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The Complete Guide to the Art of Modern Cookery
Language: en
Pages: 646
Authors: Auguste Escoffier
Categories: Cooking
Type: BOOK - Published: 1979 - Publisher: Van Nostrand Reinhold

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The Complete Guide to the Art of Modern Cookery
Language: en
Pages: 646
Authors: Auguste Escoffier
Categories: Cookery
Type: BOOK - Published: 1979 - Publisher: Routledge

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Described by Escoffier himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and Intern
The Professional Chef
Language: en
Pages: 1232
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2011-09-13 - Publisher: John Wiley & Sons

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"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 class
Escoffier
Language: en
Pages: 319
Authors: Kenneth James
Categories: History
Type: BOOK - Published: 2006-08-01 - Publisher: A&C Black

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The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' fro
Garde Manger
Language: en
Pages: 720
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2012-04-16 - Publisher: John Wiley & Sons

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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 th
Techniques of Healthy Cooking, Professional Edition
Language: en
Pages: 578
Authors: Culinary Institute of America
Categories: Cooking
Type: BOOK - Published: 2007-11-19 - Publisher: John Wiley & Sons

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Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-
European Gastronomy into the 21st Century
Language: en
Pages: 224
Authors: Cailein Gillespie
Categories: Business & Economics
Type: BOOK - Published: 2012-05-23 - Publisher: Routledge

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Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civil
In the Hands of a Chef
Language: en
Pages: 170
Authors: Culinary Institute of America
Categories: Cooking
Type: BOOK - Published: 2007-12-26 - Publisher: John Wiley & Sons

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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equi
Fundamentals of Culinary Art (Theory and Practice of Cooking)
Language: en
Pages:
Authors: Negi Jagmohan
Categories: Business & Economics
Type: BOOK - Published: 2013 - Publisher: S. Chand Publishing

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Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Techniques of Healthy Cooking
Language: en
Pages: 576
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2013-02-04 - Publisher: John Wiley & Sons

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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than jus