Book Description
"A serious reference for serious cooks."
-Thomas Keller, Chef and owner, The French Laundry
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.
The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
Customer Reviews:
Great Book.......2007-10-10
This is a wonderfully informational book for aspiring chefs or "foodies" who enjoy cooking. I gives you basic knowledge and information to help you understand the cooking process and food selection. I would highly recommend this book!
Basic kitchen reference book.......2007-08-24
Every cook should have this available. No recipe will be too difficult with this book to decipher it.
Excellent reference, good assortment of recipes........2007-07-05
As a self-taught amateur "chef", I have been very pleased with this useful reference volume from CIA. While professionals may find this a bit rudimentary in its coverage, there is much of value for "the rest of us" who would love to go to culinary school but can't.
The first portion of the book is strictly for food-service professionals, with information on how to operate a restaurant kitchen. There is also a brief segment on the basic science of food preparation. The next portion discusses major cultural influences and cuisines from all areas of the world, including charts that summarize the key ingredients to be found in each culinary "dialect." The third portion, which I found extremely helpful as one without formal training, was an extensive photographic reference of nearly every type of ingredient you might run across in the kitchen, grouped by category.
The remaining two-thirds or so of the book is the recipe section, but it's more than just that. First, there is a detailed teaching segment on how to make stocks and sauces, "les fondes de cuisine," complete with step-by-step photos. This is of great importance since a very large number of the recipes to follow will use the stocks and sauces you make at this stage. From there, the recipes are categorized by the type of food or cooking method, such as meats & seafood, vegetables, braising and stewing, immersion cooking, etc. Each section opens with some helpful illustrated instruction relevant to that type of food or method.
In a nutshell, this book is both an excellent teaching tool for the uninitiated, and a handy reference for the professional. I would add only one caveat: all the recipe sizes assume restaurant use, with 10 servings being typical, so you'll need to adjust accordingly for smaller settings.
More Than Satisfied.......2007-06-28
This book is wonderful for the person who wants to learn cooking techniques, and is not looking for another receipe book. The pictures and instructions are excellent; more along the line of what you would learn in culinary school. As for the receipes included, they are in large quantities, so unless you are able to reduce them (something the book teaches), they are not appropriate for the average family.
If you are unable to attend culinary school, but have the desire to learn what is taught in them, this book is perfect!
Good for beginer cooks.......2007-05-15
If you are a beginer cook, this book is perfect for you. It provides broad topics such as regional/international ingredients down to detailed recipes.
If you already have some cooking experience and are familiar with the basic ingredients in international dishes, a third of this book can be skipped. I bought this book mainly to improve my food preparation, organization, and cooking skills, however, I've found that information to these are just a notch or two more than what I already know.
If you are expecting to get lots of recipes for dishes that you know of but haven't tried, then there are plenty covered. For me, I already can use the internet, many celeb cook books that I have, and family/friends for recipes, so other than the basic recipes such as sauces, stocks, etc, this book would be last for me to reach for when I need a recipe for certain dishes.
The book is physically big and heavy. I don't exactly know how heavy but let's put it this way: it arrived with a nicked corner and broken delivery box. If use as a kitchen reference, you would want to find a kitchen counter spot for it to rest. The cover print is like sanded copper pots and looks great on my shelve.
Average customer rating:
- Chef Bo Friberg is the world's best pastry chef.
- the advanced pastry chef
- you are great:)
- Advanced
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The Advanced Professional Pastry Chef
Bo Friberg
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Similar Items:
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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Baking and Pastry: Mastering the Art and Craft
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Grand Finales: The Art of the Plated Dessert (Grand Finales)
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Professional Baking
ASIN: 0471359262 |
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 decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Customer Reviews:
Chef Bo Friberg is the world's best pastry chef........2007-07-27
Don't know if he can top himself in his next book should there be another one.
the advanced pastry chef.......2007-05-12
one of the best i worked with so far looking forward to #3
you are great:).......2007-03-26
Thank you so much for your sending my items very early than said date.
I will be in contact with you, be sure.
Yours Sincerely,
Melek Ertugrul
Advanced.......2007-02-27
This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)
Magnifique.......2006-11-10
It is the first time I found a very easy way to understand Pastry and how to do.
Average customer rating:
- Another classic from the people at CIA
- the book i bought
- Healthy Cooking
- Lots of healthy recipes
- An Important Reference for the Healthy Kitchen
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The Professional Chef's Techniques of Healthy Cooking, Second Edition
Culinary Institute of America
Manufacturer: Wiley
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ASIN: 0471332690 |
Amazon.com
Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide.
