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2012-11-08 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final chapter in this section explores the uses of food in the classroom.
Book Synopsis The Culinary Institute of America Book of Soups by : Mary Deirdre Donovan
Download or read book The Culinary Institute of America Book of Soups written by Mary Deirdre Donovan and published by Lebhar-Friedman. This book was released on 2001 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.
Book Synopsis Routledge Handbook of Food as a Commons by : Jose Luis Vivero-Pol
Download or read book Routledge Handbook of Food as a Commons written by Jose Luis Vivero-Pol and published by Routledge. This book was released on 2018-12-17 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South–South collaborations, international governance and multi-national agreements). Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food, the planet and living beings. Chapters 1 and 24 of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
Author :The Culinary Institute of America (CIA) Publisher :Wiley Global Education ISBN 13 :1118805402 Total Pages :307 pages Book Rating :4.1/5 (188 download)
Book Synopsis Remarkable Service by : The Culinary Institute of America (CIA)
Download or read book Remarkable Service written by The Culinary Institute of America (CIA) and published by Wiley Global Education. This book was released on 2014-03-27 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Remarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition , a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New “Scripts for Service Scenarios” throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.
Author :Culina The American Culinary Federation Publisher :Prentice Hall ISBN 13 :9780132226332 Total Pages :1077 pages Book Rating :4.2/5 (263 download)
Book Synopsis Culinary Fundamentals with Study Guide by : Culina The American Culinary Federation
Download or read book Culinary Fundamentals with Study Guide written by Culina The American Culinary Federation and published by Prentice Hall. This book was released on 2005-10 with total page 1077 pages. Available in PDF, EPUB and Kindle. Book excerpt: This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
Book Synopsis The Food Stylist's Handbook by : Denise Vivaldo
Download or read book The Food Stylist's Handbook written by Denise Vivaldo and published by Simon and Schuster. This book was released on 2017-08-01 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks and foodies alike who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit of food and more the work of an artisan. With Denise and coauthor Cindie Flannigan’s help, you’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful in the business, and—most importantly—how to craft and style food (and products that appear to be food) so it all looks delicious from every angle. This paperback edition of The Food Stylist’s Handbook has been fully updated and revised to help current culinary professionals, armchair chefs, bloggers, and food photographers understand how to make every picture tell a story.
Book Synopsis The Routledge Handbook of Sustainable Food and Gastronomy by : Philip Sloan
Download or read book The Routledge Handbook of Sustainable Food and Gastronomy written by Philip Sloan and published by Routledge. This book was released on 2015-06-12 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Book Synopsis The Food of Paradise by : Rachel Laudan
Download or read book The Food of Paradise written by Rachel Laudan and published by University of Hawaii Press. This book was released on 1996-08-01 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
Book Synopsis The Complete Guide to Cooking Techniques by : Norma MacMillan
Download or read book The Complete Guide to Cooking Techniques written by Norma MacMillan and published by . This book was released on 1999 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most accesible, comprehensive, visual guide to cookery techniques, all photographed step-by-step. Over 200 recipes from simple soups to dramatic desserts. Classic techniques as well as modern innovations- the best and most effective methods for every task. Helpful advice on ingredients and equipment.
