by
Gisslen, Wayne, 1946-, author.
Call Number
641.815 GIS
Publication Date
2022
Summary
"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format:
Books
Relevance:
0.1021
by
Kime, Tom.
Call Number
641.5 KIM
Publication Date
2008
Summary
With over 30 delicious, easy-to-follow recipes and scores of practical techniques, Toms Table is an essential guide to making stunning recipes at home that have that restaurant wow factor.
Format:
Books
Relevance:
49104.0508
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Call Number
TR DVD 641.5 ART
Publication Date
2007
Summary
"This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format:
Other
Relevance:
0.0945
by
Styler, Christopher.
Call Number
641.5 STY
Publication Date
2006
Summary
"A book for professionals and sophisticated home cooks who want to take their skills to the next level. Working the Plate goes beyond adding a drizzle of something here or a sprig of something there to explore both the principles and the art of food presentation. Christopher Styler shares the secrets of seven contemporary plating styles : The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and Dramatic Flair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson." "Working the Plate includes several examples of each plating style. Color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch." "With this overview of popular plating styles, you'll see how you can vary approaches and add a distinctive dash of elan and panache to the dishes you serve."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005015433.html
Relevance:
0.0598
by
Leto, M.J. (Mario Jack), 1910-1994
Call Number
641.7 LET
Publication Date
1975
Format:
Books
Relevance:
0.0565
by
Leto, M.J. (Mario Jack), 1910-1994
Call Number
641.7 LET
Publication Date
1969
Format:
Books
Relevance:
0.0501
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