Author: Eliza ActonPublisher:
ISBN:
Category :
Languages : en
Pages : 726
Book Description
Modern Cookery .. 6th Ed. ..
Author: Eliza ActonCookery for the Hospitality Industry
Author: Graham DodgshunPublisher: Cambridge University Press
ISBN: 0521156327
Category : Business & Economics
Languages : en
Pages : 765
Book Description
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Hering ́s Compendium of Food and Beverages
Author: Susanne MetzPublisher:
ISBN: 9783805703888
Category :
Languages : en
Pages : 1000
Book Description
Theory Of Cookery
Author: Krishna AroraPublisher: Frank Brothers
ISBN: 9788184095036
Category : Cooking
Languages : en
Pages : 370
Book Description
Modern Cookery ... Illustrated ... Fourth edition
Author: Eliza ActonJoy of Cooking
Author: Irma S. RombauerPublisher: Simon and Schuster
ISBN: 0026045702
Category : Cooking
Languages : en
Pages : 896
Book Description
An illustrated cooking book with hundreds of recipes.
Modern cookery ... Seventh edition, etc
Author: Eliza ActonModern Cookery, for Private Families
Author: Eliza ActonJOC All New Rev. - 1997
Author: Irma S. RombauerPublisher: Simon and Schuster
ISBN: 0684818701
Category : Cooking
Languages : en
Pages : 1161
Book Description
This updated version of America's most enduring and trusted cookbook contains more than 4,500 recipes--including hundreds of new ones--plus an enlarged section on herbs, spices, and seasonings, and tips on cooking techniques, canning, and preserving. 1,000 line drawings. Ribbon marker. Copyright © Libri GmbH. All rights reserved.
Garde Manger
Author: The Culinary Institute of America (CIA)Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
Book Description
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.