Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food.
Building a stock often happens in the background of most kitchens -- a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.
Professional Cooking 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.
Professional Garde Manger presents professional 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.
With over 100 recipes designed for sharing-from simple Asian pickles and bright punchy salads through to slow braised Penang curry and crispy pork belly with chili caramel-you'll find a wealth of recipes to delight friends and family.
A collection of 100 recipes for anyone who wants to cook traditional Mexican food in all its surprising freshness and variety, ranging from the simplest dishes to more complex ones, and including both the classic and the lesser-known regional gems of this cuisine.
Vietnam is such a hot destination for foodies, it's worth the trip to Vietnam just to sample the 50 quintessential street food dishes that make Vietnamese street food world famous. This new foodies travel book is written by two food orientated expats who spent eight years traveling around Vietnam, discovering popular street food and where to eat it.
Find out what really goes on in the world of hospitality with this hilarious book full of funny and absurd stories, anecdotes told in dialogue, factoids, and satirical pop quizzes by two veteran concierges who paid their way while working at a combined 50 hotels in and around Times Square.
The Hotel Association of Canada is the voice of the Canadian Hotel & Lodging industry. For over 100 years, it has worked to enhance the prosperity of the Industry through strong member engagement, effective advocacy, and the provision of value added programs and services.
Welcome to Restaurants Canada (formerly CRFA), a national, not-for-profit association representing a community of 30,000+ foodservice professionals. Together we’re building a strong, vibrant restaurant and foodservice industry that directly employs over one million Canadians.
This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative.