Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking , and The Chef's Art , all from Wiley Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

Home is where the heart is . . . This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch! I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!

《吃心望想:阿米de美味生活》内容简介：我喜欢明媚鲜妍、灵慧的女人，眼睛要清亮明洁，这种不容忽视的美，存在就是放，有风情却不卖弄是收，更难掌握。阿米会做菜，且做得不是一般地好。这是我熟识她之后的惊喜发现。宜室宜家，太贤良淑德、太令我欣赏了。

曝露餐飲世界的黑暗面，寫下震撼世人的廚房祕辛 對我來說，烹飪生涯有如長期戀愛，有莊嚴的時刻，也有荒唐的時刻。可是就像戀愛，回首前塵時，記憶最深的都是快樂的時光，是那些在一開頭時吸引你的事物，那些讓你一再回過頭來需索的事物。 經過28年的放浪形骸之後，身兼大廚和小說家雙重身分的安東尼．波登決定把他的故事和盤托出。從他在法國吉隆特第一次吃牡蠣，到他在美國普羅溫斯敦的一個低級吵雜的餐廳裡當地位低下的洗碗工；從洛克菲勒大廈頂層彩虹會所的廚房，到紐約東村的毒品地；從東京到巴黎，再回到紐約。波登廚房裡的故事既出乎意料又充滿激情，既滑稽可笑又令人震驚。

WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS? The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning. #1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef. You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. The 4-Hour Chef is a five-stop journey through the art and science of learning: 1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential. 2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare. 3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive. 4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder. 5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

吃吐司吧！預約一份幸福的感動 「我上次自己做吐司早餐，新鮮香蕉、草莓，裹上一點鮮奶油，好吃的不得了！」 「我媽曾嘗試把吐司當潤餅皮，灑上花生粉、糖粉及生菜，吃起來好幸福喔！」 上一次的朋友聚會中，大家很熱烈地討論到這個話題。 原來，吐司也能吃出一種美味的幸福感，以前總覺得吐司跟米飯一樣，只為了填飽肚子，頂多改塗個果醬或乳瑪琳就很完美了，沒料到吐司還能冒充「潤餅皮」，真是太有趣了！ 其實吐司的變化相當多，它可以烤、炸，還能裹蛋汁一起煎，加上容易購買，價廉物美的特性，現代人常隨手一袋吐司，將美味、營養一同拎著走。 基於這個快速、方便及有趣的概念，本期推出了100種超好吃的吐司變化料理，從3分鐘就能輕鬆完成的元氣早餐、適合假日動手作的快樂吐司餐、營養滿點的吐司三明治、三五好友品嚐的浪漫下午茶點、甜蜜愛心吐司料理，到西餐主廚設計的特別款吐司料理，都是喜愛吐司的你不可錯過的！ 還有還有，為了不浪費吐司邊，我們設計了10道吐司邊的創意吃法，幫你食材再利用！除了100種好吃吐司料理，書中還介紹了20種美味經典吐司，提供多種夢幻的醬、配料介紹，及好吃吐司的經典名店大搜查。 看到這兒，你也想預約一份吐司的幸福滋味嗎？別等了，今天就一起動手做吐司吧！ 本書特色 1.料理方便、有趣，只要短短幾分鐘，就能快速帶著走的美味吐司餐，符合現代人求快的需求。 2.想預約一份幸福的吐司嗎？本期告訴你如何換個花樣，就可做出100種令人感動的吐司料理！ ●3分鐘完成！20道元氣早餐 ●假日好心情！10道開心吐司 ●營養滿點！10道正餐吐司 ●浪漫午後！15道吐司茶點 ●甜蜜首選！15道愛心吐司 ●食材再利用！10道吐司邊料理 ●職人絕活！20道特別款吐司料理 3.20種不同口味的經典吐司，光用看的，就能給你視覺上最直接的美味感受！ 4.透過吐司必備的14種完美配料、15種夢幻醬料，mix意想不到的美妙新滋味！