The Escoffier Cookbook
Title | The Escoffier Cookbook PDF eBook |
Author | Auguste Escoffier |
Publisher | Clarkson Potter |
Pages | 943 |
Release | 1941-11-13 |
Genre | Cooking |
ISBN | 0517506629 |
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Professional Cooking, College Version + Escoffier
Title | Professional Cooking, College Version + Escoffier PDF eBook |
Author | Wayne Gisslen |
Publisher | John Wiley & Sons |
Pages | |
Release | 2009-11-23 |
Genre | Cooking |
ISBN | 9780470620656 |
Professional Cooking, 7th Edition, College Version with WileyPLUS and Escoffier Le Guide Set
Title | Professional Cooking, 7th Edition, College Version with WileyPLUS and Escoffier Le Guide Set PDF eBook |
Author | Wayne Gisslen |
Publisher | |
Pages | |
Release | 2010-04-08 |
Genre | |
ISBN | 9780470891216 |
Professional Cooking, College Version
Title | Professional Cooking, College Version PDF eBook |
Author | Wayne Gisslen |
Publisher | John Wiley & Sons |
Pages | 1121 |
Release | 2010-01-19 |
Genre | Cooking |
ISBN | 0470197528 |
This 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 6E College Version W/CD-ROM and Escoffier Set
Title | Professional Cooking 6E College Version W/CD-ROM and Escoffier Set PDF eBook |
Author | Gisslen |
Publisher | John Wiley & Sons Incorporated |
Pages | |
Release | 2009-05-11 |
Genre | Cooking |
ISBN | 9780470546093 |
Ma Cuisine
Title | Ma Cuisine PDF eBook |
Author | Auguste Escoffier |
Publisher | Hamlyn (UK) |
Pages | 884 |
Release | 2000 |
Genre | Cooking |
ISBN | 9780600601043 |
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Essentials of Professional Cooking
Title | Essentials of Professional Cooking PDF eBook |
Author | Wayne Gisslen |
Publisher | John Wiley & Sons |
Pages | 594 |
Release | 2015-03-23 |
Genre | Cooking |
ISBN | 1118998707 |
Essentials 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 perfection—without 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.