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Formulas for Flavour: How to Cook...

Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food and divulge...
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(12/29/08) Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food and divulge the culinary expertise that would guarantee all your dishes really work. Meet John Campbell, acclaimed chef at Lords of the Manor, one of Britain's most luxurious hotels. Here he distills years of hard work and meticulous study in the gastronomic arts and sciences into a concise selection of foolproof gourmet recipes that lovers of fine dining can enjoy at home. Your tastebuds will thrill to the exciting combinations of quality ingredients on John's menus, but best of all, he takes you step-by-step through every stage of each dish's execution, explaining not only what to do when cooking, but how and why. You will be the envy of friends, and well on the way to developing your own signature dishes.See less

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Master Recipes

In 1987, Stephen Schmidt wrote the first edition of Master Recipes, a compendium of more than 1,000 recipes for favorite...
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(12/07/08) In 1987, Stephen Schmidt wrote the first edition of Master Recipes, a compendium of more than 1,000 recipes for favorite American dishes. It also included crème brûlée and some other tempting, less American detours. Contributing to the new Joy of Cooking has raised Schmidt's profile, and Master Recipes remains one of the best, most comprehensive teaching cookbooks ever written. Drawing on his expertise as an instructor, in this second edition of Master Recipes, Schmidt focuses on providing fundamental culinary knowledge. Each Master Recipe is used to teach the basics that apply to many other, similar recipes. Thus, once you can make Old-Fashioned Chicken Stew with Vegetables and Cream Gravy, you are equipped to also toss off a curried stew, pot pie, stew with dumplings, Chicken à la King or Tetrazzini, and New England Boiled Dinner made with cooked beef. Schmidt writes clearly, using a very specific format. Every Master Recipe is followed by variations that refer liberally to it....See less

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The Professional Pastry Chef (3rd...

Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs...
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(12/06/08) Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The California Culinary Academy, has written a book that continues his tradition of excellence and commitment to the industry.|Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.See less

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La Methode: An Illustrated Guide to...

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Professional Cooking, Trade Version

If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's...
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(12/05/08) If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. Progressing logically from simple cooking methods to more advanced techniques, this Sixth Edition helps you to understand underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Procedures are explained clearly, step-by-step, with more than 1,200 recipes—100...See less

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Grand Livre de Cuisine: Alain...

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric...
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(12/03/08) In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes. The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries. Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an...See less

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Le Cordon Bleu at Home (Hardcover)

Amazon.com: Le Cordon Bleu at Home: Le Cordon Bleu: Books

(12/02/08) Amazon.com: Le Cordon Bleu at Home: Le Cordon Bleu: BooksSee less

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Kitchen Essentials: The Complete...

Product Description A concise, colorful resource for both the novice cook and experienced chef This comprehensive,...
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(12/02/08) Product Description A concise, colorful resource for both the novice cook and experienced chef This comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchenfrom cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredientsas well as logical solutions to common mistakes. The easy-to-follow text, clearly defined terms, and uncommonly helpful tips make this reference a must-have for all modern kitchens. It demonstrates techniques with 1,100 step-by-step color photographs. Plus, the book outlines the vast range of equipment, along with buying tips and cleaning and care information. Le Cordon Bleu Kitchen Essentials illustrates the cleaning and preparation of food, as well as cooking times and...See less

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Le Cordon Bleu's Complete Cooking...

Product Description With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the...
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(12/02/08) Product Description 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...See less

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The Flavor Bible: The Essential...

From Publishers Weekly Starred Review. Dornenberg and Page's follow up to their award-winning What to Drink With What...
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(12/02/08) From Publishers Weekly Starred Review. Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). Entries for ingredients such as chicken, beets and lamb span multiple pages and feature menu items from chefs such as Grant Achatz of Alinea, Alred Portale of Gotham Bar and Grill and Le Bernardin's Eric Ripert. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. The listings, combinations and...See less

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About Professional Baking: The...

About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each...
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(12/05/08) About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author’s accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.See less

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Modern Garde Manger

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is...
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(12/05/08) Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.See less

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Advanced Professional Cooking,...

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and...
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(12/05/08) Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portionsSee less

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The Professional Chef's Techniques...

Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential...
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(12/23/08) Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," The Professional Chef's® Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising.See less

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Leiths Baking Bible

"The Leiths" cookery series are the most useful books to have in your kitchen. Produced by the acclaimed Leiths School...
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(12/19/08) "The Leiths" cookery series are the most useful books to have in your kitchen. Produced by the acclaimed Leiths School of Food and Wine, they are the most authoritative, thorough and comprehensive cookbooks you can have. "Leiths Baking Bible" covers every aspect of baking from bread, patisserie and pastry to cakes, scones, buns, and biscuits. You will find all the classic recipes here - Profiteroles, Quiche Lorraine, Swiss Roll, and Brioche - and innumerable tempting alternatives - Artichoke and Green Olive Tart, Walnut Bread, and Almond Shortbread. As with all the cookbooks in the "Leiths" series, there will be an emphasis on technique, especially invaluable for a book on this subject. Useful, inspiring and utterly reliable, the "Leiths Baking Bible" will be the only book you'll need for home baking.See less

