Culinary Fundamentals...

Wherever ones career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the...

The Culinary Arts Institute Encyclopedic Cookbook...

This cookbook is just what it says – an encyclopedic cookbook. It does not have fancy recipes but if I need to know basic things about any food item and how to cook it, or need to refresh my memory on a basic recipe, this is the one I use. I have rarely been disappointed. My original one is falling apart from so much use, so I ordered this...

Culinary Careers For Dummies...

The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don’t know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you’re a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand...

Culinary Art and Anthropology...

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavor using an original interpretation of Alfred Gell’s theory of the “art nexus.” Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of “flavor” in everyday life is examined among cottage industry barbacoa makers in Milpa...

The Art and Science of Culinary Preparation...

New, never used...

Prentice Hall Dictionary of Culinary Arts, The (Trade Version) (2nd Edition)...

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,...

The Fundamental Techniques of Classic Pastry Arts...

An indispensable addition to any serious home bakers library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master ptissier Jacques Torres for New Yorks French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards,...

The Art of Charcuterie...

A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pts, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for...

Culinary Arts Principles and Applications...

Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format. The interactive DVD is packed with interactive learning tools that reinforce and enhance content knowledge and skills. New edition features: Detailed product identification images and skill-based procedures Expanded coverage of equipment and...

Polish Cookbook...

Hardcover book of Polish...

Baking and Pastry: Mastering the Art and Craft...

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as “an indispensable guide” and “the ultimate baking and pastry reference,” the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised...