Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization
| Author | : | |
| Rating | : | 4.30 (910 Votes) |
| Asin | : | 1435401212 |
| Format Type | : | paperback |
| Number of Pages | : | 384 Pages |
| Publish Date | : | 2015-01-20 |
| Language | : | English |
DESCRIPTION:
Contents Recipe Contents About the CIA Author Biography Acknowledgements Chapter 1: Selecting Produce Chapter 2: Salad and Cooking Greens Chapter 3: Cabbage Family Chapter 4: Mushrooms Chapter 5: Stalks Chapter 6: Onions Chapter 7: Roots and Tubers Chapter 8: Pod and Seed Vegetables Chapter 9: Tomatoes Chapter 10: Peppers Chapter 11: Squash Chapter 12: Herbs Chapter 13: Apples and Pears Chapter 14: Citrus Chapter 15: Grapes and Berries Chapter 16: Stone Fruits Chapter 17: Melons Chapter 18: Tropical Fruits Chapter 19: Preparing Produce Chapter 20: Recipes Glossary Index Photo Credits CIA Conversion Charts Recipe Contents Vol au Vent with Mushroom Ragout Sicilian Style Baby Arugula Saffron Cauliflower with Onions Asparagus with Hollandaise Jalapeno Coleslaw Onion Foccacia Glazed Carrots and Parsnips with Thyme Braised Red Cabbage Baked Tomatoes with Goat Cheese Fresh Harissa Onion Soup Gratinee Italian Sausage with Onion and Pepper Saute on Italian Roll Zucchini Pancakes with Tzatziki Sauce Pesto Port Poached Pears with Roquefort and Walnuts Red Snapper with Grapefruit Salsa Summer Pudding Summer Melon Salad with Prosciutto Avocado and Black Bean Crostini Spicy Garlic Stir Fried Green Beans Sauteed Brussels Sprouts with Pancetta
Excellent basic reference for produce Julie W. As a CIA student, I was issued this book as the text for our class on produce product knowledge. I thoroughly enjoyed it. You can tell the authors get real joy out of describing an item, when it's in season, how it should look and taste, etcThis book doesn't contain recipes, but occasionally one of the authors will mention a simple way to prepare an item that sounds delicious. Some of the more exotic or obscure items (to the US market) aren't in the book, but this is a very solid offering that covers 90+% of the produce the average person will eat.. Need to have for foodies Bladerunner Amazing amount of information, if you are a foodie this is a must have. The photography is fabulous. This is a great gift for the farmer in your life.. Super !! Just what I was looking for. I cant wait to buy al the series.
Part of CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. If you're seeking a comprehensive guide to produce, then this publication is for you.
Directing a storeroom staff of more than two dozen, Mr. Mr. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus.Paul Wigsten is the produce buyer at The Culinary Institute of America (CIA) in Hyde Park, NY. . Along with Mr. Wigsten also owns and operates Wigsten Farm in