Pearson Dictionary of Culinary Arts, The
by Gaye Ingram, Steven R Labensky, and Sarah R Labensky
This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Extensive cros...
Le Nouveau Conservation Et Conservation d'Aliments Prepper's Manuel 2024
by Renaud Deniel
MOTO : THE COOKBOOK is Homaro Cantu's magnum opus. The definitive cookbook from a culinary genius. The world renowned Michelin Star restaurant Moto is home to the ultimate meeting of art and science with dishes that hold the world's imagination. From edible paper menus that richly taste of the foot picture to carbonated fruit to small table-top boxes that cook fish before the guests eyes, the restaurant reimagines what food is.Homaro's unexpected death in April 2015 shocked the culinary world an...
Japanese Kitchen Knives: Essential Techniques And Recipes
by Kate Klippensteen, Hiromitsu Nozaki, and Yasuo Konishi Nozaki
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniq...
Set: Professional Cooking for Canadian Chefs 8th Edition with Student Study Guide 8th Edition
by Wayne Gisslen
Jerry Thomas' The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks (The Art of Vintage Cocktails)
by Jerry Thomas
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacula...
Careers for Gourmets & Others Who Relish Food, Second Edition (Careers For)
by Mary Donovan
Careers for Gourmets & Others Who Relish Food lets you explore the job market through the unique lens of your own interest. It reveals dozens of ways to pursue your passion for food and make a living--including the training and education needed to polish your hobby and interest into a satisfying career.
Seven Short Tales (Based On True Events) & My Favorite Food Photos By Anderson Mc Bain
by Anderson MC Bain
Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans. It includes the many food and industrial uses of soybeans, with emphasis on soybean foods and food ingredients, including potential neutraceuticals and disease preventive foods. Up-to-date information on biotechnological advances and research findings on soybean nutrition and health benefits are also included. T...
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of this handy manual, which guides a student through the fundamentals and basic principles of food preparation, from the recipe to the table, the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desser...
Includes: - Individual sections for professional and apprenticeship program profiles- Quick Reference Chart listing degree type and programs- Expert career-planning advice from chefs and school directors- Index of certificates and/or degrees offered by programs