Professional Cooking Books - Page 16

The Common Grill Cookbook

Craig Common

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Too Pretty to Take in the Kitchen 5 out of 5 stars.
3 of 5 people found this review helpful.

Sleeping Bear Publishing makes great looking books and the Common Grill Cookbook is no exception. It's so pretty I needed to buy a second book--one for the coffee table and one for the kitchen. The recipes are easy to follow and result in fabulous food. The only thing better is eating in the restaurant because then you don't need to clean up.

Editorial Review:

Among the many reasons for visiting Chelsea, Michiganthe quaint village located 15 miles west of Ann Arboris The Common Grill. Owned by local resident Craig Common, who also works as Executive Chef, The Common Grill is a delightful combination of big city cuisine, bountiful beverages, to-die-for desserts and casual atmosphere. In the nine years since its opening, the restaurant has consistently received outstanding reviews and ratings from critics and patrons alike. Chef Common, however, is well aware that many people enjoy cooking as much as he does. So within these pages youll find recipes to inspire the experienced home cook as well as the beginner.

Creams, Confections, and Finished Desserts (French Professional Pastry Series)

Roland Bilheux, Alain Escoffier

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

This series leaves very little to guesswork. Not for novices 5 out of 5 stars.
20 of 20 people found this review helpful.

An excellent and complete manual for French pastry. These classic techniques are taught to every French pastry apprentice. They are all basic instuctions but very detailed and can be built on very easily. Only caveat: the ingredients used are French and/or European and American equivalents aren't suggested. Only the language has been translated-but not the culture!

Professional French Pastry volume 2 5 out of 5 stars.
9 of 9 people found this review helpful.

When it comes to professional caliber instructions and instructions for baking and pastry, this book is clearly top of the heap. It may be a little expensive, but it is easily the equivalent of at least a dozen other books on pastry with glossy, fancy photos and a big, famous name on the cover. If you are a professional who plans to advance your career, this book is a must have. Please note that this is volume 2 of the series; you are expected to go through the volumes in order, so this book assumes that you have already gone through and mastered volume 1.

This book has a lot to offer the professional. Note that the emphasis on this volume is production. It goes beyond the basics of volume 1 (sanitation, making batters, proper baking techniques, etc.), while fancy, sophisticated decorations are reserved for volumes 3 and 4. The mini lessons in this volume are more or less equivalent to the instructions I got at culinary school. The great value here is that there are many more subjects in this book than in any cooking school class. If there is something you wish to do but never did at school, the recipes in this book will give you enough detail to do it successfully the first time through.

Even for the home cook, there is much here of great value. Like cooking school, the lessons in this book are designed for cooks who may or may not have previous experience. If you are going to try something from this book, you must follow all the instructions to the letter, gather the necessary tools and ingredients, have patience, and expect to fail once or twice before you get the hang of it. Also, pay careful attention to the difficulty ratings to the recipes; the instructions make everything look easy, but this is misleading. If all you get out of this book is the proper method to make pastry cream and creme anglaise, a couple of candies, a decorated cake or two, a couple of tarts, and brioche, then this book is very worthwhile.

There are a few cautions, however. I found some format problems: pictures mis-labeled, the butter cream section is messed up, etc. The original copyright date is 1985, and first published in English in 2000; this means that the patisserie here is probably 3 decades old, and much of it very out of fashion. Also, note the title is "Professional French Pastry", and bears little relation to pastry as it is commonly served here in the US. It's primary value is that of a training manual, and not a guide to current, trendy pastry trends or tricks.

It has chapters on: basic creams, 2 chapters on secondary creams, confectionery, and finished pastries (pate a choux, cakes, tarts, puff pastry, and brioche presentation). The last section on finished pastries is by definition advanced, and occupies the second half of the book.

Editorial Review:

The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.

The Reach of a Chef: Professional Cooks in the Age of Celebrity

Michael Ruhlman

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

Fame, money and identity in the land of famous chefs 3 out of 5 stars.
21 of 26 people found this review helpful.

This summer I finally got around to reading Michael Ruhlman's books on the art of cooking, and those who seek to do it professionally. Now I have reached the third book, which expands upon the idea, and takes a deep look at how the recent culinary boom is affecting how all of us eat today.

Ruhlman looks at the current phenomena that surround cooking, one of the most mundane tasks around. These days, food is very big business indeed. Flip on the television and not only are there instructional shows on nearly every sort of cuisine and course, but competition shows where the content ranges from sublime to just plain stupid, reality shows that have a famous chef or two wandering the world in search of new tastes and cultures, or watching another famous chef come in and revamp a dying restaurant. If that's not enough, visit any retail store or megamart and you have various celebrities pimping -- I mean endorsing -- cutlery, cookware sets, books, spices and even processed foods. You can't escape it, and I suspect that the wave is only going to get bigger as time goes on.

