Search results for “[subject: individual-chefs-restaurants]”

• Author(s): Candy Wallace • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalThe job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in or...

• Author(s): Nancy Loman Scanlon • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Industries - Hospitality, Travel & TourismRestaurant Management examines in detail the role of the manager of each of the major areas of food service: pur...

• Author(s): Chet Holden • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - QuantityFrom the Back CoverCooking for Fifty is the contemporary cookbook and comprehensive reference you need to create wonderful food in quantity. Combini...

• Author(s): John R. Walker • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Food Science - GeneralTHE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept ...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • Subject: Tourism, Travel Guide & Hospitality • BISAC: Methods - QuantityThe Professional Chef is the quintessential kitchen companion from Th...

• Author(s): Charles Carroll • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - Professional"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitch...

• Author(s): Jeff B. Katz • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Industries - Hospitality, Travel & TourismFrom the Back CoverA complete blueprint for all types of restaurant development--from concept through construction Whet...

• Author(s): American Culinary Federation • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalFrom the Back CoverLearn the critical culinary skills for surviving in today's competitive industry There are many opportunitie...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - GeneralEssential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math f...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - GeneralThe leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art a...

• Author(s): Wayne Gisslen • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalThe Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety,...

• Author(s): Stephen C. Barth • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: GeneralHow to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in y...

• Author(s): Karen E. Drummond • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Food Science - GeneralCombine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10...

• Author(s): Andrew Dornenburg • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalBecoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and ref...

• Author(s): Hinnerk Von Bargen • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: GeneralFrom the Back CoverGLOBAL STREET FOOD FOR TODAY'S "WORLD CASUAL" DINERS Sausage and pepper sandwiches at an Italian street fair . . . Fish tacos from a ...

• Author(s): Carol a. Hodges • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Diet & Nutrition - DietsFrom the Back CoverIn today's market, a large percentage of food consumed is eaten or purchased away from home which has created an in...

• Author(s): Andrew Dornenburg • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - Professional"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Th...

• Author(s): H. L. Cracknell • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalThe culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and...

• Author(s): Ruth Brandon • Publisher: Wiley • Publisher Imprint: Wiley • Subject: Cookery & Food ServicesAbout the Book 'The People's Chef', part cookbook, part biography and part history, looks at the life of Alexis Soyer, the most famous c...

• Author(s): John R. Walker • Publisher: Wiley • Publisher Imprint: WileyRestaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based cover...

• Author(s): Wayne Gisslen • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - QuantityTens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they n...

• Author(s): Edward G. Leonard • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Entertaining - GeneralIn Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of pri...

• Author(s): Patti J. Shock • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Industries - Hospitality, Travel & TourismThis book is a concise, easy-to-use resource for applying marketing strategies to a foodservice facility, addressi...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: ReferenceThe Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publ...

• Author(s): Karen E. Drummond • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Food Science - GeneralNutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the mos...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - GeneralA culinary set for professional chefs from The Culinary Institute of AmericaThis comprehensive set is a valuable addition...

• Author(s): Regina S. Baraban • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Industries - Hospitality, Travel & TourismAn integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant desi...

• Author(s): Research Chefs Association • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: ReferenceCulinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand...

• Author(s): The Culinary Institute of America (Cia) • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: ReferenceA new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revere...

• Author(s): Lou Sackett • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalProfessional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kit...

• Author(s): Lou Sackett • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalMaintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger pre...

• Author(s): Linda Civitello • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: HistoryCuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events a...

• Author(s): Michael Politz • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: EntrepreneurshipA complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors a...

• Author(s): Lisa M. Brefere | Karen E. Drummond | Brad Barnes • Publisher: Wiley • Publisher Imprint: WileySo You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews ...

• Author(s): Marcia Layton Turner • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: GeneralFrom the Back CoverAs a boy growing up in the small town of Fall River, Massachusetts, Emeril Lagasse was introduced to the joys of cooking by his mot...

• Author(s): Kari Underly • Publisher: Wiley • Publisher Imprint: Wiley • BISAC: Methods - ProfessionalFrom the Back CoverThis immensely practical guide explains all the fundamentals of beef cutting--from the tools of the trade to the latest cuts...