Culinary Arts & Techniques Books - Page 7

Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes

Le Cordon Bleu

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Customer Reviews:
Total reviews: 24 Average rating: 5.0 of 5

Editorial Review:

With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images.

Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes.

Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.

The Fibromyalgia Cookbook: More Than 120 Easy and Delicious Recipes

Alison Bested

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

Editorial Review:

Roughly 2 to 3 million people in the United Kingdom alone are afflicted with fibromyalgia. A widespread muscular-skeletal syndrome, fibromyalgia touches people of all ages, male and female, as an unrelieved aching and burning pain, often accompanied by fatigue, that leaves its victims feeling exhausted. Fibromyalgia inflects terrible wounds that leave no scars, and it is very difficult to treat. While drugs and pain suppressants are available, healthy food alternatives, including herbs and other natural foods, also help in combating the pain and exhaustion associated with the syndrome. The Fibromyalgia Cookbook is designed to help those who suffer from this affliction to find relief from their discomfort. Focusing on natural foods and herbs, the authors emphasise pure foods with no additives, the lowest levels of toxins, and the greatest amount of nutritional value. The rules are few and basic: No red meat. No green peppers. No aubergine. Avoid heavy, starchy foods. The diet is low in sodium and low in fat, with no processed sugars. (Natural sweeteners such as honey and fruit are used.) No white flour (spelt flour and rice pasta are good substitutes). Soy butter, virgin olive oil, and flaxseed oil are suggested for salads. Many other satisfying possibilities are provided. An introduction by Dr. Alison Bested explains the nature of fibromyalgia and the role of diet in finding relief from its symptoms. A glossary explains the strengths and dangers of specific foods. The 124 delicious recipes are divided into Soups, Salads, Vegetables, Fibro-Fish Dishes, Dressings, Sauces and Dips, Fruit, Rice and Pasta, and Bread.

Haley's Hints

Graham Haley, Rosemary Haley

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Customer Reviews:
Total reviews: 39 Average rating: 4.5 of 5

A real life-saver. 5 out of 5 stars.
0 of 0 people found this review helpful.

I have used this for years. Now I give it as a bridal shower gift everytime I am invited to one.

Great book to go to........... 5 out of 5 stars.
0 of 0 people found this review helpful.

Haley's hints is a great book to go to for finding how-to information. It has been very helpful when I know there's a better way to clean something when the over-the-counter products are not performing, or when I don't have them on-hand. This book will save you time and money and you'll go to it often.

Editorial Review:

The extraordinary guide to ordinary items and products with time- and money-saving uses. Over 2,000 of them!

In Haley's Hints readers will find:

€ Environment-friendly tips on cleaning and stain removal
€ Money-saving advice on pest control and pet care
€ Practical pointers for children, seniors, and gardeners
€ Recipe tricks
€ Laundry tips
€ Sewing hints
€ Workplace wonders
€ Plumbing, painting, carpentry, and electrical shortcuts
€ Plus a whole chapter on pampering themselves

All topped off with a comprehensive easy-find index to help readers find the exact solution they need-fast.

Advanced Bread and Pastry

Michel Suas

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Subjects -> Cooking, Food & Wine -> Baking -> Desserts

Customer Reviews:
Total reviews: 10 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 Best Chicken Recipes

The Editors of Cook's Illustrated

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

Editorial Review:

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course.

Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again.

Food for Fifty (12th Edition)

Mary K. Molt

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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

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

The Culinary Institute of America (CIA)

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

., 4 out of 5 stars.
1 of 2 people found this review helpful.

this book is a great book for any young aspiring chef that is keen to get ahead of the rest... good start, great concept, many books for CIA are supurb and great balue for money...

Editorial Review:

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites

Devin Alexander

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Customer Reviews:
Total reviews: 45 Average rating: 4.5 of 5

Editorial Review:

Indulge your fast food cravings without guilt—with recipes that deliver the same great taste without putting your health at risk or inches on your hips
Americans all want to "eat healthy," but when they yearn for the fast foods they love, what they want most are the fabulous flavors that have made them favorites in the first place. That’s what makes this collection of recipe makeovers so exceptional. Los Angeles food writer, chef, and caterer Devin Alexander specializes in low-fat, high-flavor, scrumptious cuisine. In Fast Food Fix, she shows the reader how to transform 75 fast food favorites into healthier versions that are even more flavorful than the originals. Fast Food Fix:
• demystifies the special seasonings and secret sauces of choice fast foods—showing how to reproduce their flavors quickly and easily from common ingredients
• teaches how to lighten many dishes with new cooking techniques, such as the oven-frying method that yields incredibly crunchy popcorn chicken with 35 fewer fat grams than the original version from KFC
• reveals simplified cooking methods that save time in the kitchen, proving that "fast food" can still be fast even when prepared at home
For Americans hooked on fast food flavors, these recipe makeovers by a chef with an impressive repertoire of culinary tricks will quickly become a kitchen staple.

