Professional Cooking Books - Page 3

Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)

Marion Nestle

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: University of California Press Amazon Marketplace: 55 new & used starting at $8.95

Buy at Amazon.com

Browse similar items by category:
Subjects -> Business & Investing -> Economics -> Agricultural
Subjects -> Business & Investing -> Industries & Professions -> Hospitality, Travel & Tourism
Subjects -> Business & Investing -> Popular Economics -> General

Customer Reviews:
Total reviews: 38 Average rating: 4.0 of 5

Good information in a dull format 3 out of 5 stars.
1 of 1 people found this review helpful.

Marion Nestle has a lot of useful and important information in this book; however, her style is very clinical and mundane. I found myself working to stay awake whenever I read the book. I did finish it, because I think it's good knowledge to have, but a better writer could have made the material pop.

The same people pushing to "empower individuals" do all they can to disempower you 5 out of 5 stars.
1 of 1 people found this review helpful.

There's much to say about Nestle's "Food Politics" and "What To Eat," but the overarching message is that the food industries lie compulsively in order to maximize profits. There's no reason to assume that food-company profit maximization would lead to any desirable outcome: they will produce more food every year in the quest for profit growth, and that food will be as artificial and toxic as the laws will allow them. They will resist any food labeling that might harm their sales. This includes:

* "organic" (which implies that some foods are better than others)
* warnings about toxicity (e.g., methylmercury in tuna)
* the USDA food pyramid, which explicitly places junk food at the top and low-profit vegetables near the bottom

They offload the regulatory burden onto consumers: if you're getting fat, it's your own fault. Of course, they say this while they fight tooth and nail against any labeling requirement that might help you choose. And they fight against any regulation that might make you safer at their expense.

And of course there's the advertising. The same companies that tearfully demand your 'freedom to choose' with hand over heart are the same ones that target your children: everything from Saturday-morning cartoon ads to McDonald's sponsorship of Teletubbies to Coca-Cola branded baby bottles. In-depth psychological research understands exactly what will make your child tug at your sleeve in the grocery store and beg for the most profitable sugary cereal. So you have the 'freedom to choose', defended by companies that do all they can to deny it.

Marion Nestle's magisterial books prove these points in extraordinary detail, yet they pull off the trick with an eloquence that makes them read like novels. The basic premise, though, is beyond dispute: food companies exist to maximize shareholder return. Their investors demand growth every year. There's no reason to expect that this demand will work in your favor.

Editorial Review:

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why.

The Making of a Chef: Mastering Heat at the Culinary Institute

Michael Ruhlman

Amazon Price: $11.56 List Price: $17.00 Usually ships in 24 hours By: Holt Paperbacks Amazon Marketplace: 79 new & used starting at $4.95

Buy at Amazon.com

Browse similar items by category:
Subjects -> Biographies & Memoirs -> Memoirs
Subjects -> Biographies & Memoirs -> General
Subjects -> Biographies & Memoirs -> General AAS

Customer Reviews:
Total reviews: 100 Average rating: 4.5 of 5

Well written, dragged a bit at times, but learned so very much 5 out of 5 stars.
1 of 1 people found this review helpful.

Well if you are not a foodie I would suggest reducing the review by 3 stars and finding something else to read, but if you are a foodie this book was excellent. A nice fairly complete telling of what it is like to go through the Culinary Institute which is something I always wanted to do but either didn't have the time nor wish to commit so much of it. I am always playing in the kitchen and I got a ton of direction from this book as to the why of what I often do without knowing it (of course if that is all you are looking for there is McGee). Even little things that I picked up were great, for example, my wife hates wet sandwich bread, here in America we eat a lot of sandwiches so this small thing is a big problem. In the book they make mention of how the CIA club sandwich always puts cheese on the bread to create a barrier, so simple but something that never dawned on me, sounds silly but now I know how to make my sandwiches and her happy at the same time, thats worth a lot more than the price of the book right there.

Editorial Review:

Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman

Amazon Price: $10.88 List Price: $16.00 Usually ships in 24 hours By: Penguin (Non-Classics) Amazon Marketplace: 93 new & used starting at $2.21

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Professional
Subjects -> Cooking, Food & Wine -> General
Subjects -> Cooking, Food & Wine -> General AAS

Customer Reviews:
Total reviews: 65 Average rating: 4.5 of 5

An insider's peek at the CIA's Master Chef Certification exam 5 out of 5 stars.
2 of 2 people found this review helpful.

Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree.

In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very prestigious credential that few people, even elite chefs, ever achieve.

