Classical Cooking The Modern Way

Author: Philip Pauli
Editor: John Wiley & Sons
ISBN: 0471291870
Size: 11,84 MB
Format: PDF, Mobi
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Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

Classical Cooking The Modern Way

Author: Eugen Pauli
Editor:
ISBN:
Size: 20,53 MB
Format: PDF, ePub, Docs
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Classical Cooking The Modern Wayrecipes 3e And Clasical Cooking The Modern Way Methods And Techniques 3e Set

Author: Philip Pauli
Editor: Wiley
ISBN: 9780471348535
Size: 15,92 MB
Format: PDF, ePub, Docs
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Classical Cooking

Author: Margaret Schmidt
Editor: Wiley
ISBN: 9780471286707
Size: 16,67 MB
Format: PDF, Docs
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It is now easier than ever to use this culinary classic - the standard recipe reference that generations of cooks, restaurateurs and hotel managers have relied on for a foundation in the European cooking system. You will find an encyclopedic coverage of culinary dishes from appetisers through to desserts to preparing meals in the classic European tradition. This edition presents the combined knowledge of 60 Swiss culinary experts.

The Professional Chef

Author: The Culinary Institute of America (CIA)
Editor: John Wiley & Sons
ISBN: 0470421355
Size: 17,66 MB
Format: PDF, Docs
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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

A New Approach To Indonesian Cooking

Author: Heinz Von Holzen
Editor: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814634956
Size: 15,72 MB
Format: PDF
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The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalisingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These methods make use of equipment and ingredients that are easily within reach, some of which could already be available at home. A New Approach to Indonesian Cooking represents the true original taste of Indonesia and is a concise guide of cooking techniques that are not only applicable to Indonesian food, but also for various types of cuisine

Techniques Of Healthy Cooking

Author: Culinary Institute of America
Editor: John Wiley & Sons
ISBN: 0470635436
Size: 19,11 MB
Format: PDF, ePub, Mobi
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Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Techniques Of Healthy Cooking Professional Edition

Author: Culinary Institute of America
Editor: John Wiley & Sons
ISBN: 0470052325
Size: 16,20 MB
Format: PDF, ePub, Mobi
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Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Classical Southern Cooking

Author: Damon Fowler
Editor: Gibbs Smith
ISBN: 9781423613510
Size: 10,32 MB
Format: PDF, Mobi
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Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

French Cooking In Ten Minutes

Author: Edouard de Pomiane
Editor: Macmillan
ISBN: 9780865474802
Size: 15,19 MB
Format: PDF, Mobi
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A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.