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Author: The Editors of La Cucina Italiana Publisher: National Geographic Books ISBN: 0847839141 Category : Cooking Languages : en Pages : 0
Book Description
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.
Author: The Editors of La Cucina Italiana Publisher: National Geographic Books ISBN: 0847839141 Category : Cooking Languages : en Pages : 0
Book Description
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.
Author: Toba M. Garrett Publisher: John Wiley & Sons ISBN: 0470380098 Category : Cooking Languages : en Pages : 416
Book Description
The comprehensive guide to amazing cake decoration—now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.
Author: Gregory Larson Publisher: ISBN: Category : Forest management Languages : en Pages : 92
Book Description
The wildland fire community has spent the past decade trying to understand and account for the role of human factors in wildland fire organizations. Social research that is relevant to managing fire organizations can be found in disciplines such as social psychology, management, and communication. However, such research has been published primarily for scientific and business audiences, and much of the fire community has not been exposed to it. Here, we have compiled and organized knowledge from a variety of social science disciplines so that it can be used to improve organizational practices related to firefighter and public safety, to assess the effectiveness of safety campaigns, and to improve firefighter safety trainings. This annotated reading list summarizes approximately 270 books, articles, and online resources that address scientific and management concepts helpful for understanding the human side of fire management. The first section, Human Factors and Firefighting, introduces readers to key workshops and writings that led to the recognition that human factors are prime ingredients of firefighter safety. The second section, Foundations for Understanding Organizations, consists of social science research that provides a foundation for understanding organizational dynamics. This section includes readings on decision making and sensemaking, organizational culture, identification and identity, leadership and change, organizational learning, and teams and crews. The third section, Understanding Organizations in High Risk Contexts, explores organizations that deal regularly with risk, uncertainty and crisis. This section includes readings on risk and uncertainty, high reliability organizing, and crisis communication. The publication concludes with Internet resources available for those interested in the management of fire organizations.
Author: James R. Abbey Publisher: Educational Institute ISBN: 9780133594508 Category : Hospitality industry Languages : en Pages : 0
Book Description
In today's highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. Hospitality Sales and Marketing goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The book explores the "four Ps" (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective. Illustrations and exhibits include industry examples (forms, checklists, advertisements, etc.) that are used by today's industry leaders to effectively market their properties.
Author: Kate Edwards Publisher: Springer ISBN: 1137489715 Category : Business & Economics Languages : en Pages : 206
Book Description
Hello! And Every Little Thing that Matters will transform the way businesses interact with customers – delivering a big impact with small ideas. Impactful ideas for businesses on how to treat their customers, from saying Hello to everyone who you encounter to making sure the chairs in your place of business are comfortable.
Author: National Restaurant Association Publisher: Wiley ISBN: 9780471711346 Category : Cooking Languages : en Pages :
Book Description
ServSafe Alcohol: Frontline Training will be used as part of the certificate program developed by the NRAEF. This product is the certificate exam answer sheet which is available for purchase separately.
Author: The Editors of La Cucina Italiana
Author: The Editors of La Cucina Italiana
Author: Toba M. Garrett
Author: Gregory Larson
Author: James R. Abbey
Author: Kate Edwards
Author: 
Author: John R. Walker
Author: National Restaurant Association