Cookery Books
The University Press of Kentucky Profiles from the Kitchen What Great Cooks Have
Book SynopsisEach individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food, including how food relates to issues of social justice, spirituality, and sustainability.Table of ContentsIntroduction Towboat on the Ohio River Talk
£40.46
University Press of Kentucky Eating as I Go Scenes from America and Abroad
Book Synopsis
£71.25
The University Press of Kentucky Eating as I Go Scenes from America and Abroad
Book SynopsisIn this unique memoir, Doris Friedensohn takes eating as an occasion for inquiry. Friedensohn's subjects range from Thanksgiving at a Middle Eastern restaurant to fried grasshoppers in Oaxaca. Eating as I Go is Friedensohn's distinctive combination of memoir, traveler's tale, and cultural commentary.Trade ReviewReads like a refreshing breeze redolent of delicious foods. - Betty Fussell, author of My Kitchen Wars
£27.00
Beaufort Books Great Food Jobs 2
Book SynopsisTrade ReviewIrena Chalmers knows more about the subject of working in the food world than any of the dozens of other experts we know. And what's amazing is that she has charmed and entranced so many of those dozens into helping her fill in all the remaining spaces, telling us about the things they know firsthand. Her book is a gentle guide to a hard-edged subject--warm and witty, stringing together ideas and advice like hundreds of sparkling beads on a string. Reference books are not really meant to be read from cover to cover, but this one casts an unexpected spell, and you'll find yourself staying up late--as did I--turning pages, immersed in Chalmers' graceful humor and good, practical sense. It almost made me wish I were back job-hunting again. -- Nach Waxman, owner/founder of Kitchen Arts & LettersIrena Chalmers is a culinary individualist and food publishing leader who continuously thinks outside the box. Inventing, owning, and running businesses, she questions standards, digs for facts and figures, explores new territory. Which is why this second volume of Food Jobs is chockablock with ever more inventive ideas for navigating a career in the food field--and she probably has volume three up her sleeve! -- Pamela Mitchell, food entrepreneur and former editor at Every Day with Rachael Ray, Saveur, Everyday Food, and Food & Wine magazinesGreat Food Jobs 2 is like having a food-career counselor in the palm of your hands. No one knows more than Irena Chalmers about the working world of food, and she spotlights both traditional and new opportunities for raising food passion to a professional level. Brava! -- Kate Heyhoe, Executive Editor, Global GourmetIf food is your passion but you want to make it your profession, this is the book you've been looking for. An extraordinary resource jam-packed with creative options and honest advice. -- Kathleen Flinn, author of The New York Times bestseller, The Sharper Your Knife, the Less You CryThis book is a revelation! Irena opens the larder door to an encyclopedia of specialized food occupations with solid research, wit and humor. Essential reading for all who share a passion for food. -- Susan Sykes Hendee PhD HAAC CCE CHEWitty, inspiring and full of new ideas, this companion book to Food Jobs will give you exciting ways to think about jobs. Chalmers gives new meaning to thinking out of the box, and fills the book with clever stories and lessons. Buy it if you already own the previous Food Jobs , as there's all new information here -- Dianne Jacob, author, Will Write for FoodHow does one learn about the myriad of career possibilities within the world of food? Meet Irena Chalmers. Ms. Chalmers (who really should consider changing her name to Charming) offers an enjoyable yet highly informative read in her latest creation. We are certainly all familiar with food, but are not equally familiar with where it all comes from, how it gets to us, how we are persuaded to choose one item over the other, why one is healthier than another, and how vast the foodservice industry. Great Food Jobs 2 is a career guide overflowing with factual information and personal reflections that will inspire and educate each and every reader. -- Chet Koulik, Registrar and former Director of Career Services, The Culinary Institute of AmericaIrena Chalmers's informative book is a masterful drawing of the curtain to reveal more food-related jobs than you ever imagined possible. Her joy in matchmaking people's interest in food with their other passions is genuine, and her light and engaging style makes for a fascinating and enjoyable read. A must-have for anyone contemplating a career in the food world. -- Richard Grausman, Founder & President, The Careers Through Culinary Arts Program (C-CAP)Irena Chalmer is the ultimate food jobs matchmaker. Chalmer's marvelous book is a must-have for anyone thinking about a job in the culinary field as it is an excellent resource, brimming with wisdom and information. The reader is encouraged to follow their passion while using creativity and thought to land a dream job. With Chalmers' wit and humor the book makes for incredible reading as she delves into traditional food jobs as well as more rare occupations. Great Food Jobs 2 will inspire anyone to find the perfect culinary niche. -- Stella Fong, Wine and Food Educator, Writer, Former Chairperson of IACP Cookbook AwardsThis is a book that allows you to dream and makes the brilliant Irena Chalmers your fairy godmother. As executive director of Culinary Command, a program for retraining veterans for careers in food and hospitality, we have added Great Food Jobs 2 to our curriculum. It brings hope, wonder and just plain fun to answering the question, -- Chef David James Robinson, Founder/Executive Director, Culinary Command
£17.09
Rizzoli International Publications Art of Host Recipes and Rules for Flawless
Book SynopsisAlex Hitz, the very best host in the world says the Wall Street Journal, shares more than 100 timeless, tried-and-true recipes for classic comfort foods to serve with his inimitable style of gracious entertaining.Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant--who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality.Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always-perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine's Day supper. In addition to twelve expertly curated menus, Hitz provides can't-fail recipes for hiTrade Review"Turn the pages of award-winning chef and event designer Alex Hitz’s The Art of the Host: Recipes and Rules for Flawless Entertaining (Rizzoli, $45) to discover more than 100 recipes and 12 menus offering a treasure trove of inspiration from can’t-fail classics to special occasions. A veteran entertainer, Hitz shares common-sense rules for stylish hosts and gracious guests alike." —ATLANTA HOMES & LIFESTYLES "A big name in the party hosting world, Hitz presents insights based on years of experience. While lavish and lovely, this book is not all shining silver and expensive candles (e.g., the author's Bel-Air onion puffs start out with grocery store white bread)." —LIBRARY JOURNAL
£33.25
Rizzoli International Publications Pecans Recipes and History of an American Nut
Book SynopsisThe first high-quality illustrated cookbook devoted to pecans in everyday recipes, from salads and snacks to smoothies and sauces.A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher. Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread T
£22.95
Rizzoli International Publications The Social Food
Book SynopsisSophisticated, accessible recipes with international flair from the most exciting duo in the Parisian culinary scene that will impress any foodie at your next dinner party.Discerning epicureans, look no further. Presented by Shirley Garrier and Mathieu Zouhairi, the duo behind The Social Food, this beautiful cookbook is the must-have guide for anyone looking to master their unique take on shopping for, preparing—and most importantly—enjoying good food. Inspired by their love for travel, their contemporary approach to cooking is enhanced by ingredients and techniques brought back from their numerous voyages. Blending French, Japanese, Vietnamese, Italian, and Spanish culinary traditions, each recipe packs complex flavors while requiring minimal effort using simple, everyday ingredients that anyone can source. With sandwiches, rice, soups, fish, desserts, pasta, cocktails, and more, the dynamic plates radiate freshness and vibrancy. Captured
£28.45
Time Inc. Books Lodge Cast Iron Nation Great American Cooking
Book SynopsisCast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy! It's no longer just for the camper or cowboytoday, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food.Focused on American regional cuisine, Lodge Cast Iron Nation packed with a diverse array of recipeseverything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast i
£20.85
Time Inc. Books Sara Moultons Home Cooking 101
Book Synopsis
£32.39
Time Inc. Books One to Five
Book SynopsisDiscover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad and a hearty stew. This book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples.
£20.85
Oxmoor House, Incorporated Southern Living 2017 Annual Recipes An Entire
Book Synopsis
£30.59
Time Inc. Books InStyle Parties
Book Synopsis
£26.34
Oxmoor House, Incorporated SOUL
Book SynopsisChef Todd Richards offers over 150 recipes that re-introduce soul food as a cuisine that’s expressive, adaptable to everyday life in the 21st century, and inclusive.
£30.59
Time Inc. Books One Sheet Eats 100 Delicious Recipes All Made On
Book Synopsis
£18.89
Oxmoor House, Incorporated QuickFix Dinners 100 Simple Recipes Ready in 10
Book Synopsis
£18.89
Time Inc. Books The Minimalist Kitchen
Book SynopsisMelissa’s simple yet vibrant approach to cooking uses familiar, efficient techniques; wholesome ingredients; and the same basic tools to make all 100 recipes in this book.
£26.34
Time Inc. Books 10 Dinners
Book SynopsisWith over 100 dishes to choose from this fun, light-hearted book shares how a family of four can eat extraordinary meals cheaply without sacrificing flavour or variety.
£20.69
Time Inc. Books Breakfast
Book Synopsis
£22.09
North Point Press The Gastronomical ME
Book SynopsisIn 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
£15.30
Wisconsin Historical Society Press Old Farm Country Cookbook
Book Synopsis
£24.61
HarperCollins Publishers Inc The Book Of Yogurt
Book SynopsisThe internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations.
£15.70
Schiffer Publishing Ltd Cooking for the 80s
Book Synopsis
£10.49
Schiffer Publishing Ltd Powercarving Birds Fish and Penguins
Book Synopsis
£11.39
Tundra Books Im A Vegetarian Amazing Facts and Ideas for
Book SynopsisWhether it’s for health, humane, or taste reasons, many young people are vegetarians. This is the perfect book to help them be healthy ones. It provides a history of vegetarianism, advice on balancing one’s diet, yummy food ideas, and, best of all, ways to cope with sticky situations. How do you handle the inevitable trips to the local burger joint? How do you resist Grandma’s attempts to get you to try just a bit of her famous roast turkey? How do you respond to dire predictions that it’s meat that makes you strong? For young people who are vegetarians, or for those who are thinking about making the switch, this is an invaluable resource.
£9.45
Donning Company Publishers The Great Chefs of Virginia Cookbook
Book Synopsis
£9.99
Schiffer Publishing Ltd Cooking for the 80s
Book Synopsis
£9.99
Schiffer Publishing Ltd Chef Tell Tells All
Book Synopsis
£9.99
New Chapter Press,U.S. Bone Appetite Gourmet Cooking for Your Dog
Book Synopsis
£10.44
Alicon Holdings Ltd Whitewater Cooks with Passion Volume 4
Book Synopsis
£25.60
Changing Lives Press The Macaronis in the Basement Stories and Recipes
Book SynopsisFran Claro rolls out the welcome mat and invites us into the lives of four lively Italian grandmas in post-World War II Brooklyn. You can almost smell the aroma of roasting garlic and hear the laughter of the nonnas punctuating their daily conversations about the truly important things in life-family, faith, and the best way to prepare roast pork. Opinionated, witty and ever mindful of what's cooking for dinner, Maddelana, Giuseppina, Aniella, and Concetta concern themselves with making sure all things in the neighborhood are as they should be. From hatching matchmaking schemes and advising young mommies to providing the proper desserts for funerals and enforcing the no talking rule in church (for others, not themselves), the nonnas generously share their wisdom and experience with those who asked and those who don't. Fran Claro serves up a savory slice of Americana, complete with mouth-watering recipes straight from the nonnas themselves. The Macaroni's in the Basement is a treat for
£19.76
Barlow Book Publishing inc. Desserts from My Kitchen
Book Synopsis
£29.40
£16.79
Alfred A. Knopf Hip Hops
Book SynopsisA beautiful hardcover Pocket Poets collection of poetic tributes to beer from around the world and through ages.From the ancient Hymn to Ninkasi (the Sumerian goddess of beer) to eighth-century Chinese poet Li Bai's Bring in the Ale to Robert Graves's Strong Beer, the poems collected here attest to humankind's long attraction to the foamy and intoxicating product of malted grains. A surprising variety of poets have penned tributes to the brew; their tantalizing poems include Robert Burns's John Barleycorn, Edgar Allan Poe's Lines on Ale, Frank O'Hara's Beer for Breakfast, Sylvia Plath's The Beer Tastes Good, Muriel Rukeyser's Beer and Bacon, and Tom Waits's Warm Beer and Cold Women. Whether pulling up to the celestial bar in Keats's Mermaid Tavern or to the grittier, jazzier one in Carl Sandburg's Honky Tonk in Cleveland, Ohio (where the cartoonists weep in their beer), lovers of beer and poetry are sure to find something to celebrate in these tantalizing pages.
£12.34
John Wiley and Sons Ltd The Good Parenting Food Guide
Book SynopsisThe Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. Explores key aspects of children's eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed Discusses common problems with children's diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look Turns current research and data into practical tips Filled with practical solutions, take home points, drawings, and photos Mumsnet Blue Badge Award Winner Trade Review"It is a must for parents of fussy eaters, those who worry about their children’s weight and those who just have a nagging sense that they could do better on the nutrition front. Jane gently but firmly makes the point that our attitude to eating and to food as mothers and care givers, will directly affect our children’s eating habits for the rest of their lives. It’s a wake up call to ensure that the whole family eats better and it is all the better for having been written by a non perfectionist mum of two who just happens to be a Professor of Health Psychology at the University of Surrey." (Families Fife, 1 April 2014)Table of ContentsIntroduction ix Facts and theories 1 1. What is healthy eating? 3 2. How do we learn to like the food we like? 22 3. What does food mean to us and what role does it play in our lives? 37 4. Why are eating habits so hard to change? 52 5. Overweight and obesity: prevalence, consequences, and causes 67 6. Overweight and obesity: prevention and treatments 85 7. Eating disorders: prevalence, consequences, and causes 96 8. Eating disorders: prevention and treatments 116 Tips and reality 133 9. “I don’t have time to cook” 135 10. “My child won’t eat a healthy diet” 161 11. “My child watches too much TV”: tips for being more active 174 12. “My child eats too much” 187 13. “My child won’t eat enough” 196 14. “My child thinks they are fat” 206 15. Take home points 216 Recommended reading 218 References 220 Index 225
£52.16
John Wiley & Sons Australia Ltd Principles of Food Beverage and Labour Cost Controls
£93.07
John Wiley & Sons Inc Essentials of Professional Cooking
Book SynopsisEssentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfectionwithout relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.Table of ContentsPreface vii Acknowledgments viii About CulinarE-Companion™ ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Flavoring 137 Preparation for Frying 140 Handling Convenience Foods 142 8 STOCKS AND SAUCES 144 Stocks 145 Ingredients 145 Procedures 149 Reductions and Glazes 155 Convenience Bases 156 Sauces 156 Understanding Sauces 157 Roux 158 Other Thickening Agents 162 Finishing Techniques 164 Sauce Families 166 Production 167 9 SOUPS 188 Understanding Soups 189 Classifications of Soups 189 Service of Soups 190 Clear Soups 192 Broths 192 Consommé 192 Vegetable Soups 197 Thick Soups 199 Cream Soups 199 Pure Soups 206 Bisques 209 Chowders 211 10 UNDERSTANDING VEGETABLES 213 Controlling Quality Changes During Cooking 214 Controlling Texture Changes 214 Controlling Flavor Changes 215 Controlling Color Changes 216 Controlling Nutrient Losses 218 General Rules of Vegetable Cookery 219 Standards of Quality in Cooked Vegetables 219 Handling Vegetables 220 Fresh Vegetables 220 Processed Vegetables 243 Production and Holding Problems in Quantity Cooking 245 Storage 247 11 COOKING VEGETABLES 249 Boiling and Steaming 250 Sautéing and Pan-Frying 255 Braising 258 Baking 260 Broiling and Grilling 262 Deep-Frying 264 12 POTATOES 268 Understanding Potatoes 269 Cooking Potatoes 272 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285 Dried Legumes 286 Grains 290 Pasta and Noodles 301 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308 Roasting and Baking 309 Barbecuing 315 Broiling and Grilling 319 Sautéing 321 Pan-Frying 325 Deep-Frying 327 Simmering and Submersion Poaching 329 Shallow Poaching 332 Steaming 335 Braising 336 Sous Vide Cooking 341 15 UNDERSTANDING