This phenomena, known as 'branding' in the industry, is what makes chefs become super-famous and gets them rich. Most chefs can only dream of this, and most of them slave away in kitchens, working themselves into early retirement -- being a chef requires hard physical labour, and stamina, and most can't last beyond their fifties. It certainly has brought about changes in the American culinary scene, as Ruhlman shows in his book, increasing the average home cook's awareness of just what is good food, and the fact that yes, you can indeed do it at home.

Ruhlman focuses in on several chefs here, with Thomas Keller, Grant Achatz, Melissa Kelly, Emeril Lagasse, Rachael Ray, and a surprise that takes it all, and blows it right out of the water. Most of the stories here focus on how they turned into superstar chefs, and their struggle to get to the top. Some of these chefs don't give a damn about the stardom, they just want to do the very best that they can. Unfortunately, this can mean barely breaking even, as we see in the story of Melissa Kelly, and her struggle to provide organic food in its best form. Others have that entertainer quality that defies the odds, and turned them into mega-chefs, with very lucrative television shows, product lines and cookbooks.

It's here, I freely confess, that my natural tendency to sneer comes into play, and my hackles rose as I read. There's something in me that gets suspicious when someone gets fame, but they really don't have the talent or the training to back it up. I can respect Emeril even though his show makes me wince with the theatrical nature, he knows how to cook, he's worked the line and he knows what he's doing. True, it's entertainment at its most hokey at times, but he's done more to bring cooking back into the American household.

Then there's Rachael Ray. Ruhlman shows her meteoric rise from being a buyer for an Albany NY supermarket, her talent for selling something and the fact that in the space of a few short years, she has managed to make to the top. But -- and it's a glaring spot that those who have cooked professionally notice -- she's not a chef. Oh, she throws stuff into pans, and she opens cans and packages and has a line of cutlery and cookware, all in bright day-glo orange -- but there's something false underneath all that giggling, sweet-girl personality. Ruhlman tries to be objective in his depection of her, but there's a hint of infatuation there too, and it was this particular chapter that almost caused me to fling the book at the wall in disgust.

We follow along as Ruhlman describes restaurant openings, famous names, and finally, the restaurants that inhabit 10 Columbus Circle in New York City. Some of the biggest and best names in cooking have opened here, among them Thomas Keller's Per Se, where he's working hard to keep the perfection going that he made so famous with The French Laundry.

And then, I got the surprise, and it redeemed the book for me.

Beside Per Se there is a little sushi place. It's unremarkable, and the chef inside virtually unknown unless you have mega-bucks, and love Japanese food. Inside is Masayoshi Takayama. To dine there is an exercise in attention and the wonder of just how good very fine food can be. It's small, with ten seats at the hinoki wood sushi bar, and several tables beyond that. Expect to drop at least 350$US per person when you eat there. But what sets it all apart is this:

If Masa isn't there, the restaurant doesn't open for the day. Period. He doesn't write cookbooks. He doesn't sell knives. What he does is make food, exquisitely crafted mouthfuls that are presented with respect and all of the passion that he can muster.

And it's here that I found the deciding point. Sure, you can train others to fill in for you, you can open restaurants with your name on them across the country, do television, sell product, write cookbooks and make a bundle. But if your cooking lacks the urge to do the very best, it's going to show to the diner. Eventually you get lazy, sell out, let your ego rule, and down you go, propelled by hubris.

I'll be honest. I don't mind shelling out for a cookbook by a chef that I respect, or taking a hard look at a product that they suggest. And I'm willing to shell out big bucks for a really fantastic meal. Ruhlman carefully skates along that thin line between praise, and gushing, slipping a few times in places. After all, he is writing about his own bread and butter here. Despite his evocative writing, and breezy style, this book really bothered me in places. While he certainly tries to keep the feeling of his previous two books on chefs and fame going, this one didn't seize my imagination the way the other two did.

I'll leave it up to other readers to decide if they like it or not. I only found a few chapters of the book interesting, and it lacks the intensity of what it is to be a professional cook. It's a gossipy, name-dropping book, and frankly, it's a dud at the end, with the only exception being when he discusses Masa. Beyond that, I would suggest it only as a cautionary tale for those who want to be culinary stars, and what it really costs for that fame.

Somewhat recommended. Three stars.

Editorial Review:

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture

For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as “the greatest living writer on the subject of chefs—and on the business of preparing food.” In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking

Jacques Pepin

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

Excellent how to manual for the non phobic 5 out of 5 stars.
36 of 36 people found this review helpful.

This is a fabulous how-to for those who are somewhat handy with kitchen tools, though by no means does it require those with experience. The photographs and instructions are clear and explicit, and the book is written in an easy to read and non pretentious style. The recipes for pastry's and cakes are easy to follow, and WORK. I first came across this book when working as a bakers assistant at a patisserie, and found that it explained and showed me everything I needed to know for taking home what we were d

Phenomenal effort, if you see a copy of this grab it quick, you won't be disappointed! 5 out of 5 stars.
8 of 8 people found this review helpful.

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". Even with more than 500 cookbooks in my collection I would not consider giving up this book.

