Culinary & Hospitality

Pages: 228,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2013,
Cover: Hardback,
Dimensions: 223.52x279.4x25.4mm

Explore the newest techniques in cake decoration and design with Toba Garrett As one of the premier experts in cake decoration, Toba Garrett has trained some of the world's top cake artists. Offering a perfect blend of technique and inspiration, Master Class with Toba Garrett covers the latest trends and step-by-step methods for aspiring cake decorators and professionals who want to remain at the top of their game. Featuring detailed instruction and gorgeous photographs, the book covers all advanced techniques, including cushion work, scroll work, advanced piping, Australian stringwork, and much more. A wide variety of cakes are included, from wedding and birthday cakes to decorated cupcakes and cookies. Toba Garrett is the author of Creative Cookies: Delicious Dcorating for Any Occasion, Professional Cake Decorating, The Well-Decorated Cake, and the IACP Award-winning Wedding Cake Art and DesignIncludes chapters on different types of cakes along with recipes to make them show more

Weight: 1.16 KG
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Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Paperback,
Dimensions: 213.36x271.78x22.86mm

Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line. show more

Weight: 1 KG
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Pages: 336,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1994,
Cover: Hardback,
Dimensions: 194.1x243.6x26.9mm

Explore a career in the hospitality of business travel The meetings and conventions segment of the hospitality industry is often overlooked by newcomers to the field but it is an exciting, dynamic area that merits a second look. Meetings, Conventions, and Expositions: An Introduction to the Industry offers a detailed breakdown of all aspects of group business travel. From sponsors and venues to technology and management, anyone new to the industry will appreciate this in-depth exploration of a convention's many "moving parts". show more

Weight: 0.71 KG
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Pages: 224,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 223.8x289.3x19.1mm

Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image. The Fourth Edition addresses the full spectrum of restaurant establishments and the entire gamut of menu possibilities from the perspective of design. show more

Weight: 0.74 KG
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Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Paperback,
Dimensions: 210.82x276.86x17.78mm

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms show more

Weight: 0.66 KG
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Pages: 448,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Hardback,
Dimensions: 215.9x302.26x38.1mm

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrees; Side Dishes; Reception Foods; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies. show more

Weight: 1.79 KG
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Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Hardback,
Dimensions: 218x280x26mm

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays. * Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business * Combines the business of running a catering operation with recipes and menus to provide inspiration * Features tantalizing photos by Francesco Tonelli show more

Weight: 1.44 KG
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Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 224.54x284.99x21.59mm

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or Avangard Nueva Cocina , as Ferran Adria has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens. show more

Weight: 1.27 KG
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Pages: 304,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1994,
Cover: Paperback,
Dimensions: 223.3x288x25.9mm

A pioneer in institutional foodservice offers a practical up--to--date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan. show more

Weight: 0.68 KG
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