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Kategorie szczegółowe BISAC

Kategoria BISAC: Cooking >> Methods - Professional

ilość książek w kategorii: 333

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 The Reach of a Chef: Professional Cooks in the Age of Celebrity Michael Ruhlman 9780143112075 Penguin Books
The Reach of a Chef: Professional Cooks in the Age of Celebrity

ISBN: 9780143112075 / Angielski / Miękka / 352 str.

ISBN: 9780143112075/Angielski/Miękka/352 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Michael Ruhlman
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture

For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor...

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture

For his previous explorations into the r...

cena: 94,75 zł

 Complete Caterer Lawrence, Elizabeth 9780385234801 Main Street Books
Complete Caterer

ISBN: 9780385234801 / Angielski / Miękka / 368 str.

ISBN: 9780385234801/Angielski/Miękka/368 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Elizabeth Lawrence
Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more.
Full color photographs and B & W illustrations throughout
Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-c...
cena: 75,01 zł

 Leadership Lessons from a Chef: Finding Time to Be Great Carroll, Charles 9780470125304 John Wiley & Sons
Leadership Lessons from a Chef: Finding Time to Be Great

ISBN: 9780470125304 / Angielski / Miękka / 192 str.

ISBN: 9780470125304/Angielski/Miękka/192 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Charles M. Carroll
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
?Chef John Folse, CEC, AAC

"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."
?Johnny Carrabba, founder, Carrabba's Restaurant

A unique guide to leadership in the culinary arena, by a chef for chefs

Leadership Lessons from a Chef is about creating excellence in the...
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
...
cena: 189,91 zł

 Becoming a Chef Andrew Dornenburg Karen Page Michael Donnelly 9780471152095 John Wiley & Sons
Becoming a Chef

ISBN: 9780471152095 / Angielski / Miękka / 400 str.

ISBN: 9780471152095/Angielski/Miękka/400 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Andrew Dornenburg; Karen Page; Michael Donnelly
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest...
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers...
cena: 158,81 zł

 Menu: Pricing and Strategy Miller, Jack E. 9780471287476 John Wiley & Sons
Menu: Pricing and Strategy

ISBN: 9780471287476 / Angielski / Miękka / 240 str.

ISBN: 9780471287476/Angielski/Miękka/240 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Jack E. Miller; David V. Pavesic; David V. Pavesic
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool.
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a m...
cena: 586,38 zł

 The Master Dictionary of Food and Wine Joyce Rubash Rubash                                   Inc Staff Benchmar 9780471287568 John Wiley & Sons
The Master Dictionary of Food and Wine

ISBN: 9780471287568 / Angielski / Twarda / 464 str.

ISBN: 9780471287568/Angielski/Twarda/464 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Joyce Rubash;Rubash; Inc Staff Benchmark Productions
The completely revised and updated edition of this indispensable resource contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunications make this reference invaluable for food and beverage professionals.
The completely revised and updated edition of this indispensable resource contains more than 8,000 terms relating to food ingredients, cooking styles,...
cena: 311,89 zł

 Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook Laconi, Donald V. 9780471595236 John Wiley & Sons
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

ISBN: 9780471595236 / Angielski / Miękka / 216 str.

ISBN: 9780471595236/Angielski/Miękka/216 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Donald V. Laconi
A basic text-workbook for the food preparation lab portion of the foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
A basic text-workbook for the food preparation lab portion of the foodservice fundamentals'' course. Twenty-two compact chapters offer information on ...
cena: 517,19 zł

 The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism Baskette, Michael 9780471723394 John Wiley & Sons
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism

ISBN: 9780471723394 / Angielski / Miękka / 144 str.

ISBN: 9780471723394/Angielski/Miękka/144 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Michael Baskette; Brad Barnes;American Culinary Federation
American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and...
American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, ...
cena: 201,35 zł

 Culinary Calculations: Simplified Math for Culinary Professionals Jones, Terri 9780471748168 John Wiley & Sons
Culinary Calculations: Simplified Math for Culinary Professionals

ISBN: 9780471748168 / Angielski / Miękka / 256 str.

ISBN: 9780471748168/Angielski/Miękka/256 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Terri Jones
The math skills needed for a successful foodservice career--now in a new edition

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a...

The math skills needed for a successful foodservice career--now in a new edition

Culinary Calculations, Second Edition provides the m...

cena: 312,59 zł

 Professional Personal Chef Wallace, Candy 9780471752196 John Wiley & Sons
Professional Personal Chef

ISBN: 9780471752196 / Angielski / Twarda / 224 str.

ISBN: 9780471752196/Angielski/Twarda/224 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Candy Wallace; Greg Forte
The definitive guide to a successful career as a professional personal chef

The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.

Written by Candy Wallace, the founder and Executive...

The definitive guide to a successful career as a professional personal chef

The job of professional personal chef is one of the fastest grow...

cena: 542,16 zł

 In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown Sorgule, Paul 9780595436958 iUniverse
In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown

ISBN: 9780595436958 / Angielski / Miękka / 124 str.

ISBN: 9780595436958/Angielski/Miękka/124 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Paul Sorgule
For anyone who is contemplating a career in the culinary field or those who have chosen to teach the next generation of professional cooks, this book will provide some comic relief, some realistic definition of expectations, some candid observations and numerous stories that paint a vivid picture about a field that one rarely chooses; the field more frequently chooses them.
For anyone who is contemplating a career in the culinary field or those who have chosen to teach the next generation of professional cooks, this book ...
cena: 51,12 zł

 Equipment for Bakers Samuel A. Matz 9780942849271 Pan-Tech International
Equipment for Bakers

ISBN: 9780942849271 / Angielski / Miękka / 492 str.

ISBN: 9780942849271/Angielski/Miękka/492 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Samuel A. Matz
cena: 216,67 zł

 From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen Sher, Gail 9781569243862 Marlowe & Company
From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen

ISBN: 9781569243862 / Angielski / Miękka / 236 str.

ISBN: 9781569243862/Angielski/Miękka/236 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Gail Sher; Mimi Osborne
Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sherthe first head baker of the celebrated Tassajara Bread Bakery in San Franciscocreated more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread,...
Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baki...
cena: 78,92 zł

 Practical Professional Cookery H. L. Cracknell R. J. Kaufmann 9781861528735 Cengage Learning EMEA
Practical Professional Cookery

ISBN: 9781861528735 / Angielski / Miękka / 928 str.

ISBN: 9781861528735/Angielski/Miękka/928 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
H. L. Cracknell; R. J. Kaufmann
With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.
With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book cont...
cena: 233,26 zł

 Under Pressure: Cooking Sous Vide Keller, Thomas 9781579653514 Artisan Publishers
Under Pressure: Cooking Sous Vide

ISBN: 9781579653514 / Angielski / Twarda / 295 str.

ISBN: 9781579653514/Angielski/Twarda/295 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Thomas Keller
A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and...

A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Tho...

cena: 296,10 zł

 Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Pestka, Jaclyn 9780470179963 JOHN WILEY AND SONS LTD
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

ISBN: 9780470179963 / Angielski / Twarda / 816 str.

ISBN: 9780470179963/Angielski/Twarda/816 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Wayne Gisslen; Louise Sackett
This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and...
This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary stud...
cena: 667,85 zł

 The Elements of Cooking: Translating the Chef's Craft for Every Kitchen Michael Ruhlman Anthony Bourdain 9781439172520 Scribner Book Company
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

ISBN: 9781439172520 / Angielski / Miękka / 256 str.

ISBN: 9781439172520/Angielski/Miękka/256 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Michael Ruhlman; Anthony Bourdain
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools...
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal wha...
cena: 74,97 zł

 Essentials for Food Safety: The Fight against Microorganisms Roger Lewis 9781532016196 iUniverse
Essentials for Food Safety: The Fight against Microorganisms

ISBN: 9781532016196 / Angielski / Miękka / 154 str.

ISBN: 9781532016196/Angielski/Miękka/154 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Roger Lewis
cena: 59,02 zł

 The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care James P. DeWan 9780778802563 Robert Rose Inc
The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care

ISBN: 9780778802563 / Angielski / Twarda / 384 str.

ISBN: 9780778802563/Angielski/Twarda/384 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
Jeffrey Elliot;Zwilling J.A. Henckels;James P. DeWan

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing everything to cook at the same rate and creating the best presentation in the final dish.

The authors' unique approach in this book stems from their experience in the culinary...

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

<...
cena: 157,72 zł

 Escoffier: The Complete Guide to the Art of Modern Cookery Kaufmann, R. J. 9780470900277 John Wiley & Sons
Escoffier: The Complete Guide to the Art of Modern Cookery

ISBN: 9780470900277 / Angielski / Twarda / 646 str.

ISBN: 9780470900277/Angielski/Twarda/646 str.

Termin realizacji zamówienia: ok. 5-8 dni roboczych.
H. L. Cracknell; R. J. Kaufmann; Georges Auguste Escoffier
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan

When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.

Translated from the 1921 Fourth Edition, this...

The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim...
cena: 292,15 zł

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