WorldCat Identities

Donovan, Mary Deirdre 1955-

Overview
Works: 16 works in 67 publications in 5 languages and 5,485 library holdings
Genres: Cookbooks 
Roles: Author, Editor, Other
Publication Timeline
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Most widely held works by Mary Deirdre Donovan
Opportunities in culinary careers by Mary Deirdre Donovan( Book )

10 editions published between 1990 and 2004 in English and Undetermined and held by 1,986 WorldCat member libraries worldwide

Takes a look at the history of the culinary arts, profiles a wide variety of culinary careers, and provides an extensive list of further resources
Careers for gourmets & others who relish food by Mary Deirdre Donovan( )

9 editions published between 1992 and 2002 in English and held by 1,805 WorldCat member libraries worldwide

Provides a look at career opportunities for those who enjoy cooking
The Professional chef's techniques of healthy cooking( Book )

8 editions published between 1993 and 2000 in English and held by 438 WorldCat member libraries worldwide

"The Professional Chef's Techniques of Healthy Cooking introduces the seven basic guidelines for improving the nutritional content of meals, with information on how to boost foods' vitamin, mineral, and fiber content while limiting calories, fat, salt, and sodium. Cooking techniques are thoroughly explained, and emphasize how best to enhance and retain the nutritional content of ingredients without adding calories. The easy-to-read recipes demonstrate proper cooking techniques that bring out foods' better side, such as how to substitute vegetable juices and herbs for heavy creams, how to select and prepare leaner cuts of beef poultry and fish, along with recipes for "good start" breakfasts and non-alcoholic beverages. More than just a cookbook, The Professional Chef's Techniques of Healthy Cooking develops skills from market to menu that will help create wholesome, healthwise cuisine." "Like The Culinary Institute of America's best-selling book, The New Professional Chef, The Professional Chef's Techniques of Healthy Cooking is destined to become a classic reference chronicling todays modern cuisine." "Founded in 1946, The Culinary Institute of America is dedicated to providing the finest culinary arts education to those individuals pursing career's in the culinary field. Aspiring chefs are taught to master the fundamentals of cooking and learn the importance of creative teamwork as they progress through an education program that challenges their creative skills within a practical, comprehensive learning experience."--Jacket
The new professional chef( Book )

6 editions published in 1996 in English and held by 390 WorldCat member libraries worldwide

The Culinary Institute of America book of soups : more than 100 new recipes from America's premier culinary institute by Mary Deirdre Donovan( Book )

6 editions published between 2001 and 2005 in English and held by 360 WorldCat member libraries worldwide

Offers step-by-step instructions for making broths, stews, cream and pureed soups, bisques, chowders, cold soups, and accompaniments from cuisines throughout the world
Cooking essentials for the new professional chef by Mary Deirdre Donovan( Book )

7 editions published in 1997 in English and held by 188 WorldCat member libraries worldwide

From our kitchens by Culinary Institute of America( Book )

6 editions published in 1993 in English and held by 160 WorldCat member libraries worldwide

"Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table." "While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analyses, and use standard American measurements." "Included are 150 recipes that have been adapted from The New Professional Chef, Fifth Edition, and The Professional Chef's Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also provides 30 "never-before-seen" recipes from the Institute's kitchens." "There's a sumptuous array of appetizers, salads, soups, pasta, pizzas, grains and beans, entrees, vegetables, potatoes, and desserts. Here's just a sampling:" "Appetizers and Salads ... Smoked Chicken with Tabbouleh and Tomato-herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh Peas" "Soups ... Pan-smoked Tomato Bisque, Amish-style Chicken and Corn Soup, Pumpkin Soup with Ginger Cream" "Pasta ... Chorizo-filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chevre Cheese Agnolotti with Pesto Cream and Summer Squash" "Pizza ... with Mozarella and Roasted Tomatoes or with Wild Mushrooms and Artichokes" "Fish ... Roasted Monkfish with Nicoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron Broth" "Meat ... Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-style Shredded Veal, Grilled Flank Steak with Pineapple and Roasted Shallots"
Eat better, feel better : a visual directory of foods and the nutrients they contain, plus a unique section on combating common ailments by Mary Deirdre Donovan( Book )

6 editions published between 1998 and 2002 in English and German and held by 135 WorldCat member libraries worldwide

"Eat Better, Feel Better shows us how eating delicious, well-balanced and nutritious meals can improve our general health and well-being and help us combat many common health complaints." "The book aims to help us maximize physical and mental performance, combat any ailments that obstruct this aim and regain vitality and good health by eating the right foods."--Jacket
The bakeshop. : Meringue( Visual )

1 edition published in 2000 in English and held by 7 WorldCat member libraries worldwide

This video details the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue
Alimentos sanos para vivir mejor : información y consejos para alcanzar una alimentación saludable by Mary Deirdre Donovan( Book )

2 editions published in 1998 in Spanish and held by 6 WorldCat member libraries worldwide

Zdorovai︠a︡ pishcha, zdorovai︠a︡ zhiznʹ by Mary Deirdre Donovan( Book )

1 edition published in 1998 in Russian and held by 3 WorldCat member libraries worldwide

Opportunities in culinary careers( )

in English and held by 2 WorldCat member libraries worldwide

Fit en vitaal : gezonde voeding voor een optimaal leven by Mary Deirdre Donovan( Book )

1 edition published in 1998 in Dutch and held by 2 WorldCat member libraries worldwide

Cooking essentials for the New professional chef : instructor's manual( Book )

1 edition published in 1997 in English and held by 1 WorldCat member library worldwide

The Professional chef's techniques of healthy cooking( )

in English and held by 1 WorldCat member library worldwide

Cooking essentials for the New professional chef( Book )

1 edition published in 2004 in English and held by 1 WorldCat member library worldwide

 
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Careers for gourmets & others who relish food
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Careers for gourmets & others who relish foodThe Professional chef's techniques of healthy cookingThe new professional chefThe Culinary Institute of America book of soups : more than 100 new recipes from America's premier culinary instituteCooking essentials for the new professional chefFrom our kitchensEat better, feel better : a visual directory of foods and the nutrients they contain, plus a unique section on combating common ailments