Feast: Food to Celebrate Life

Nigella Lawson

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Customer Reviews:
Total reviews: 40 Average rating: 4.5 of 5

A feast can be a daily extravagance after all 5 out of 5 stars.
9 of 12 people found this review helpful.

Nigella is my original muse, she single handedly got me back into the kitchen and cooking when the days of making cookies with my grandmother passed and I had to start doing it on my own. I have all of her books and honestly they are something one can actually cook from, my shelves are bending from the amount of cookbooks they house but only half are being used to make dinners and cakes, others I look at for inspiration and for pictures but Nigella's recipes are worth every penny one spends on a cookbook. I can't express my love and gratitude for this woman; she's intelligent, cheerful, honest a magnificent food writer who actually got me into writing as well, I even got my first KitchenAid mixer because she used her so much to make all of her delectable treats. So fear not, this and other books that she penned are not only gorgeous to look at but they can help anyone put something mouth watering on the table in no time. This one has pictures on almost every page and a short little bit of how this came to be or how she eats it before each recipe, probably my favorite part of the book.

This book is broken into occasions rather than seasons or ingredients - Thanksgiving & Christmas, New Year, Meatless Feasts, Valentine's Day, Easter, Passover, Breakfast, Kitchen Feasts, Kiddiefeast, Cut-out Cookies, Chocolate Cake Hall of Fame, A Georgian Feast, Eid, Ultimate Feasts, Hallowe'en, Rosh Hashanah, A Venetian Feast, Festival of Lights, Partytime, Midnight Feast, Wedding Feast, Funeral Feast ( somber I know but the food is actually very appropriate and having herself lose her mother, sister and first husband to cancer, Nigella is still living life and making the best of what she has) so no matter what one celebrates they can find something good in this super large volume. I have to admit that I use this daily and don't wait for special occasions.

Feast is probably her biggest ( thickest) book to date, and I made some good things from it. Let me tell you, the Pumpkin Cheesecake (on page 68 ) was my first cheesecake and no only was it ridiculously easy it turned out so good I was shocked I made it myself. There was a suggestion for Butterscotch sauce on the page to pour on top, I made it as well ( gotta love the pairing suggestions) and the combination was just divine. The sauce would also go well on something like an apple and macadamia nut crumble or anything thatis sweet.

Gingerbread muffins on page 91 were so warm and cozy I make them in cold weather to keep the chill of, the trouble is stopping at one. If you want your house to smell like a home, make this!

Roast Loin of pork with caraway, lemon and garlic - spicy fragrant, nothing ordinary about this simple to make dinner, makes great leftovers as the rub on top intensifies.

Chicken Pot Pie - I guarantee that after this one no one will be shopping for it in the frozen section of their supermarket, flaky dough, creamy hot center, lost of peas, ham and chicken in sauce, the only caution is not burning the tongue as it's hard not to gobble up.

There's even Muttar Paneer - an excellent Indian dish, makes me feel silly for ever thinking it was hard to make. Now I can control the ingredients and how much salt and fat goes into it, one can make a healthy lunch out of an exotic staple after all.

This book has everything, I don't know how this woman thinks it all up, but she makes these recipes and writes about them, she feeds them to her children and friends, real people are involved into bringing this book to life and it shows.

- Kasia S.

Editorial Review:

Nigella Lawson, Gourmet magazine's "It Girl," New York Times "Dining In" columnist, and bestselling cookbook author, is celebrating life -- and you're invited. Feast, Nigella's most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year's, Passover, Easter gatherings, and any time you want to celebrate food and life. This book is filled with festive recipes, and in it, Nigella offers tips, tricks, and shortcuts that will ensure you dine with ease, style, and fun. Feast also includes some surprising gems, like Nigella's Chocolate Cake Hall of Fame, and her best cheeseburger. And like her other cookbooks, Feast is a cookbook that will be treasured all year long.

Art of the Slow Cooker: 80 Exciting New Recipes

Andrew Schloss

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Editorial Review:

Andy Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian dishes - even desserts - that bring slow-cooked meals to new heights. This book features chapters that offer recipes for both simple everyday meals and spectacular dishes perfect for entertaining. Herby Minestrone makes a wonderful midweek soup that's loaded with vegetables and its heady aromas will greet you as walk in the door after work. On the weekend, you can be out all day, while Pork Ribs Braised with Fennel and Olives bubbles away for impressed guests you will serve that evening.