Professional Cooking Books - Page 23

Here Comes The Guide: Northern California (Here Comes the Guide Northern California)

Lynn Broadwell, Jan Brenner

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

Good book but run by advertising 2 out of 5 stars.
16 of 16 people found this review helpful.

I just pinned down a wedding venue, and I found this book helpful, with a few caveats. Firstly, brides-to-be should know that every venue in the book must pay "Here Comes the Guide" to be included. This engenders a lack of objectivity for the writers judging these locations. I am a travel writer myself so I felt a litle cheated by not having access to a trustworthy critical eye in the site reviews. Secondly, I was frustrated with the lack of photographs and felt the "Here Comes the Guide" website was much more helpful in this regard. All the locations in the book are online, and it's free there.

I actually found a gorgeous venue in Mendocino that wasn't included in the book or website. Just remember while "Here Comes the Guide" is a good place to start, you can find rare gems and less-travelled venues that aren't in the book. Talk to friends and experts who have gone to a lot of weddings. Another good place to look is the Chamber of Commerce website of the city in which you're planning to get married.

Editorial Review:

Often called the "location bible," Here Comes The Guide features over 400 Northern California event sites, including private estates, historic gardens, yachts, museums, wineries, hotels, and many other venues. Engaging descriptions give readers a clear picture of each place, while details about pricing, services, and amenities help streamline their selection process. Also included are over 150 prescreened vendors such as photographers, caterers, florists, and cake makers, along with tips on how to hire and work with event professionals. This comprehensive and timesaving resource makes it easy for anyone to plan a wedding, special event, or business function.

Finger Food (Le Cordon Bleu)

Le Cordon Bleu

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Subjects -> Cooking, Food & Wine -> Meals -> Appetizers

Customer Reviews:
Total reviews: 2 Average rating: 2.0 of 5

The Cordon Bleu should be ashamed to put their name on this! 1 out of 5 stars.
19 of 20 people found this review helpful.

Mundane recipes with little preparation information, but terrific photos. Buy it if you only like to look at food. Inexperienced cooks will be confused by the lack of preparation instructions. Serious cooks will find this book dull.

Adequate tastes, adequate recipes 3 out of 5 stars.
7 of 8 people found this review helpful.

I borrowed this book for a dinner party, and while I won't buy my own, there are a few recipes I'd make again -- a suitable description of my overall happiness with it.

Good things: the recipes are accessible to novice cooks (like me), minor errors and amateurish skills are (mostly) ok, and we were able to pull off all of the recipes we tried.

Bad things: there are a lot of gotchas, like assumptions about tools that novice cooks may not have; the portion measurements were regularly off (every dish we made didn't come out to the right amount -- too many, too few...); the ratings of easy to hard seem way off.

Overall, some hits (pronto puff pizzas, salmon/trout roulade) and some misses (cheese-filled mushrooms) with the crowd, and I wouldn't rush to make any of them again.

Everything Guide to Starting and Running a Catering Business: Insider's advice on turning your talent into a Career (Everything: Business and Personal Finance)

Joyce Weinberg

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Editorial Review:

Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you!

It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to:

• Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings
• Learn the ropes before you start your business
• Create a marketing plan that gets your company noticed by all the right people
• Find clients and generate repeat customers

The Everything® Guide to Starting and Running a Catering Business is all you need to make your passion your profession!

Joyce Weinberg is a seasoned food industry professional with twenty years of catering and restaurant management experience. She designed and managed her own acclaimed restaurant and catering company, Beyond Measure, in Philadelphia. She founded New York Food Tours & Events, a Manhattan-based food tour and guided tasting-event business. Ms. Weinberg lives in New York, NY.

Food and Beverage Management

Bernard Davis, Sally Stone

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Editorial Review:

The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management.

The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service.
Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

Market leading, high quality textbook with top authors and excellent track record
Full of new examples and includes 2 new chapters as a result of lecturer feedback
Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

Zagat 2009 Brooklyn (Zagat Survey : Best of Brooklyn)

Zagat Survey

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Purchasing: Selection and Procurement for the Hospitality Industry (Wiley Service Management Series)

John M. Stefanelli

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

Good information, bad organization 3 out of 5 stars.
4 of 5 people found this review helpful.

I had to use this book as a text for a purchasing course I took and was frustrated to no end by its lack of organization. The different sections often repeat and even contradict themselves, although this improves substantially when you get to the chapters in the second half of the book on specific categories of items to be purchased. Each chapter is followed by a list of 30-40 "important words and concepts," most of which aren't defined or explained in the chapter but just mentioned in passing. Some of them aren't even mentioned in the chapter, and many of them appear on two or three different lists. The index is so limited as to be next to useless, and there is no glossary. I found myself continuously referring to other books and internet resources to get the information I needed, not because it wasn't in the book, but because I couldn't *find* it.

That said, the content of the book is thorough and well thought-out. Though I wouldn't recommend it as a textbook or desk reference, reading through it would give a novice buyer a good grounding in the principles of purchasing.

Editorial Review:

This volume seeks to provide an introduction, with a management perspective, to the purchasing function as practiced in the hospitality industry. This edition covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items. It also features a new chapter on computer applications, as well as integrating prepared foods and other convenience products throughout the book. Distribution system intermediaries new to the industry are also covered.

Ensaladas: Sensacionales ensaladas para todas las ocasiones y epocas del ano (Cocina paso a paso series)

Edimat Libros

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Editorial Review:

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Ice Cream

Robert Marshall

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Ice Cream by Arbuckle 4 out of 5 stars.
5 of 23 people found this review helpful.

Its a really nice book which says about al the things an ice cream firm needs....It shows the different types and is amazing.

Editorial Review:

This new edition reflects major developments in ice cream in the last five years; including the new FDA-approved labeling regulations and the development of non-fat, low-fat, and other nutritionally modified frozen desserts. 30 line illustrations. 46 halftones.

El Bulli 2005

Ferran Adria, Juli Soler, Albert Adria

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Editorial Review:

Despues de los dos primeros libros anuales, presentamos ahora El bulli 2005, que recoge el catalogo y el analisis evolutivo de dicha temporada. En el ano 2005 se ha apostado plenamente por la investigacion, y ello ha dado lugar a una oferta gastronomica muy variada, resultante de las distintas lineas de busqueda. Esta tendencia se equilibra con la sensibilidad y con la voluntad de alcanzar la armonia en cada receta.

Professional Cooking, Study Guide

Wayne Gisslen

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Editorial Review:

Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content