Professional Cooking Books - Page 14

The One-Pan Galley Gourmet : Simple Cooking on Boats

Don Jacobson, John Roberts

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

Not just for sailors...great for camping, RV and Dorm use as well. 5 out of 5 stars.
3 of 5 people found this review helpful.

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I bought this book to get some ideas about setting up a galley for camping and RV trips with my ex and her boys. And we used to try out the recipes at home....actually, we never did try any of these on the road. Hmmm.

Well, I am sure they would work...

Anyway, this is a great book for setting up small galley and throwing down some serious chow. The recipes and the prep recommendations work for asphalt sailors as well as the deep-water folks....except you get to stop and pickup anything you forgot.

If you need a recommendation for your "ONE-PAN". I like:Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer. Ya' just ca't beat cast iron cookware.

Editorial Review:

A paperback original

The One-Pan Galley Gourmet has it all: one-pan simplicity; delicious recipes using fresh ingredients; advice for provisioning anywhere in the world; and plenty of spice and personality. Special features include:

• 200 boat-tested meat, fish, and vegetarian recipes
• Soups, stews, breads, and desserts
• Menu plans for cruises of three-day, seven-day, and longer duration
• Provisioning advice emphasizing fresh ingredients with selective canned substitutions

Introduction to Foodservice (11th Edition)

June Payne-Palacio, Monica Theis

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

Great textbook 5 out of 5 stars.
0 of 0 people found this review helpful.

The book is good at detailing the ins and outs of foodservice and all aspects that effect it. The book is thorough in explaining important facets of foodservice systems such as furnishings, menus, equipment, regulations and restrictions and so on. This book is worth the buy!

Editorial Review:

 This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included. Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.

 

 

 

 

 

 

 

Zagat 2008 America's Top Restaurants (Zagatsurvey: America's Top Restaurants) (Zagatsurvey: America's Top Restaurants)

Zagat Survey

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Editorial Review:

America's Top Restaurants covers over 1,350 top rated restaurants in 42 major U.S. cities and regions. This handy guide contains Zagat Survey's trusted ratings and reviews for America's top restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, Decor, Service and Cost are organized alphabetically, by geography, in a user friendly format. Use the indexes arranged by cuisine and area to find the perfect restaurant for any occasion.

Zagat 2008 San Francisco Restaurants

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

A Change for the Better 3 out of 5 stars.
2 of 2 people found this review helpful.

Until this year, the Zagat guide to San Francisco was of no value, primarily because it was too easy for restaurants to vote for themselves. Additionally, review after review assured the reader that the restaurant being reviewed was frequented by venture capitalists, which tells you something about Zagat's intended audience.

Presumably motivated by the publication of Michelin Red Guide 2008 San Francisco Bay Area & Wine Country (Michelin Guide San Francisco, Bay Area & Wine Country), Zagat has cleaned up its act and now published a competent and useful guide. It's better, but still not up to Michelin's level.

Editorial Review:

San Francisco Bay Area Restaurants covers 1,100 restaurants throughout San Francisco, including Wine Country, Silicon Valley, and the Monterey Peninsula, plus expanded neighborhood guides! This handy guide contains Zagat Survey's trusted ratings and reviews for San Francisco Bay 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.

Chef's Book of Formulas, Yields, and Sizes

Arno Schmidt

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

The ultimate quick-reference cost control resource for busy kitchens

The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

• Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
• Information on caloric counts, nutrition, and seasonal foods
• Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.

  The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

The New Potluck

Taste of Home Editors

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Yummy! 4 out of 5 stars.
5 of 9 people found this review helpful.

Potluck has wonderful receipes for home or bringing to a party. I love cookbooks with a picture next to every receipe. Variety of all types of food and various ways of preparing them. Breakfast- Lunch - Dinner Grilling, Baking, Slow Cooker it's all there!

For church dinners, family get-togethers, brunch with friends, your family 5 out of 5 stars.
5 of 7 people found this review helpful.

Any time I am required to take a dish for a potluck gathering, I call my mother for ideas. Now Taste of Home has given me a book full of eye-catching choices with their "The New Potluck." (I still have to call my mother.)

This glossy-coated, sturdy book repeats the picture on the cover with its dust jacket. As is my preference, there is a picture with every recipe. The layout on each page is simple and easy on the eye with lots of white space for writing notes (if you like to mark in your books). Did this recipe work for me? Was it fabulous or so-so? Did I double it? And so on.

