The Culinary Institute of America
Auteur van The Professional Chef
Over de Auteur
Fotografie: Hyde Park, New York, 2006; photo by Jiashiang Wang
Werken van The Culinary Institute of America
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef (2008) 81 exemplaren
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2006) 71 exemplaren
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America (2007) 56 exemplaren
More Cooking Secrets of the CIA: The Companion Book to the Public Television Series (1997) 55 exemplaren
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (2001) 54 exemplaren
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (2007) 39 exemplaren
Grilling: Exciting International Flavors from the World's Premier Culinary College (2006) 35 exemplaren
Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself (2011) 31 exemplaren
Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping… (2008) 27 exemplaren
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary… (2014) 24 exemplaren
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization (2009) 20 exemplaren
Garde Manger: The Art and Craft of the Cold Kitchen 13 exemplaren
Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Cul) (2013) 6 exemplaren
(DVD) A Pastry Demonstration by Carlos Mampel 2 exemplaren
Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization (2010) 2 exemplaren
By The Culinary Institute of America - Vegetables: Recipes and Techniques from the World's Premier Culin… (2007) 2 exemplaren
(DVD) A Demonstration by Chef Andoni Luis Aduriz 2 exemplaren
The Professional Chef - Third Revised Edition 1 exemplaar
The Professional Chef 1 exemplaar
The French Cookbook 1 exemplaar
Savoring the best of World Flavors Band 1 1 exemplaar
Singapore, Istanbul, and Southern Spain 1 exemplaar
Culinary Institute of America Chefs 1 exemplaar
Educator Lesson Plan. “Kitchen Calculations” 1 exemplaar
The American Bounty Sampler, A celebration of American Cooking from The Culinary Institute of America 1 exemplaar
Baking and Pastry: Mastering the Art and Craft, Third Edition EPUB Student Package (2015) 1 exemplaar
Book of Soups 1 exemplaar
(DVD) Susan Yager- Author of "The 100 Year Diet: America's Voracious Appetite for Losing Weight" 1 exemplaar
Chef's Notes, St. Andrew's Café 1 exemplaar
Professional Bread Baking 1 exemplaar
Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th… (2006) 1 exemplaar
Professional Chef: WITH Professional Chef: Study Guide AND Chef's Companion 3r.e. (2004) 1 exemplaar
Africa’s Culinary Diaspora in the Americas 1 exemplaar
(DVD) James Moreland-United States Master Mixologist for Bombay Sapphire (Hospitality and Service) 1 exemplaar
(DVD) Adam D. Tihany- Hospitality Designer 1 exemplaar
(DVD) Darra Goldstein "Beyond the Local" 1 exemplaar
(DVD) Adam Freed- Senior Vice President of Creative Development for Compass Group (Hospitality and Service) 1 exemplaar
(DVD) Paul Bocuse- Panel Discussion 1 exemplaar
(DVD) Paul Bocuse "Chef of the Century" 1 exemplaar
(DVD) Dominique Ansel "Sharing Knowledge" 1 exemplaar
Kitchen & cook 1 exemplaar
The Culinary Institute of America; Celebrating 50 Years of Leadership in Culinary Education 1946-1996 (1996) 1 exemplaar
Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. and Knife Kit (2006) 1 exemplaar
Weight Watchers Entertains 1 exemplaar
(DVD) A Discussion with Grant Achatz 1 exemplaar
(DVD) Ferran Adrià "His Philosophy and Vision" 1 exemplaar
(DVD) Will Guidara- General Manager of Eleven, Madison Park, NYC (Hospitality and Service) 1 exemplaar
(DVD) Top Chef Panel Discussion 1 exemplaar
(DVD) Anthony Rudolph- Hospitality and Service 1 exemplaar
(DVD) Charles Simic- Poet and Essayist 1 exemplaar
(DVD) Sustainable Conference Panel Discussion 1 exemplaar
(DVD) Welcome to Thomas Keller Day "A Point of View from the Source" Roundtable Moderated by: Jonathan Beno 1 exemplaar
(DVD) Saru Jayaraman "Why Responsible Employment Practices Benefit Workers, Consumers and Employers" 1 exemplaar
(DVD) Welcome to Thomas Keller Day "Highlights" 1 exemplaar
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The Professional Chef, Seventh Edition door Culinary Institute of America
The Professional Chef, Seventh Edition by Culinary Institute of America (2001)
This is an old cookbook I acquired at a library sale. No pictures and some of the recipes are complicated.
That being said, I've made several recipes and they're great
Georgia Peanut Salad Dressing (sans garlic but yum!)
Lentil Ragout (a little bland and underdone at 8500 feet)
Mussels and Shrimp with Orzo (sans mussels but with the chorizo - wow!)
Quinoa Pilaf with Red and Yellow Peppers (sans peppers but with roasted corn and celery)
I will be making more recipes from this book!… (meer)
That being said, I've made several recipes and they're great
Georgia Peanut Salad Dressing (sans garlic but yum!)
Lentil Ragout (a little bland and underdone at 8500 feet)
Mussels and Shrimp with Orzo (sans mussels but with the chorizo - wow!)
Quinoa Pilaf with Red and Yellow Peppers (sans peppers but with roasted corn and celery)
I will be making more recipes from this book!… (meer)
A beautifully illustrated cook book full of recipes for one that are too elaborate for me to make.
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- 182
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- 1
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- 4,032
- Populariteit
- #6,246
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- 4.1
- Besprekingen
- 21
- ISBNs
- 155
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- 2