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Professional Baking (Sixth Edition)
by Wayne GisslenGisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.
Professional Bread Baking
by Hans Welker Erin Jeanne McDowellProfessional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.
The Professional Chef
by Culinary Institute of AmericaThe Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.
The Professional Chef
by The Culinary Institute of America (CIA) StaffThe Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.
Professional Cooking
by Wayne GisslenThe Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Professional Cooking (5th edition)
by Wayne Gisslen Andre CointreauIn collaboration with Le Cordon Bleu, Gisslen provides a comprehensive guide to professional cooking theory and techniques for culinary students. This heavy tome contains about 1,200 recipes--100 of them new to this edition. The extensive scope of the book encompasses the food service industry, sanitation and safety, tools and equipment, the basics, menus and cost management, and nutrition. Then, the author provides detailed instructions, with color photos by J. Gerard Smith, for cooking stocks and sauces; soups; meats, game, and poultry; fish and shellfish; vegetables; legumes, grains, and pasta; salads; sandwiches; appetizers; breakfast foods; beverages; cured foods; cold foods; yeast products and breads; and desserts. This edition has been updated, is in full-color, contains vegetarian recipes and diets, uses the new food pyramid, and has chapters on presenting and garnishing food and modern food service. Gisslen is the author of many other culinary books, including The Essentials of Professional Cooking and Professional Baking, and is a graduate of the Culinary Institute of America. Annotation ©2006 Book News, Inc. , Portland, OR (booknews. com)
Professional Cooking (7th edition)
by Wayne Gisslen Mary Ellen GriffinThis is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book - and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Professional Cooking (Eighth Edition)
by Wayne GisslenProfessional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.
Professional Food Manager Certification Training Coursebook (NSF HealthGuard Training Series)
by Nsf HealthGuard<p>NSF International provides a wide range of comprehensive food safety solutions in a customer-focused and professional manner. NSF Food Safety offerings deliver value-added assistance to companies in meeting Federal requirements and improving their food safety systems beyond regulation. Companies may select from training and education, consulting, audit, certificate, product approval, and registration services as needed. <p>After successfully completing this training course, you will have a good foundation to take any one of the 2009 U.S. Food Code compliant, ANSI accredited professional food manager exams, as recognized by the U.S. Conference on Food Protection.</p>
Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food
by Charles A. Baker-Clark&“A well-researched collection of portraits of famous figures from the culinary world&’s past and present.&” ―Library Journal Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer. Each 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.
Profitable Beverage Management
by John DrysdaleComplete yet to-the-point – an effective guide to beverage management. Drysdale’s Profitable Beverage Management is a concise yet comprehensive new text covering both the knowledge required for tending bar and the management skills necessary to ensure successful and profitable beverage service. Chapters impart knowledge of wines, spirits, and beers; responsible beverage service; purchasing equipment; and effective beverage management. Freshly written for today’s market, the text is up to date with the most recent laws, regulations, and issues concerning beverage management. Emphasis is placed on beverage controls and the legal and business aspects of beverage management.
Profitable Menu Planning, Fourth Edition
by John A. Drysdale Jennifer Adams Galipeau<P>This volume offers single-volume coverage of all aspects of menu planning.<P> Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
Progetto Hamburger: ricette semplici per hamburger buoni come al ristorante.
by Tony GustinUn progetto per creare hamburger fantastici. Niente è meglio di un ottimo hamburger. Certi giorni ho proprio voglia di hamburger, ed è bellissimo essere capaci di prepararseli! Questo libro vi offre delle ricette di hamburger eccezionali che vi faranno venire l'acquolina in bocca: vi verrà voglia di mettervi a cucinare subito. Se anche a voi, come a me, piacciono gli hamburger "sostanziosi"... allora vi piacerà l'assortimento di deliziose ricette che ho raccolto! Allora, buon appetito... ve li meritate! In questo libro, vi propongo diverse varianti di hamburger cercando di andare al di là dell'hamburger classico. In queste ricette troverete diversi tipi di carne e, naturalmente, abbiamo pensato anche agli amici vegetariani. Ecco alcune ricette: Hamburger Stupendo di Fagioli e Barbabietole Leggendari Hamburger Coreani Grigliati Hamburger Rapidi con Spezie e Miele Hamburger Eleganti di Agnello speziato con Jalapeño e Pancetta Hamburger Titanico Ripieno, con Pane Casereccio Hamburger Gustosi con Gorgonzola, Cipolle Caramellate e Rosmarino Nuovissimo Hamburger Cinese di Pollo Favoloso Hamburger con Pancetta Candita e Brioche alla Cannella Delizioso Hamburger Austin Grandiosi Hamburger di Agnello e Zucchine Spero abbiate fame!
The Program: 21 Days to a Stronger, Slimmer, Sexier You
by Jessie PavelkaSimple Changes = Powerful Results in Only 21 Days! For more than 10 years--most recently as the newest trainer on the hit television show The Biggest Loser and now inspiring its huge online community--fitness expert Jessie Pavelka gets results by keeping it simple. Pavelka knows health is all about living well, so he makes it easy to get with the program!For the first time, The Program brings together Pavelka's most effective tips, techniques, and no-fail workouts in book form. "Challenge yourself," Pavelka says. "Simply commit to making one change every day." The Program is organized by Pavelka's four pillars and his belief that making small changes in these areas leads to amazing benefits. These are: EAT: More than 60 simple recipes that have a ratio of lean protein, good carbohydrates, and healthy fat will reshape readers' relationship with their grocery list. SWEAT: More than 100 workouts are illustrated to inspire novices and experts alike, and the variety Pavelka provides will keep readers engaged. THINK: Wellbeing begins with positive thoughts--Pavelka's mindful practices are a refreshing blend of affirmation, relaxation, and focus. CONNECT: Pavelka provides tips on how to cultivate a support network that will keep you with The Program. Based on years of experience and successful coaching of thousands of clients on television and off, Pavelka's The Program will help you harness your individual power while losing weight, getting healthy, and enjoying life.
The Programme: For a Leaner, Stronger, Healthier You
by Jessie PavelkaGET IN THE BEST SHAPE OF YOUR LIFE In The Programme, Jessie Pavelka, popular fitness expert and star trainer of The Biggest Loser, delivers a practical guide for being healthy, living well and losing weight based on four essential building blocks Jessie has found to be key to lasting success with countless clients: *EAT: flavourful and healthy recipes using basic, common ingredients that are high protein and low in sugar and carbs*SWEAT: a high-intensity interval training programme and morning workouts that yield quick results *THINK: easy-to-use exercises that combine elements of yoga, biometrics and mindfulness*CONNECT: the book will help you build the strong relationships you need to foster a healthier life and readers will be able to share their progress and struggles with an online community that will launch with the book. Jessie also provides a maintenance plan that readers can use to ensure their results last. The Programme is a positive, sane way to lose weight and achieve good health by making small changes, finding balance and, ultimately, getting back to basics.
Prohibition in Atlanta: Temperance, Tiger Kings & White Lightning (American Palate)
by Ron Smith Mary O. BoyleAfter the Civil War, state and national Prohibition galvanized in Atlanta the issues of classism, racism and anti-immigrant sentiment. While many consider flappers and gangsters the iconic images of the era, in reality, it was marked with temperance zealotry, blind tigers and white lightning. Georgia's protracted and intense battle changed the industrial and social landscapes of its capital city and unleashed a flood of illegal liquor that continually flowed in the wettest city in the South. Moonshine was the toast of the town from mill houses to the state capitol. The state eventually repealed prohibition, but the social, moral and legal repercussions still linger seventy years later. Join authors Ron Smith and Mary O. Boyle as they recount the colorful history of Atlanta's struggle to freely enjoy a drink.
Prohibition in Bardstown: Bourbon, Bootlegging & Saloons (American Palate)
by Dixie Hibbs Doris SettlesSome Bardstown, Kentucky residents argued for an alcohol ban as early as the mid-1800s despite the fact that whiskey and bourbon were local staples. When Prohibition finally arrived, independent and inventive residents secretly kept the city wet. A deacon once stored whiskey in a baptismal pool. Seventy-year-old Aunt Be-At Hurst allegedly made her homebrew out of her bathtub. Some locals even burned distillery warehouses to cover up thefts. Crime ran so rampant that revenue collector Robert H. Lucas threatened to have the governor summon the state militia. Join historians Dixie Hibbs and Doris Settles as they detail the history of Bardstown booze.
