Culinary Arts & Techniques Books - Page 5

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

Michael Ruhlman

List Price: $27.50 By: Henry Holt and Co. Amazon Marketplace: 16 new & used starting at $4.00

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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:

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 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: 32 new & used starting at $9.09

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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.

Semi-Homemade Cooking Made Light

Sandra Lee

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Cookbook - Model: MO23266 Amazon Marketplace: 61 new & used starting at $8.99

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Another Sandra Lee Hit! 5 out of 5 stars.
6 of 6 people found this review helpful.

I love this cookbook! I love Sandra Lee and her show, Semi-Homemade Cooking. I tape her show daily and I have a few of her other cookbooks. I love the idea of light recipes. I am trying to eat great food, but still enoy great flavor. Many cookbooks have "light" or "diet" recipes that include tons of ingredients, take hours to make/prepare, or have really expensive ingredients. Not to mention they often taste gross! This book has lots of ideas for great tasting food that is not going to kill your budget or your schedule. The recipes are practical and easy. I have tried a few of the recipes and I really enjoyed them. My husband didn't even realize he was eating "light" food. I had some friends over and made a few of the recipes and they all asked for the recipes afterward. My favorites include the mango and black bean salsa, sweet potato fries, the pizza recipes, and pears with almond and chantilly cream. I have to admit though, being a huge dessert person, I wish there were a few more light dessert recipes that didn't include liquor.

Editorial Review:

Rethink the way you cook and eat. Sandra Lee helps you make the most of heart-healthy foods and smart ingredients with her signature "semi-homemade" approach to cooking, utilizing both store-bought and homemade ingredients for super-quick meals that are 100-percent delicious.

Taste of Home Winning Recipes: 645 Recipes from National Cooking Contests

Amazon Price: $19.77 List Price: $29.95 Usually ships in 24 hours By: Readers Digest Amazon Marketplace: 31 new & used starting at $18.34

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

Editorial Review:

For the first time, in one comprehensive collection, Taste of Home brings you 645 ribbon-winning recipes—all easy to make with step-by-step instructions and everyday ingredients.

Thousands of recipes from great home cooks were submitted, sorted, screened, tested and judged in national cooking contests by the food editors and test kitchen professionals of the world’s #1 cooking magazine, Taste of Home. Enjoy the very best of these prize-winning recipes, all gathered into this comprehensive collection of Taste of Home Winning Recipes.

Peek inside and discover…
* 645 ribbon-winning recipes, all made with everyday ingredients and easy-to-follow step-by- step instructions
* Full-color, mouth-watering photo with every recipe
* 17 scrumptious chapters, including world-class appetizers, soups and entrées, plus top- rated breads, desserts, and sweet treats
* At-a-glance icons highlight the first-place winners in each chapter
* Handy tab dividers make it easy to find and flip to the chapter you want—an alphabetical index on each tab divider allows you to quickly preview each prize-winning recipe
* Practical reference section includes a food substitution chart, food equivalent chart, spice and herb information, and a food storage chart

Whatever the occasion…whatever the meal…with Taste of Home Winning Recipes in hand, you’ll have 645 top-honor recipes.

Advanced Bread and Pastry

Michel Suas

Amazon Price: $53.56 List Price: $66.95 Usually ships in 24 hours By: Delmar Cengage Learning Amazon Marketplace: 5 new & used starting at $53.56

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Almost Perfect. But Is It Worth It For The "Home Baker"? 5 out of 5 stars.
5 of 5 people found this review helpful.

This book is written mostly for "the trade", but the home-chef (like me) can get a lot out of it. Apart from Bread and Pastry, it has extensive chapters on cakes, icings, cookies, chocolate(confection), ice-cream and quick breads (banana bread, scones, muffins) amongst other things. It is very comprehensive. The science can be understood by almost everyone, and the book is well illustrated (pictures of how to shape a baguette, etc). There are no "stories" from the author about how he first made this and that, and learnt this from there - and so forth. It reads like a school book. Very informative!

I was at first worried that this book had 1000's of recipes, but it says on the back that it has just under 300, which means there is a lot of theory in it (which I think is good). I has 2 Pannetone recipes and about 4 Croissant recipes. It has sachertorte, and black forest gateu, and loads of other stuff. I'm afraid I don't think the cake section looks as tasty as the bread and pastry.

For me there is one problem: I don't have a Mixer. That makes it hard to to follow the bread formulas (recipes) 100% accurately. There is enough science in the book, that you might find a "do-it-yourself" way if you experiment (at least I hope so).

In each bread formula in the book the author will specify what type of mix method to use: Short, Improved or Intensive (which basically is the 3 diffent speeds of the mixer kneading the dough).
- "Shortmix" is almost like kneading by hand, however quite few recipes call for a short mix.
- "Improvedmix" one can almost replicate by hand (but one might need to experiment with longer fermentation times and yeast amount to compensate and get a stronger dough).
- However I am more sceptical about for instance Pannetone and Brioche which call for an "Intesivemix", which is difficult by hand. Luckily there are quite few recipes that call for this mix method. Only bread with a lot of butter/sugar/eggs. But there is a "handmix" recipe for croissants.

When it comes to Ovens there is no discussion on how to compensate for lack of steam (the book is as I say, written for the apprentice/prof. in mind).

One last thing: I've had no problems with quantities in the recipes, because he always gives a so-called "test" amount (in OZ). But you can also divide the grams and kg. by 5 to get the right "home" batch if you use the metric system (I live in Norway, so i do).

Conclusion: I would recommend this book to the home-chef, but be prepared for a challenge :)

Editorial Review:

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

The Joy of Cooking Comb-Bound Edition: Revised and Expanded

Irma S. Rombauer, Marion Rombauer Becker

List Price: $18.00 By: Plume Amazon Marketplace: 16 new & used starting at $5.97

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Customer Reviews:
Total reviews: 296 Average rating: 4.0 of 5

An excellent all-purpose, all-in-one, book on basic American home cuisine 4 out of 5 stars.
4 of 4 people found this review helpful.

[Review written Jan 2005]

I'll keep this one short, simple, and to the point: if you only own one all-purpose, all-in-one book on basic american cuisine, THIS IS IT.

I made similar remarks about Betty Crocker's excellent "New Cookbook", which targets a similar theme/audience, but which embraces a much shorter, simpler, and highly photo-oriented approach.

This book is similar, only far FAR more exhaustive. Vastly more recipes, more detailed instructions, etc. It's been around for 64+ years, through endless reprintings, and it's been embraced repeatedly by generation after generation of home cooks ... that kind of staying power should say something about this book. American women routinely receive copies as gifts at bridal showers, or as wedding presents.

No photos, granted, but hey ... when it comes down to it, those things are really just a convenient nicety. It's possible to live and work without them.

Whether or not you prefer "Joy of Cooking" over 'Betty Crocker" as your preferred all-purpose cookbook is mostly a matter of personal preference of substantiality (of the former) and easy simplicity (the latter). I own both, like both, and use both - they each have their attractions, and differing styles. If you're a beginner or intermediate cook, choose the latter. If you're an experienced cook who enjoys greater breadth, depth and detail, definitely go with the former. If you're not sure, flip a coin, because you'll be happy either way. Better still, buy both.

Recommended.

Editorial Review:

The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.

In this classic edition readers learn:

€ Exactly what simmering, blanching, roasting,and braising do
€ In what amounts herbs, spices, and seasonings should be added to recipes
€ How to present food correctly
€ How to prepare ingredients with classic tools and techniques
€ How to safely preserve the results of your canning and freezing

With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.

Sushi for Dummies

Judi Strada, Mineko Takane Moreno

Amazon Price: $11.55 List Price: $16.99 Usually ships in 24 hours By: For Dummies Amazon Marketplace: 60 new & used starting at $6.75

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Customer Reviews:
Total reviews: 21 Average rating: 5.0 of 5

Sushi for Dummies 5 out of 5 stars.
2 of 2 people found this review helpful.