MEATS AND GAME 345 Composition, Structure, and Basic Quality Factors 346 Composition 346 Structure 347 Inspection and Grading 348 Aging 348 Understanding the Basic Cuts 350 Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350 Bone Structure 351 Beef, Lamb, Veal, and Pork Cuts 353 Selecting Meats for Your Operation 356 Cooking and Handling Meats 357 Tenderness and Appropriate Cooking Methods 357 Doneness 360 Cooking Variety Meats 363 Game and Specialty Meats 367 Storage of Meats 369 16 COOKING MEATS AND GAME 371 Roasting, Baking, and Barbecuing 372 Broiling, Grilling, and Pan-Broiling 374 Sautéing and Pan-Frying 376 Simmering, Submersion Poaching, and Steaming 378 Braising 381 17 UNDERSTANDING POULTRY AND GAME BIRDS 384 Composition and Structure 385 Inspection and Grading 386 Classification and Market Forms 387 Handling and Storage 390 Doneness 391 18 COOKING POULTRY AND GAME BIRDS 393 Roasting and Baking 394 Broiling and Grilling 396 Sautéing, Pan-Frying, and Deep-Frying 398 Simmering and Submersion Poaching 402 Braising 405 Dressings and Stuffings 408 19 UNDERSTANDING FISH AND SHELLFISH 410 Fin Fish 411 Composition and Structure 411 Special Problems in Cooking Fish 411 Cutting Fish 412 Varieties and Characteristics 415 Handling and Storage 422 Shellfish 424 Mollusks 424 Cephalopods 429 Crustaceans 429 Miscellaneous Seafood 434 20 COOKING FISH AND SHELLFISH 436 Baking 437 Broiling and Grilling 439 Sautéing and Pan-Frying 441 Deep-Frying 443 Poaching and Simmering 444 Steaming and Mixed Cooking Techniques 447 Seafood Served Raw 452 21 SALAD DRESSINGS AND SALADS 457 Salad Dressings 458 Ingredients 458 Oil-and-Vinegar Dressings 460 Emulsified Dressings 461 Salads 464 Ingredients 464 Arrangement and Presentation 474 Recipes and Techniques 476 22 SANDWICHES AND HORS D’OEUVRES 490 Sandwiches 491 Breads 491 Spreads 492 Fillings 492 Types of Sandwiches 494 Making Sandwiches 495 Hors d’Oeuvres 501 Serving Hors d’Oeuvres 502 Canapés 502 Cocktails 505 Relishes 506 Dips 506 23 FOOD PRESENTATION 508 Hot Food Presentation 509 Fundamentals of Plating 509 Cold Food Presentation and Buffet Service 513 Buffet Arrangement and Appearance 513 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516 Basic Principles of Baking 517 Formulas and Measurement 517 Mixing and Gluten Development 520 Staling 521 Ingredients 522 Flours, Meals, and Starches 522 Fats 523 Sugars 524 Liquids 526 Eggs 527 Leavening Agents 527 Salt, Flavorings, and Spices 529 25 QUICK BREADS, CAKES, AND COOKIES 531 Quick Breads 532 Mixing and Production Methods 532 Formulas 534 Understanding Cake Making 536 Basic Mixing Methods 536 Cake Formula Types 539 Scaling and Panning 540 Baking and Cooling 542 Common Cake Faults and Their Causes 542 Altitude Adjustments 543 Cake Formulas 544 Creaming Method 544 Two-Stage Method 545 Foaming Methods 546 Icings: Production and Application 547 Producing and Handling Basic Types 547 Assembling and Icing Cakes 551 Cookies 554 Cookie characteristics and Their Causes 554 Mixing Methods 555 Types and Makeup Methods 556 Panning, Baking, and Cooling 558 Glossary 563 Index 569
£118.70
John Wiley & Sons Inc Professional Food Manager
Book Synopsis
£59.36
John Wiley & Sons Inc Professional Cooking
Book SynopsisTable of ContentsPreface xiii Acknowledgments xv 1 The Food-Service Industry 1 A History of Modern Food Service 2 Cooking in the Twentieth and Twenty-First Centuries 5 The Organization of Modern Kitchens 8 2 Sanitation and Safety 15 Food Hazards 16 Managing Food Safety 25 Managing Workplace Safety 36 3 Tools and Equipment 41 Cooking Equipment 42 Processing, Holding, and Storage Equipment 49 Pots, Pans, and Containers 54 Measuring Devices, Hand Tools, and Small Equipment 56 4 Menus, Recipes, and Cost Management 63 Menus 64 Recipes 74 Measurement 78 Kitchen Math 82 5 Nutrition 97 Nutrients 98 Balanced Diets and Menus 102 6 Basic Principles of Cooking and Food Science 111 Heat and Food 112 Heat