More Cooking Secrets of the CIA PDF Download

Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811818636
Category : Cooking
Languages : en
Pages : 142

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Book Description
The companion book to the PBS series of the same name, "More Cooking Secrets of the CIA" reveals the professional secrets of the most celebrated cooking school in the country, the Culinary Institute of America. Chapters correspond with the TV series, featuring Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Quick Meals from the CIA, and more. Color photos.

Author: Culinary Institute of America
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 132

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Book Description
"Following on the heels of the best-selling first volume, More Cooking Secrets of the CIA is the tie-in book for the fall 1997 public television series of the same name. The most celebrated cooking school in the country, the Culinary Institute of America boasts graduates such as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Now in its third season, the school's acclaimed TV series will continue with episodes (and corresponding chapters) on Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much more. In both the series and the book, professional chefs let home cooks in on the secrets to making time in the kitchen productive, fun, and satisfying."--Publisher description.

Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811811637
Category : Cooking
Languages : en
Pages : 138

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Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730

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Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Author: F. Clifton Berry
Publisher:
ISBN: 9781885352804
Category : Cooking
Languages : en
Pages : 0

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Book Description

Author: Culinary Institute of America
Publisher: Lebhar-Friedman
ISBN: 9780867308600
Category : Soups
Languages : en
Pages : 0

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Book Description
An updated and expanded selection of recipes from the kitchens and classrooms of The Culinary Institute of America. It's the ultimate guide for the preparation of delicious soups and stews for any season or occasion.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: Eric Kastel
Publisher: John Wiley & Sons
ISBN: 0470182601
Category : Cooking
Languages : en
Pages : 141

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Book Description
Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the 12 steps of bread baking, describing each one in detail.

Author: Kay Shaw Nelson
Publisher: Pelican Publishing
ISBN: 9781589806641
Category : Cooks
Languages : en
Pages : 0

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Book Description
This fascinating autobiography tells about the author's experiences as an intelligence officer, wife, and mother during the Cold War. Working undercover as a cookbook writer, she was able to combine her love of food and world travel with spying for the CIA.

Author: Ron Salisbury
Publisher:
ISBN: 9780578664330
Category : Business & Economics
Languages : en
Pages : 90

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Book Description
For those who think--or dream--of opening a restaurant, this book is a must read. Author Ron Salisbury started out running his parents' venerable Los Angeles landmark El Cholo (founded 1923) and went on to successfully own and operate eight more popular Southern California restaurants over the ensuing decades. The author offers up his experience on how to not just survive, but thrive, in a fickle and competitive business. Want to know why you shouldn't waste money on advertising? Why you should always check in with the dishwasher? How not to lose $10,800 in annual sales? The role that women play in restaurant selection? It's all here, written in short readable vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.