Essentials of Professional Cooking, 2nd Edition

Essentials of Professional Cooking, 2nd Edition
By:"Wayne Gisslen"
Published on 2015-03-12 by Wiley Global Education

9781119030720

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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This Book was ranked 2 by Google Books for keyword Professional Cooking.

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Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any ...

Starting with Ingredients

Starting with Ingredients
By:"Aliza Green"
Published on 2006 by Running Press

9780762427475

Presents alphabetically arranged entries for a wide variety of ingredients, offering information on culinary use, flavors, storage tips, and ethnic inspirations along with recipes for cooks of all skill levels.

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Essentials of Professional Cooking, Student Workbook

Essentials of Professional Cooking, Student Workbook
By:"Wayne Gisslen"
Published on 2003-04-11 by Wiley

9780471309710

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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This Book was ranked 23 by Google Books for keyword Professional Cooking.

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Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

How to Travel with a Special Food Diet

How to Travel with a Special Food Diet
By:"Shera Rose Kincaid"
Published on 2015-06-16 by Booktango

9781468960877

Got food allergies? Got food sensitivities? Restricting the foods you eat for health reasons? You are always watching what you eat, making sure you don’t accidentally consume the foods you must avoid. For you, living life with food restrictions is a must. You cannot get away with “having just a little bit” of the wrong foods. Eating the wrong foods makes you feel bad, makes you physically ill, or may even send you to the hospital. So you know how hard it is to travel. Traveling takes you away from the foods you normally eat, away from your own kitchen where you know what foods are safe to eat. Stepping out into a world where other people have prepared the food you will eat can be frightening. You’re always wondering if you’re going to have a bad reaction, always wondering if this meal is safe for you to eat. You may have to decide what is safe to eat among a lot of really bad food options. For you, the wrong foods are scary, and the risk of eating the wrong foods may be enough to stop you from traveling. When you travel, you eat foods that are different from what is normal to you. If your body requires you to be very careful about what you eat, then you may be in trouble if you haven’t properly prepared for traveling. How to Travel with a Special Food Diet is based on my own experiences. Eighteen years of having to maintain a special food diet have taught me how to be portable. I have learned to quickly pack whatever I need to take and go. How to Travel with a Special Food Diet is written for people who maintain a special food diet, who must restrict themselves from eating certain foods, and for people who prefer to eat healthy even when they are on the road. How to Travel with a Special Food Diet reminds you what to take, what to look out for, and helps you be prepared for your trip, while still maintaining a special diet. So, to best prepare for your next trip, have a copy of How to Travel with a Special Food Diet nearby.

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I hope I have given you some great ideas about how to travel with special food \u003cbr\u003e\nneeds. Those of us who need to maintain a \u003cb\u003especial diet\u003c/b\u003e need to plan ahead, call \u003cbr\u003e\nahead, pack well, and maintain our \u003cb\u003especial diet\u003c/b\u003e even while traveling. In this book \u003cbr\u003e\nI ...

Quick Service Restaurants, Franchising, and Multi-unit Chain Management

Quick Service Restaurants, Franchising, and Multi-unit Chain Management
By:"H. G. Parsa","Francis A. Kwansa"
Published on 2001 by Psychology Press

9780789017055

Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America. This informative book contains vital information on: growth, change and strategy in the international foodservice industry food safety as an international problem and the formation of outreach committees to combat the challenges faced globally food consumption patterns and the driving forces that influence consumer food preferences the differences between mature and younger customers' expectations and experiences in QSRs, casual, and fine dining restaurants consumer attitudes toward airline food adding quick-service meals to airplane menus factors influencing parental patronage of QSRs a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus

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This Book was ranked 34 by Google Books for keyword Cooking Methods.

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The Game You Played: A Chilling Psychological Thriller

Six months ago Phoebe and Luke's two year old son, Tommy disappeared from a Sydney playground. They were enjoying a family trip to the local park and while Luke was buying icecreams, Phoebe stopped watching Tommy play for just a few minutes and then he was gone. No amount of searching or investigation by the police was able to find a trace. Six months on Phoebe still hasn't given up hope that he'll be found. While Luke has thrown himself into work at his busy real estate business, Phoebe drags herself through each day alone at home, zoning out with sleeping tablets at night and dreaming vividly of Tommy. And then the notes start arriving, in the form of sinister sounding nursery rhymes.

The story is told in the alternating voices of Phoebe and Luke. They are not the normal, well adjusted couple that they first appear to be and there are secrets and past events that impact on their current lives and those of the friends and neighbours. The author gradually reveals the complex layers to this novel, building up waves of tension until there is a final crashing crescendo where all is revealed in a stunning, unexpected conclusion.

This is a brilliant pyschological thriller - the author's first novel for adults after writing a string of popular YA horror stories. I highly recommend it to all lovers of thrillers.

Classic Indian Cooking

Classic Indian Cooking
By:"Julie Sahni"
Published on 1980-10-01 by Harper Collins

9780688037215

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, \

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