Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues in food science, incl
On-trend meal-away-from-home solutions for the growing number of diners on special dietsThe increasing prevalence of food allergies and dietary restrictions can make it difficult—or even impossible—fo
Teaching a true commitment to highest-quality service as the most important component of executing successful banquetsThe catering and events market is expanding rapidly, making superior service an ab
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different thi
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instruct
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pates, as well as hors d'oeuvres and the condiments used to ga
The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger is one of the most important courses culinary students take—and it's often the first kitche
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updatedPraised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and past
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updatedPraised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and past
"Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant
"In the Hands of a Baker" covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a work
The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary
The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary
"The bible for all chefs."—Paul BocuseNamed 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
Essential math concepts for professional chefs and culinary studentsIdeal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills neede
"The bible for all chefs."—Paul Bocuse 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'
As much as the modern culinary scene has evolved over recent years to feature bolder flavors and reflect a healthier and more daring sensibility, even greater changes are happening in the foodservice
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.Introduct
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen ToolsA precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other ki
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today's health-conscious world. Drawing on the latest dietary guidelines, it
The performing arts are uniquely capable of translating a vision of an ideal or sacred reality into lived practice, allowing an audience to confront deeply held values and beliefs as they observe a pe
The performing arts are uniquely capable of translating a vision of an ideal or sacred reality into lived practice, allowing an audience to confront deeply held values and beliefs as they observe a pe
The Miriam Tradition works from the premise that religious values form in and through movement, with ritual and dance developing patterns for enacting those values. Cia Sautter considers the case of
The Miriam Tradition works from the premise that religious values form in and through movement, with ritual and dance developing patterns for enacting those values. Cia Sautter considers the case of S
本書收錄美國SEC于2007年7月批準的審計準則1—5，其中審計準則2由即將頒布的審計準則5替代，因此不在此次翻譯之列。 本書為中英文對照，將為所有在美上市的公司以及為其提供審計服務的會計師事務所提供指引。 《2002年薩班斯一奧克斯利法案》（以下簡稱《法案》）第101條授權設立美國公眾公司會計監管委員會（The Public Company Accounting0Versighl，B