The book is subdivided as follows:
The Basics
Shellfish and Fish
Vegetables
Poultry and Meat
Carving
Desserts and Pastry

This book is not a book of recipes, although there are recipes that are used to illustrate techniques. This book covers all the techniques that anyone can imagine. It begins with how to hold a knife, and ends with angel hair made of sugar. Every step in a technique is described and then photographed. This book is almost a good as a cooking class. The only reason that I say almost is that you have to be self-motivated to go through a book. I have taken many cooking classes and when I come home I find that what I learned was contained in this book had I bothered to review the book; the cooking class would have been unnecessary.

If you ever run across a copy of this book grab it before someone else does. Time has not affected the usefulness of this book. I highly recommend this book to anyone that is serious about cooking.

Zagat 2009 Las Vegas (Zagatsurvey : Las Vegas Restaurants)

Zagat Survey

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Professional Vegetarian Cooking

Ken Bergeron

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Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products

The Professional Chef's Techniques of Healthy Cooking, Second Edition

Culinary Institute of America

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Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," The Professional Chef's® Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising.

Special features of this incomparable guide include:

• Seven principles of healthy cooking
• Nearly 400 of the Institute's best recipes - 200 of them new to this edition
• Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes
• Practical tips for healthy sauteing, stir frying, grilling, baking, smoke-roasting, and more
• Dependable guidelines for selecting healthy, fresh ingredients
• A nutritional analysis for each recipe, with separate breakdowns for sauces, side dishes, and other components

Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's® Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.

Culinary Fundamentals

American Culinary Federation The

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

Editorial Review:

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.   Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

ZAGAT Texas Restaurants 2008 (Zagatsurvey Texas Restaurants) (Zagatsurvey Texas Restaurants)

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Total reviews: 1 Average rating: 1.0 of 5

Shockingly Incomplete 1 out of 5 stars.
2 of 3 people found this review helpful.

The Zagat's 2008 "Texas Restaurants" guide should be renamed the Austin/Dallas/Houston/San Antonio guide. The medium sized metropolitan areas (El Paso, Abilene, Waco, Amarillo, Killeen, etc) are completely excluded, as are destination towns like Salado or Fredericksburg. What is puzzling is that the information is on their webpage. Why not include a "best of the rest" section? Given the Zagat methodology, the exclusion must be intentional - they simply don't see fit to expand the survey beyond the I-35 corridor.

Space is a serious consideration. While smaller cities get their own guidebooks, four of the largest cities in the entire country are crammed into one volume. The culinary scene in Dallas has exploded over the past five years. How is it possible that Connecticut, St. Louis, and the New Jersey Shore have their own guidebooks, but Dallas has to share billing? The same could be said of the three other cities. The Texas Hill Country alone could be a guide much like some of the other regional ones Zagats publishes.

The result is that that guide tends to list newer openings rather than established local favorites. The list for Austin was shockingly incomplete. Likewise Houston and Dallas felt very light. There were well known places that didn't make the book, rendering it useless for someone who is looking for an authentic experience rather than the trendy latest openings.

Another serious flaw is that regional chains only get one review for all four cities. If you are looking for a review of the location in Austin, you might be redirected to the review of the Dallas location. This might work for small chains all operating in the same city, but to propose that there is no discernable difference in price, décor, quality and service between restaurants that are hundreds of miles apart is ridiculous.

I could only recommend this to someone on an extended business trip or vacation along the I-35 corridor who has never been here before. If you really want to get a flavor for Texas, look online at some of the great city scene websites or thumb through back issues of Texas Monthly.

Just like the old salsa commercial, don't be caught dead trying to explore the culinary landscape with a guide book published by folks from New York City.

Editorial Review:

Reflecting the opinions of thousands of local diners, this guide covers over 1200 restaurants in five major Texas cities Austin Dallas Ft. Worth Houston and San Antonio. This handy guide contains Zagat Surveys trusted ratings and reviews for area restaurants based on the opinions of diners like you. 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.

Large Quantity Recipes, Fourth Edition

Margaret E. Terrell, Dorothea B. Headlund

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

A thorough, easy to read and easy to follow cookbook. 5 out of 5 stars.
54 of 54 people found this review helpful.

The recipes in this cookbook are all prepared in quantities of 50. It contains both US Standard and Metric weights and measures. The dishes are basic and easy to prepare. This is very important when you are dealing with feeding a large number of people. I have personally used many recipes from this book to serve over 200 people. All the dishes were well received. They turned out exactly as they should and the cookbook even has additional information to aid in figuring how much of each ingredient to buy. When it comes to cooking in bulk, this book is - hands downs - my favorite.

Bulk Preparation at it's best! 5 out of 5 stars.
35 of 35 people found this review helpful.

This cookbook is an invaluable resource for my catering department as well as a basis for recipes for my culinary class. They are easy to follow and have both Metric and U.S. measurements for ease of conversions.

Since purchasing this book, I've enjoyed preparing many epicurean delights from within it's pages. I've been able to provide nutritious, eye pleasing meals for over 300 along with scaling several recipes down to meet the dietary needs of only 20 to 30 guests.

Cooking in bulk is a snap with this book, because it takes the guesswork out of the kitchen!