by
Gielisse, Victor.
Call Number
641.57 GIE
Publication Date
2011
Format:
Books
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0.1021
by
White, Merry E.
Call Number
641.57
Publication Date
2013
Summary
When Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends. In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earni
Format:
Electronic Resources
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by
Fisher, Jessica.
Call Number
641.555
Publication Date
2017
Summary
Busy families on a budget save money and time by cooking and freezing big batches of food. This new edition, with 25 more recipes and color photos, provides a roadmap.
Format:
Electronic Resources
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0.0680
by
Armentrout, Jennifer S.
Call Number
ARC 641.57 PRO
Publication Date
2000
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html
Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html
Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html
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0.0598
by
Culinary Institute of America.
Call Number
641.57 PRO
Publication Date
2011
Summary
"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"--
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
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0.0516
by
Campbell, John.
Call Number
641.5
Publication Date
2012
Summary
Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.
Format:
Electronic Resources
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0.0432
by
Helweg, Richard.
Call Number
641.79
Publication Date
2011
Summary
The price of food is rising in a drastic way, and one of the best ways to combat the increasing price of groceries is to start buying in bulk and cooking food in large batches you can store in the freezer for later meals. Besides saving money, cooking in bulk also saves time; you won't need to figure out what to cook every night with delicious, pre-made meals waiting in your freezer. This book will guide you through every aspect of cooking in bulk to make it as manageable as cooking regular-sized meals. The book details all the essential appliances and utensils you need in your kitchen, an
Format:
Electronic Resources
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0.0432
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Relevance:
0.0355
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
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