Kitchen Pro Series Guide to Produce Identification, Fabrication and Utilization

Name: Kitchen Pro Series Guide to Produce Identification, Fabrication and Utilization
Price: 36.18 USD
Availability: InStock
ISBN: 9781435401211

ISBN-10: 1435401212

ISBN-13: 9781435401211

Edition: 2011

Authors: Brad Matthews, Paul Wigsten, Michel Suas

List price: $114.95

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Book details

List price: $114.95
Copyright year: 2011
Publisher: Delmar Cengage Learning
Publication date: 2/9/2010
Binding: Hardcover
Pages: 384
Size: 9.00" wide x 11.00" long x 1.00" tall
Weight: 3.124
Language: English

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.



About the CIA Author


Biography


Acknowledgements



Selecting Produce



Salad and Cooking Greens



Cabbage Family



Mushrooms



Stalks



Onions



Roots and Tubers



Pod and Seed Vegetables



Tomatoes



Peppers



Squash



Herbs



Apples and Pears



Citrus



Grapes and Berries



Stone Fruits



Melons



Tropical Fruits



Preparing Produce



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 Jalape?o


Coleslaw Onion Foccacia Glazed


Carrots and Parsnips with Thyme


Braised Red Cabbage Baked


Tomatoes with Goat Cheese Fresh Harissa


Onion Soup Gratin?e Italian


Sausage with Onion and Pepper Saut? 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 Saut?ed Brussels Sprouts with Pancetta