German English

Suchergebnis verfeinern
Fachgebiet: Kochen u. Kochkunst  [26 Treffer]
Sortieren nach 
nur Neuerscheinungen  nur Neuzugänge 
 Seite  von 2  nächste  letzte

"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
In den Warenkorb € 44,90  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 26,90  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 41,90  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 32,90  |  lieferbar in 3-5 Tagen
Scott-Goodman, Barbara; Doner, Kalia; Pilossof, Judd
Delicious Special-Occasion Recipes for Family and Friends
Discover the secrets to easy diabetes-friendly entertaining!

Now there's no need to worry about what to serve when you host a special get-together or...

ISBN: 0-471-78246-7, ISBN-13: 978-0-471-78246-9
1. Auflage,  10/2006/Gb
In den Warenkorb € 25,90  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 102,00  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 29,90  |  lieferbar in 3-5 Tagen

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
In den Warenkorb € 55,90  |  lieferbar in 3-5 Tagen

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
In den Warenkorb € 61,90  |  lieferbar in 3-5 Tagen

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
In den Warenkorb € 21,90  |  lieferbar in 3-5 Tagen

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
In den Warenkorb € 57,90  |  lieferbar in 3-5 Tagen

inklusive 2 DVD - Basis der Küche - Basis der Hygiene
Der Küchenfachliche Leitfaden enthält von den Grundlagen der Küchenorganisation und der Ernährungslehre über die Warenkunde bis hin zur Menukunde und...
14. neu überarbeitete,  Softcover
In den Warenkorb € 59,00  |  sofort lieferbar
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
In den Warenkorb € 112,00  |  lieferbar in 3-5 Tagen

"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
In den Warenkorb € 61,90  |  lieferbar in 3-5 Tagen
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
In den Warenkorb € 54,90  |  lieferbar in 3-5 Tagen
 Seite  von 2  nächste  letzte
 ©, Alle Rechte vorbehalten.