APTC Commerical Cookery

The debut cookbook from The Cook's Atelier. The international culinary destination and cooking school in Burgundy is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village.

The leading guide to the professional kitchen's cold food station. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you start to break it down into a form your body can absorb. When you add chemicals to make it thicker, gooeyer, or puffyer, you turn a bunch of boring ingredients into a mouth-watering snack.

Platters and Boards — Entertaining dishes and party dishes your guests will love Entertaining and party dishes from Platters and Boards: Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy) in her bestselling Platters and Boards cookbook.

When John Montagu, the fourth Duke of Sandwich, got the brilliant idea of putting slices of cold meat between two pieces of bread, he not only invented the first, really modern meal he created a global obsession.

For food lovers looking to avoid sugar whether for preference, health needs, or because of an intolerance giving up desserts and beloved baked treats may seem like a sad necessity. And for people living with diabetes, even natural sugars like honey, dates, and agave are items to avoid. But in Baking Without Sugar, acclaimed chef Sophie Mitchell shows you how to make decadent desserts that are totally sugar free.

This cookbook is filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Each dish uses ingredients and cooking methods proven to increase longevity, wellness, and mental health.

An indispensable resource for professional chefs who want to meet the demands of a skyrocketing customer base characterized by a diversity of special needs. Includes recipes for gluten sensitivity, Celiac disease, and diabetes, and delicious, on-trend dishes void of nuts, shellfish, eggs, and other food allergens.

Learning how to live gluten-free can seem so difficult and overwhelming- especially with all the mixed information out there. Gluten-Free, Hassle-Free shows you how easy and delicious it can be to go gluten-free This down to earth, clear and friendly guide offers a wealth of simple and practical solutions, strategies, and shortcuts. It provides an easy-to-follow, three-step process for living a gluten-free life and eating your way back to health.

In this book the author profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity. It is filled with tips on flavour combinations, buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs. Make vegetables the centre of your plate.

The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. This is Kim Campbell's latest line-up of inventive recipes bursting with flavour.

The Prevention of Cardiovascular Disease through the Mediterranean Diet presents dietary habits that will have maximum impact on cardiovascular health and other major chronic diseases. This book explores the components of this diet, including the consumption of extra virgin olive oil, nuts, fresh fruits and vegetables, fatty fish, poultry and red wine for optimal health benefits.

Let these enticing photos and simple instructions persuade you to better your daily eating habits. Healthy, filling, and delicious, they are budget friendly and adjustable to any diet. Whether you follow a Paleo, non gluten, low carbohydrate, or just an all round healthy lifestyle.

Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchen, and more "The rare restaurant cookbook whose recipes actually turn out as well as the seemingly unattainable photos."

The people of Ikaria - part of the famous 'Blue Zones' - live happy, healthy and long lives. Inspired by their example, the author made some simple lifestyle changes and as a result lost weight, gained energy and deepened the connection to those closest to her. Best of all, she didn't have to give up bread or wine! Spiri's heartwarming memoir, which includes delicious family recipes, will console and entertain anyone bogged down in the daily grind - encouraging you to put your health and happiness first.

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for "world casual" flavors from diners in every food service segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world.

Tasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved.

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.

This textbook takes a holistic approach to food poisoningand food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks.