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Author :
Publisher :
Page : 0 pages
File Size : 21,56 MB
Release : 2004
Category : Cooking
ISBN :
A guide to more than five hundred culinary arts and restaurant management programs that provides information on certificate, degree, and apprenticeship programs, quick-reference charts for comparing programs, and advice from top chefs on planning a successful career.
Author : Peterson's (Firm)
Publisher : Petersons
Page : 526 pages
File Size : 49,50 MB
Release : 2003-12
Category : Cooking
ISBN : 9780768912777
Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career
Author :
Publisher :
Page : 428 pages
File Size : 30,7 MB
Release : 2000
Category : Cooking
ISBN :
Author : University of Montana--Missoula. College of Technology. Culinary Arts Program
Publisher :
Page : pages
File Size : 17,73 MB
Release : 2004
Category : Cooking schools
ISBN :
Author : ShawGuides, Inc
Publisher : Shawguides
Page : 0 pages
File Size : 36,86 MB
Release : 2003-09-15
Category : Cooking
ISBN : 9780945834311
A guide to schools for both career and home cooks contains detailed descriptions of more than 1,000 schools, colleges, culinary apprenticeships, cooking vacations, wine programs, and food and wine organizations worldwide.
Author : The Culinary Institute of America
Publisher : Wiley
Page : 0 pages
File Size : 50,64 MB
Release : 2004-09-27
Category : Cooking
ISBN : 9780471450955
A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.
Author : Peterson's
Publisher : Peterson's
Page : 386 pages
File Size : 37,55 MB
Release : 2008-12
Category : Cooking
ISBN : 0768925487
Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career.
Author : Carol W. Maybach
Publisher :
Page : 0 pages
File Size : 10,24 MB
Release : 2003
Category : Cooking
ISBN : 9781592281831
About creating delicious food.
Author : Patrice Johnson
Publisher : AuthorHouse
Page : 252 pages
File Size : 47,63 MB
Release : 2004-09-14
Category : Cooking
ISBN : 1468517228
These days many people are fascinated with the art of cooking. Some chefs are put up on a pedestal, achieving the fame of actors and there is a love affair with cooking which seems to be relentless. From those who diligently watch the Food TV Network, to the weekend at home gourmet chef, many talk about their dream of going to culinary school one day. When people learn that you are actually planning to attend a cooking school, their appetites are whetted for much more. Everyone says, “Tell us what it is really like at culinary school.” The perception of what it will be like to attend culinary school and what it was really like has not been compared until now. This is a story written by a former culinary student. I have no experience as a celebrity from television and I do not own my own famous restaurant. The story is unique because everyone can relate to this behind the scene look at culinary school from a candid and comical approach. Uncut: The Inside Story of Culinary School shares the educational perspective from a refreshing down to earth and frank approach. You will travel through culinary school as though you were right there in the classroom each and every day. The antics of the students will keep you laughing, as you realize that nobody has ever before shared these behind the scene stories about attending culinary school. From the first day in food history class and sanitation, to first aid, including the first day of using the knives. You will laugh and you will cry at this account of a diligent effort to learn to cook the way the chef instructor’s expect you to. Historical information and facts regarding cooking are also included in the story. In addition, recipes are also included.
Author : The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 944 pages
File Size : 10,36 MB
Release : 2009-05-04
Category : Cooking
ISBN : 9780470055915
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.