Professional Cooking Books - Page 11

Waiting : The True Confessions of a Waitress

Debra Ginsberg

List Price: $22.00 By: HarperCollins Amazon Marketplace: 114 new & used starting at $0.01

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Customer Reviews:
Total reviews: 114 Average rating: 4.0 of 5

Editorial Review:

Many people can tell horror stories about their teenage or college stints waiting tables. For Debra Ginsberg, struggling writer and single mother, waitressing has been a means of survival -- and she has the scars to prove it.

In Waiting: The True Confessions of a Waitress -- part memoir, part social commentary, part guide on how to behave when dining out-Ginsberg takes readers on an intimate journey of her twenty years as a waitress at the dingiest of diners, a soap-operatic Italian restaurant, an exclusive five-star dining club, and more. While chronicling her parallel evolution as a writer and single mother, the book also takes a behind-the-scenes look at restaurant life -- revealing that, yes, when pushed, a server will spit in food, and, no, that's not really decaf you're getting-and at how most people in this business are in a constant state of waiting to do something else.

Colorful, insightful, and often irreverent, Ginsberg's stories truly capture the spirit of the universal things she's learned about human nature, interpersonal relationships, the frightening things that go on in the kitchen, romantic hopes dashed and rebuilt, and all of the frustrating and funny moments in this life. Waiting is for everyone who has had to wait for their life to begin -- only to realize, suddenly, that they're living it.

Substituting Ingredients: An A to Z Kitchen Reference

Becky Sue Epstein, Hilary Klein

List Price: $9.95 By: Globe Pequot Amazon Marketplace: 10 new & used starting at $6.94

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Easy to use, covers all the major bases 5 out of 5 stars.
6 of 6 people found this review helpful.

This book is laid out in alphabetical order, the easiest and fastest way possible to have a list of anything. It skips a lot of background information you probably don't need, and just gives you a simple "equals" format that for most things is sufficient. When more information is necessary, the authors give it to you in the form of short recipes to make equivalents.

The one thing this book won't do is perform a miracle for you. If you don't have anything that resembles an onion in flavor, you will not be able to substitute an onion. If you have nothing that can do the leavening job of cream of tartar in your pantry, then you can't switch it out, either. The key is to have a well-stocked pantry. Then, if you run out of "that one thing" you need, you can indeed substitute it from the items you do have on hand.

Other great aspects of this book:

"Too Much" section: Tells you how to "unruin" items that have too much of some strong-tasting ingredients.

Measurement equivalents section: Has dry and liquid equivalents (like 3 teaspoons = 1 tablespoon) in the English system. It also great for those on the metric system/English system trying to do a recipe from the "other side," because there are ounces/grams and pounds/kilograms charts.

Temperature equivalents: Fahrneheit to Celsius for all common cooking temperatures.

Baking pan sizes: metric/English numbers compared; number of cups held by many cake pans also.

Household formula section: A nice intro to homemade cleaning products using common ingredients.

ZAGAT Long Island Restaurants 2008/09 (Zagatsurvey: Long Island Restaurants) (Zagatsurvey: Long Island Restaurants)

Amazon Price: $11.16 List Price: $13.95 Usually ships in 24 hours By: Zagat Survey Amazon Marketplace: 22 new & used starting at $7.93

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Editorial Review:

Long Island Restaurants covers over 750 restaurants throughout Nassau and Suffolk counties. This handy guide contains Zagat Surveys trusted ratings and reviews for area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food Décor Service and Cost are organized alphabetically in a user friendly format. Use the indexes arranged by cuisine neighborhood and special features like In Places Winning Wine Lists or Romantic Places to find the perfect restaurant for any occasion. Also includes stick on bookmarks.

Pale Ale, Revised: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 1)

Terry Foster

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Brewers Publications Amazon Marketplace: 28 new & used starting at $8.96

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Very well done 5 out of 5 stars.
10 of 10 people found this review helpful.

Any homebrewer that enjoys making and drinking pale ales needs this book. As an avid reader of the Classic Beer Styles Series, I feel that the author has taken some of the best aspects of the previous 15 books and combined it all into one, making this one of the most useful in the series. The second edition of the book is a tremendous improvement over the first.

The book is longer than most of the others in the series, but only because the author broke the pale ale category into many subcategories. He does not discriminate - he explains all pretty much equally. The recipes are different and thoroughly presented; the method of dispensing each is even specified. All in all, a very useful reference for the homebrewer.

good for history, short on brewing information 4 out of 5 stars.
6 of 9 people found this review helpful.

I liked the historical information, the main reason for my rating, but was disappointed in the lack of brewing information. Maybe it will tell you enoough to get an idea of whether or not you actually want to brew Pale Ale but you won't learn the how part.

Editorial Review:

Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to this distinctive ale, and the substyles it has spawned.

Emeril's Delmonico: A Restaurant with a Past

Emeril Lagasse

Amazon Price: $19.77 List Price: $29.95 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 101 new & used starting at $2.00

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Cookbook with A Future 5 out of 5 stars.
9 of 10 people found this review helpful.

Emeril has many amazing talents, developed by zest for good food and preserving yet extending the culinary past. Here, infamous Delmonico NYC and NO are propelled into a rich future by the BamMan.

