Quantity Books - Page 5

Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk

Elissa Altman

Amazon Price: $14.78 List Price: $18.95 Usually ships in 24 hours By: Rodale Books Amazon Marketplace: 45 new & used starting at $0.01

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Buy food in bulk and reap the savings—without waste or an endless parade of leftover meals—with this superb cookbook filled with ideas for cooking creatively for an average-sized family

More and more Americans are purchasing their groceries today in large quantities at price clubs and warehouses. But our meal planning and cooking habits have not caught up with this trend. At last, here is the first cookbook designed to help shoppers make the most of the money-saving and culinary rewards that these clubs have to offer—without having to eat the same dish four nights in a row or trash the unused portions.

How long can I keep salad greens before they turn into something out of a horror movie? How can I use that 72-ounce can of tuna without making 110 tuna sandwiches, like Woody Allen did for his army in Bananas? In Big Food, award-winning journalist and food writer/editor Elissa Altman tells readers how to shop, meal plan, and cook inventively; how to store food safely; and how to use her 150 delicious recipes to turn large quantities of chicken, for instance, into Apricot-Glaze Roasted Chicken; Asian Chicken-Stuffed Lettuce Rolls; and Quesadilla of Chicken, Childes, Tequila and Lime or a 6-8-pound salmon fillet into Curried Salmon Salad with Grapes and Walnuts, Cold Poached Salmon with Horseradish Cream, and Smoked Salmon Omelet.

Classical Cooking: The Modern Way Recipes, Third Edition

Amazon Price: $46.80 List Price: $65.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 24 new & used starting at $18.99

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

Editorial Review:

Classical Cooking the Modern Way Recipes Third Edition Philip Pauli Classical Cooking the Modern Way: Recipes, Third Edition embodies over 780 extraordinary recipes from the famed Pauli family. A wider breath of readers now have the opportunity to benefit from this newly revised translation. The original Rezeptbuch der Küche from Switzerland is the most widely-used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive collection of classical recipes is one to be savored. Pauli makes recipes even easier to follow by including chef's notes from over 60 respected European chefs he has gathered for review. The translation stays meticulously faithful to the Swiss text.

• Listing recipe titles in English, German, and French.
• Providing weights and measures in U.S. equivalents.
• Suggesting substitutions for ingredients hard to find in the U.S.

This edition is deliciously highlighted with 32 full color photos (finished dishes elegantly arranged to spark ideas for presentation) and supported with significant background data about cooking methods, ingredients, nutritional information, and sanitation concerns. Discover dishes seldom found on menus today, along with updated methodology that stresses basic tried and proven prep techniques that foster a foundation for experimentation. As a reference you'll find excellent answers to all your classical cooking concerns. As a manual for learning basic skills you'll be guided by clear descriptions for making sauces, stocks, main dishes, and desserts. Just one taste illustrates why Pauli's Classical Cooking the Modern Way: Recipes, Third Edition remains a staple on every professional chef's shelf.

ServSafe Coursebook, Second Edition

List Price: $85.00 By: John Wiley & Sons Amazon Marketplace: 42 new & used starting at $0.52

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

ServSafe Coursebook - disappointed 1 out of 5 stars.
3 of 5 people found this review helpful.

I am very disappointed in this purchase. The only reason that I bought this book was to receive the NEW Scantron test! The Scantron test that arrived with the book was the OLD test. All information at the Amazon site said that the new test was included. That information was in error.

Servsafe Coursebook 4 out of 5 stars.
0 of 0 people found this review helpful.

I bought this book for my Food Microbiology and Sanitation class. It was originally $91 in my bookstore and I think about $79 on amazon.com. It's a pretty simple book, the book and certification exam is written on an 8th grade level.

The book (on amazon) comes with the exam sheet inside.

And that's about all, folks.

Editorial Review:

From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.

Food Preparation for the Professional

David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond

Amazon Price: $75.00 Usually ships in 24 hours By: Wiley Amazon Marketplace: 19 new & used starting at $51.38

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Editorial Review:

Completely revised and updated the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:
* Troubleshooting information boxes that identify common problems, their causes, and solutions
* A nutritional analysis of each recipe and nutrient profiles
* New sections covering the emerging interest in grains, pasta, legumes, and vegetables


With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Herbs in the Kitchen: A Celebration of Flavor

Carolyn Dille, Susan Belsinger

List Price: $26.95 By: Interweave Pr Amazon Marketplace: 30 new & used starting at $0.80

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The New Professional Chef (TM)

Paul Bocuse

List Price: $64.95 By: Van Nostrand Reinhold Amazon Marketplace: 26 new & used starting at $25.63

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Customer Reviews:
Total reviews: 26 Average rating: 4.5 of 5

Editorial Review:

Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm

The Book of Yields, 5th Edition

Francis T. Lynch

List Price: $34.10 By: John Wiley & Sons Amazon Marketplace: 11 new & used starting at $6.50

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

This book doesn't leave my kitchen 5 out of 5 stars.
2 of 2 people found this review helpful.

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

Editorial Review:

The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the Dry Herbs section states how many tablespoons of each herb or spice are in 1 ounce or how many individual pieces (cloves or peppercorns for instance) are in 1 Tablespoon and/or in 1 ounce. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup, trimmed weighs.

Cooking for Two (Better Homes & Gardens)

Better Homes and Gardens

List Price: $16.95 By: Better Homes and Gardens Amazon Marketplace: 19 new & used starting at $3.33

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

Great cookbook for one or two people 4 out of 5 stars.
8 of 8 people found this review helpful.

This is a great cookbook. Lots of great recipes, broken up into breakfast, beef/pork, chicken/turkey, seafood, vegetarian, and dessert sections. It is not a huge cookbook, but has lots of variety. The recipes do not require too many ingredients and no hard-to-find ingredients like some other cookbooks. The recipes also have low fat or fast labels (or both) on them. This cookbook also has many pictures and nutritional breakdowns for every recipe. The only thing I do not like about this cookbook is some recipes often require lots of pots and pans and sometimes too many things going on at once (but I'm a beginner cook though). However, with practice, I'm sure I'll get the hang of it. I've made about 10 recipes so far and loved every one! There was no review of this book when I bought it, so I was a little nervous, but very impressed!

Editorial Review:

More than 70 main entree recipes including simple salad combinations, quick-toss pasta, and easy desserts.

Variety of comfort foods—ethnic, low-fat, and quick.

Roasting charts for smaller cuts of meat.

Menu-planning tips and storage guidelines.

Cruising Cuisine: Fresh Food from the Galley

Kay Pastorius

Amazon Price: $18.95 List Price: $18.95 Usually ships in 24 hours By: International Marine/Ragged Mountain Press Amazon Marketplace: 31 new & used starting at $7.54

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.

Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms

Elsie Ramos, Arlen Gargagliano

Amazon Price: $15.96 List Price: $19.95 Usually ships in 24 hours By: Wiley Amazon Marketplace: 47 new & used starting at $1.46

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

Editorial Review:

From a reality TV star and mother of six–quick and easy recipes for busy working parents

On the first season of Hell’s Kitchen, working mom Elsie Ramos was clearly the audience favorite, though she didn’t ultimately win. She even drew accolades from curmudgeonly chef Gordon Ramsay, who praised her no-nonsense approach to cooking and her simple but delicious Turkey Tacos and Chicken Soup. But while competing on the show may have been tough, it was no tougher than the challenge Elsie faced every night after a long day at work–getting a tasty dinner on the table fast for her longtime boyfriend and their hungry boys.

Now, in Elsie’s Turkey Tacos and Arroz con Pollo, Elsie shares more than 100 of her tried-and-true, Latin-inspired recipes for family-friendly weeknight meals. As a working mom, Elsie knows the pressures of putting satisfying, healthy meals on the table night after night–her kids’ typical greeting is not "Hello" but "What’s for dinner?" Elsie’s recipes offer ready-made solutions for great-tasting, easy-to-prepare meals, from one-dish favorites like Baked Ziti and Shepherd’s Pie to dishes that draw on Elsie’s Puerto Rican heritage–Arroz con Pollo, Fried Sweet Plantains, and Puerto Rican Baked Stuffed Meatloaf, among others.

With chapters on soups and stews, appetizers and sides, rice dishes, other main dishes, and drinks, along with Elsie’s rules for simplifying shopping and weeknight cooking, Elsie’s Turkey Tacos and Arroz con Pollo will be the go-to cookbook for parents everywhere who want real-world solutions for everyday dinner dilemmas.