Collection: Professional Cooking

9 products
  • Jacques Pépin New Complete Techniques by Jacques Pepin 2012
    Jacques Pépin New Complete Techniques by Jacques Pepin 2012
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  • Charlie Trotter's by Charlie Trotter 1994
    Charlie Trotter's is the book that helped to launch Chef Trotter's eponymous Chicago restaurant into stardom. Award-winning Charlie Trotter is noted for his inventiveness and imagination in preparing and presenting food. His stunning feats of culinary artistry were his trademark opulent style.
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  • Here In America's Test Kitchen by Editors Of Cooks Illustrated 2002
    Americas Test Kitchen The tools, techniques and ingredients needed in today's kitchens can be found in this comprehensive book, along with approximately 50 recipes. Included are careful instructions for making each dish that even an inexperienced cook can manage.
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  • On Cooking: A Textbook of Culinary Fundamentals by Sarah Labensky, Steven Labensky, Alan Hause 2008
     On Cooking: A Textbook of Culinary Fundamentals is designed to teach you the fundamentals of the culinary arts. Extensively focussed on healthy cooking techniques, with nutrition advice and a nutritional analysis accompanying every recipe.  Cooking professionals will find this book invaluable. ISBN-13: 978-0131588219
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  • Food Presentation Secrets: Styling Techniques of Professionals by Cara Hobday, Jo Denbury 2010
    Food Presentation Secrets professional instruction recipes 100 sweet savoury garnishing ideas ingredients designs chefs fine restaurant illustrations garnishes techniques sauces gravies oils salsas pestos foliage flowers fruit vegetables flour dairy sugars pastries ices chocolate
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  • Secrets from the La Varenne Kitchen: Inspiration for Navigating Life's Changes and Challenges by Anne Willan 2015
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  • The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson, Mandy Aftel 2017
    The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson, Mandy Aftel 2017
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  • On Cooking: Techniques from Expert Chefs, by Sarah R. Labensky, Steven R. Labensky and Alan M. Hause 1998
    On Cooking: Techniques from Expert Chefs brings together all the fundamentals of good cooking . This book's 750+recipes cover everything from soups to meats and salads to desserts and reflect a wide range of cooking styles from Classic French to New American.
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  • The Dessert Architect by Robert Wemischner 2009
    The Dessert Architect is a book for professionals and serious amateurs about how to craft sensational multi-component desserts. A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched
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