Professional Books

Culinary Artistry

Andrew Dornenburg, Karen Page

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Subjects -> Cooking, Food & Wine -> Culinary Arts & Techniques
Subjects -> Cooking, Food & Wine -> Professional Cooking -> Professional

Customer Reviews:
Total reviews: 69 Average rating: 4.5 of 5

Editorial Review:

If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.

The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.

How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle

Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)

Marion Nestle

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: University of California Press Amazon Marketplace: 55 new & used starting at $7.95

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Subjects -> Business & Investing -> Economics -> Agricultural
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Customer Reviews:
Total reviews: 36 Average rating: 4.0 of 5

Editorial Review:

In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we've enough calories to meet every citizen's needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed "eat less, move more" message that most nutritionists shout could be heard.

Nestle, nutrition chair at New York University and editor of the 1988 Surgeon General Report, has served her time in the dietary trenches and is ideally suited to revealing how government nutritional advice is watered down when a message might threaten industry sales. (Her report on byzantine nutritional food-pyramid rewordings to avoid "eat less" recommendations is both predictable and astonishing.) She has other "war stories," too, that involve marketing to children in school (in the form of soft-drink "pouring rights" agreements, hallway advertising, and fast-food coupon giveaways), and diet-supplement dramas in which manufacturers and the government enter regulation frays, with the industry championing "free choice" even as that position counters consumer protection. Is there hope? "If we want to encourage people to eat better diets," says Nestle, "we need to target societal means to counter food industry lobbying and marketing practices as well as the education of individuals." It's a telling conclusion in an engrossing and masterfully panoramic exposé. --Arthur Boehm

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg

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

Customer Reviews:
Total reviews: 40 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.

Foodservice Organizations: A Managerial and Systems Approach (6th Edition)

Mary B. Gregoire, Marian C. Spears

Amazon Price: $79.20 List Price: $88.00 Usually ships in 24 hours By: Prentice Hall Amazon Marketplace: 40 new & used starting at $65.99

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Subjects -> Business & Investing -> Industries & Professions -> Service

Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21^st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

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: 5 Average rating: 4.5 of 5

the best reference book for garde manger 5 out of 5 stars.
1 of 9 people found this review helpful.

this book is for culinary students,cooks and chefs who want to get
new ideas in garde manger.

., 4 out of 5 stars.
0 of 1 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.

Zagat 2008 New York City Restaurants (Zagatsurvey)

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: Zagat Survey Amazon Marketplace: 51 new & used starting at $4.84

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Subjects -> Travel -> Reference & Tips -> Food & Lodging -> Dining

Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Great book as always... 5 out of 5 stars.
2 of 3 people found this review helpful.

This book is awesome!! If you like to go out to eat and try new things this is the book to help guide you. I get one every year and use it all the time. I recommend this book to anyone who goes out to eat in NYC!

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.

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.