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I'm in search of some basic cake decorating Books, that would give a good solid background in the basics and theory in making various kinds of cakes. Thanks.

I'm looking for a recipe for escalope of pork holstein, iv looked on the net but came up with nothing. Would anyone know how i would go about doing this. Thanks.

Would anyone know if there's any videos online about food safety investigations, like what goes on, people caught doing things they should'nt etc,etc.. Thanks.

How do i make an apple brandy sauce? I've searched the net and all i could find was an apple sauce. Do i have to make an apple sauce first and then add the brandy(calvados)?

Would anyone have a recipe for braised pork cheek with the method on how to cook it? or just some general tips and ideas on braising it. Thanks.

I hope i have this in the right section. Would anyone have a delicious sage and onion stuffing recipe, that i can use when stuffing pork? Thanks.

Would anyone know where i can get a list of 2nd class cuts from a pig, except the loin or the fillet, and ways of cooking the 2nd class cuts etc,etc... Thanks.

Hi all. Would anyone know of any website, that goes into good detail on techniques with piping (chocolate, cream etc,) or even a good book i could buy. Thanks.

How would i go about breaking down a cooking method for a recipe? So that i have a basic outline of what has to be done from start to finish, ill use this recipe has an example: Moussaka (link removed by kitchenelf as it did not work) Thanks.

i just started a chef training course in collage, and i love it, but im having a bit of trouble with the menu's we have to do for homework, we are giving 2 to 3 starters, main and dessert's and what they want us to do is, put them in order as to what we will start with (prep, cooking etc,etc..)...