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Leiths Techniques Bible

Leiths Techniques Bible is the ultimate cookery reference book. Here is all the information taught during the year-long...
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(12/19/08) Leiths Techniques Bible is the ultimate cookery reference book. Here is all the information taught during the year-long diploma course at Leith's School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. With answers to every cookery question—from how to make perfect mashed potatoes to making a spun sugar cage—this is an indispensable book for everyone from the novice cook to the experienced chef.See less

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Culinary Fundamentals

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support...
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(12/13/08) 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 some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is...See less

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Baking Fundamentals

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. ...
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(12/13/08) Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this...See less

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Principles Of Breadmaking :...

Principles of Breadmaking: Functionality of Raw Materials and Process Steps is designed to give the fundamental...
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(12/09/08) Principles of Breadmaking: Functionality of Raw Materials and Process Steps is designed to give the fundamental principles and science behind the baking rules and recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients and interactions occurring during each step in the baking process are presented in straightforward chemical and physical terms understandable to anyone with a background in baking. The knowledge gained will allow for the optimization of recipes and processes of all types of bread, including pre-baked breads and frozen doughs. Most literature on baking emphasizes descriptions of the process or of the equipment. For example, you will find a description of the recipe for hamburger buns that tells you to mix the dough a specific amount of minutes in a specified mixer, etc. Principles of Breadmaking takes a different approach, describing the chemistry and basic physics behind the recipe, what happens with ingredients during...See less

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The Fundamental Techniques of...

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a...
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(12/05/08) In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs,...See less

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Cooking (Hardcover)

Amazon.com Review Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of...
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(12/02/08) Amazon.com Review Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What's most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. --Anne BartholomewSee less

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Jacques Pepin's Complete Techniques...

Product Description The fully illustrated bible of cooking techniques from the world's best-known French cook is now in...
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(12/02/08) Product Description The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. From the Inside Flap Jacques Pepin's Complete Techniques From one of the world's best-known and most highly respected chefs...See less

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Patisserie, Second Edition

`This is a professional book for professionals and anyone who enjoys baking will find it a revelation.' Observer...
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(12/06/08) `This is a professional book for professionals and anyone who enjoys baking will find it a revelation.' Observer Magazine `...deserves to become a standard textbook.' Caterer and Hotelkeeper `...the standard textbook on the subject... The book has become so important to teaching in baking and catering circles that the publication of a second edition is a major event...The introduction of many superb colour photographs greatly enhances the book.' The Bakery Magazine `In his preface, Hannemann ventures the hope that this edition will be as popular in the next decade as the previous one was in the last. In my mind there is no doubt.' Shaun Hill, Gidleigh Park for Chef. - Chef, July 1993 --See less

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The New Making of a Cook: The Art,...

Amazon.com Review Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared...
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(12/03/08) Amazon.com Review Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave. A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand. The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for...See less

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Study Guide for On Baking: A...

Amazon.com: Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals: Pricilla Martel: Books

(12/02/08) Amazon.com: Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals: Pricilla Martel: BooksSee less

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On Baking: A Textbook of Baking and...

Product Description For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful...
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(12/02/08) Product Description For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections. From the Back Cover Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and...See less

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Starting with Ingredients

Four-time coauthor Green (including the James Beard Award–winning Cocktails with a Latino Twist with Chef Guillermo...
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(12/06/08) Four-time coauthor Green (including the James Beard Award–winning Cocktails with a Latino Twist with Chef Guillermo Perriot) has aimed for the stratosphere with her first solo book. Green is a chatty expert who makes you feel she's in your kitchen; unfortunately, pedestrian prose mutes her apparent enthusiasms. Still, the book is a dazzling compendium of food history, food safety tips (don't keep garlic in oil unless you add acid to cut the risk of botulism) and resources. The book offers a hundred chapters in alphabetical order, Almonds through Zucchini and Other Summer Squashes: some categories are wide-ranging (Beans: Dried and Fresh-Shelled) while others narrow (Ugli and Other Unusual Fruits—seemingly chosen to fill a gap in the alphabet). Bakers will appreciate recipes that offer both scratch and shortcut versions, but perhaps best of all, the book reflects perceptive appreciation of cooking the world over; in its broad embrace, it evokes the hopeful ethos of using food to open...See less

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Starting with Ingredients: Baking:...

Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In...
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(12/06/08) Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient. More than 350 recipes explore each ingredient’s history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter’s notes reflect Chef Green’s many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico. Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and...See less

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The Professional Charcuterie...

Out of print, hard to get, VERY expensive, but purported to be the best books on the subject available!

(12/05/08) Out of print, hard to get, VERY expensive, but purported to be the best books on the subject available!See less

available at amazon.com

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Special and Decorative Breads (The...

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(12/03/08) See less

available at amazon.com

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