Books - Food - Cookery school
Books 21 to 29 of 29 - Cookery school |
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The Kitchen Sessions with Charlie Trotter by Charlie Trotter
In this text, readers can step behind the scenes at Charlie Trotter's to take a lesson from Charlie himself. A fine-cuisine cooking class for the home chef, each chapter focuses on a key ingredient from salmon to mushrooms, complete with a wide range of luxurious recipes.
Hardback, 240 pp, $48.95. Buy
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More Cooking Secrets of the CIA by Pool Joyce Oudkerk
More Cooking Secrets of the CIA was the tie-in book for the 1997 public television series of the same name. A celebrated cooking school in the USA, the Culinary Institute of America boasts graduates such as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Chapters include Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much more. In both the series and the book, professional chefs let home cooks in on the secrets to making time in the kitchen productive, fun, and satisfying.
Paperback, 168 pp, $22.95. Buy
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Le Cordon Bleu's Complete Cooking Techniques by Jeni Wright
All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of ingredients. Now, for the first time, the home cook and the culinary professional alike have at their fingertips over seven hundred illustrated cooking techniques in a clear and easy-to-follow format. Essential preparation and cooking skills, professional secrets, expert tricks of the trade, favourite recipes, and stunning finished dishes are shown in over two thousand original full-colour photographs and explained in concise, informative text.
, 352 pp, $62.95. Buy
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Culinary Artistry by A Dorenburg
This text focuses on the development of leading chefs' cuisines, detailing the work in photographs. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.
Paperback, 448 pp, $37.95. Buy
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Chef's Book of Formulas, Yields and Sizes by Arno Schmidt
Controlling food costs is essential to any food service operation. Basic to this cost control is knowing how much food to purchase and prepare for any event or menu, while accounting for loss due to trimming, coring, boning, and preparation.
Hardback, 368 pp, $132.95. Buy
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American Culinary Federation Guide to Competitions by Edward C. Leonard
Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation's Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation's
Paperback, 224 pp, $77.95. Buy
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Kitchen: The Essential Guide to the Kitchen by Michele Cranston
1000 recipes and all the necessary techniques
Paperback, 400 pp, $48.95. Buy
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The Fundamental Techniques of Classic Cuisine by Judith Choate
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world. But perhaps the greatest achievement of the FCI is its Total Immersion curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six and nine month courses taught at the FCI that cover all 250 basic techniques of
, 496 pp, $120.00. Buy
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Practical Japanese Cooking by Shizuo Tsuji
A practical guide to Japanese cooking, including clear directions and tips on crucial points.
Hardback, 152 pp, $54.95. Buy
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