Professional

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization, 1st Edition

  • Culinary Institute of America Culinary Institute of America, Hyde Park, NY
  • John Fischer
  • ISBN-10: 1435401174  |  ISBN-13: 9781435401174
  • 256 Pages
  • © 2011 | Published
  • List Price = $ 93.95
  • For quantity discounts, Contact your Representative
  • For single copy purchases, visit CengageBrain.com

About

Overview

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!

Features and Benefits

  • Offers practical information on fabricating and utilization.
  • Additional features include storage information, basic preparation methods, and recipes.
  • Full color photographs show the distinct differences in each food type, which is essential in cuisine identification
  • Step-by-step procedures clearly outline the key steps involved in fare fabrication
  • Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more.

Table of Contents

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

Supplements

All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization  (ISBN-10: 1435400364 | ISBN-13: 9781435400368)

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.

List Price = $93.95  | CengageBrain Price = $93.95  | College Bookstore Wholesale Price = $70.75

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization  (ISBN-10: 1428319948 | ISBN-13: 9781428319943)

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts 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 provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.

List Price = $74.95  | CengageBrain Price = $74.95  | College Bookstore Wholesale Price = $56.50

Student Supplements

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization  (ISBN-10: 1435400364 | ISBN-13: 9781435400368)

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.

List Price = $93.95  | CengageBrain Price = $93.95  | College Bookstore Wholesale Price = $70.75

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization  (ISBN-10: 1428319948 | ISBN-13: 9781428319943)

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts 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 provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.

List Price = $74.95  | CengageBrain Price = $74.95  | College Bookstore Wholesale Price = $56.50

Meet the Author

Author Bio

Culinary Institute of America

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.

John Fischer

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.