This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet.
This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for ...
THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe® Coursebook will completely prepare readers for the ServSafe Food Protection Manager Certification ...
The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.
This Second Edition features: A new chapter on Research and Development chefs, an exciting emerging culinary field Advice from recent culinary school graduates on utilizing a culinary degree Expanded coverage of such on-site foodservice ...
This edition includes content updates that reflect current trends in the culinary arts, such as healthy and vegetarian cooking, local and seasonal cooking, and global cooking techniques. --
So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs.
Here at last is a dictionary that puts thousands of current nutrition terms at your fingertips.