Excellent detailed book. Best part was the details on making the best rice you can as that is the main ingrediant.

Great even for non-dummies! 5 out of 5 stars.
2 of 2 people found this review helpful.

Don't let the title fool you -- this is the best book I've seen for explaining how to make sushi rolls for the first time. I had never done one before, or even seen it done, and this book had me making rolls in just a few minutes. No, they weren't all perfect, but practice helps too!

Editorial Review:

Demystify the sushi bar experience

Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!

From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!

Discover how to:
* Find the right equipment and ingredients
* Understand the special language of sushi
* Make fragrant sushi rice
* Prepare vegetarian and fish-free recipes
* Dish up sushi-friendly drinks and side dishes

How to Boil Water

Food Network Kitchens

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

Visually appealing; makes me want to cook something immediately. 4 out of 5 stars.
1 of 1 people found this review helpful.

There are definitely more pros than cons about this book.
Pros
Visually appealing; the photos could cause salivation in just about anyone.
Illustrations for basic kitchen know-how from holding a knife, folding an omelette, or setting the table.
Recipes keep up with current trends in cooking, from sundried tomatoes to tofu.
Detailed charts for steaming and and roasting veggies.
Detailed, illustrated instructions for making coffee, smoothies, and putting a well-balanced meal together.
Useful "Wisdom" pages for various foods and techniques.
The photos, the photos, the photos.

Cons
Difficult to read white writing on a color background.
White or yellow type on a white page is tough to read even for those under 50.
Recipes call for fairly exotic ingredients, unfamiliar or extravagant for new cooks, like fresh herbs, chutneys, and fresh mozzarella.

This Food Network Kitchen book is very well thought out, visually stunning, and has abundant information for the semi-beginning chef. While some basic instruction - hardly ever seen in cookbooks - is here and much appreciated, the recipes' ingredients and information is slightly upscale for the very beginner, and in that respect the title is misleading.
That said, there are enough beginner cooks with an appreciation of food who would certainly get a lot out of this book. And beginning cooks of all sublevels would find the illustrated instructions and basic information helpful. It's a great graduation gift for those moving out on their own. You will be helping them ease into independence a little better equipped to take care of themselves. 50 Ways to Leave Your Mother

Editorial Review:

There is life beyond takeout. To gain the confidence of a world-class cook, it's a good idea to start at the beginning. This Food Network cookbook is a kitchen blueprint for beginners, featuring simple, great-tasting recipes with a focus on fun, lively food.

All About Braising: The Art of Uncomplicated Cooking

Molly Stevens

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: W. W. Norton & Company Amazon Marketplace: 41 new & used starting at $18.95

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Customer Reviews:
Total reviews: 37 Average rating: 5.0 of 5

Editorial Review:

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including:

• a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
• 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
• planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
• a variety of enlightened wine suggestions for any size pocketbook with each recipe
• 16 color photographs, 50 line drawings

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

Stan Hieronymus

Amazon Price: $12.21 List Price: $17.95 Usually ships in 24 hours By: Brewers Publications Amazon Marketplace: 41 new & used starting at $7.98

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

A Conversation around the Fire 5 out of 5 stars.
6 of 6 people found this review helpful.

Imagine that you-an experienced homebrewer-got to gather around a fire with some folks who had years of experience brewing versions of your favorite beer style. It would be hard to have a bad time, harder still not to come away a better brewer for it.
This friendly, if somewhat disorderly book is just that conversation. I love the complexity and depth of belgian strong beers. Occasionally, by dumb luck, I've brewed one. Other times, my efforts have been dull, or over-concentrated or just odd.
In these conversations, we get some clarity about yeast, malt, fermenters, temperature control and bottling.
I think the odds in my favor just went up. This is a book to mine for insights.

Lynn Hoffman, author of The New Short Course in Wine

Great read 4 out of 5 stars.
0 of 0 people found this review helpful.

I highly recommend to this anyone who wants to learn more about Trappist and Trappist inspired ales. Very accessible and thorough.

Editorial Review:

Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.