The following are the results of "On Cooking" books in our database. Click on the download or Read Now button to download or read "On Cooking" ebook in pdf, epub, mobi, tuebl and audiobooks.
📒Larousse ✍ Editions Larousse
📝Larousse Book Synopsis : A gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. Features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining Serves as an ideal companion for Larousse: On Pastry, also published by Wiley Includes 500 full-color photographs of finished dishes, ingredients, and techniques A must-have addition to any cook's library, Larousse: On Cooking makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.
📒Performance Research ✍ Richard Gough
📝Performance Research Book Synopsis : This issue will explore themes reflected in the overlap between Performance, Food and Cookery. It will look at food in performance and food as performance art.
📒Chef Dez On Cooking ✍ Chef Dez
📝Chef Dez on Cooking Book Synopsis : Take a culinary journey through the columns and kitchen of Chef Dez—popular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column "Chef Dez on Cooking," currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeaux's nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column "Chef Dez on Cooking," Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. "The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I can't wait for Volume 3."—Gina S., Abbotsford, BC "Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I can't even begin to list the things I have learnt from you. Looking forward to Volume 3."—Tammy C., Mission, BC "Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dez's talent and passion . . . even I can make food look and taste good!"—Gail M., Maple Ridge, BC "As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent "what's for dinner?" will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so I'm beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights."—Charlotte Lepp, Lepp Farm Market, Abbotsford, BC
📒Cashing In On Cooking ✍ Nancy C. Baker
📝Cashing in on cooking Book Synopsis : Describes how to set up part-time home businesses involving take-out food, catering, teaching, baking, and other food related ventures
📒Chef Dez On Cooking ✍ Gordon Desormeaux
📝Chef Dez on Cooking Book Synopsis : Take a culinary journey through the columns and kitchen of Chef Dez - Western Canada's own Food Columnist, Culinary Instructor and Cooking Show Performer. Chef Dez on Cooking, Volume 1 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Western Canada, along with over 100 of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, desserts, beverages, and low fat meals, Chef Dez on Cooking, Volume 1 has something for everyone. It also includes an array of cultural dishes of Greek and Italian origin, plus his personal favorite recipe for Indian butter chicken. With culinary questions and answers accompanying each of the food columns, this cookbook becomes a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine.
📒On Cooking ✍ Sarah R. Labensky
📝On Cooking Book Synopsis : Canadian Culinary Professionalism On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. Note: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. Students, if interested in purchasing this title with MyCulinaryLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyCulinaryLab, search for: 0134620364 / 9780134620367 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0134433904 / 9780134433905 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition 0134657985 / 9780134657981 MyCulinaryLab with Pearson eText -- Standalone Access Card -- for On Cooking: A Textbook of Culinary Fundamentalsl, Seventh Canadian Edition
📒On Cooking ✍ Prentice Hall PTR
📝On Cooking Book Synopsis :
📒Hindu Dietetics With Hints On Cooking And Recipes ✍ K. D. Shastri
📝Hindu dietetics with hints on cooking and recipes Book Synopsis :
📒On Cooking A Textbook For Culinary Fundamentals Global Edition ✍ Sarah R. Labensky
📝On Cooking A Textbook for Culinary Fundamentals Global Edition Book Synopsis : For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.
📒On Cooking Pearson New International Edition ✍ Sarah R. Labensky
📝On Cooking Pearson New International Edition Book Synopsis : For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. Our time tested approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques by focusing on five areas essential to a well-rounded culinary professional; Professionalism, Preparation, Cooking, Garde Manger, and Baking. The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor's have participated in the Pearson Recipe Testing program.