Professional Cooking Books - Page 5

The Bartender's Bible: 1001 Mixed Drinks

Gary Regan, (none)

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Harper Collins - Model: 006016722X Amazon Marketplace: 73 new & used starting at $0.01

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Bartending

Customer Reviews:
Total reviews: 36 Average rating: 3.5 of 5

Editorial Review:

If you've ever wondered whether to shake or stir a proper Martini, or what to do with those three bottles of flavored liqueurs gathering dust in your liquor cabinet, you will find the answer in The Bartender's Bible, the essential bartending companion created for both professional and home use.

Encyclopedia in scope, The Bartender's Bible includes all the information required to stock and equip your bar, recipes for over a thousand mixed drinks, and guidelines for how to best serve up your creations. Clear, simple instructions and a special lie-flat binding make the book easy to use; thorough cross-indexing makes any recipe easy to find.

The Bartender's Bible includesspecial chapters on "The Classics," such as the Martini and the Bloody Mary, with intriguing variations of each; "Tropical Drinks," from the Mai Tai and the PiÑa Colada to a host of exotic Daiquiris; and "Party Punches," for large gatherings. Extensive chapters on wine drinks, beer drinks, hot drinks, and nonalcoholic drinks round out the most thoruogh and thoruoghly accessible bartending guide ever created.

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 $12.89

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 22 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.

Not Your Mother's Slow Cooker Recipes for Entertaining

Beth Hensperger

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Harvard Common Press - Model: 2312 Amazon Marketplace: 42 new & used starting at $4.47

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

Best-selling authors Beth Hensperger and Julie Kaufmann present 300 new recipes specially created to serve a group, proving that the slow cooker is the perfect tool for effortless entertaining on weekends and even weeknights. Like the recipes in Not Your Mother's Slow Cooker Cookbook and Not Your Mother's Slow Cooker Recipes for Two, the dishes here feature fresh, wholesome ingredients and reinforce what an essential appliance the slow cooker is for any busy cook. There are recipes to suit a wide variety of entertaining styles, from casual to formal; both classic slow cooker favorites such as New-Fashioned Pot Roast with Fresh Rosemary, Mulled Wine, and Hot Spinach Dip; as well as many more adventurous, innovative dishes such as Fondue with Sparkling Apple Cider, Brandied Red Onion Soup Gratinée, and Braised Pheasant with Mushrooms in Riesling that will really impress. In addition, this is the only slow cooker cookbook that includes lots of tips and techniques on how to use your slow cooker for a wide variety of entertaining options, covering all the bases: appetizers, drinks, soups, sauces, entrees, desserts.

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: 44 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 -> Professional Cooking -> Professional
Subjects -> Cooking, Food & Wine -> General

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.

Sales and Service for the Wine Professional

Brian Julyan

List Price: $29.95 By: Cassell Amazon Marketplace: 14 new & used starting at $13.10

Buy at Amazon.com

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

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.

Cover & Bake (Best Recipe)

Amazon Price: $19.77 List Price: $29.95 Usually ships in 6 to 12 days By: America's Test Kitchen Amazon Marketplace: 44 new & used starting at $9.45

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Poorly organized book of unhealthy recipes 2 out of 5 stars.
9 of 9 people found this review helpful.

I had two major problems with this book. First is its organization. It's separated into chapters by theme: slow-cooker recipes, skillet recipes, etc. However, there's absolutely no table of contents showing the recipes in each chapter. Nor are the recipes organized one to a page or anything like that. This makes it absolutely impossible to browse. There's an index in the back, but since that's a comprehensive (rather than a recipe) index, it's also not useful for browsing. Other books in this series have full tables of contents; I don't know why they omitted it from this one.

The second problem is that many of these recipes are just stunningly high fat. Now, I understand this isn't a low-fat cookbook, and I wasn't expecting low-fat recipes. However, while they don't give nutritional information, many recipes are well over 100 grams of fat per serving. Heavy cream, butter, and eggs feature heavily in many of the dishes. Others use fatty meats without ever removing the rendered fat. For example, I calculated the amount of fat in the slow-cooker recipe "Asian Spiced Pork Ribs with Noodles." It serves 4-6; if you split it among 5 people, each would get 114 grams of fat!

There are a few recipe gems in here, especially the braised chicken recipes. And while I haven't tried them, I'm sure many of the very high-fat recipes taste great, since, as we all know, fat tastes good. But, overall, this book is a disappointment compared to Cook's Illustrated's usual standard.

Editorial Review:

An authoritative guide to one-dish comfort food classics. Features one-pot and one-dish main course favorites to substantial vegetable and grain casseroles.

Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)

Norman Weinstein

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Stewart, Tabori & Chang Amazon Marketplace: 48 new & used starting at $16.99

Buy at Amazon.com

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

Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives.

Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.

Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

The Professional Chef: Study Guide

The Culinary Institute of America (CIA)

Amazon Price: $22.27 Usually ships in 24 hours By: Wiley Amazon Marketplace: 32 new & used starting at $19.99

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: 2 Average rating: 5.0 of 5

Editorial Review:

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.

All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

Nutrition for Foodservice and Culinary Professionals

Karen Eich Drummond, Lisa M. Brefere

Amazon Price: $64.12 Usually ships in 24 hours By: Wiley Amazon Marketplace: 73 new & used starting at $32.97

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 -> Cooking, Food & Wine -> General

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

Exactly what I needed. 5 out of 5 stars.
1 of 3 people found this review helpful.

This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.

A great guide for nutrition. 5 out of 5 stars.
1 of 1 people found this review helpful.

Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.

Editorial Review:

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Professional Baking

Wayne Gisslen

Amazon Price: $40.95 List Price: $65.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 51 new & used starting at $37.74

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 -> Baking -> General AAS

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

Professional Baking 5 out of 5 stars.
4 of 5 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.
3 of 4 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.