Search Results for Chefs - Narrowed by: Culinary Institute of America.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dChefs$0026qf$003dAUTHOR$002509Author$002509Culinary$002bInstitute$002bof$002bAmerica.$002509Culinary$002bInstitute$002bof$002bAmerica.$0026ps$003d300$0026st$003dPD?dt=list2024-05-18T02:11:55ZThe professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:315352024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2011<br/>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"--<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html">http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html">http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html</a><br/>In the hands of a chef : a book about chefs and their tools / The Culinary Institute of America.ent://SD_ILS/0/SD_ILS:258172024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 643.3 CUL<br/>Publication Date 2008<br/>Summary "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."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0616/2006021034.html">http://www.loc.gov/catdir/toc/ecip0616/2006021034.html</a><br/>The professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:237692024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip054/2004027110.html">http://www.loc.gov/catdir/toc/ecip054/2004027110.html</a><br/>The professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:157942024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2002 2001<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix07/2001026112.html">http://www.loc.gov/catdir/toc/onix07/2001026112.html</a><br/>The professional chef's knife kit / The Culinary Institute of America.ent://SD_ILS/0/SD_ILS:140962024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 641.589 PRO<br/>Publication Date 2000<br/>Format: Books<br/>The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz.ent://SD_ILS/0/SD_ILS:104952024-05-18T02:11:55Z2024-05-18T02:11:55Zby Culinary Institute of America.<br/>Call Number 641.57 CUL<br/>Publication Date 1996<br/>Format: Books<br/>The professional chef's techniques of healthy cooking / with forewords by Craig Claiborne and L. Timothy Ryan; Mary Deirdre Donovan editor.ent://SD_ILS/0/SD_ILS:17152024-05-18T02:11:55Z2024-05-18T02:11:55Zby Donovan, Mary Deirdre, 1955-<br/>Call Number 641.57 PRO<br/>Publication Date 1993<br/>Format: Books<br/>The new professional chef / The Culinary Institute of America; Linda Glick Conway, editor.ent://SD_ILS/0/SD_ILS:17132024-05-18T02:11:55Z2024-05-18T02:11:55Zby Conway, Linda Glick<br/>Call Number 641.57 CUL<br/>Publication Date 1991<br/>Format: Books<br/>