Search Results for chefs - Narrowed by: Quantity cooking.

Practical Cookery [electronic resource].

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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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The professional chef / the Culinary Institute of America.

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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

The larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode.

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by Leto, M.J. (Mario Jack), 1910-1994
Call Number 641.5 LET
Publication Date 2006
Summary "This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html

The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

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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

The professional garde manger : a guide to the art of the buffet / David Paul Larousse.

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by Larousse, David Paul, 1949-
Call Number ARC 641.79 LAR
Publication Date 1996
Summary Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95041073.html Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html

The professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas.

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by Sonnenschmidt, Frederic H., 1935-
Call Number ARC 641.79 SON
Publication Date 1993
Format: Books

The professional chef's book of buffets / by George K. Waldner and Klaus Mitterhauser ; edited by Jule Wilkinson.

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by Waldner, George K.
Call Number ARC 641.57 WAL
Publication Date 1971
Format: Books

The chef's compendium of professional recipes / John Fuller and Edward Renold.

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by Fuller, John, 1916-
Call Number FUL 641.57 FUL
Publication Date 1963
Format: Books