The Complete Idiot's Guide to Asian Cooking

The Complete Idiot's Guide to Asian Cooking
By:"Annie Wong","Jeffrey Yarbrough"
Published on 2002-10-01 by Penguin

9780028643847

Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.

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Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking

Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking
By:"Wayne Gisslen","Drew C. Appleby"
Published on 2002-06-24 by

9780471207764

Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.

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Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking
By:"Wayne Gisslen","Mary Ellen Griffin"
Published on 2010-04-05 by John Wiley & Sons

9780470197516

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
By:"Wilbur F. Eastman, Jr."
Published on 2011-03-09 by Storey Publishing

9781603427555

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it.

Professional Cooking for Canadian Chefs, Study Guide

Professional Cooking for Canadian Chefs, Study Guide
By:"Wayne Gisslen"
Published on 2014-07-21 by

9781118636558

Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

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Professional Cooking for Canadian Chefs 7th Edition with Study Guide 7th Edition Professional Garde Manger Study Guide Viusal Food Lover's Gde and WileyPLUS 7th Edition Set

Professional Cooking for Canadian Chefs 7th Edition with Study Guide 7th Edition Professional Garde Manger Study Guide Viusal Food Lover's Gde and WileyPLUS 7th Edition Set
By:"Wayne Gisslen"
Published on 2010-06-25 by

9780470914922

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Special Diets: Tightwad Tara's Guide

Special Diets: Tightwad Tara's Guide
By:"Tara Dowd"
Published on 2014-02-18 by Lulu.com

9781257824489

Gluten Free and Allergy Free made easy! Through her struggles and challenges with dietary restrictions, Tara has simplified eating for those on special or restricted diets. Tara's passion is saving time and money, this time in the kitchen! She provides over 230 simple, delicious recipes that are gluten-free, wheat-free, dairy-free, casein-free, soy-free, preservative-free and additive-free. Many recipes are also peanut-free, tree-nut free, egg-free, sulfite-free and low in sugar. Tara is a mother of a child who is reversing from autism by using dietary intervention and supplementation. Tara is a Certified Nutritional Consultant and has a Masters Degree in Applied Clinical Nutrition from New York Chiropractic College. She has a degree in business from Iowa State University. Tara resides with her husband and three children in Southeast Iowa. www.nutritionalconnectionsllc.com www.tightwadtara.com

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People are on \u003cb\u003especial diets\u003c/b\u003e for many different reasons. Many people choose diet \u003cbr\u003e\nto control emotions, behavior or weight loss and others are forced into \u003cb\u003especial\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003ediets\u003c/b\u003e by severe intolerance or allergy to foods. DO \u003cb\u003eSPECIAL DIETS\u003c/b\u003e WORK?

Essentials of Professional Cooking with ChefTec CD-ROM with Visual Foodlovers Guide Set

Essentials of Professional Cooking with ChefTec CD-ROM with Visual Foodlovers Guide Set
By:"Wayne Gisslen"
Published on 2009-12 by John Wiley & Sons

9780470632208

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Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association and Canadian Study Guide

Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association and Canadian Study Guide
By:"Wayne Gisslen"
Published on 2002-06-21 by Wiley

9780470832127

'Professional Cooking for Canadian Chefs' has a long standing reputation for being comprehensive, yet easy for students to understand and follow. It features information on Canadian inspection and grading of meat, poultry, seafood, dairy products and eggs.

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
By:"Culinary Institute of America","Mark Ainsworth"
Published on 2009-02-04 by Cengage Learning

9781435400368

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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Camper's Guide to Outdoor Cooking

Camper's Guide to Outdoor Cooking
By:"John G. Ragsdale"
Published on 1998-08-01 by Taylor Trade Publications

9780884156031

This volume provides more than 200 recipes for outdoor cooking, along with recommendations on outdoor cooking equipment and techniques.

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This volume provides more than 200 recipes for outdoor cooking, along with recommendations on outdoor cooking equipment and techniques.