Culinary & Hospitality
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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Hardback,
Dimensions: 223.52x302.26x22.86mm
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primalIncludes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy referenceThe author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication. show more
Weight: 1.22 KG
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The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
Pages: 144,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2005,
Cover: Paperback,
Dimensions: 149.9x226.1x10.2mm
American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation's Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It's a must-have for career-minded cooks and chefs hungry for renown in the industry. show more
Weight: 0.2 KG
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Tasting Success: Your Guide to Becoming a Professional Chef
Pages: 160,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2010,
Cover: Hardback,
Dimensions: 152.4x231.14x17.78mm
Tasting Success: Your Guide to Becoming a Professional Chef is for every student in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice, or the hospitality industry, as well as a benefit for career planning or career development courses, intern or externships, leadership, and organizational development classes, or self study. In this book, Chef Charles Carroll expertly coaches students on how to attack their time and plan their future, while giving them encouragement and words of wisdom along the way to ensure success. With its no nonsense, upbeat, and inspiring style, Tasting Success: Your Guide to Becoming a Professional Chef outlines the most important, tangible decisions a young culinary professional can make now to achieve lifelong success, and provides the essential career map every young professional needs to travel the road to culinary career success! show more
Weight: 0.34 KG
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Successful Catering, 3rd Edition
Pages: 352,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1991,
Cover: Paperback,
Dimensions: 195.3x243.6x21.3mm
With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering. show more
Weight: 0.73 KG
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Street Foods
Pages: 408,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 220x276x28mm
Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for world casual flavors from diners in every foodservice segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. This is one of the only comprehensive texts available that offers a new look at food served out of trucks, booths, or mobile vending stations and aims to re-codify established classics. Street Foods explores a medley of global cuisines, cultures, and cooking techniques, combining the history of quintessential local street foods from around the world with recipes for these transportable treats. Recipes provide inspiration through the wonderful world of casual street food dining. Features tantalizing photos by Francesco Tonelli. show more
Weight: 2 KG
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Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition
Pages: 720,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1993,
Cover: Hardback,
Dimensions: 226.8x288x41.1mm
This is a ready resource of the standards by which foods are measured, purchased, and inspected. "SPECS: The Foodservice and Purchasing Specification Manual" is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: the development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing; quality controls and federal regulations; storage and handling procedures; how to differentiate between "high" and "low" quality products; purchasing policies and information guaranteed to save time and money; the diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits; and, the theory behind specifications: Why do we need specifications? Who develops them? Who uses them? show more
Weight: 1.66 KG
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So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition
Pages: 252,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 213.36x276.86x15.24mm
Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes. show more
Weight: 0.61 KG
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So You Are a Chef: Managing Your Culinary Career
Pages: 160,
Specialty: Food Science,
Publisher: Wiley,
Publication Year: 2008,
Cover: CD-ROM,
Dimensions: 214x276x12mm
So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs . Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry. show more
Weight: 0.34 KG
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Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2nd Edition
Pages: 288,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2009,
Cover: Paperback,
Dimensions: 218.44x279.4x17.78mm
Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide. show more
Weight: 0.93 KG
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Savory Sweets: From Ingredients to Plated Desserts
Pages: 272,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2007,
Cover: Paperback,
Dimensions: 213.4x271.8x25.4mm
A new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful. Savory Sweets is divided into four parts: * Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile * Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture * Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided * Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor. show more
Weight: 0.75 KG
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