The Professional Chef

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Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470421355
Size: 56.61 MB
Format: PDF, ePub, Mobi
View: 2925

The Professional Chef by Culinary Institute of America


Original Title: The Professional Chef

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.

The Book Of Yields

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Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 9781118122501
Size: 23.14 MB
Format: PDF, Kindle
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The Book Of Yields by Culinary Institute of America


Original Title: The Book Of Yields

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Nutrition For Foodservice And Culinary Professionals 9th Edition

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Author: Karen E. Drummond
Publisher: Wiley Global Education
ISBN: 1119195225
Size: 34.21 MB
Format: PDF
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Nutrition For Foodservice And Culinary Professionals 9th Edition by Karen E. Drummond


Original Title: Nutrition For Foodservice And Culinary Professionals 9th Edition

Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Principles Of Food Beverage And Labor Cost Controls

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Author: Paul R. Dittmer
Publisher: John Wiley & Sons
ISBN: 0470440694
Size: 10.70 MB
Format: PDF, ePub, Mobi
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Principles Of Food Beverage And Labor Cost Controls by Paul R. Dittmer


Original Title: Principles Of Food Beverage And Labor Cost Controls

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Essentials Of Nursing Research

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Author: Denise F. Polit
Publisher: LWW
ISBN: 9781496351296
Size: 28.94 MB
Format: PDF, Kindle
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Essentials Of Nursing Research by Denise F. Polit


Original Title: Essentials Of Nursing Research

Give your students everything they need to actively learn how to apply research to nursing practice. Updated to reflect the latest innovations in research methods, this worldwide bestseller helps students learn how to read and critique research reports, speak the language of nursing research, and develop an appreciation of research to enhance nursing practice. AJN award-winning authors Denise Polit and Cheryl Beck present research essentials, dig into the research steps, and explore quantitative and qualitative research, igniting student curiosity and encouraging them to pursue a professional pathway that incorporates thoughtful appraisals of evidence. Highlights of the Ninth Edition Enhanced accessibility. The presentation of complex topics is simplified and streamlined, incorporating more straightforward language. New content. The book's coverage of state-of-the-art research concepts and approaches includes new discussions of quality improvement projects as well as clinical significance, a seldom-mentioned but important topic that has recently gained prominence among nurse researchers. Reorganized coverage. The book's new structure is organized by methodologic content to offer greater continuity and facilitate better understanding of key methodologic differences between quantitative and qualitative research. Critiquing guidelines and support. Each chapter provides questions that walk students through a study, drawing attention to aspects of the study that can be critiqued by research consumers. In addition, full-length research articles and sample critiques at the end of the book provide opportunities for further critiquing practice. Research examples. One or two actual research examples at the end of each chapter sharpen readers' critical thinking skills, and research examples throughout the text illustrate key points and stimulate students' thinking about areas of research inquiry. Practical guidance. Translation of the abstract notions of research methods into more concrete applications includes tips that explain confusing issues in actual research articles. New test generator. Hundreds of multiple-choice questions, which are completely new and written by the book's authors, help instructors assess their students' understanding of the chapter content.

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