Professional Food Preparation
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Author | : David A. Mizer |
Publisher | : Wiley-Interscience |
Total Pages | : 276 |
Release | : 2000-05-22 |
Genre | : |
ISBN | : 9780471376767 |
Download Food Preparation for the Professional Book in PDF, Epub and Kindle
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author | : Lou Sackett |
Publisher | : John Wiley & Sons |
Total Pages | : 444 |
Release | : 2010-03-15 |
Genre | : Cooking |
ISBN | : 0470179961 |
Download Professional Garde Manger Book in PDF, Epub and Kindle
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
Author | : Margaret E. Terrell |
Publisher | : |
Total Pages | : 596 |
Release | : 1971 |
Genre | : |
ISBN | : |
Download Professional food preparation Book in PDF, Epub and Kindle
Author | : David A. Mizer |
Publisher | : John Wiley & Sons Incorporated |
Total Pages | : 526 |
Release | : 1987 |
Genre | : Cooking |
ISBN | : 9780471850014 |
Download Food Preparation for the Professional Book in PDF, Epub and Kindle
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author | : Marcy E Gaston |
Publisher | : |
Total Pages | : 346 |
Release | : 2019-12-31 |
Genre | : Health & Fitness |
ISBN | : 9781516598328 |
Download Fundamentals of Food Preparation Book in PDF, Epub and Kindle
Author | : Donald V. Laconi |
Publisher | : Wiley |
Total Pages | : 184 |
Release | : 1995-02 |
Genre | : Food service |
ISBN | : 9780471306214 |
Download Fundamentals of Professional Food Preparation Book in PDF, Epub and Kindle
Author | : David A. Mizer |
Publisher | : |
Total Pages | : 393 |
Release | : 1978-01-01 |
Genre | : Quantity cookery |
ISBN | : 9780064535144 |
Download Food Preparation for the Professional Book in PDF, Epub and Kindle
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author | : Oklahoma. Child and Adult Care Food Program |
Publisher | : |
Total Pages | : |
Release | : 1997 |
Genre | : Cooking |
ISBN | : |
Download Professional Food Preparation for Child and Adult Care Food Program Book in PDF, Epub and Kindle
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 594 |
Release | : 2015-03-23 |
Genre | : Cooking |
ISBN | : 1118998707 |
Download Essentials of Professional Cooking Book in PDF, Epub and Kindle
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author | : Harold McGee |
Publisher | : |
Total Pages | : 339 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : 9780865474529 |
Download The Curious Cook Book in PDF, Epub and Kindle
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster