Professional Cooking

Reference books for the professional chef.


Product Image Item Name+ Price
Chefs Guide to Charcuterie

Chefs Guide to Charcuterie

BREVERY, JACQUES
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage,...

$115.00




Creating Your Culinary Career

Creating Your Culinary Career

THE CULINARY INSTITUTE OF AMERICA (CIA)
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career...

$45.00




Croquembouche The Art and Technique

Croquembouche The Art and Technique

VENDEVILLE, JEAN-YVES
A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included...

$125.00




Day at ElBulli

Day at ElBulli

ADRIA, ALBERT
A Day at elBulli, Classic Edition is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adria, the most creative chef working today. With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the...

$90.00




Foie Gras

Foie Gras

BONNAURE ANDRE


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French Cooking Classic Recipes and Techniques

French Cooking Classic Recipes and Techniques

BOCUSE P
Over 200 culinary techniques are demystified in this fully-illustrated and comprehensive guide to French gastronomy. "Essentials of French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. Each...

$95.00




Guide to Meat Identification, Fabrication and Utilization

Guide to Meat Identification, Fabrication and Utilization

SCHNELLER, THOMAS
The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional...

$108.00




In the Hands of a Baker

In the Hands of a Baker

THE CULINARY INSTITUTE OF AMERICA (CIA)
In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. Identification photographs throughout the text illustrate must-have tools and equipment, while step-by-step photography and illustrations show readers the proper ways to handle...

$45.00




In the Hands Of a Chef

In the Hands Of a Chef

CULINARY INSTITUE OF AMERICA
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne ...A perfect basil chiffonade ...A neatly quartered chicken ...Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a...

$40.00




Knife Skills Illustrated A Users Manual

Knife Skills Illustrated A Users Manual

HERTZMANN P
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice and mince effectively. Peter Hertzmann teaches the reader skills that encompass everything they need to do with a knife in the kitchen, whether they're a four-star chef or a beginner. This comprehensive guide fills a gaping void in culinary literature.It includes: over 300 step-by-step illustrations for...

$65.00





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