Cookbook editors organize their books in various ways: by types of dishes, by types of meals, by gatherings. "A New Potluck" is arranged by topics, including Crowd-pleasing specialties, Slow cooker sensations, Fun finger foods, Dishes in a hurry, Breakfast buffets, One-dish wonders, and Festive Favorites.

Festive Favorites offers such fare as Easter Egg Bread, cooked with dyed eggs. Very fanciful! Or gorgeous Poinsettia Cookies or Daffodillies, refrigerated biscuit dough prepared to look like flowers with dilled cream cheese centers.

Dishes in a hurry contains Layered ham and spinach salad (I have always wanted this recipe), Italian meatball hoagies (yum), Shrimp appetizer spread (a full-page beauty), and a tomato-ey Southwestern Bean Soup.


In Crowd pleasing specialties, the recipe I most want to try is Ginger Iced Tea made with Ginger Ale. Others include Mango Nut Bread, Four Cheese Bow Ties (I am making this soon as it is my number one favorite choice in this book according to picture and ingredients), and Sunshine Chicken Wings (one of the best-looking wings recipes ever).

For the Breakfast Buffet there are all kinds of muffins and coffee cakes. What I look for is the real food: Sausage Hash Brown Bake, Cheesy Egg Puffs, Southwest Sausage Bake topped with sliced tomatoes, Ham and Cheese Strata, and French Toast Casserole.

The desserts are spread throughout the book. Here are a few for sweets lovers: Apple Cinnamon Turnovers, Blueberry Lattice Bars, Apple-Cherry Cobbler, Black Forest Crepes (yum), and Seven Fruit Salad.

The Oven Cheese Chowder looks wonderful. A quick and easy dish to prepare on a Friday night is the Taco Stovetop Supper. Or the Tomato Crouton Casserole. Or Nutty Broccoli Slaw, another fabulous salad one sees at Potlucks and doesn't know the recipe. Well, ha, now I do! How about Chive-Cheese Cornbread? And Spinach Phyllo Bundles?

When I first acquire a new cookbook, I sit down, look through every page and every recipe and mentally note what I want to try first. Then I go through again and carefully read the recipes, select a couple, and begin the process of preparing a new dish.

It's all potluck!

How to Manage a Successful Catering Business, 2nd Edition

Manfred Ketterer

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Editorial Review:

This is a new edition of a handbook which gives practical, indepth, step-by-step information of all facets of running a successful business. Written by a veteran in the culinary field, Manfred Ketterer defines the catering business as a profession and clearly distinguishes it from its restaurant counterparts. His advice assists in organizing, planning, directing and controlling an efficient catering operation. With added chapters on setting up a banqueting bar, computerization and off-premise catering this work offers a complete understanding of the various challenges a caterer must face in an ever changing and competitive market. This book should be of interest to catering professionals, hotel managers, restaurant owners and operators.

From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen

Gail Sher

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

Editorial Review:

Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

ZAGAT World's Top Restaurants 2008/09: Including 1,487 Restaurants in 58 Cities. from the Diner's Point of View (Zagat Survey: World's Top Restaurants) (Zagat Survey: World's Top Restaurants)

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Editorial Review:

Worlds Top Restaurants covers top restaurants in over 60 markets worldwide including Europe Asia the U.S and Canada. Includes ratings and reviews of the foremost restaurants around the world based on the opinions of thousands of local diners and fellow travelers.

Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your Suppertime Circus into Relaxing Family Time

Theresa Albert

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Customer Reviews:
Total reviews: 12 Average rating: 3.5 of 5

Editorial Review:

Cook Once a Week, Eat Well Every Day is the ultimate cookbook for today's busy parents. Instead of facing a suppertime circus, it allows moms and dads to prepare meals in advance so they can hurry home to more important things. Author Theresa Albert is a home-cooking efficiency expert who shares her culinary knowledge and organizational expertise—she offers more than three months worth of delicious, nutritious, family-friendly dinners, with plans on how to shop for, prepare, and cook each meal. Since the planning and preparation of each weeknight meal is done in three hours or less on a weekend afternoon, all parents need to do each weeknight is heat things up and get everyone to the table. The thirteen weekly plans feature delicious and affordable recipes for a variety of tastes, such as Chicken Cacciatore, Meatloaf Florentine, Lemony Baked Shrimp, Baked Mashed Potatoes and Potato Skins, Sesame Broccoli Salad, Easy Minestrone, Oatmeal Cookies, and more. With nutritional analyses, itemized shopping lists, great leftover ideas, countless kitchen tips, and "quickie meals from what you've got," Cook Once a Week, Eat Well Every Day offers less stress Monday through Friday, which makes spending time together as a family possible once again.