Management 115 Cooking Methods 118 Emulsions 125 Building Flavor 127 7 Mise En Place 139 Planning and Organizing Production 140 Using the Knife 143 Other Mise En Place Tasks 151 8 Stocks 159 Ingredients 160 Procedures 164 Reductions and Glazes 172 Convenience Bases 172 9 Sauces 175 Sauce Structure 176 Sauce Families 184 Sauce Production 186 10 Soups 231 Understanding Soups 232 Clear Soups 234 Thickened Soups 244 11 Understanding Vegetables 273 Controlling Changes During Cooking 274 General Cooking And Quality Factors 279 Handling Fresh Vegetables 281 Handling Processed Vegetables 306 12 Cooking Vegetables 311 Boiling and Steaming 312 Sautéing and Pan-Frying 327 Braising 332 Baking 336 Broiling and Grilling 342 Deep-Frying 345 13 Potatoes 351 Understanding Potatoes 352 Cooking Potatoes 355 14 Legumes, Grains, Pasta, and Other Starches 373 Dried Legumes 374 Grains 382 Pasta, Noodles, and Dumplings 400 15 Cooking Methods for Meat, Poultry, and Fish 419 Roasting and Baking 420 Barbecuing 426 Broiling and Grilling 430 Sautéing 432 Pan-Frying 436 Deep-Frying 438 Simmering and Submersion Poaching 440 Shallow Poaching 443 Steaming 446 Braising 447 Sous Vide Cooking 452 16 Understanding Meats and Game 457 Composition and Structure 458 Basic Quality Factors 459 The Basic Cuts 462 Meat Selection, Fabrication, and Storage 470 Cooking and Handling Meats 476 Variety Meats, Game, and Specialty Meats 484 17 Cooking Meats and Game 493 Roasting, Baking, and Barbecuing 494 Broiling, Grilling, and Pan-Broiling 507 Sautéing and Pan-Frying 512 Simmering, Submersion Poaching, Steaming, and Sous Vide 517 Braising 523 18 Understanding Poultry and Game Birds 533 Identification 534 Handling and Cooking 540 19 Cooking Poultry and Game Birds 547 Roasting and Baking 548 Broiling and Grilling 559 Sautéing, Pan-Frying, and Deep-Frying 566 Simmering, Submersion Poaching, Steaming, and Sous Vide 576 Braising 585 Dressings and Stuffings 591 20 Understanding Fish and Shellfish 595 Fin Fish: Varieties, Market Forms, and Fabrication 596 Handling and Cooking 606 Shellfish: Mollusks and Cephalopods 610 Shellfish: Crustaceans and Other Seafood 616 21 Cooking Fish and Shellfish 625 Baking 626 Broiling and Grilling 632 Sautéing and Pan-Frying 638 Deep-Frying 644 Poaching and Simmering 648 Steaming, Sous Vide, and Mixed Cooking Techniques 653 Seafood Served Raw 661 22 Salad Dressings and Salads 667 Salad Dressings 668 Salad Ingredients 678 Salad Presentation 688 Procedures and Recipes 691 23 Sandwiches 725 Sandwich Components 726 Preparing Sandwiches 729 24 Hors D’oeuvres 745 Serving Hors D’oeuvres 746 Canapés 746 Cocktails and Relishes 750 Dips 751 Miscellaneous Hors D’oeuvres 754 25 Breakfast Preparation 773 Eggs 774 Breakfast Breads, Cereals, and Meats 790 26 Dairy and Beverages 797 Milk, Cream, and Butter 798 Cheese 801 Coffee and Tea 810 27 Cooking for Vegetarian Diets 817 Understanding Vegetarian Diets 818 Menus for Vegetarian Diets 820 28 Sausages and Cured Foods 839 Curing and Smoking 840 Sausages 845 29 Pâtés, Terrines, and Other Cold Foods 859 The Handling and Service of Cold Dishes 860 Aspic 861 Special Forcemeat Dishes 864 Terrines Based On Mousselines Or Gelatin 875 Foie Gras, Liver Terrines, and Rillettes 881 30 Food Presentation 887 Hot Food Presentation 888 Cold Food Presentation and Buffet Service 898 31 Bakeshop Production: Basic Principles and Ingredients 903 Formulas and Measurement 904 Mixing, Baking, and Storing Processes 907 Ingredients 909 32 Yeast Products 921 Yeast Dough Production 922 Laminated Doughs 932 Makeup Techniques 936 33 Quick Breads 943 Mixing and Production Methods 944 34 Cakes and Icings 951 Mixing Procedures 952 Handling and Baking Cake Batters 957 Icing Production And Application 966 35 Cookies 977 Cookie Characteristics And Their Causes 978 Mixing Methods 979 Types and Makeup Methods 980 Panning, Baking, and Cooling 982 36 Pies and Pastries 991 Pie Doughs 992 Assembling and Baking Pies 996 Pie Fillings 998 Pastries, Meringues, and Fruit Desserts 1005 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017 Syrups and Dessert Sauces 1018 Basic Custards and Creams 1021 Puddings 1026 Bavarians, Chiffons, Mousses, and Soufflés 1028 Frozen Desserts 1033 Appendix 1 Metric Conversion Factors 1036 Appendix 2 Standard Can Sizes 1036 Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037 Appendix 4 Kitchen Math Exercises: Metric Versions 1038 Appendix 5 Eggs and Safety 1040 Bibliography 1041 Glossary and Cooking Vocabulary 1043 Subject Index 1061 Recipe Index 1070
