150 Projects to Get You Into the Culinary Arts

150 Projects to Get You Into the Culinary Arts

Book - 2011
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Baker & Taylor
A book design for those interested in pursuing a career in the culinary arts, or those who just want to learn to cook, presents a series of progressively more difficult projects that teach one everything from boiling water to putting the finishing touches on pastries, in a book with 350 full-color photos. Original.

Barron's Educational Publishing
(back cover)
The ultimate guide for any student aiming to become a chef, this inspirational book will help you develop all the essential skills you'll need to get into the best culinary schools around the world.

  • By following a series of short, focused workouts, tutorials, and projects, you will develop the knowledge to succeed in coursework assignments.
  • Learn how a restaurant functions behind the scenes, how ingredients work together, and how to get started on some essential recipes and culinary techniques that will build your confidence in the kitchen right from the start.

  • Learn how to get started in the culinary arts from author Mark William Allison, an international chef and educator.

    Mark William Allison is Dean of Culinary Education at Johnson and Wales University, Charlotte, N.C., one of the world's premier culinary schools. He has more than 30 years experience working in restaurants, hotels, and as an educator all over the world. As a chef and educator, he has received numerous honors and awards.

    The newest title in Barron's expanding Aspire Series offers practical advice and reliable guidance to young men and women who are considering careers as chefs. Aspire Series books focus on a variety of rewarding career opportunities by presenting self-teaching tutorials in which students must complete a series of progressively more challenging projects. This book starts by discussing the basics of food and food preparation. Topics that entail hands-on projects include assessing nutritional values, knife sharpening, efficient use of stoves and ranges, and learning to make stocks, soups, and sauces. More advanced projects teach preparation and serving techniques for meats, poultry, fish and shellfish, vegetables, grains, and dairy products. Additional projects cover salads, salad dressings, sandwiches and appetizers, breads, custards, and pastries. Concluding chapters familiarize culinary students with kitchen procedures that are standard in restaurants and hotels, offer advice on applying to and entering culinary schools, and discuss career opportunities in the food industry. The book is filled with more than 350 instructive color photos.

    & Taylor

    For those interested in a career in the culinary arts, this books offers advice, tips, and exercises to help aspiring chefs learn the skills necessary to be successful in culinary school and on the job.

  • Publisher: Hauppauge, N.Y. : Barron's, 2011
    Edition: 1st ed. for North America
    ISBN: 9780764146718
    Branch Call Number: 647.95 AL56o
    Characteristics: 128 p. : ill. (chiefly col.) ; 28 cm


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