"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and...
ISBN: 0-471-68294-2, ISBN-13: 978-0-471-68294-3
2. Auflage,
04/2006/Gb
€ 44,90 |
available in 3-5 days
|
Tower, Jeremiah
Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a "who's who" of some of the nation's top chefs in their...
ISBN: 0-471-45141-X, ISBN-13: 978-0-471-45141-9
1. Auflage,
11/2003/Gb
€ 26,90 |
available in 3-5 days
|
Leonard, Edward G.; Manville, Ron
Cooking with a Master Chef
Recipes and cooking tips from the kitchen of one of the country's most exclusive clubs
Club Cuisine is the new, stunningly visual cookbook featuring Certified...
ISBN: 0-471-74171-X, ISBN-13: 978-0-471-74171-8
1. Auflage,
07/2006/Gb
€ 41,90 |
available in 3-5 days
|
Jones, Terri
Simplified Math for Culinary Professionals
Useful,applied coverage of mathematics for the food service industry
In today's competitive food service industry, a strong command over the basics of...
ISBN: 0-471-22626-2, ISBN-13: 978-0-471-22626-0
1. Auflage,
10/2003/Pb
€ 32,90 |
available in 3-5 days
|
Gisslen, Wayne
Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by...
ISBN: 0-471-20202-9, ISBN-13: 978-0-471-20202-8
1. Auflage,
5/2003/Gb
€ 102,00 |
available in 3-5 days
|
Johnson, Paul
The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Advance Praise for Fish Forever
"This is the best book on seafood I know and, frankly, one of the most useful books on food as well. Paul has masterfully...
ISBN: 0-7645-8779-X, ISBN-13: 978-0-7645-8779-5
1. Auflage,
07/2007
€ 29,90 |
available in 3-5 days
|
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic...
ISBN: 0-470-11866-0, ISBN-13: 978-0-470-11866-5
1. Auflage,
08/2008
€ 55,90 |
available in 3-5 days
|
The Art and Craft of the Cold Kitchen
The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger is one of the most important courses culinary...
ISBN: 0-470-05590-1, ISBN-13: 978-0-470-05590-8
3. Auflage,
01/2008/Gb
€ 61,90 |
available in 3-5 days
|
The Professional Chef's Guide to Essential Kitchen Tools
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools
A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken...
ISBN: 0-470-08026-4, ISBN-13: 978-0-470-08026-9
1. Auflage,
01/2008/Pb
€ 21,90 |
available in 3-5 days
|
The Best Tool for Learning About the Diversity of Cuisine from Around the World
Increasing world travel, changing demographics, multinational business, and...
ISBN: 0-470-05240-6, ISBN-13: 978-0-470-05240-2
1. Auflage,
08/2008
€ 57,90 |
available in 3-5 days
|
Drummond, Karen E.; Brefere, Lisa M.
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh...
ISBN: 0-470-05242-2, ISBN-13: 978-0-470-05242-6
7. Auflage,
06/2009/Gb
€ 112,00 |
available in 3-5 days
|
"A serious reference for serious cooks."-Thomas Keller, Chef and owner, The French Laundry
Named one of the five favorite culinary books of this decade by...
ISBN: 0-7645-5734-3, ISBN-13: 978-0-7645-5734-7
8. Auflage,
09/2006/Gb
€ 61,90 |
available in 3-5 days
|
Gisslen, Wayne
College Version
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types...
ISBN: 0-471-66374-3, ISBN-13: 978-0-471-66374-4
6. Auflage,
03/2006/Gb
€ 54,90 |
available in 3-5 days
|
Gisslen, Wayne
College Version
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long-standing reputation for being comprehensive, yet easy for...
ISBN: 0-470-19752-8, ISBN-13: 978-0-470-19752-3
7. Auflage,
02/2010/Gb
€ 225,00 |
available in 3-5 days
|
Gisslen, Wayne
On Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills."
-The American Institute...
ISBN: 0-471-66376-X, ISBN-13: 978-0-471-66376-8
6. Auflage,
03/2006/Gb
€ 55,90 |
available in 3-5 days
|
|
CRISPR-Cas:
Budding Yeast
Learning and Memory
Conservation Science: Balancing the Needs of People and Nature
Introduction to Optical Microscopy
Organic Chemistry
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