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Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization 1st Edition

Brad Matthews, Paul Wigsten

  • Published
  • 384 Pages

Overview

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you’re seeking a comprehensive guide to produce, then this publication is for you.

Brad Matthews, The Culinary Institute of America

Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the college's Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus.

Paul Wigsten,

Paul Wigsten is the produce buyer at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Wigsten also owns and operates Wigsten Farm in Pleasant Valley, NY with his family. In 2002, Wigsten Farm was awarded the Agri-Business Award by the Dutchess County Economic Development Corporation. Along with Mr. Matthews, Mr. Wigsten was awarded the 2006 Glynwood Harvest Good Neighbor Award.
  • 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.
Contents
Recipe Contents
About the CIA
Author Biography
Acknowledgements
Chapter 1: Selecting Produce
Chapter 2: Salad and Cooking Greens
Chapter 3: Cabbage Family
Chapter 4: Mushrooms
Chapter 5: Stalks
Chapter 6: Onions
Chapter 7: Roots and Tubers
Chapter 8: Pod and Seed Vegetables
Chapter 9: Tomatoes
Chapter 10: Peppers
Chapter 11: Squash
Chapter 12: Herbs
Chapter 13: Apples and Pears
Chapter 14: Citrus
Chapter 15: Grapes and Berries
Chapter 16: Stone Fruits
Chapter 17: Melons
Chapter 18: Tropical Fruits
Chapter 19: Preparing Produce
Chapter 20: Recipes
Glossary
Index
Photo Credits
CIA Conversion Charts

Recipe Contents

Vol au Vent with Mushroom Ragout
Sicilian Style Baby Arugula
Saffron Cauliflower with Onions
Asparagus with Hollandaise
Jalapeño Coleslaw
Onion Foccacia
Glazed Carrots and Parsnips with Thyme
Braised Red Cabbage
Baked Tomatoes with Goat Cheese
Fresh Harissa
Onion Soup Gratinée
Italian Sausage with Onion and Pepper Sauté on Italian Roll
Zucchini Pancakes with Tzatziki Sauce
Pesto
Port Poached Pears with Roquefort and Walnuts
Red Snapper with Grapefruit Salsa
Summer Pudding
Summer Melon Salad with Prosciutto
Avocado and Black Bean Crostini
Spicy Garlic Stir Fried Green Beans
Sautéed Brussels Sprouts with Pancetta

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1133480993
  • ISBN-13: 9781133480990
  • STARTING AT $13.99

  • ISBN-10: 1435401212
  • ISBN-13: 9781435401211
  • Bookstore Wholesale Price $71.25
  • RETAIL $94.95

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Instructors Manual for Waters' Guide to Produce Identification, Fabrication and Utilization, 1st

ISBN: 9781435401235