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Professional Cooking
Wayne Gisslen
0471436259
June 2002
Hardcover
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Review
"...used by culinary education programmes around the country and is considered one of the main culinary resources by instructors..." (Catering UK, 31 August 2002)

Catering UK, 31 August 2002
"…used by culinary education programmes around the country and is considered one of the main culinary resources by instructors…"

See all Editorial Reviews


The Professional Chef, 7th Edition
Culinary Institute of America
0471382574
September 2001
Hardcover
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Book Review's Best of 2001
Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.

With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated...



The Professional Chef's Knife Kit

0471349976


·
 
Book Description
When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice...



The New Food Lover's Companion
Sharon Tyler Tyler Herbst
0764112589
January 2001
Paperback
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Mat Schaffer, Boston Herald, March 2001
Hands down, it is the ultimate accessible cooking and dining reference book.

Susan Miller, The Home Monthly, May 2001
Amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients.

See all Editorial Reviews


On Cooking
Sarah R. Labensky
0130618659
July 2002
Hardcover
·
 
Book Review
On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills--particularly in butchering and charcuterie. Wolfgang Puck, Mark Miller, and Alfred Portale are just 3 of the 30 chefs who share with us their combined wisdom and know-how.

This mighty encyclopedia covers a wealth of subjects, including nutrition, food safety, and standardizing a recipe. The book does assume a fair amount of culinary knowledge and expertise when it comes to proper textures, cooking times, and accurately judging "doneness." There are recipes for more than 700 dishes, including classics such as Turnedos Rossini and Crabcakes Benedict--as well as the basics for making great sauces, stocks, soups, pastry, and so forth. New-style...



Cookwise: The Secrets of Cooking Revealed
Shirley O. Corriher
0688102298
September 1997
Hardcover
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Book Review
Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this...


Garlic and Sapphires : The Secret Life of a Critic in Disguise
Ruth Reichl
0143036610
March 28, 2006
Paperback
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Book Review
Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist--a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations. Book Review Interview
We chewed the fat with Ruth. Read our interview. What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food--she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the...


The Soup Bible
Debra Mayhew
0760736464
December 2002
Hardcover
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Book Description
From the Publisher Even before Seinfeld's Soup Nazi episode people loved a steaming bowl of soup. The Soup Bible has over 200 recipes to fulfill your cravings. From Italian Minestrone to Indian Beef and Berry there is a soup for every palate. What's more is that the step-by-step recipes also include garnishes that give your soup a professional touch. There are close to 800 color photographs that will make your mouth water for these delicious soups.


Culinary Fundamentals
American Culinary Federation The
0131180118
August 26, 2005
Hardcover
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Book Description
Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of...


Larousse Gastronomique Recipe Collection
Larousse Librarie
0609609718
Oct 2001
Hardcover
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From Library Journal
First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), a recent addition to the culinary reference shelves, in that both works cover ingredients, dishes, famous persons, and cooking techniques. However, even when the same topics are covered, such as...


The Advanced Professional Pastry Chef
Bo Friberg, Bo Friberg
0471359262
February 21, 2003
Hardcover
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Book Description
Up-to-date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include: Decorated cakes Modernist desserts Wedding cakes and holiday favorites Sugar work Marzipan figures Chocolate...



Joy of Cooking: All About Vegetarian Cooking
Irma Von Rombauer
0743202090
October 2000
Hardcover
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Book Review
Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy.

After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph...



The Professional Pastry Chef
Bo Friberg
0471359254
Mar 2002
Hardcover
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Book Description
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...


Kitchen Confidential: Adventures in the Culinary Underbelly
Anthony Bourdain
0060934913
May 2001
Paperback
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Book Review
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain,...


Dessert University
Roland Mesnier
0743223179
Sept 2004
Hardcover
·
 
Book Review
Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.

There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to...



Culinary Artistry
Andrew Dornenburg, Karen Page
0471287857
October 21, 1996
Paperback
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Book 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...



The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
Grace Young
0743238273
September 2004
Hardcover
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From Publishers Weekly
Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's "breath" is the heat rising from the sizzling instrument as a dish is finished, but also much more, according to Young (The Wisdom of the Chinese Kitchen). She offers a profound meditation on the wok's spiritual place, as well as its history and uses. As such, the book may be appreciated as a work of food scholarship as well as a cookbook. Nearly half of it concerns wok arcana, from an assessment of the best wok for a home kitchen to half a dozen "recipes" for seasoning a new wok (like Mr. Wen's Chinese Chive Rub). Naturally, the majority of the recipes are for stir-fries, such as the familiar Kung Pao Chicken....


Cooking at Home with The Culinary Institute of America
Culinary Institute of America
047145043X
September 30, 2003
Hardcover
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From Publishers Weekly
This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of your knives sharp and well honed"; "Don't be tempted to leave the fish in the marinade for longer than 30 minutes." It's a refreshing sobriety amid the current mania for anecdotes in the home-cooking market. Less French than most school-driven texts, the book emphasizes basic techniques, from saut‚ing and roasting to portioning a chicken and making pasta. The recipe selections were edited with an equally heavy but sure hand: Puree of Split Pea, Roast Chicken with Pan Gravy, Beef Tenderloin with Wild Mushrooms, Gnocchi with Herbs and Butter. Each has an unobtrusive sidebar pointing out the relevant techniques...


