Math for the professional kitchen, The Culinary Institute Of America (cia) Dreesen, Laura (the Culinary Institute Of America, Hyde Park, Ny) Nothnagel, Michael (the Culinary Institute O
Автор: CIA Название: Garde Manger - The Art and Craft of the Cold Kitchen 4e ISBN: 0470587806 ISBN-13(EAN): 9780470587805 Издательство: Wiley Рейтинг: Цена: 73920.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Authoritative reference for European cooking techniques
Classical Cooking the Modern Way is the definitive reference for generations of chefs trained in the European cooking system. This two-volume set includes Recipes and Methods and Techniques to help you master the essential skills of grilling, broiling, braising, saut?ing, and more. More than just a cookbook, this set includes guidance for working in commercial kitchens, including advice on nutrition theory, menu planning, product appraisal, food accounting, and other important skills.
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: Holden Название: Cooking for Fifty - The Complete Reference and Cookbook ISBN: 047157015X ISBN-13(EAN): 9780471570158 Издательство: Wiley Рейтинг: 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: 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: Gisslen Название: Advanced Professional Cooking, College Edition ISBN: 0471836834 ISBN-13(EAN): 9780471836834 Издательство: Wiley Рейтинг: 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.
Автор: Renold, Edward Название: Chef`s Compendium of Professional Recipes ISBN: 0750604905 ISBN-13(EAN): 9780750604901 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Нет в наличии.
Автор: Henderson/Rex Название: Ise About Wine 2E ISBN: 1435488210 ISBN-13(EAN): 9781435488212 Издательство: Cengage Learning Рейтинг: Цена: 85530.00 T Наличие на складе: Нет в наличии. Описание: An increasing number of successful manufacturing companies use the notion of modules and product platforms. But, what is a module and how can modular product platforms increase company efficiency? This book describes modular design, the driving forces behind it and how it can help companies shorten developmental lead times, manage a high degree of customization, and reinforce product identity.
Автор: Sultan Название: Practical Baking 5e ISBN: 0471289825 ISBN-13(EAN): 9780471289821 Издательство: Wiley Рейтинг: Цена: 138280.00 T Наличие на складе: Поставка под заказ. Описание: Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.
Автор: Terrell Название: Large Quantity Recipes 4e ISBN: 0471288543 ISBN-13(EAN): 9780471288541 Издательство: Wiley Рейтинг: Цена: 109830.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Practical, scalable recipes designed to reliably feed a crowd
Large Quantity Recipes, 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.
Автор: Laconi Название: Fundamentals of Professional Food Preparation: A L Laboratory Text-Workbook (Paper Only) ISBN: 0471595233 ISBN-13(EAN): 9780471595236 Издательство: Wiley Рейтинг: 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: Silvers Название: Professional Event Coordination 2e ISBN: 0470560711 ISBN-13(EAN): 9780470560716 Издательство: Wiley Рейтинг: Цена: 72870.00 T Наличие на складе: Поставка под заказ.
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