The Professional Chef
Author | : Culinary Institute of America (CIA) Staff |
Publisher | : |
Total Pages | : 394 |
Release | : 2011-10-13 |
Genre | : |
ISBN | : 9781118138588 |
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Author | : Culinary Institute of America (CIA) Staff |
Publisher | : |
Total Pages | : 394 |
Release | : 2011-10-13 |
Genre | : |
ISBN | : 9781118138588 |
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 178 |
Release | : 2007-12-26 |
Genre | : Cooking |
ISBN | : 0470080264 |
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.
Author | : Culinary Institute of America |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 1224 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : |
The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.
Author | : Deborah A. Harris |
Publisher | : Rutgers University Press |
Total Pages | : 248 |
Release | : 2015-05-20 |
Genre | : Business & Economics |
ISBN | : 0813571278 |
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 210 |
Release | : 2011-10-11 |
Genre | : Cooking |
ISBN | : 1118139887 |
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author | : Chris Barker |
Publisher | : |
Total Pages | : 0 |
Release | : 2013 |
Genre | : Confectionery |
ISBN | : 9781444196443 |
Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces.
Author | : Ina Yalof |
Publisher | : Penguin |
Total Pages | : 386 |
Release | : 2019-05-07 |
Genre | : Cooking |
ISBN | : 0425279057 |
An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Author | : John Fuller |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 238 |
Release | : 1985 |
Genre | : Food service management |
ISBN | : 9780442226244 |
Author | : Gary Hunter |
Publisher | : Cengage Learning EMEA |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cooking |
ISBN | : 9781844805051 |
Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.
Author | : Culinary Institute of America |
Publisher | : Lebhar-Friedman |
Total Pages | : 440 |
Release | : 2008 |
Genre | : Appetizers |
ISBN | : |
The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.