Lagasse pays homage to the past Creole and NY menus, yet gives them twists and kicks up a few notches with his offerings. It's neat that he lets the former chefs test kitchen these and incorporates much of their tastes and advice.

There is much here to try from this varied and sophisticated collection of recipes. Feast your eyes and tastebuds on such as: Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze; Oyster Artichocke Soup; Arugula, Duck and Strawberry Salad with Balsalmic Brown Sugar Vinaigrette and Candied Pecans; Chorizo and Manchego Cheese Omelet; Trout Delmonico (awesome dish with shrimp/oysters in lemon butter sauce, simple yet elegant showstopper); Individual Beel Wellingtons with perigourdine Sauce; Stilton Potato Gratin; Velvet Chocolate Torte with Clear Orange-Caramel Sauce; Lemon Meringue Pie (improved custard with thick, blowtorched meringue).

This certainly isn't for the intimadated by multiple steps or fresh and some exotic ingredients, but for rest and the venturesome in the gastric, this book is toprate. The home gourmet will have ample ammo for that next blow-away dinner party. This is superb, outstanding recipe collection from one of today's best.

Great photos as well as pointers and history of restaurant is outstanding.

Editorial Review:

For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations.

Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends

Stephen Siegelman, Trader Vic

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Ten Speed Press Amazon Marketplace: 47 new & used starting at $5.69

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

A Campy, Kitschy Delight 5 out of 5 stars.
5 of 5 people found this review helpful.

By Bill Marsano. Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends," by Stephen Siegelman, is perfect for retro theme parties. Trader Vic, with his famous rival Don the Beachcomber, ushered in the Tiki Bar Era of American partying, which centered mainly on the 1950s and 1960s (which of these two men actually invented the Mai Tai, signature drink of the epoch, remains in dispute--both claim it.) Those were days of restaurants blanketed with faux-Polynesian decor, when pupu platters were the rage and drinks came in bowls serving four or more and were decorated with paper umbrellas, which folks later learned to call parasols. Relive that glorious and joyously ridiculous time with this collection of tropical cocktails and food recipes for everything from finger food to entrees. The recipes are interesting, mostly pretty easy to make, and generally fun to eat or drink. The photos are very nice but the main appeal is that the recipes are clearly presented and easy to follow.--Bill Marsano is an award-winning writer on wines and spirits.

Editorial Review:

The tiki volcano is erupting all over again, and now Trader Vic, the legendary purveyor of Polynesian food, drinks and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made the Trader famous. It's all here: recipes for 95 of the restaurant's best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly food recipes.

Catering: A Guide to Managing a Successful Business Operation

Bruce Mattel, The Culinary Institute of America

Amazon Price: $29.70 List Price: $45.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 54 new & used starting at $19.97

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Total reviews: 1 Average rating: 4.0 of 5

Catering: A guide to Managing a Successful Business Operation 4 out of 5 stars.
1 of 1 people found this review helpful.

This is a well-organized text with comprehensive coverage of business challenges faced by a caterer, ranging from in-hotel to off-site mom/pop style businesses. It is very helpful and readable, although I hoped for more recipes and display ideas to leaven the text.

Editorial Review:

In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.

Hometown Potluck Favorites (Better Homes & Gardens)

Better Homes and Gardens Books

List Price: $19.95 By: Better Homes and Gardens Amazon Marketplace: 19 new & used starting at $1.51

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

Hometown Potluck Favorites serves up yet another reason for families and friends to break bread and celebrate community. This cookbook redefines potluck for the 21st century. Among the 100+ recipes, you will discover a wide variety of flavors, such as Creole Lasagna, Tequila Shrimp, German-Style Sausage and Potatoes, Oriental Chicken Slaw, and Tiramisu. Of course, if you're a die-hard fan of Tuna Noodle Casserole and Carrot Cake you'll be pleased that traditional favorites are included. Simple chapter organization—appetizers, chicken, meat entr©es, seafood, sides, and desserts—makes it easy to find choice recipes. Taste-tempting photography also inspires. Are you an on-the-go cook? If so, you'll appreciate simplified meal planning; each recipe has two ingredient lists—one for a small group of four to six people and another for larger gatherings of eight to twelve. Make-ahead tips and use of store-bought products cut prep time in many recipes. When toting a dish to a picnic or party, special instructions ensure food safety.

Zagat Westchester/Hudson Valley Restaurants 2008/2009 (Zagatsurvey)

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Editorial Review:

Westchester/Hudson River Valley Restaurants covers over 850 restaurants throughout Westchester and the Hudson River Valley plus neighboring Connecticut towns and the Berkshires. This indispensable guide contains Zagat Surveys trusted ratings and reviews for area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food Décor Service and Cost are organized alphabetically in a user friendly format. Use the indexes arranged by cuisine and location to find the perfect restaurant for any occasion. Also includes stick on bookmarks.

Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America

The Culinary Institute of America, Martha Rose Shulman

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Discover the secrets of The Culinary Institute of Americas popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulmans entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a "step up" in the kitchen with this vicarious adventure through basic training at one of the countrys finest professional cooking schools.

DAY 1: "Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind."

DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change."

DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.' Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat."

DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party."

DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"