Think Reality TV, following the journey of a small group of hot chefs, as they attempt to climb the Mt. Everest of culinary certifications, and you'll have the basic idea.

Ruhlman, as usually, pulls it off with is usual soulfulness, grace and aplomb ... and unlike most food writers, he's got the culinary chops (pun intended) to keep up with the people making the journey.

If you like Making of a Chef, you'll like this one too.

Editorial Review:

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

How to Open and Operate a Home-Based Catering Business

Denise Vivaldo

List Price: $15.95 By: Globe Pequot Pr Amazon Marketplace: 39 new & used starting at $0.01

Buy at Amazon.com

Browse similar items by category:
Subjects -> Business & Investing -> Small Business & Entrepreneurship -> Home Based
Subjects -> Business & Investing -> Small Business & Entrepreneurship -> Hospitality Businesses
Subjects -> Business & Investing -> General

Customer Reviews:
Total reviews: 32 Average rating: 4.5 of 5

Ilegal to cater from home 1 out of 5 stars.
1 of 18 people found this review helpful.

Although the concept of this book is appealing, it is ILLEGAL by health department standards to cater from any home kitchen UNLESS it is fully licensed and certified as a commercial kitchen. Hopefully, this author is not giving permission to folks to attempt to cook and deliver food from home kitchens, which is completely against health department rules.

Amazing and captivating 5 out of 5 stars.
1 of 1 people found this review helpful.

I read a lot (and I mean a lot, as I have thousands of books in my library), but this is one of the very few business books I've been truly inspired and uplifted by. When I say "the only book you need to succeed in catering" it's not only a cliche, I believe it's really true! In her writing, the author strikes the fine balance between telling you the 'real deal' and hardships of starting your own business, while managing to keep you motivated and telling you about all the positive that can come out of your efforts as well. It is extremely detailed, honest, passionate, and credible. This has truly been a fantastic help to me while I'm planning to launch my own catering business next year. Brava!!!

Editorial Review:

Learn all about how to start a home-based catering business from the owner of a successful catering enterprise. This edition includes an additional chapter of catering recipes, including five special occasion menus with 25 crowd-pleasing recipes.

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

Mary-Beth Lagerborg, Mimi Wilson

Amazon Price: $10.36 List Price: $12.95 Usually ships in 24 hours By: St. Martin's Griffin Amazon Marketplace: 44 new & used starting at $7.46

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Quantity
Subjects -> Cooking, Food & Wine -> Quick & Easy -> General
Subjects -> Cooking, Food & Wine -> Quick & Easy -> General AAS

Customer Reviews:
Total reviews: 19 Average rating: 3.5 of 5

Editorial Review:

Since the first edition of Once-a-Month Cooking was published in 1986, its proven, practical method has helped hundreds of thousands of families reduce their cooking time and still enjoy nightly home-cooked meals. You don’t have to be a super savvy chef to pull your family together each week for these light and simple, easy-to-prepare meals. Revised to reflect today’s healthier diet, this revised edition explains how to: plan ahead, spend less time at 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, and use the freezer, computer, and your head to create a month full of delicious meals!

Contains many easy, prepare-ahead recipes for dinner time success such as:
--Baked JambalayaMexican--Chicken Lasagna--Chicken Taco Salad--Slow Cooker Cranberry Pork--Veal Scaloppini--And more! 
Whether you are a busy parent on the go or you just want a quick dinner to warm your spirit, you’ll be instantly hooked on this cookbook classic and its fool-proof Once-a-Month Cooking method!

Decorative Napkin Folding for Beginners

Lillian Oppenheimer, Natalie Epstein

Amazon Price: $4.95 List Price: $4.95 Usually ships in 24 hours By: Dover Publications Amazon Marketplace: 42 new & used starting at $2.46

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Wine -> General AAS
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Professional
Subjects -> Cooking, Food & Wine -> Special Occasions -> Tablesetting

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

Good, Simple Instructions 5 out of 5 stars.
36 of 36 people found this review helpful.

I had no problem using this to fold napkins for Thanksgiving. I did the cardinal's hat (on the cover) and the one that makes a pocket for slipping the silverware into. They came out great and added a lot to the table setting. Small book, maybe 25 different folds -- more than enough for me.

pas cher et très bien expliqué! 5 out of 5 stars.
23 of 47 people found this review helpful.

Ce livre est très bien fait. Il a 22 figures. J'ai beaucoup aimé: rabbit, swan, boat with sails, laddy's slipper. Il a des photographies en noir et blanc et un peu en couleurs. Les autres figures sont: heart, nest, candle, clown's hat, place card holder, boat, silverware holder, cockscomb, love knot, flower holder, japanese kimono, ascot, peacock, cardinal's hat, dutch hat, african bird, fan et butterfly.

Editorial Review:

22 different napkin folds enable even a beginner to make napkins in the shape of a heart, clown's hat, love knot, silverware holder, boot, etc. Step-by-step drawings and instructions show exactly where and how to make each fold. Photo of each finished napkin. 22 napkin folds. 63 drawings.

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg

Amazon Price: $44.10 List Price: $70.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 49 new & used starting at $32.95

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Baking -> Desserts
Subjects -> Cooking, Food & Wine -> Baking -> Pastry
Subjects -> Cooking, Food & Wine -> Baking -> General

Customer Reviews:
Total reviews: 41 Average rating: 4.5 of 5

Editorial Review:

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation

Douglas Robert Brown

List Price: $59.95 By: Atlantic Pub Co Amazon Marketplace: 9 new & used starting at $14.50

Buy at Amazon.com

Browse similar items by category:
Subjects -> Business & Investing -> General
Subjects -> Business & Investing -> General AAS
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Professional

Customer Reviews:
Total reviews: 27 Average rating: 5.0 of 5

An All-Inclusive Easy to Use Handbook 5 out of 5 stars.
2 of 2 people found this review helpful.

The title may be a bit of an understatement - The Restaurant Manager's Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as this book points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you'll return to again and again.
The Restaurant Manager's Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases - from "pre-owing" business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that's easy to read and eminently accessible to the novice restaurateur .
Never written a business plan? It's in there. Don't know the first thing about effective public relations? It's in there. Need the lowdown on menu planning? Yep, that's in there too. Linen service. Music licensing. Kitchen layout. Food preparation safety. Employee relations. Planning to open a bar, not a restaurant? Don't let the title fool you - it's covered.
The guide also includes numerous valuable resources - from reproducible forms (for everything from food facility compliance checklists to acquisition and inventory to cook's lists, and more) to detailed lists of suppliers for everything from flatware to point of sale systems. And if you still need a little encouragement, check out the case studies of successful restaurant ventures with practical advice from those who've been there . . .

Editorial Review:

This best selling book is now in it's third edition! This comprehensive manual will show you how to set up, operate, and manage a financially successful food service operation. Complete with comprehensive charts, forms, including wine food & labor analysis, daily sales reports,spread sheet examples, and much more. Includes an extensive food service resource guide.

Zagat Los Angeles/So. California Restaurants 2009 (Zagatsurvey: Los Angeles/Southern California Restaurants)

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: Zagat Survey Amazon Marketplace: 29 new & used starting at $9.00

Buy at Amazon.com

Browse similar items by category:
Subjects -> Business & Investing -> Industries & Professions -> Hospitality, Travel & Tourism
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Professional
Subjects -> Travel -> Reference & Tips -> Food & Lodging -> Dining

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

Great Book - A must have for your local restaurant reviews 5 out of 5 stars.
0 of 0 people found this review helpful.

We use this all the time to figure out where to go to dinner. The ratings are very accurate and well written

Editorial Review:

The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, Los Angeles' 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 ZAGAT is always there to note the changes.

The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget (Everything: Cooking)

Linda Larsen

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Adams Media Amazon Marketplace: 31 new & used starting at $9.00

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Culinary Arts & Techniques
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Quantity
Subjects -> Cooking, Food & Wine -> General

Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Editorial Review:

You don't have to order take out every time you don't feel like cooking--now there's an easier way to have breakfast, lunch, and dinner (not to mention dessert) right at your fingertips! The Everything Meals for a Month Cookbook is the perfect tool to help you save time in the kitchen (and money in your wallet!) with practical shopping tips and food handling tricks for buying and cooking in bulk. Learn how to plan your menu, assemble the ingredients, and store and freeze a month's worth of dinners-without losing any freshness or taste.

In addition to 300 mouth-watering recipes, The Everything Meals for a Month Cookbook explains how you can organize your kitchen for once-a-month cooking. Thanks to the easy-to-follow bulk-cooking model provided, it's easier than you think!

Features family-friendly recipes such as:

Cranberry Oatmeal Quick Bread

Stuffed Mushrooms

Santa Fe Chicken Soup

Curried Turkey Casserole

Apple Glazed Pork Roast

Shrimp Pesto Linguine

German Chocolate Pound Cake

Whether you're serving up these delicious meals straight from the oven or freezing them for later in the month, you'll find everything you need to save time and money with The Everything Meals for a Month Cookbook.