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The Art of Charcuterie
A comprehensive, professional–level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years …
Baking and Pastry: Mastering the Art and Craft, 2nd Edition
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, …
Introduction to Gastronomy
Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues …
Spain and the World Table
From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, "Spain and the World Table" presents 125 accessible recipes from the CIA's "Worlds …
Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization
Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice …
Kitchen Pro Series
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional …