Professional Cooking Books - Page 8

Cooking at Home with The Culinary Institute of America

The Culinary Institute of America

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

Editorial Review:

A complete illustrated volume of home-cooking lessons and recipes.

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Glenn Rinsky, Laura Halpin Rinsky

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Really more of a glossary 3 out of 5 stars.
0 of 0 people found this review helpful.

The book was arranged alphabetically with definitions for various baking terms. I hadn't expected that kind of format and would probably not have purchased it if I had realized that in advance.

That said, the definitions are well done.

Editorial Review:

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

Big Small Plates

Cindy Pawlcyn, Pablo Jacinto, Erasto Jacinto

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

another winner 5 out of 5 stars.
6 of 6 people found this review helpful.

Cindy Pawlcyn and her colaberators have done it again. Their latest book is a gem. The recipes are approachable by all and share ingrediants you can find easily even if you don't live in produce rich Napa California. The flavors are as luxurious as Laurie Smiths photos.Cindy and team always manage to pull you in to the culture, the feeling and the way of life that the cooking conveys. Many authors publish books of their recipes but this book takes you on the journey and doesn't dissapoint. The food is great, the recipes are rock solid and you can't go wrong with this one. If you love "Mustard's" or if you were a fan of Miramonte you will love it.

Editorial Review:

Fans of Cindy Pawlcyn's "Mustards Grill" have been getting full meals out of out of her sampler-size starters for years. In "Big Small Plates", Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavours than traditional appetizers. An alternative to conventional main-course cooking, Cindy's small-plate recipes deliver the inspiration and reliability that make this new way of eating - and entertaining - practical at home. Pawlcyn's previous book "Mustards" has sold more than 60,000 copies. "Mustards" won the James Beard award for Best American Cookbook in 2002 and was nominated for an IACP award. Selected recipes are: Bubbly Baked Brie and Asparagus with Toasted Hazelnuts; Tuna Tostada with Watermelon Salsa; and Tomatillo Salsa Teeny Weeny Bikini Banana Split.

At Your Service: A Hands-On Guide to the Professional Dining Room

Culinary Institute of America, John W. Fischer

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

Editorial Review:

"The nation's most influential training school for professional cooks."
- Time magazine

The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling.

The book includes:

• Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants
• Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service
• Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house
• Sixty-four photographs of dining room service and techniques

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

La Varenne Pratique

Anne Willan

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Customer Reviews:
Total reviews: 20 Average rating: 5.0 of 5

Editorial Review:

Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.

Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.

La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.

The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.

There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

Professional Cooking, Trade Version

Wayne Gisslen

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Editorial Review:

On Professional Cooking:

"This book has a place in the library for all who want to understand and build their basic cooking skills."
-The American Institute of Wine and Food

On Professional Baking:

"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.

Special features include:

• Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
• Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service
• Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

Cooking for Two: 120 Recipes for Every Day and Those Special Nights

Bruce Weinstein, Mark Scarbrough

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Customer Reviews:
Total reviews: 22 Average rating: 4.5 of 5

Editorial Review:

Tea for two. That's what it's all about, right? So how come every recipe you pick up says "serves 4 to 6"? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week?

Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans.

Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead.

The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.

Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day.

With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.

It's just two perfect.

ZAGAT New York City Nightlife 2008/09 (Zagatsurvey : New York City Nightlife) (Zagatsurvey : New York City Nightlife)

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Editorial Review:

What lies beyond the velvet ropes of New York Citys most exclusive nightspots? Whats the hottest dance club of the moment the best place to taken an important client for a drink the most romantic choice for popping the question? Youll find all that information plus much more in this Zagat Survey of New York City Nightlife from the publishers of the countrys best selling restaurant guides. Based on the opinions of thousands of in the know night crawlers this guide takes you on an insiders tour of the City That Never Sleeps rating and reviewing over 1250 establishments and offering practical indexes to help you make the right choice for any occasion. Also includes a color foldout map neighborhood maps and stick on bookmarks.

Looneyspoons: Low-Fat Food Made Fun!

Janet Podleski, Greta Podleski

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Customer Reviews:
Total reviews: 29 Average rating: 4.5 of 5

Nothing like I expected... 2 out of 5 stars.
8 of 16 people found this review helpful.

I couldn't wait to get ahold of this book after so many rave reviews. I didn't find the recipes all that appetizing (their other book CRAZY PLATES was better in this regard), the recipe titles were confusing, and I found the comics mostly annoying.

Lowfat Made Fun! 4 out of 5 stars.
6 of 6 people found this review helpful.

This cookbook is zany, fun, and easy to read. It includes over 150 recipes, and has fun food facts intermixed. It has food trivia, exercise tips, and talks about eating quality foods. The recipes are easy to prepare, and have quirky names such as Miss American Thigh, Starvin' Guy Chicken Pie, "Dressed to Grill" Pork Chops, The Rice is Right, and Glazed and Confused Carrots.

Most of the recipes have 7 grams of fat or less per serving, and include ingredients that you can find at most grocery stores. My kids loved the food too...and looking at the book always makes me smile.

The thing that kept me from rating this book a 5 star is that it did not include pictures of the food. I like to look at the pictures of the food before I try an item...this often helps in the presentation, and to determine if my kids will try it.

Definitely a cookbook to add to your collection. Enjoy!

Editorial Review:

Packed with more than 150 easy-to-prepare recipes for "food so good, you'd swear it was bad for you, " Looneyspoons takes the intimidation and confusion out of healthy eating by making it fun and downright easy. Recipes are accompanied by over 300 wacky cartoons and a lively, innovative page layout.

Cooking School Secrets For Real-World Cooks

Linda Carucci

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

A great resource for cooks wanting to take their "game" to the next level 5 out of 5 stars.
9 of 10 people found this review helpful.

Permit me a brief digression that will later bear on the review. I once attended a massage therapy school in a city with three competing schools, and I was continually amazed at how limited the competing graduates from the other schools were in basic anatomy, assessment, and palpation skills compared to what I learned. On the other hand, those graduates were way ahead in actual "salon/day spa" cosmetic techniques, so they tended to land positions more easily. They couldn't find a trigger point, balance a meridian flow, or treat a muscle tear, but they could select the best aromatherapy oils for various emotional stresses. Which set of skills were more valid, or "better"? It all depends on what you think is important in massage therapy.

Any course of education and training from a particular institution will have its prejudices, limitations, and standards. Other, competing training schools (and schools of thought) may well differ from the curriculum taught here and may well criticize and castigate these shortcomings. The important thing, you need to understand the rules and conventions of a craft or an art before you can successfully experiment with them or break them for effect (something that people like Alton Brown, Mark Bittman, and Mario Batali do all the time). And Carucci's book does an amazingly thorough and accessible job setting forth those conventions, heuristics and "secrets" in one place, in an easily absorbed format. And she offers them AS conventions and secrets, which implies that other, alternate techniques may well exists. (I didn't even know that the ratios of the ingredients in "mire poix" were an issue, for instance). So to me, this book really is a cooking school between two covers, with all the advantages and limitations that would imply. Mastering the contents of this book will give the aspiring cook/chef a useful set of tools and protocols for "serious" cooking...but other cooks and chefs, trained in other ways of thought may well disagree with many of the "secrets" presented here. The important thing is to understand that the issues exists and that no "secret" is any better than the understanding and perception of the person trying to use it.

So to me, the most important (and useful) part of Carucci's book are the parts were she emphasizes the actual use of the senses and intuition as part of the cooking process. That takes this book to the next level as far as I am concerned and makes it a valuable resource in the education of would be cooks. I've learned a ton of stuff in the three short weeks that I've had it, and more important, I understand the extent and depth of my ignorance, in ways I never did before from working with these pages.

This is a great book to have. The only cookbooks in my collection that I like better are Alton Brown's (and I know that many people consider his recipes hit-or-miss See how personal perceptions enter into it, no matter what you do in subjects like cooking?) I'm delighted that I found this on the stands and decided to give it a chance.