Professional chef level 1 diploma, Rippington, Neil (colchester Institute)

Автор: Hunter Gary
Название: Advanced Professional Chef Level 3
ISBN: 1408064219 ISBN-13(EAN): 9781408064214
Издательство: Cengage Learning
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Цена: 45400.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Covers a comprehensive selection of dishes, inspired by modern, classical and international techniques. This title provides guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments. It is packed with classical and international techniques.

Автор: Hunter Gary
Название: Professional Chef
ISBN: 1408039095 ISBN-13(EAN): 9781408039090
Издательство: Cengage Learning
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Цена: 45400.00 T
Наличие на складе: Нет в наличии.
Описание: Provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as `Chefs Tips`, Health & Safety and `Quality Points`.

Название: Professional Chef
ISBN: 0470421355 ISBN-13(EAN): 9780470421352
Издательство: Wiley
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Цена: 80200.00 T
Наличие на складе: Поставка под заказ.
Описание: The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.

Автор: Garrett Toba M
Название: Professional Cake Decorating
ISBN: 0470380098 ISBN-13(EAN): 9780470380093
Издательство: Wiley
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Цена: 64410.00 T
Наличие на складе: Поставка под заказ.
Описание: The comprehensive guide to amazing cake decoration now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett.

Автор: Garrett Toba M.
Название: Wedding Cake Art and Design: A Professional Approach
ISBN: 0470381337 ISBN-13(EAN): 9780470381335
Издательство: Wiley
Рейтинг:
Цена: 53800.00 T
Наличие на складе: Поставка под заказ.
Описание: Combining inspirational cake designs, step-by-step decorating instruction and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students.

Автор: Gisslen Wayne
Название: Professional cooking
ISBN: 0470197536 ISBN-13(EAN): 9780470197530
Издательство: Wiley
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Цена: 175560.00 T
Наличие на складе: Поставка под заказ.
Описание: Containing more than 650 recipes and 600 variations, this title offers step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. It includes fresh ideas for meats, poultry, vegetables, and grains. It provides coverage of topics including food science, molecular gastronomy, and culinary math.

Автор: Wayne Gisslen
Название: Professional Cooking
ISBN: 1119585988 ISBN-13(EAN): 9781119585985
Издательство: Wiley
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Цена: 53850.00 T
Наличие на складе: Невозможна поставка.
Описание: The purpose of this book is to share with a wider public the fascinating insights derived from pesticide use data. The book also provides an overview of the systems used to gather and manage these data. The ultimate goal is to inspire researchers and the public to utilize pesticide use data in diverse fields including pest management, environmental monitoring, public health, and public policy.

Автор: Mizer
Название: Food Preparation for the Professional, 3rd Edition
ISBN: 0471251879 ISBN-13(EAN): 9780471251873
Издательство: Wiley
Рейтинг:
Цена: 141450.00 T
Наличие на складе: Поставка под заказ.
Описание: Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student.

Автор: Holden
Название: Cooking for Fifty - The Complete Reference and Cookbook
ISBN: 047157015X ISBN-13(EAN): 9780471570158
Издательство: Wiley
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Цена: 153070.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets.

Автор: Laconi
Название: Fundamentals of Professional Food Preparation: A L Laboratory Text-Workbook (Paper Only)
ISBN: 0471595233 ISBN-13(EAN): 9780471595236
Издательство: Wiley
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Цена: 131950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.

Автор: Rande
Название: Introduction to Professional Foodservice
ISBN: 0471577464 ISBN-13(EAN): 9780471577461
Издательство: Wiley
Рейтинг:
Цена: 149900.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation.

Автор: Gisslen
Название: Advanced Professional Cooking, College Edition
ISBN: 0471836834 ISBN-13(EAN): 9780471836834
Издательство: Wiley
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Цена: 145730.00 T
Наличие на складе: Поставка под заказ.
Описание: Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.