CUL: Culinary Arts

CUL 110: Master Cook 15 Electronic Access Code

CUL 110: Master Cook 15 Electronic Access Code
$74.99
ISBN/SKU: 
13471894
0

CUL 110: MasterCook 15 Access CD Only

CUL 110: MasterCook 15 Access CD Only
$74.99
ISBN/SKU: 
84786903
0

CUL 110: ServSafe Coursebook with Online Exam Voucher 7th Edition

CUL 110: ServSafe Coursebook with Online Exam Voucher 7th Edition
$109.62
THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe(R) Coursebook with Online Exam Voucher 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry, for the industry, ServSafe(R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.
ISBN/SKU: 
9780134764221
Publication Date: 
2017-05-25
0
Publisher: 
Publisher: 
Pearson

CUL 112 & 218: On Cooking:Textbook of Culinary Fundamentals

CUL 112 & 218: On Cooking:Textbook of Culinary Fundamentals
$156.86

For courses in cooking and food prep.

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Also available with MyLab Culinary
MyLab(TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

 

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note:
You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

 

If you would like to purchase both the physical text and MyLab Culinary search for:

 

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

 

 

  • 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
  • 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e
ISBN/SKU: 
9780134441900
Publication Date: 
2018-01-28
0
Author: 
Publisher: 
Publisher: 
Pearson

CUL 112: Becoming a Chef

CUL 112: Becoming a Chef
$9.20
$25.67
$9.20 - $25.67
New/Used: Used
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.
ISBN/SKU: 
9780471152095
Publication Date: 
2003-10-10
0
Author: 
Publisher: 
Publisher: 
Wiley

CUL 116, 218 & 140: Modern Garde Manger

CUL 116, 218 & 140: Modern Garde Manger
$166.07
$83.08
$83.08 - $166.07
New/Used: Used
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.
ISBN/SKU: 
9781111307615
0

CUL 120: International Cuisine

CUL 120: International Cuisine
$86.80
The Best Tool for Learning About the Diversity of Cuisine from Around the World

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.

International Cuisine features:

  • A total of 415 authentic recipes, representing all countries and regions discussed
  • Recipes formulated for current practices and available ingredients, including step-by-step instructions
  • Beautiful color photographs illustrating finished dishes
  • An emphasis on sustainability and how locally grown foods enhance cuisines
  • Coverage of history, geography, and people alongside recipes and cooking techniques
  • Detailed ingredients lists and culinary glossaries for each country or region discussed

Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

ISBN/SKU: 
9780470410769
0

CUL 124: Off Premise Catering Management

CUL 124: Off Premise Catering Management
$68.50
The most complete, up-to-date guide available to starting and running an off-premise catering business

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.

  • New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more
  • Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts
  • Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need.

    ISBN/SKU: 
    9780470889718
    Publication Date: 
    2012-12-17
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 140: Garde Manger-CIA

    CUL 140: Garde Manger-CIA
    $64.29
    The leading guide to the professional kitchen's cold foodstation, now fully revised and updated

    Garde Manger: The Art and Craft of the Cold Kitchen hasbeen the market's leading textbook for culinary students and a keyreference for professional chefs since its original publication in1999. This new edition improves on the last with the mostup-to-date recipes, plating techniques, and flavor profiles beingused in the field today. New information on topics like artisanalcheeses, contemporary styles of pickles and vinegars, andcontemporary cooking methods has been added to reflect the mostcurrent industry trends. And the fourth edition includes hundredsof all-new photographs by award-winning photographer Ben Fink, aswell as approximately 450 recipes, more than 100 of which areall-new to this edition. Knowledge of garde manger is an essentialpart of every culinary student's training, and many of the world'smost celebrated chefs started in garde manger as apprentices orcooks. The art of garde manger includes a broad base of culinaryskills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, andlegumes. This comprehensive guide includes detailed information oncold 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.

    ISBN/SKU: 
    9780470587805
    Publication Date: 
    2012-04-16
    0
    Publisher: 
    Wiley

    CUL 142: Culinary Nutrition Principles and Applications

    CUL 142: Culinary Nutrition Principles and Applications
    $135.43
    $99.23
    $99.23 - $135.43
    New/Used: Used
    ISBN/SKU: 
    9780826942210
    0

    CUL 144: American Regional Cuisine

    CUL 144: American Regional Cuisine
    $149.67

    ONLINE PRICE CHECKED!  We’ve done the research for you.  Prices from week of March 17, 2017.

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    $126.44

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    $135.10

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    $128.99

     

     

     

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    Amazon:

    $80.96

    Bookstores.com:

    $81.74

    3rd Source:

    $117.85

     

    Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking . Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions-from New England to Hawaii-and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.
    ISBN/SKU: 
    9780131109360
    Publication Date: 
    2011-09-11
    0
    Author: 
    Publisher: 
    Publisher: 
    Pearson

    CUL 218: The Art of Charcuterie

    product image
    $56.00
    A comprehensive, professional-level guide to the making ofsausages and cured meats

    The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has escalated in thisartisanal specialty. Pâtés, cured meats, terrines, andgourmet sausages are staples at upscale restaurants as well ascocktail and dinner parties. Modern charcutiers have introduced newand exciting techniques and flavors for delicious (and evenhealthy) charcuterie. Written by John Kowalski and the experts atthe CIA, The Art of Charcuterie covers every aspect of thisrediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation.

  • Features thorough explanations of tools of the trade, kitchenequipment, and ingredients
  • Includes technical and nutritional explanations of all themeats used in the charcuterie kitchen and how to best preparethem
  • Heavily illustrated with 200 full-color photographs, includingtechniques and finished items
  • The Art of Charcuterie is the ultimate companion forprofessionals and dedicated home cooks who want to master bothtraditional and contemporary techniques.

    ISBN/SKU: 
    9780470197417
    Publication Date: 
    2010-12-07
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 220: Restaurant Concepts, Management and Operations

    CUL 220: Restaurant Concepts, Management and Operations
    $134.29

    For a digital copy of this text The Restaurant: Concepts, Management & Operations Digital Access Click the E-TEXT tab on our website and enter the isbn provided below or buy direct at Wiley.com https://www.wiley.com/en-us/search?pq=9781119393627%Crelevance   isbn 9781118692721   

                                         

    Revised edition of the author's The restaurant, [2014]
    ISBN/SKU: 
    9781119326106
    Publication Date: 
    2017-09-01
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 224: At Your Service A Hands On Guide to Professional Dining

    CUL 224: At Your Service A Hands On Guide to Professional Dining
    $62.00
    Thebook can be used as a reference guide for a variety of foodservicepersonnel as well as a text for students. As competitionfor the customer's spending dollar has increased, contemporaryrestaurants must distinguish themselves by training staff to managethe needs of the customer and to offer consistentservice. Service and hospitality mean different things todifferent foodservice operations, and this book addresses awide range of mid- and up-scale diningestablishments. Chapters cover everything from preparation forservice and front-door hospitality to money handling, stylesof modern table service, and the relationship between thefront- and back-of-the-house. At Your Service usesreal-life anecdotes to teach the basic principles of service andhospitality, and this new edition includes the most updatedinformation on serving customers in the contemporary restaurantworld.
    ISBN/SKU: 
    9780471769185
    Publication Date: 
    2005-09-01
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

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