Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

John Fischer, Culinary Institute of America (Autoren)

Buch | Hardcover

256 Seiten

2010
Delmar Cengage Learning (Verlag)
978-1-4354-0117-4 (ISBN)

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A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!

John Fischer is an associate professor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. A Certified Hospitality Educator (C.H.E.), Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA. Mr. Fischer serves as maitre d’ instructor in the college’s Ivy Award winning Escoffier Restaurant. Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world’s premier culinary college. Visit the CIA online at www.ciachef.edu.

Recipe Contents
About the CIA
Author Biography
Acknowledgements
Introduction
Chapter 1: Why Cheese?
Chapter 2: Fresh and Young Cheeses
Chapter 3: Mild Aged Cheeses
Chapter 4: Medium Strength and Nutty Cheeses
Chapter 5: Strong & Stinky Cheeses
Chapter 6: Cooking With Cheese
Chapter 7: What’s with this Cheese?
Glossary
Bibliography
Appendix A: Reference Tables
Appendix B: Resources
Index
Photo Credits

Recipe Contents
Croque Monsieur
Grilled Halloumi
White Wine Vinaigrette
Macaroni & Cheese with Bacon
Ravioli with Zucchini and Lemon Thyme
Midnight Moon Cheese Soufflé
Tartiflette Americaine
Fondue
Gnocchi alla Romana
Fonduta
Gougères
Raclette
Warm Mozzarella Appetizer
Risotto with Taleggio and Arugula
Fromage Fort
Flamiche aux Poireaux
Pâte Brisée
Spiedini alla Romana
Roquefort and Walnut Pithivier
Goat Cheese and Pecan Napoleon
Homemade Ricotta
Herb-Marinated Yogurt Cheese
Belgian Endive au Gratin
Grilled Trevigiano with Smoked Scamorza
Paneer Paratha

Erscheint lt. Verlag	1.2.2010
Verlagsort	Clifton Park
Sprache	englisch
Maße	232 x 280 mm
Gewicht	1060 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-4354-0117-4 / 1435401174
ISBN-13	978-1-4354-0117-4 / 9781435401174
Zustand	Neuware