Culinary Arts and Techniques - Cooking Books - 1

In this sub-category you will find - Culinary Arts and Techniques - Cooking books. There are 2 books in it.

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Bills Open Kitchen
	In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyé re French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia. Bills Open Kitchen
On Cooking: A Textbook of Culinary Fundamentals
	Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Contains a major section on Garde Manger — including chapters on Sandwiches and Hors d'Oeuvre and Canapés. Includes a chapter on Buffet Presentation. Contains over 750 proven, tested recipes — from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. In addition, a nutritional analysis is provided with every recipe. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective. For those already working within or for those studying for a career within the food service industry. On Cooking: A Textbook of Culinary Fundamentals

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