In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients,...
EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary...
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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...
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This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the...
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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food...
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Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This...
A professional guide to every aspect of the launch and management of a modern, upscale café The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur...
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The leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos Chocolates and Confections, Third Edition, provides...
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Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range...
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-Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a...
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical...
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From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and...
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This...
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One of the only books on the subject catered towards the professional market. 200 recipes, 125 colour photos...
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A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i. e. , setting the table, serving the food, and presenting...
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents...
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