This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.

Startlingly honest, informative, and provocative, this work represents the most comprehensive survey of today's women professional chefs. Over 7,000 women in the food industry across the U.S. responded to Ann Cooper's call. Combined with her tenacious research, hundreds of personal interviews, and over 20 years of professional experience, Cooper has unified the voices of these women to deliver the most informative and inspirational book on the subject. B&W photos Pub: 10/97.

Discusses the advantages and risks of investing in mutual funds, offers advice on selecting a mutual fund, and looks at taxes and portfolio management

Cooking manual in the Escoffier tradition comprehensively instructs in the art of European cuisine and kitchen organization and management with basic forms of food preparation described and illustrated

Offers advice on developing menus, controlling food costs, and evaluating recipes, and includes large-scale recipes for bread, soups, salads, main dishes, side dishes, and desserts

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. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Product Description: Communication is the basis for human societies, while contact between communities is the basis for translation. Whether by conflict or cooperation, translation has played a major role in the evolution of societies and it has evolved with them...read more

Product Description: Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger...read more

Product Description: With over 100 stickers and numerous activities, this sticker book will guarantee fun for hours! Follow Princess and the Pea in her Fairy Tale world and store special letters in a safe place!

Product Description: The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot...read more

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.

Product Description: Enjoy the pleasure of eating delicious dishes every time you cook, whatever the quantity. Every dish is tailored to suit the individual diner, from appetizers to main courses and desserts. Contains useful information on cooking in small batches and making the most of pantry ingredients...read more

"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as developa sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each methodwith beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--

Provides a basic overview of the history of garde manger, includes explanations of basic methods of preparation techniques, and includes more than four hundred recipes

A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

Coming up with an imaginative and inexpensive meal or buffet for twenty, thirty, fifty people or more is something that church cooks are always being asked to do. This work features a recipe collection with the focus on inexpensive food in season and Fair Trade ingredients. It can also be easily scaled up or down for parties of varying sizes.

A practical handbook on today's informal, relaxed, and fun-filled brand of entertaining shares the secrets of the finest in crowd-pleasing cuisine, with a host of recipes designed to feed eight or more people, including Quesadillas, Sweet and Sour Meatballs, Muffalettas, Broccoli-Rice Salad, Cuban Black Beans, and Baked Barbecued Chicken. Original.

Tips for using the slow cooker to its fullest potential, as well as three hundred tasty recipes, are offered In this resource for those looking to minimize their cooking time and focus instead on party planning. Original.

Creative solutions for preparation, service, and cleanup, as well as hundreds of tasty recipes for appetizers to desserts, are offered in this cookbook that makes cooking for two fun, easy, and cost-effective. Original. 30,000 first printing.