Professional Cooking Books - Page 4

Professional Baking

Wayne Gisslen

Amazon Price: $40.95 List Price: $65.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 43 new & used starting at $27.95

Buy at Amazon.com

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

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

Professional Baking 5 out of 5 stars.
3 of 4 people found this review helpful.

I liked this book alot. The way it is set up is great and easy to follow. smaller sized formulas in the chapter with the larger ones at the end of the book along with special diet formulas. What a great idea! The only thing I found that was out of place is that the book talks about a CD. My book came without a CD. I'm not sure if this was a packing error or what. Other than that this is a very good book to add to your library.

One of the best baking books out there. 5 out of 5 stars.
2 of 3 people found this review helpful.

Although Im not a pastry chef or baker, I purchase this book to help me with doughs on my menu. The recipe layout is a bit awkward and it takes some time to get used to it but the recipes really work. One thing I want to mention is that the recipes are not standarized meaning they are not the classic version of the recipes. They are ment to be used in a formal instruction course but once you master them, they can be modified to make them a bit more classical and if you will, more ethnic. The book was shipped in good condition with no corners bended alhtough the jacket had a sort of grease on it, I usually get rid of the jacket. I think it may be Amazon handling on it but once the jacket is gone, the book looks great.

Editorial Review:

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

Zagat 2008 New York City Restaurants (Zagatsurvey)

Zagat Survey

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: Zagat Survey Amazon Marketplace: 45 new & used starting at $6.87

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: 8 Average rating: 5.0 of 5

food bible 5 out of 5 stars.
0 of 1 people found this review helpful.

i have been to new york city several times and always consult my zagat guide. it has never let me down! i would not dream of not going without it!

zagat's 4 out of 5 stars.
0 of 0 people found this review helpful.

If you are planning to take a trip to New York City, be certain that you have the latest copy of Zagat's with you. It will totally enhance your dining experience. don't leave home without it.

You need a Zagat if you want to eat well in NYC. 5 out of 5 stars.
0 of 0 people found this review helpful.

Everyone who wants to eat well in NYC needs a Zagat guide. It lists almost every kind of cuisine, price level and restaurant location in the city. The reviewers are people just like you and me, they like to eat and they are willing to share their experiences. If you are visiting NYC for the first time, or for the 20th time, you need this book.

Editorial Review:

All new for 2008, New York City Restaurants covers over 2,050 restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City 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. Includes color foldout map, neighborhood maps, stick on bookmarks and more.

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: 18 new & used starting at $9.56

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

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Michael Ruhlman

Amazon Price: $16.32 List Price: $24.00 Usually ships in 24 hours By: Scribner Amazon Marketplace: 52 new & used starting at $13.08

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 21 Average rating: 4.0 of 5

Editorial Review:

Modeled on Strunk and White's The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA's The Professsional Chef. Unlike those monoliths of the kitchen, this book is slim, clear and very to the point: here are the things you need to know how to do, here are the words you need to speak the langauage of food, and, most importanly, here are the ways you need to think about an approach food, the absolute essentials that every, not only good but great, cook knows.

Just as Strunk and White sits on the desk of every student and professional who has to write a sentence, The Elements of Cooking is destined to be the go-to book for any amatuer or professional cook. It defines terms, offers the basic ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again and provides countless, simple chef's "secrets" that every home cook should know.

In eight introductory essays, Ruhlman has pared down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only 5 essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that turns food glorious.

Simply written, this is a book that can be read in an afternoon and it's lessons be practiced for a lifetime.

Frozen Desserts

The Culinary Institute of America (CIA), Francisco J. Migoya

Amazon Price: $37.80 List Price: $60.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 35 new & used starting at $32.49

Buy at Amazon.com

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

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

Editorial Review:

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

Introductory chapters include:

• the history and evolution of frozen desserts
• ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
• equipment including churning machines, production equipment, and storage and serving containers
• essentials on storage, sanitation, and production and serving techniques

Recipe chapters cover:

• Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
• Non-Dairy Desserts, which include sorbet and granites
• Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles

Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

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: 42 new & used starting at $34.00

Buy at Amazon.com

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

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 Reach of a Chef: Beyond the Kitchen

Michael Ruhlman

Amazon Price: $18.45 List Price: $27.95 Usually ships in 24 hours By: Viking Adult Amazon Marketplace: 56 new & used starting at $3.05

Buy at Amazon.com

Browse similar items by category:
Subjects -> Biographies & Memoirs -> General
Subjects -> Cooking, Food & Wine -> Gastronomy -> History
Subjects -> Cooking, Food & Wine -> General

Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

Editorial Review:

The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America

Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs—and on the business of preparing food." But even his vast experience couldn’t have prepared him for the profound shift that has occurred in the chef’s place in society.

Beginning at Per Se, the newest and most expensive of Manhattan’s four-star restaurants, Ruhlman takes readers into some of America’s most illustrious—and most innovative—kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas’s recent elevation to the country’s food Gomorrah with the addition of Picasso and Aureole to the Strip’s already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Café Gray to see what’s changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life’s work is to feed us.

Food for Fifty (12th Edition)

Mary K. Molt

Amazon Price: $78.40 List Price: $104.00 Usually ships in 24 hours By: Prentice Hall Amazon Marketplace: 40 new & used starting at $73.00

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

Wow!!! A must have for all chefs 5 out of 5 stars.
7 of 7 people found this review helpful.

I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC

Food For Fifty 5 out of 5 stars.
2 of 2 people found this review helpful.

Very well written book, leaves nothing for the mind to question,I would highly recomend this book!

I liked it 4 out of 5 stars.
2 of 2 people found this review helpful.

I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!

Foof for Fifty Cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

Food for Fifty (12th Edition)Excellent book great recipes and helpful tips throughout the book

Sales and Service for the Wine Professional

Brian Julyan

List Price: $29.95 By: Continuum International Publishing Group Amazon Marketplace: 8 new & used starting at $68.99

Buy at Amazon.com

Browse similar items by category:
Subjects -> Business & Investing -> General
Subjects -> Business & Investing -> Industries & Professions -> Hospitality, Travel & Tourism
Subjects -> Business & Investing -> Marketing & Sales -> Marketing -> General

Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

enthusiast's dream 5 out of 5 stars.
3 of 4 people found this review helpful.

I was first introduced to Mr. Julyan's exciting syllabus through the Court of Master Sommelier's examination process. As both a student of wine and an educator in the hospitality sect, I have found his brief yet thorough writing to be an indispensable reference guide when educating my colleagues at both of my establishments.

For the home enthusiast or even someone just curious about broadening their horizons into a larger world of viticulture and enology, Mr. Julyan's writing broaches the sometimes forboding subject of the old world in an extremely approachable manner, the new world with a sense of excitement and the realms of bartending with both sensetivity toward tradition and the modern mixologist.

For the wine-savvy diner, this book provides valuable insight into the realm of "what should be going on" in the parts of the restaurant world you don't get to see. As a 20 year restaurant veteran, I also greatly appreciated Mr. Julyan's explainations of the difference between the should be's of service versus the nescessary practicality of providing service within the specific constraints of each establishment's environment and ability.

Both an exceptional value and a more approachable read than the sometimes overtly technical wine tomes available, I strongly recommend this to anyone looking to increase the caliber of thier sales and service training in their hospitality career or to soak in a little more than just grape-juice!

Editorial Review:

Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.

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: 85 new & used starting at $1.84

Buy at Amazon.com

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

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.