The Culinary Institute of America's Gourmet Meals in Minutes PDF Download

Author: Culinary Institute of America
Publisher: Lebhar-Friedman
ISBN: 9780867309041
Category : Cookbooks
Languages : en
Pages : 0

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Book Description
We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety if mouth-watering, nutritious meals without spending all day in the kitchen.

Author: Jean Paré
Publisher: Company's Coming Publishing Limited
ISBN: 9781895455540
Category : Casserole cookery
Languages : en
Pages : 164

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Book Description
Keep it simple -- bring your meal to the table in one dish! Jean Pare draws from her background as a professional caterer and mother of four to present this tempting collection of quick and easy recipes. One-Dish Meals is the thirty-second title in the original best-selling Company's Coming cookbook series. Explore the variety of dinner ideas including hearty stews, casseroles, stir fries, salads and soups, or something for the slow cooker. Try Spicy Beef Salad or Red-Topped Frittata at your next luncheon. One-Dish Meals offers you the chance to bring complete, satisfying meals to your table in a single dish. Nothing could be simpler! Book jacket.

Author: Rocco DiSpirito
Publisher: Rodale Books
ISBN: 1984825232
Category : Cooking
Languages : en
Pages : 305

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Book Description
The #1 New York Times bestselling author and celebrity chef offers fast and flavorful recipes to help anyone cook like a chef in 30 minutes(ish) or less—every day of the week. Finding himself at home more during the pandemic and in the hybrid world that followed, James Beard Award–winning author and chef Rocco DiSpirito rediscovered for the first time in decades the joy of cooking for and savoring weekday meals with his family and friends, something that was not a regular occurrence when he was working in a busy restaurant or as celebrity chef on the go. Of course, as a home cook preparing nightly family meals, Rocco also experienced the fatigue of spending hours planning and cooking every night rather than sitting at the table enjoying family and friends. That’s what inspired this book: a collection of 100 no-fuss weekday meals to help you cook like a chef every night, in about thirty minutes or less. Every recipe is full of flavor and is sure to be a hit with the entire family. Recipes include many of Rocco’s favorites from over the years, plus all-new dishes, as well as classic Italian dishes from his childhood, including Mama Nicolina’s Cavatelli with Broccoli Rabe and Sweet Sausage, Linguine Vongole, Everyday Pesto Orzo Caprese Salad, Salmon Miso Marmalade, Tuna Avocado Furikake Crudo, Hot Chili BBQ Ribs, and more. This book is all about simple ingredients, lots of flavor, and efficient cooking. It’s sure to become the essential cookbook for everyday dinners that everyone will love.

Author: Charlie Trotter
Publisher: For Dummies
ISBN: 9781740310406
Category : Cooking
Languages : en
Pages : 224

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Book Description
If tuna casserole is the most exciting meal you?ve made lately, let this friendly guide come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes ? from soups and sauces to zesty vegetarian delights and seafood masterpieces ? that are guaranteed to impress your family and friends.

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470508965
Category : Cooking
Languages : en
Pages : 326

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Book Description
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118692438
Category : Cooking
Languages : en
Pages : 1236

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Book Description
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Author: Culinary Institute of America
Publisher: Lebhar-Friedman
ISBN:
Category : Appetizers
Languages : en
Pages : 440

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Book Description
The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Category : Cooking
Languages : en
Pages : 1234

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Book Description
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Author: Michael Ruhlman
Publisher: Macmillan
ISBN: 080508939X
Category : Biography & Autobiography
Languages : en
Pages : 338

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Book Description
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289

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Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.