£132.00
John Wiley & Sons Inc Professional Baking 8e Student Study Guide
Book SynopsisTable of ContentsTo the Student vii 1 The Baking Profession 1 2 Basic Professional Skills: Bakeshop Math and Food Safety 3 3 Baking and Pastry Equipment 9 4 Ingredients 11 5 Basic Baking Principles 16 6 Understanding Yeast Doughs 19 7 Lean Yeast Doughs: Straight Doughs 22 8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25 9 Rich Yeast Doughs 29 10 Quick Breads 32 11 Doughnuts, Fritters, Pancakes, and Waffles 36 12 Basic Syrups, Creams, and Sauces 40 13 Pies 46 14 Pastry Basics 51 15 Tarts and Special Pastries 56 16 Cake Mixing and Baking 59 17 Assembling and Decorating Cakes 65 18 Cookies 72 19 Custards, Puddings, Mousses, and Soufflés 77 20 Frozen Desserts 82 21 Fruit Desserts 85 22 Dessert Presentation 89 23 Chocolate 94 24 Marzipan, Pastillage, and Nougatine 96 25 Sugar Techniques 99 26 Baking for Special Diets 101 Appendix: Sample Prices 104
£40.80
St. Martin's Press Killer Kung Pao
Book SynopsisVivien Chien's Lana Lee returns for Killer Kung Pao, another delectable cozy set in a Chinese restaurant in Cleveland, Ohio!Is life at the Ho-Lee Noodle House becoming too hot to handle? Lana Lee's plate is already plenty full. Running her family's Chinese restaurant in Cleveland's Asia Village is challenging on the best of days. But just when Lana thinks she might be able to catch her breath before the weekend-which she's eager to spend with her equally overworked boyfriend, Detective Adam Trudeau-Lana witnesses a car accident in the parking lot. And now she has no choice but to get involved.June Yi, of Yi's Tea and Bakery, is a serious businesswoman well-known for her heartlessness. But June meets her match when she rear-ends the Cadillac belonging to Mah Jong lover Mildred Millie Mao. As each woman curses-and threatens-the other, it becomes clear to Lana that trouble lies ahead. Still, who could have imagined that Millie would end up d
£9.49
St Martin's Press Fatal Fudge Swirl
Book SynopsisA movie production brings dramaand murderto a close-knit New England village, forcing Riley Rhodes to scoop out the suspects.Former CIA librarian and amateur sleuth Riley Rhodes is loving her fresh start as the manager of the Udderly Delicious Ice Cream Shop. The leaves are turning, tourists are leaf-peeping, and Penniman, Connecticut is putting finishing touches on the weekend long Halloween Happening. But the village is also buzzing. Former child star Cooper Collins is overseeing the production of a romantic comedy that's filming on the town green and his domineering socialite mother, Diantha, is planning her lavish Halloween themed wedding at her Inn on the Green. Her fiancé has run the Inn''s kitchen for years, ably aided by his recent ex-wife, chef Mary Ann Dumas. An old friend of Riley's, Mary Ann turns to her when the bride requests a spooky ice cream wedding cake.But the weekend takes a frightful turn when Diantha is found dead and suspicion falls on M
£9.69
St Martin's Press Hot and Sour Suspects
