Sous Chef
Score: 4.5
From 97 Ratings

Sous Chef


  • Author: Michael Gibney
  • Release Date : 2014-03-25
  • Genre: Biographies & Memoirs
  • File Size: 7131127 Bytes


NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIMEThe back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.   Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular di...

The Third Plate
Score: 4.5
From 33 Ratings

The Third Plate


  • Author: Dan Barber
  • Release Date : 2014-05-20
  • Genre: Social Science
  • File Size: 2613926 Bytes


“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts...

The Professional Chef
Score: 4
From 5 Ratings

The Professional Chef


  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780470421352


The Professional Chef Book Description :

"The bible for all chefs." —Paul Bocuse 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 kit...

Professional Chef

Professional Chef


  • Author : Neil Rippington
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 1844805301


Professional Chef Book Description :

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification....

Professional Chef

Professional Chef


  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2008
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 184480531X


Professional Chef Book Description :

This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen....

In the Hands of a Chef
Score: 4
From 1 Ratings

In the Hands of a Chef


  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2007-12-26
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780470080269


In the Hands of a Chef Book Description :

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original....

Professional Chef   Level 2   S Nvq

Professional Chef Level 2 S Nvq


  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 1844805050


Professional Chef Level 2 S Nvq Book Description :

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation....

The Book of Yields

The Book of Yields


  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2011-04-01
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 111812250X


The Book of Yields Book Description :

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource....

The Professional Chef s Art of Garde Manger
Score: 3
From 1 Ratings

The Professional Chef s Art of Garde Manger


  • Author : Frederic H. Sonnenschmidt
  • Publisher : Wiley
  • Release Date : 1992-08-15
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 0471284890


The Professional Chef s Art of Garde Manger Book Description :

Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines....

The Professional Chef
Score: 4.5
From 16 Ratings

The Professional Chef


  • Author : Culinary Institute of America
  • Publisher :
  • Release Date : 1963
  • Genre: Quantity cooking
  • Pages :
  • ISBN 10 : OCLC:456475601


The Professional Chef Book Description :

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The Professional Chef s Techniques of Healthy Cooking
Score: 5
From 1 Ratings

The Professional Chef s Techniques of Healthy Cooking


  • Author : Mary Deirdre Donovan
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1993
  • Genre: Cookery (Natural foods)
  • Pages :
  • ISBN 10 : PSU:000022672698


The Professional Chef s Techniques of Healthy Cooking Book Description :

Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid....