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Kategorie szczegółowe BISAC

Kategoria BISAC: Cooking >> Methods - Professional

ilość książek w kategorii: 368

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 The Complete Caterer: A Practical Guide to the Craft and Business of Catering, Updated and Revised Elizabeth Lawrence 9780385234801
The Complete Caterer: A Practical Guide to the Craft and Business of Catering, Updated and Revised

ISBN: 9780385234801 / Angielski / Miękka / 368 str.

ISBN: 9780385234801/Angielski/Miękka/368 str.

Termin realizacji zamówienia: ok. 22 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: 77,06 zł

 Leadership Lessons From a Chef : Finding Time to Be Great Charles M. Carroll 9780470125304
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. 22-25 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: 189,22 zł

 Becoming a Chef Andrew Dornenburg Karen Page Michael Donnelly 9780471152095
Becoming a Chef

ISBN: 9780471152095 / Angielski / Miękka / 400 str.

ISBN: 9780471152095/Angielski/Miękka/400 str.

Termin realizacji zamówienia: ok. 22 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: 120,87 zł

 Menu : Pricing and Strategy Jack E. Miller David V. Pavesic David V. Pavesic 9780471287476
Menu : Pricing and Strategy

ISBN: 9780471287476 / Angielski / Miękka / 240 str.

ISBN: 9780471287476/Angielski/Miękka/240 str.

Termin realizacji zamówienia: ok. 22-25 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: 415,03 zł

 The Master Dictionary of Food and Wine Joyce Rubash Rubash                                   Inc Staff Benchmar 9780471287568
The Master Dictionary of Food and Wine

ISBN: 9780471287568 / Angielski / Twarda / 464 str.

ISBN: 9780471287568/Angielski/Twarda/464 str.

Termin realizacji zamówienia: ok. 22 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: 301,09 zł

 Fundamentals of Professional Food Preparation : A Laboratory Text-Workbook Donald V. Laconi 9780471595236
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. 22-25 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: 578,12 zł

 The American Culinary Federation's Guide to Culinary Certification : The Mark of Professionalism Michael Baskette Brad Barnes American Culinary Federation 9780471723394
The American Culinary Federation's Guide to Culinary Certification : The Mark of Professionalism

ISBN: 9780471723394 / Angielski / Miękka / 131 str.

ISBN: 9780471723394/Angielski/Miękka/131 str.

Termin realizacji zamówienia: ok. 22-25 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: 226,61 zł

 Culinary Calculations : Simplified Math for Culinary Professionals Terri Jones 9780471748168
Culinary Calculations : Simplified Math for Culinary Professionals

ISBN: 9780471748168 / Angielski / Miękka / 256 str.

ISBN: 9780471748168/Angielski/Miękka/256 str.

Termin realizacji zamówienia: ok. 22-25 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: 266,75 zł

 The Professional Personal Chef : The Business of Doing Business as a Personal Chef Candy Wallace Greg Forte 9780471752196
The Professional Personal Chef : The Business of Doing Business as a Personal Chef

ISBN: 9780471752196 / Angielski / Twarda / 224 str.

ISBN: 9780471752196/Angielski/Twarda/224 str.

Termin realizacji zamówienia: ok. 22-25 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: 399,98 zł

 Advanced Professional Cooking : College Edition Wayne Gisslen 9780471836834
Advanced Professional Cooking : College Edition

ISBN: 9780471836834 / Angielski / Twarda / 672 str.

ISBN: 9780471836834/Angielski/Twarda/672 str.

Termin realizacji zamówienia: ok. 22-25 dni roboczych.
Wayne Gisslen
Contains restaurant-style recipes in quantities of four and sixteen for students who have completed a basic course in professional cooking. Contains 16 pages of color photographs showing presentations of the finished dishes; 200 black-and-white photos illustrating procedures and equipment.
Contains restaurant-style recipes in quantities of four and sixteen for students who have completed a basic course in professional cooking. Contains 1...

    
cena: 693,53 zł

 In the Shadow of Cooks : How Come the Chicken Isn't Getting Brown Paul Sorgule 9780595436958
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. 22 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: 62,70 zł

 Equipment for Bakers Samuel A. Matz 9780942849271
Equipment for Bakers

ISBN: 9780942849271 / Angielski / Miękka / 492 str.

ISBN: 9780942849271/Angielski/Miękka/492 str.

Termin realizacji zamówienia: ok. 22 dni roboczych.
Samuel A. Matz

    
cena: 220,59 zł

 The Fundamental Techniques of Classic Cuisine Judith Choate Culinary Institute French The French Culinary Institute 9781584794783
The Fundamental Techniques of Classic Cuisine

ISBN: 9781584794783 / Angielski / Twarda / 496 str.

ISBN: 9781584794783/Angielski/Twarda/496 str.

Termin realizacji zamówienia: ok. 22 dni roboczych.
Judith Choate; Culinary Institute French; The French Culinary Institute
For the first time, all the best that the French Culinary Institute has to offer can be found in a single sumptuous volume that presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 recipes.
For the first time, all the best that the French Culinary Institute has to offer can be found in a single sumptuous volume that presents the six- and ...

    
cena: 341,09 zł

 Darina Allen's Ballymaloe Cooking School Darina Allen 9781589800366
Darina Allen's Ballymaloe Cooking School

ISBN: 9781589800366 / Angielski / Twarda / 640 str.

ISBN: 9781589800366/Angielski/Twarda/640 str.

Termin realizacji zamówienia: ok. 22 dni roboczych.
Darina Allen

As Seen on ABC TV's Good Morning America and the Food Network's Cooking Live Nominee, James Beard Foundation Award, International Cookbook Category, 2002

Since its founding in 1981, students at Ireland's respected Ballymaloe Cookery School have benefited from Darina Allen's enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home.

Darina Allen begins with the basics by explaining what to look for while out shopping (organic, local, and in-season

As Seen on ABC TV's Good Morning America and the Food Network's Cooking Live Nominee, James Beard Foundation Award, International Cookbook Category...


    
cena: 121,07 zł

 Practical Professional Cookery H. L. Cracknell R. J. Kaufmann 9781861528735
Practical Professional Cookery

ISBN: 9781861528735 / Angielski / Miękka / 928 str.

ISBN: 9781861528735/Angielski/Miękka/928 str.

Termin realizacji zamówienia: ok. 22 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: 294,15 zł

 Under Pressure : Cooking Sous Vide Thomas Keller 9781579653514
Under Pressure : Cooking Sous Vide

ISBN: 9781579653514 / Angielski / Twarda / 295 str.

ISBN: 9781579653514/Angielski/Twarda/295 str.

Termin realizacji zamówienia: ok. 22 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: 301,09 zł

 Professional Garde Manger : A Comprehensive Guide to Cold Food Preparation Wayne Gisslen Louise Sackett 9780470179963
Professional Garde Manger : A Comprehensive Guide to Cold Food Preparation

ISBN: 9780470179963 / Angielski / Twarda / 780 str.

ISBN: 9780470179963/Angielski/Twarda/780 str.

Termin realizacji zamówienia: ok. 22-25 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: 553,02 zł

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

ISBN: 9781439172520 / Angielski / Miękka / 245 str.

ISBN: 9781439172520/Angielski/Miękka/245 str.

Termin realizacji zamówienia: ok. 22 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: 69,06 zł

 Essentials for Food Safety: The Fight Against Microorganisms Roger Lewis 9781532016196
Essentials for Food Safety: The Fight Against Microorganisms

ISBN: 9781532016196 / Angielski / Miękka / 154 str.

ISBN: 9781532016196/Angielski/Miękka/154 str.

Termin realizacji zamówienia: ok. 22 dni roboczych.

    
cena: 72,22 zł

 Kitchen Shortcuts: Saving Time & Money in the Minutes You Have Marnie Swedberg 9780982993521
Kitchen Shortcuts: Saving Time & Money in the Minutes You Have

ISBN: 9780982993521 / Angielski / Miękka / 232 str.

ISBN: 9780982993521/Angielski/Miękka/232 str.

Termin realizacji zamówienia: ok. 22 dni roboczych.
Marnie Swedberg

    
cena: 68,22 zł

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