Professional Cooking Books - Page 10

The Care and Feeding of Sailing Crew

Lin Pardey, Larry Pardey

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Right On Target! 5 out of 5 stars.
17 of 18 people found this review helpful.

"Larry came below shivering and blue-lipped. I got him out of his wet clothes, warmed some freshwater so he could wipe down, and got out his dry clothes. But it wasn't until he had had some hot, solid food that he started to warm up and stop shivering" (p. 357); the real situations experienced during extended cruising and appropriate responses are the focus of this comprehensive book which contains relevant advice on nearly every cruising situation imaginable, with a strong emphasis on how those situations impact the crew.

The authors are professional sailors and have been full-time cruising sailors for over forty years. Their vast experience and precise writing skill enable them to expertly address a wide range of topics, and the book clearly demonstrates their mastery of the care and feeding of sailing crew.

The book is divided into 52 chapters and two indices. Each chapter presents a logged day of a sailing cruise, noting weather and sailing conditions, and covers items which are appropriate to that particular stage of an extended cruise. The concepts are emphasized with enjoyable anecdotes which illustrate the importance of preparation and adaptability. Topics include nearly everything imaginable, ranging from menu planning and food purchase and storage, through cooking methods and preservation techniques, to fishing and keeping the crew well-clothed. The authors' cruising experience ensures the hints are appropriate across a variety of weather and climate conditions. For example, rough-weather food preparation is contrasted with calm-weather cooking using limited galley facilities. The text dispenses with theory and focuses on the reality of small-craft living.

The tone of the book is personal and engaging; the coverage of the topic is masterful and authoritative. Now in its revised 3rd edition, the book is superbly edited and particularly well-balanced. The writing style is accessible and inviting and the material reads like a long letter from a personal friend--albeit a well-spoken friend with indisputably good advice and an incredibly interesting suite of daily experiences. Not only does the book instruct and encourage, it positively portrays cruising and draws the reader into the author's world.

Part adventure book, part how-to guide, part personal history, and part cookbook, the text is fun, creative, and sure to please. Regardless of the reader's level of sailing experience, the book has much to offer and ensures that the care and feeding of sailing crew will not only be possible, but an enjoyable component of future cruising.

Editorial Review:

Expanded by more than 30%, this book tells not only how to buy, provision and store food for local cruising and extended voyages, but also how to take care of all the other aspects of crew comfort. Sleep, outfitting galleys, keeping warm and dry, medical considerations, building an efficiently insulated freezer/fridge/ice chest, water and watermakers plus one of the most innovative gimbaled stoves afloat. The original was reprinted seven times. Information for coastal cruisers, offshore voyagers, racing sailors, charter crews. A narrative of the passage from Japan to Canada runs throughout this book making it very readable.

The Professional Chef

Culinary Institute of America

List Price: $70.00 By: Wiley Amazon Marketplace: 31 new & used starting at $18.06

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Customer Reviews:
Total reviews: 68 Average rating: 4.5 of 5

Editorial Review:

The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.

Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.

From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.

The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Zagat 2009 London Restaurants (Zagatsurvey: London Restaurants)

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Zagat Survey Amazon Marketplace: 44 new & used starting at $4.24

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Editorial Review:

For almost thirty years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2009 LONDON RESTAURANT SURVEY, covering over 1000 restaurants to fit all budgets. No matter the economic climate, London's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a London lunch bargain, the new Zagat's 2009 LONDON RESTAURANTS guide rates and reviews some of the city's best restaurants. The newest guide delivers Zagat's signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost. Who will be the winner in the 2009 edition?

The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series)

Costas Katsigris, Mary Porter

List Price: $67.45 By: John Wiley & Sons Amazon Marketplace: 33 new & used starting at $0.84

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

WOW!!!!!!!! 5 out of 5 stars.
5 of 13 people found this review helpful.

I SEARCHED FOR YEARS TO FIND A COMPLETE GUIDE TO BEVERAGE MANAGEMENT/MIXOLOGY. THIS IS IT!! END OF SEARCH.

A great value!! 5 out of 5 stars.
1 of 19 people found this review helpful.

This book is deffinatly one you should buy if your starting a bussines, in this feald.

BEST BAR BOOK EVER 5 out of 5 stars.
0 of 0 people found this review helpful.

THIS BY FAR IS THE BEST BOOK WRITTEN FOR BEVERAGE MANAGEMENT, BARTENDING, AND BACKGROUND INFORMATION FOR BAR OPERATIONS. IF YOU OWN ONLY ONE SUCH BOOK ...THIS IS IT.

Editorial Review:

This is a revised edition of the "Bar and Beverage Book: Basics of Profitable Management", which reflects changes in the bar trade including customer attitudes and drinking habits, new trends in decor, glassware and equipment, metric sizes and new government regulations affect the drinking age and wages. A question and answer section is included in the book.

Once-a-Month Cooking, Revised Edition: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day

Mary-Beth Lagerborg, Mimi Wilson

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Customer Reviews:
Total reviews: 80 Average rating: 4.0 of 5

One-a-Month Cooking 5 out of 5 stars.
5 of 6 people found this review helpful.

This is a very practical guide for big-batch cooking. I learned a lot of helpful techniques and the recipes were practical and intice my trying them. It gave lots of guides for shopping and organizing your cooking day.

Editorial Review:

Spend less time in the kitchen and more time with your family...

Since the first edition of Once-a-Month Cooking was published in 1986, its proven, practical method has helped hundreds of thousands of families cut down their cooking time and still enjoy home-cooked meals every night.
Newly revised to satisfy today's lower-fat tastes, this easy-to-follow, family-tested cookbook explains how to: plan ahead, spend less time in the supermarket, cut down on prep time, group similar kitchen tasks together to get them all done at once, make kitchen clean-up more manageable, use the freezer, computer, and our head to create a month full of delicious, nutritious meals and actually have enough time to relax and enjoy them. Once-a-Month Cooking is the perfect cookbook for today's busy lifestyles.

Off-Premise Catering Management

Bill Hansen

List Price: $60.00 By: Wiley Amazon Marketplace: 16 new & used starting at $14.95

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Perfection 5 out of 5 stars.
13 of 16 people found this review helpful.

There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily.
It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book.
Sometime I read it just for my reading pleasure. That is how much I love it.

Editorial Review:

Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.

Food and Beverage Cost Control

Jack E. Miller, David K. Hayes, Lea R. Dopson

List Price: $72.45 By: John Wiley & Sons Amazon Marketplace: 30 new & used starting at $0.01

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

An excellent edition! 5 out of 5 stars.
14 of 15 people found this review helpful.

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.

The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.

I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.

Editorial Review:

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)

Candy Wallace, Greg Forte

Amazon Price: $43.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 31 new & used starting at $38.92

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

The definitive guide to a successful career as a professional personal chef

The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.

Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.

Filled with resources rich in detail, this useful and engaging text covers:

• The evolution of the professional personal chef career path
• The benefits and disadvantages of various forms of business ownership
• Operating legally
• Writing an effective business plan
• Creating a vision statement, mission statement, and elevator speech for your personal chef business
• Managing and securing finances
• Identifying target markets and revenue streams
• Developing marketing and sales plans and quality customer service
• A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.

A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.

Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.

Parties that Wow: Setting the Stage for Creative Entertaining (That Wow)

Jonathan Fong

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

Do you have fear of parties? Afraid that your home isn’t nice enough, that your cooking isn’t good enough, that your themes aren’t creative enough? Let go of your fear...with help from home-style guru Jonathan Fong. In Parties That Wow, Fong explains that throwing a party is just like putting on a show--and so the parties presented here are theatrical, imaginative, and entertaining, packed with expert guidance and dramatic surprises from the world’s greatest party director. Eighteen fabulous theme parties include Pretty in Pink, Starfish and Stripes, Big and Easy, Come to the Cabaret, and many more. Full "stage directions" include ideas for invitations, décor, table accents, flowers and centerpieces, food, and activities. Just one example: Rock Like an Egyptian features invitations on papyrus, an impressive but inexpensive pyramid of light, chocolate mummies, and a sofa transformed into Cleopatra’s barge (don’t forget the asp!). With show-stopping ideas like these, every party is sure to be a hit.

The Professional Chef's Knife Kit

Culinary Institute of America

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Customer Reviews:
Total reviews: 19 Average rating: 4.0 of 5

Editorial Review:

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.