Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase


  • Release: 2017-11-07
  • Publisher:
  • Price: FREE
  • File: PDF, page
  • ISBN: 0999292900
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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine


  • Release: 2013
  • Publisher:
  • Price: FREE
  • File: PDF, 312 page
  • ISBN: 0982761023
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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Bread

Modernist Bread


  • Release: 2017
  • Publisher:
  • Price: FREE
  • File: PDF, 457 page
  • ISBN: 0982761058
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Indhold: Lean breads ; Enriched breads ; Rye breads ; Brick-like breads

Health Care Administration

Health Care Administration


  • Release: 2010-04-12
  • Publisher: Jones & Bartlett Learning
  • Price: FREE
  • File: PDF, 794 page
  • ISBN: 9780763757915
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Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

The Elements of Dessert

The Elements of Dessert


  • Release: 2012-10-12
  • Publisher: Wiley Global Education
  • Price: FREE
  • File: PDF, 544 page
  • ISBN: 9781118764657
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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê

Modernist Cuisine at Home

Modernist Cuisine at Home


  • Release: 2012
  • Publisher:
  • Price: FREE
  • File: PDF, page
  • ISBN: 0982761015
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

Atelier Crenn

Atelier Crenn


  • Release: 2015-11-03
  • Publisher: HMH
  • Price: FREE
  • File: PDF, 376 page
  • ISBN: 9780544444683
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The debut cookbook from the first female American chef to earn two Michelin stars. Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature, with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud

The Bread Baker s Apprentice

The Bread Baker s Apprentice


  • Release: 2011-04-06
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 320 page
  • ISBN: 1607741296
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Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

The Modern Cafe

The Modern Cafe


  • Release: 2009-12-30
  • Publisher: John Wiley & Sons
  • Price: FREE
  • File: PDF, 550 page
  • ISBN: 9780470371343
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A collection of recipes for many popular cafâe standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.