Project Animal Farm: An Accidental Journey into the Secret World of Farming and the Truth About Our Food
by Sonia FaruqiBorn out of a global expedition fearlessly undertaken by a young woman, Project Animal Farm offers a riveting and revealing look at what truly happens behind farm doors. Sonia Faruqi, an Ivy League graduate and investment banker, had no idea that the night she arrived at the doorstep of a dairy farm would mark the beginning of a journey that would ultimately wind all the way around the world. Instead of turning away from the animal cruelty she came to witness, Sonia made the most courageous decision of her life: a commitment to change things. Driven by impulsive will and searing passion, Sonia left behind everything she knew and loved to search the planet for solutions to benefit animals, human health, and the environment. Over the course of living with farmers, hitchhiking with strangers, and risking her life, she developed surprising insights and solutions--both about the food industry and herself. Lively and heartfelt, Sonia takes readers on an unforgettable adventure from top-secret egg warehouses in Canada to dairy feedlots in the United States, from farm offices in Mexico to lush pastures in Belize, from flocks of village chickens in Indonesia to factory farms in Malaysia. Revelatory in scope, Project Animal Farm illuminates a hidden world that plays a part in all of our lives.
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
by Steven RaichlenWhere there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking. No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic—T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us—reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin—meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire. From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
Project Griddle: The Versatile Art of Grilling on a Flattop
by Steven RaichlenFrom America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility—and because they&’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs&’ shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don&’t think of buying one without its guidance.
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp) (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenFrom America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding. Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.
Prom! The Complete Guide to a Truly Spectacular Night
by Nancy KrulikProm! Wow, what a night. Are you ready? What will you wear? What about your hair? In this resourceful guide, prom-going girls will find cool tips on getting the perfect dress, makeup do's and don'ts, the best mode of transportation, and, of course, how to find the perfect date... or not! With places to cut and paste fashion ideas, as well as pages to paste the finished results (your prom pictures), this book will not only help guide girls through their anxiety, but it'll be cherished for years to come.
Promoting Biodiversity in Food Systems
by Irana W. HawkinsBiodiversity of the food system is crucial for food production and loss of biodiversity is a pressing issue. This book focuses on biodiversity’s crucial role in food systems, health and well-being, and fate of the natural environment. It provides practical recommendations on how proper food systems can sustain a healthier planet and protect biodiversity. Sections provide a comprehensive understanding of the urgent need for promoting biodiversity-promoting food systems that help maintain planetary boundaries that are at risk; mimic the natural processes of highly integrated ecosystems; and improve human/planetary health while providing a wholesome and sufficient food supply.
Promoting Healthy Behaviour: A Practical Guide
by Dominic Upton Katie ThirlawayThere is ever growing recognition by governments and healthcare professionals of the need to respond to the challenges of preventable diseases, especially so-called "lifestyle diseases", and of the influence that social class, gender, ethnicity, as well as individual differences play in health. This text explores the fundamental importance of psychology in the development of these lifestyle diseases, and how an understanding of psychological models is essential for the healthcare practitioner to predict behaviours and develop evidence-based interventions. This thoroughly updated edition includes new chapters looking at health inequalities, health promotion, working with special populations and understanding the role of social and psychological factors in some common conditions.?? These four additional chapters will enable the reader to better understand the place of lifestyle change within wider society. Beginning with an introduction to healthy behaviour and the context that health practitioners work in, the book goes on to look at issues, including: The role of psychology in lifestyle change Diet, alcohol, smoking and active lifestyles Sexual behaviour Chronic illness and vulnerable populations. Each chapter includes key features including learning objectives, case studies, key points and discussion questions, as well as how to apply the various research and theories to practice. Promoting Healthy Behaviour is a practical and informative guide for your practice both now and in the future, and is invaluable reading for healthcare professionals at any stage of their careers.