Science Books

Pages: 324,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 190.5x231.14x22.86mm

Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students. show more

Weight: 0.54 KG
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Pages: 672,
Specialty: Food Science,
Publisher: Wiley,
Publication Year: 1992,
Cover: Hardback,
Dimensions: 200.66x254x35.56mm

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. show more

Weight: 1.63 KG
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Pages: 224,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2005,
Cover: Paperback,
Dimensions: 190.5x233.7x12.7mm

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, "American Culinary Federation's Guide to Culinary Competitions" provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, "American Culinary Federation's Guide to Culinary Competitions" is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide. show more

Weight: 0.39 KG
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Pages: 496,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 220x282x26mm

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students. show more

Weight: 1.28 KG
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Pages: 448,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2005,
Cover: Hardback,
Dimensions: 187.96x236.22x22.86mm

Get the essential guide to making your events extraordinary! Event planners need professional-caliber information that explains how to decorate a venue for a special event - from assessing the client's decor needs and objectives to staying within a budget. Art of the Event serves as the ultimate guide to designing and decorating events and celebrations, from eight to 8,000 guests. Written by James C. Monroe, a Certified Meeting Professional (CMP) and Certified Special Events Professional (CSEP) with decades of experience in special event design and decoration, Art of the Event is divided into three comprehensive parts to help readers redefine the modern profession of event design: Principles, Processes, and Practices: examines aesthetics, the design process, and professional practicesThe Decorative Elements: describes the various decorative elements that are used in special events and discusses how to use them in practical and specific waysThe Universe of Special Events: describes various types of events that the designer is asked to create and discusses the different requirements of each, including nonprofit events, corporate events, social events, weddings, fairs, and parades show more

Weight: 1.47 KG
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Pages: 336,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2002,
Cover: Paperback,
Dimensions: 154.94x233.68x20.32mm

Crucial formulas for baking success--an updated edition of the classic reference What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pate Brisee to Pastry Cream and Creme Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef. show more

Weight: 0.52 KG
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Pages: 1136,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 218.44x276.86x53.34mm

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 and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, souffles, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, decor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. * Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards * Established by its first two editions as a lifelong kitchen reference for professional pastry chefs * Includes more than 900 recipes and 645 color photographs and illustrations show more

Weight: 3.22 KG
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Pages: 400,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2003,
Cover: Paperback,
Dimensions: 190x228x26mm

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School. show more

Weight: 0.8 KG
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Pages: 272,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2009,
Cover: Hardback,
Dimensions: 218.44x276.86x27.94mm

A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. show more

Weight: 0.91 KG
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