books about: culinary     books:       Culinary Fundamentals1 review American Culinary Federation The Prentice Hall, 2005 Excellent Textbook This is the Textbook I chose for my students. I just can say it's excellent!             ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and ...32 reviews John La Puma, Rebecca Powell Marx Crown, 2008 Great take on ancient science Thanks for bringing this topic into mainstream western medicine ~ most of what I learned about nutrition over the last 30+ years can be attributed to studying cultures who base their diet on their own medical systems, such as Indian cooking, based on Ayurvedic medicine. Books I read in the seventies and cooks I worked alongside of, knew the usefulness of each ingredient. It is truly amazing what ...             Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set5 reviews Karen Eich Drummond Wiley, 2007 Great Text for Culinary Nutrition Class I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key ...             Hors d'Oeuvre at Home with The Culinary Institute of America8 reviews The Culinary Institute of America (CIA) Wiley, 2007 Great for appetizers Really great recipes in this cookbook. Reliable CIA always gives great recipes, with a unique flair. Should buy this to have in your cookbook collection. Prices on Amazon much cheaper than going to the CIA website!             Culinary Math4 reviews Linda Blocker, Julia Hill, ... Wiley, 2007 Must buy culinary students I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com: Study Guide for the National Servsafe Exam: Key Review Questions and Answers with ...             On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only17 reviews Sarah R. Labensky, Alan M. Hause, ... Prentice Hall, 2006 Required for school This text is a requirement of my culinary arts program. It was about $10 cheaper on Amazon than at the school's bookstore. It is an all-inclusive and helpful reference for any culinary topic. I would recommend this for pros and home-chefs alike.             Baking and Pastry: Mastering the Art and Craft13 reviews The Culinary Institute of America Wiley, 2004 A must for a Savory Kitchen This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.             Culinary Artistry69 reviews Andrew Dornenburg, Karen Page Wiley, 1996 My Favorite Culinary Book As a culinary student and aspiring chef, this book has shown me which flavors and ingredients to combine successfully. Using this book, I developed a glaze that finished in the top 3 of a food competition. Better than any cookbook with recipes.             The Professional Chef52 reviews The Culinary Institute of America Wiley, 2006 A New Standard Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about ...             The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef The Culinary Institute of America Lebhar-Friedman Books, 2008 The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.             Breakfasts & Brunches (Culinary Institute of America)13 reviews The Culinary Institute of America Lebhar-Friedman Books, 2005 Great B&B cookbook I have plenty of cookbooks, but this was my main standby in the first year of our bed and breakfast. The sausage gravy, waffles and granola never fail to please our guests. And none of the recipes are too complicated to make in a hurry in the morning. I wish the book were totally focused on breakfast, because we don't serve brunch. But if we did, this book would be perfect and cover all the ...             The Fundamental Techniques of Classic Cuisine7 reviews The French Culinary Institute, Judith Choate "Stewart, Tabori and Chang", 2007 Oooh la la! Magnifique! This book is outstanding! A must-have for every kitchen regardless of how experienced a cook you are. I attended the full time 6-month culinary program at the FCI a few years ago and this is almost verbatim our first quarter (6 week) curriculum. We then spent the next 3 quarters refining and practicing and expanding on all these techniques. If you don't want to sacrifice 6 months and $50,000 (an ...             Prentice Hall Dictionary of Culinary Arts, The (Trade Version) (2nd Edition) Gaye Ingram, Steven R. Labensky, ... Prentice Hall, 2005 This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for ...             The Professional Chef: Study Guide2 reviews The Culinary Institute of America (CIA) Wiley, 2006 profesional chef 8th edition study guide The book is very useful for the beginners who want to be a chef,,, Better you start with the book like this that a lot of the question than you have to find the answer with this method we will absorb all the kitchen knowledge better than we wait somebody to give us the lesson. The book I received only 3 weeks after I put the order and than I was in good condition .....million thank you for ...             Food: A Culinary History (European Perspectives)24 reviews Penguin (Non-Classics), 2000 Very informative Had to buy this book for a class and its really interesting but its just really wordy and at some points not a easy or enjoyable read. Its got great information and is the book for you if you are into culinary/food history :)             Culinary Calculations: Simplified Math for Culinary Professionals Terri Jones Wiley, 2008 The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written ...             Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America7 reviews The Culinary Institute of America, Martha Rose Shulman Wiley, 2006 Versatile Culinary Reference Martha Rose Shulman artfully captures her experiences while attending the CIA's five day Culinary Boot Camp in Hyde, NY. This book caters to both beginning & "seasoned" cooks, featuring noteworthy information e.g. mise en place, knife skills, maintaining stocks, soup production, frying techniques, dry & moist heat cooking methods. Recipes utitlized during the 5 day course are printed in ...             Cooking at Home with The Culinary Institute of America12 reviews The Culinary Institute of America Wiley, 2003 A Professional Cookbook for Dummies This book is most helpful, it does not assume you are an experienced cook, but starts with the basics, and leads you step by step in a most understandable fashion.. It's a geat source, that instills confidence and produces good results.             Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)5 reviews The Culinary Institute of America (CIA) Wiley, 2008 the best reference book for garde manger this book is for culinary students,cooks and chefs who want to get new ideas in garde manger.             Gourmet Meals in Minutes11 reviews Culinary Institute of America Lebhar-Friedman Books, 2004 The Rolls Royce of meals in minutes cookbooks I love cookbooks. I have an extensive collection. I taught myself how to cook using cookbooks so I believe a good cookbook is one that inspires and should be understandable and reasonably easy to use; with that in mind I love this cookbook. A big reason I love this book is because it does not try to trick you into believing that a great meal will just magically appear in 30 minutes. This book ...              search for books artistry, breakfasts, brunches, calculations, collection, cookbook, cuisine, culinary, dictionary, disease, european, favorite, foodservice, fundamental, fundamentals, institute, iprofile, mastering, medicine, nutrition, perspectives, prentice, preventing, professional, professionals, recipes, simplified, techniques, textbook, training books:    Kindle - Amazon's New Wireless Reading Device This is the future of book reading. I have used it and love it! randomly chosen apparel: Bleach Uryu Keychain GE-3798 home  impressum - about us