Book SynopsisLana Lee returns for another delectable cozy set in a Chinese restaurant in Vivien Chien''s Hot and Sour Suspects.Pair your noodles with this steaming mystery, and you have the perfect chilly night combination!PopSugarAt the Ho-Lee Noodle House, murder is on the menu. When Lana Lee's best friend, Megan Riley, asks her to help host a speed dating contest at Ho-Lee Noodle House, she doesn't see the harm in lending a hand. The night goes better than anticipated, and both Lana and Megan are beyond thrilled with the results. But before they can break out the champagne, Rina Su, fellow Asia Village shop owner and speed dating participant, calls to inform Lana that the date she's just matched with has been murdered. Under suspicion of foul play, Rina enlists Lana's help in finding out what really happened that night. Without hesitation, Lana begins to dig into the man in question. To her dismay, she quickly finds that Rina
£9.79
St Martin's Press Misfortune Cookie
Book SynopsisNominated for the Lilian Jackson Braun Award!Pair your noodles with this steaming mystery, and you have the perfect chilly night combination!PopSugarIn Vivien Chien''s Misfortune Cookie, Lana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, OH.They say fortune favors the bold, and Lana Lee is determined to prove that true.Lana, now officially manager of her family's restaurant, the Ho-Lee Noodle House, is headed to sunny Irvine, California to attend a restaurant convention with her sister, Anna May, along for the ride. The girls' very Americanized Aunt Grace has asked them to stay in her posh rental, and as the trip begins, it seems to be just what they both needed. Even the restaurant convention proves to be worthwhile and entertaining, especially when Lana witnesses a dramatic cat fight between a fortune cookie vendor and a journalist.Lana and Anna May can't imagine things getting
£9.72
St Martin's Press Hard Dough Homicide
Book SynopsisSomeone in Brooklyn's Little Caribbean neighborhood has an appetite for murder in Olivia Matthews'' Hard Dough Homicide. Spice Isle Bakery owner Lyndsay Murray is always looking for new ways to grow her family's business. But she already regrets agreeing to host the retirement dinner for local high school principal Emily Smith. The tyrant used to be her mother''s boss and they did not get along. Six guests arrive for the celebration, but only five survive. Emily starts convulsingright after eating the curry chickenand dies soon after. It's not long before the police are knocking on Spice Isle's door, bringing the Murray family back into the heart of another murder investigationdriving away customers in the process. Lyndsay can''t help but wonder if this is the end of the bakery, even though it''s just begun. She must put aside her reservations about investigating another crime, because the Murrays refuse to go down without a fight.
£7.99
St Martin's Press A Fatal Groove
Book SynopsisSecond in the Record Shop series by Olivia Blacke, A Fatal Groove is a mystery for the record . . . CATCHING A KILLER WITHOUT SKIPPING A BEAT.A winning combination.New York Times Book ReviewIt's springtime in Cedar River, Texas. The annual Bluebonnet Festival is brewing and the whole town is in harmony. Juni Jessup and her sisters Tansy and Maggie thought opening Sip & Spin Records was going to be their biggest hurdle, but the Frappuccino hits the fan when the mayor drops deadpoisoned by their delicious coffee.Since Tansy was the one to brew the coffee, and Juni was the unfortunate citizen who stumbled upon the mayor's body, the sisters find themselves in hot water. Family is everything to the Jessups, so with Tansy under suspicion, the sisters spring into action.Between the town festivities, a good old-fashioned treasure hunt, and an accidental cow in the mix, Juni will have to pull out all the stops to find the ma
£7.99
HarperCollins Publishers Inc Instant Pot Miracle 6 Ingredients Or Less
Book Synopsis100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
£16.14
Disney Book Publishing Inc. Disney Eats
Book SynopsisCreate incredible kitchen magic with Disney-inspired recipes for the everyday.
£26.09
John Wiley & Sons Inc Strategic Communication in Event Planning for Corporations Nonprofits and Individuals
£53.06