In the Heat of the Kitchen
Gordon Ramsay
0764588346
Mar 2005
Paperback
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Book Description
The exciting, new book by Gordon Ramsay, star of "Hell's Kitchen," the hot reality show airing now on Fox. Gordon Ramsay, the temperamental and demanding star of "Hell's Kitchen," which is airing on Fox this summer, is known around the world for his culinary expertise. How does he achieve such success? Ramsay's brand-new cookbook, In the Heat of the Kitchen, reveals all, from techniques and short cuts to clever cooking tips. This is also a collection of superb recipes, every one tested to ensure success in the home kitchen, including gorgeous full-color photographs of finished dishes and photos of step-by-step techniques as well. With chapters on fish, poultry, meat, vegetables, salads, fruits and breads, this is a cookbook you will turn to whenever you want to cook with lots of style and a minimum of fuss. ...


Emeril's Delmonico: A New Orleans Restaurant with a Past
Emeril Lagasse
0060740469
October 2005
Hardcover
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Book Review
First opened in 1895, Delmonico Restaurant and Bar in New Orleans was a Creole cooking landmark. Acquired by celebrity chef Emeril Lagasse in 1995, the new Delmonico's features classic dishes as well as Lagasse's riffs on traditional fare. Emeril's Delmonico offers 130-plus recipes from the restaurant--favorite dishes like St. Paul's Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and "newer" fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze. This is, for the most part, rich, saucy cooking that requires a commitment of time--and in many cases, ready cash--to accomplish. Though the recipes aren't difficult, many entail multiple preparations (as well as Lagasse-brand products) to complete, and are...


Professional Charcuterie : Sausage Making, Curing, Terrines, and P¿t¿s
John Kinsella, David T. Harvey
0471122378
March 1996
Hardcover
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Book Description
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures...



Chef's Secrets
Francine Maroukian
1594740054
Sept 2004
Paperback
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Review
Tricks of the Trade
Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs—among them Charlie Palmer, Roxanne Klein, and Norman Van Aken—and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's...


The Silver Palate Cookbook
Julee Rosso, Sheila Lukins
0894802046
January 4, 1982
Paperback
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Book Review
The Silver Palate, a small but notable New York eatery, won several national awards and distributed their packaged goods to fine food stores across the country. Owners Julee Rosso & Sheila Lukins wrote The Silver Palate Cookbook so that lovers of their chunky apple cake with cider glaze or their fruit-stuffed Cornish hens can re-create these dishes at home. In addition to a lively collection of recipes that are suitable for both entertaining and everyday, there are valuable menu and serving suggestions, literary quotes, food guides, food lore and whimsical illustrations by Ms. Lukins. The book won the 1991 James Beard Cookbook Award. --This text refers to the Hardcover edition.

Cuisine
. . .Rosso and Lukins have found a recipe for success, a combination of hard...


Professional Cooking
Wayne Gisslen
047166376X
March 2006
Hardcover
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Book Description
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...



A Chef for All Seasons
Gordon Ramsay
1580087426
Aug 2005
Paperback
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Book Review
Do we need another by-the-seasons cookbook? Yes, emphatically, if it's Gordon Ramsay's A Chef for All Seasons. Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable. A quick look at the recipes--Corn and Green Onion Risotto, Asparagus Soup with Fresh Cheese Croûtes, Monkfish with Creamy Curried Mussels--reveals not only Ramsay's cognizant palate but also his singularly direct approach. Though many of the dishes aren't meant for weeknight cooking, a sufficient number, including Spring Pea Soup and Roasted Cod with Garlic Pomme Purée, are easy to put together and would make impressive fare for relaxed entertaining. Most cooks, and all food lovers, will delight in Ramsay's book.

The chapters, each devoted to a...



Heat : An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Bill Buford
1400041201
May 30, 2006
Hardcover
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Book Review
Guest Reviewer: Anthony Bourdain

Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.

Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo...


La Varenne Pratique
Anne Willan
0517573830
September 17, 1989
Hardcover
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From Library Journal
This massive undertaking is a comprehensive guide to the ingredients and techniques of "classic modern cuisine." There are thousands of photographs--of unusual ingredients, of difficult-to-master techniques, of artful presentations of the recipes included almost as a bonus--and pages of invaluable facts and information. Far more ambitious than the California Culinary Academy's Cooking A to Z ( LJ 2/15/89), this is closer to an expanded version of Jacques Pepin's classics La Methode ( LJ 2/15/80) and La Technique ( LJ 3/15/77) . Fascinating reading for the serious cook, and an essential reference for any collection.Copyright 1990 Reed Business Information, Inc.

Review
See how to cook with La Varenne Pratique

How to fillet a fish

How to decorate a...

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