Kitchen Pro Series Guide To Meat Identification Fabrication And Utilization

Author: Culinary Institute of America
Publisher: Cengage Learning
ISBN: 1428319948
Size: 64.14 MB
Format: PDF, ePub, Docs
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Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, 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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series Guide To Purchasing

Author: Thomas Schneller
Publisher: Cengage Learning
ISBN: 1133416799
Size: 12.75 MB
Format: PDF, ePub
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The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Kitchen Pro Series Guide To Poultry Identification Fabrication And Utilization

Author: Thomas Schneller
Publisher: Cengage Learning
ISBN: 1435400380
Size: 33.36 MB
Format: PDF, Kindle
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The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series Guide To Fish And Seafood Identification Fabrication And Utilization

Author: Culinary Institute of America
Publisher: Cengage Learning
ISBN: 1435400364
Size: 29.41 MB
Format: PDF
View: 392
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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. 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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series Guide To Fish And Seafood Identification Fabrication And Utilization

Author: Culinary Institute of America
Publisher: Cengage Learning
ISBN: 1111781230
Size: 35.29 MB
Format: PDF, Mobi
View: 7383
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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. 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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Catering

Author: Bruce Mattel
Publisher: John Wiley & Sons
ISBN: 1118137973
Size: 44.16 MB
Format: PDF, ePub, Docs
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International Cuisine

Author: Jeremy MacVeigh
Publisher: Cengage Learning
ISBN: 1111799709
Size: 23.59 MB
Format: PDF, ePub, Mobi
View: 4831
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International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Charcuterie Sausages Pates And Accompaniments

Author: Fritz Sonnenschmidt
Publisher: Cengage Learning
ISBN: 1428319913
Size: 36.94 MB
Format: PDF, Kindle
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CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Lobster At Home

Author: Jasper White
Publisher: Simon and Schuster
ISBN: 0684800772
Size: 20.51 MB
Format: PDF, Kindle
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Guides the home cook through the steps of picking a lobster at the grocery store and then steaming, boiling, or grilling it

Techniques Of Healthy Cooking

Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470635436
Size: 35.61 MB
Format: PDF, Mobi
View: 4406
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Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.