Taste of Thailand: The Definitive Guide to Regional Cooking
Author: Vatcharin Bhumichitr
A classic introduction to the history, preparation, and eating of Thai food.
This classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the ten essential ingredients and the most common techniques. Clear, approachable recipes are split into regions--from the more basic fare of the countryside to special-occasion dishes and the more elaborate cooking of Bangkok. Here is the genuine food of the Thai people, presented with passion and authority. Vatcharin Bhumichitr, a widely respected chef and cookbook author, is also a well-known restaurateur; he recently opened Tamarind Thai in Miami.
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Modern Garde Manger
Author: Robert B Garlough
Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.
Table of Contents:
Chapter 1: Perspectives in Garde Manger
Chapter 2: Calculations and Controls for the Garde Manger
Chapter 3: Banquet Organization
Chapter 4: Amuse-Bouches, Appetizers, and Hors d'Oeuvers
Chapter 5: Salads with Vegetables, Fruits, and Grains
Chapter 6: Sandwiches
Chapter 7: Poultry and Game Birds
Chapter 8: Game Meats
Chapter 9: Meats
Chapter 10: Fish and Shellfish
Chapter 11: Specialty Meats
Chapter 12: Methods of Perserving Foods
Chapter 13: Curing, Sausage Making, and Smoking
Chapter 14: Pates, Terrines, and Mousselines
Chapter 15: Kitchen-Made Cheeses and Creams
Chapter 16: Sculpting, Carving and Modeling
Chapter 17: Food Decoration, Platter Presentation and Culinary Competition
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