Discusses the background, training, and experience necessary for a career in the food industry, and describes becoming a chef, working in hotels, restaurants, and institutions, and pursing related types of work

Discusses the training and skills needed for a culinary career and describes a variety of possible careers, including recipe tester, food stylist, professional chef, caterer, and cooking teacher. (view table of contents)

The ultimate reference of culinary excellence presents a collection of more than 100 recipes for a vast array of soups including broths, vegetable soups, pureed soups, cream soups, biques, cold soups, and dessert soups, from Pan-Smoked Tomato Bisque to Senegalese Peanut Soup, accompanied by recipes for breads, chips, and dumplings to accompany or garnish each soup. (view table of contents)

Gives nutritional information on different types of foods, on vitamins, minerals, and related substances, and on food and health

Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts

Product Description: Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™...read more (view table of contents, read Amazon.com's description)

Product Description: The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior...read more

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

A companion to The New Professional Chef includes close to three hundred easy-to-follow recipes, lavishly illustrated with full-color photographs, for tasty, healthy meals, and an introduction to the principles and methods of health-conscious cooking.