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Introduction To Culinary Arts
Title:Introduction To Culinary Arts
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:0131171402
ISBN 13:
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Category:cookbooks, culinary
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Culinary Institute of America: Breakfast and Brunches, Baking and Pastry: Mastering the Art and Craft, Culinary Boot Camp: Five Days of Basic Training atThe Culinary Institute of America, Baking at Home with The Culinary Institute of America, The Professional Chef, The Professional Chef's Techniques of Healthy Cooking, The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef, Garde Manger: The Art and Craft of the Cold Kitchen, Hors d'Oeuvre at Home with The Culinary Institute of America, Cooking at Home with The Culinary Institute of America
Cooking shows on public television and elsewhere continue to be a huge draw for today s home cooks and attendance at hands on cooking classes is a popular trend In this book Martha Rose Schulman shares the secrets of The Culinary Institue of America s five day boot camp course, With nearly inspiring recipes i Garde Manger i is the most comprehensive reference book available on the subject Bringing the kitchen tested wisdom of The Culinary Institute of America s chefs and teachers to the reader the comprehensive book covers a range of topics from salads and sandwiches to hors d oeuvres and appetizers all the hot and cold food preparation knowledge the skilled garde manger needs All new photographs by award winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts from curing salmon and bacon to making and decanting flavored oils, The Culinary Institute of America is the nation s most influentialtraining school for professional cooks br Time magazine br br The Culinary Institute of America is the nation s premier culinary training ground the place where many top chefs and caterers have honed their skills in the kitchen The school s emphasis on solid technique and rigorous hands on training is widely respected and admired by culinary insiders the world over br br Now in Hors d Oeuvre at Home with The Culinary Institute of America the experts show you how to prepare an impressive selection of bite sized creations for any gathering From skewers and dips to desserts they explain the various types of hors d oeuvre and walk you step by step through the techniques you need to create each one Featuring more than stylish recipes and full color photos the book provides all the guidance and know how you need to cater your own parties and dazzle your guests, Prepared by The Culinary Institute of America which has been hailed by Time magazine as the nation s most influential training school for cooks The Professional Chef s R Techniques of Healthy Cooking Second Edition offers nutritional cooking techniques and theories that have been tested and proven in the Institute s kitchens It begins with the language of nutrition The lessons of the USDA food guide pyramid the Mediterranean pyramid and a vegetarian pyramid from the American Dietetic Association ADA are used as a foundation for the Institute s seven principles of healthy cooking They call upon the chef to introduce a wider array of foods such as fruits grains and vegetables into dishes Successful strategies for cooking with less fat moderating salt and choosing and using healthy sweeteners are included as well A separate section on creating healthy menus covers menu and recipe development nutritional analysis and nutrition labeling in menus and advertising Special features of this incomparable guide include br br Seven principles of healthy cooking Nearly of the Institute s best recipes of them new to this edition Over photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes Practical tips for healthy sauteing stir frying grilling baking smoke roasting and more Dependable guidelines for selecting healthy fresh ingredients A nutritional analysis for each recipe with separate breakdowns for sauces side dishes and other components Filled with time tested and refined techniques for maximizing both nutrition and flavor The Professional Chef s R Techniques of Healthy Cooking Second Edition is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest healthiest and most flavorful of meals