Study guide von culinary institute (14 Ergebnisse)

Paperback. Zustand: Good. With four-color photography and instructive text, this work guides culinary students - professional aspirants and serious home cooks - to mastery of the kitchen. It includes over 660 recipes, with almost 200 variations. From preparation to finished dishes, it covers stocks, sauces, and soups; meats, poultry, and fish; vegetables and more. …

Paperback. Zustand: Fair. With four-color photography and instructive text, this work guides culinary students - professional aspirants and serious home cooks - to mastery of the kitchen. It includes over 660 recipes, with almost 200 variations. From preparation to finished dishes, it covers stocks, sauces, and soups; meats, poultry, and fish; vegetables and more. …

Paperback. Zustand: Good. This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

Paperback. Zustand: Very Good. 9. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Workbook.

Paperback. Zustand: Good. "The bible for all chefs. " -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.…

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 3rd study guide edition. 123 pages. 10.75x8.50x0.50 inches. In Stock.

Paperback. Zustand: Brand New. 4th edition. 48 pages. 10.70x8.10x0.30 inches. In Stock.

Zustand: New. In English.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Neuware - This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as 'an indispensable guide' and 'the ultimate baking and pastry reference,' the latest edition ofBaking and Pastryfrom The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. - Named 'Best Book: Professional Kitchen' at the International Association of Culinary Professionals (IACP) Cookbook Awards - Established by its first two editions as a lifelong kitchen reference for professional pastry chefs - Includes more than 900 recipes and 645 color photographs and illustrations.…

Taschenbuch. Zustand: Neu. Neuware - The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.…

Taschenbuch. Zustand: Neu. Neuware.