The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur Boehm
Book Description
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.
Special features of this incomparable guide include:
- Seven principles of healthy cooking
- Nearly 400 of the Institute's best recipes - 200 of them new to this edition
- Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes
- Practical tips for healthy sauteing, stir frying, grilling, baking, smoke-roasting, and more
- Dependable guidelines for selecting healthy, fresh ingredients
- A nutritional analysis for each recipe, with separate breakdowns for sauces, side dishes, and other components
Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's® Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.
Customer Reviews:
Another classic from the people at CIA.......2006-04-08
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
This book is laid out as follows:
Section One: Healthy Cooking
1. The language of nutrition
2. The pyramids
Section Two: The Principles of Healthy Cooking
3. The elements of flavor
4. Fruits and vegetables, grains and legumes
5. Cooking with less fat
6. Moderating Salt
7. Sweeteners
8. Beverages
9. The techniques of healthy cooking
10. Agricultural issues in ingredient selection
Section Three: Creating and Marketing Healthy Menus
11. Menu and recipe development
12. Analyzing the nutrient content of recipes
13. Nutrition Labeling in menus and advertisements
14. Staff training and customer satisfaction
Section Four: The recipes
The book is geared to the professional kitchen. However, there is much information in this book for the home cook beyond the recipes. Many of the same considerations that the restaurant must address should be part of the menu development in the home.
If you are looking for ways to improve the "health quotient" of the meals you prepare your family, you will enjoy this book. All the recipes in this book have complete nutrition stats including: calories, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugar, and protein.
The book does a nice job of explaining smoking and the flavors given to foods by various wood chips. Their recipe for oven-smoked tomatoes (without purchasing a separate smoker, I used a heavy lidded roaster) was extremely easy to follow and turned out wonderfully.
The recipe section is more than 2/3's of the book. The recipes are developed for larger quantities than most home cooks will prepare. I have not had any difficulty reducing the size of the recipes to accomodate my family. The recipe for Risotto Cakes and Green Beans with Chanterelles was fabulous, as was the one for Chianti Granita. The recipe for pasta that uses only egg whites is also very nice, and versatile. Of the recipes that I have prepared so far, all of them have been very good.
I consider this book to be a valuable addition to my cookbook library. If you want to cook more healthfully, you will enjoy this book.
the book i bought.......2006-02-22
item received in a reasonable amount of time and was the correct item.
Healthy Cooking.......2005-10-10
There are very healthy ideas in this cookbook. However, the recipes usually contained recipes that seemed to have an odd ingredient or two that I don't keep on hand.
Lots of healthy recipes.......2003-08-16
I love this book. I am an vegetarian and looking for this type of book for a long time. I am studying to become a chef, but want to do healthy cooking. I want to study baking also, so I purchased the Study Guide for Baking and Advanced Baking by P. Leonardi, which has the type of questions that will help you especially since I am not the greatest baker. The Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations is also extremely helpful in and out of the kitchen.
An Important Reference for the Healthy Kitchen.......2002-01-28
The wealth of information contained in The Professional Chef's Techniques of Healthy Cooking is "must have" for the dedicated healthy kitchen. Each topic is fully discussed, and a full set of appendices offers quick access to a variety of nutritional and food prep tables. Recipes included in the book prepare large volumes of food in most cases, but they provide good general guidelines, cooking techniques and ideas for the creative cook. First rate photography illustrates the versatility of a healthy diet and adds considerably to the volume's visual appeal. The comprehensive information in this beautiful book is the perfect "go to" reference -- I couldn't recommend it more highly.
Amazon.com
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.
Book Description
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
Customer Reviews:
Deft, knowledgeable, and well written.......2007-08-20
Michael Ruhlman has found his true calling. He's one of the best authors currently out there who writes culinaryeese ... not about recipes, but about [i]the journey/experience itself[/i]. And he does it with the intimacy and sensitivity of someone who's been through the process himself.
In this book, the author takes the reader on a ride though what it's like to attend the Culinary Institute of America, from the perspective of an insider/student.
Wonderful book. Well written. Deft, and knowledgeable.
Highly recommended for self-taught cooking aficianados who love every aspect of their hobby, and also for people considering formalized culinary education and a career in the food industry.
An interesting personal account on how one becomes a professional cook.......2007-08-12
I am an avid follower (hobbyist, not a professional) of all things culinary and my best friend is a CIA graduate, so I was very interested to get an objective view of what what goes on at CIA and to put some perspective around some of the stories he's told me thorugh the years. Ruhlman's story of his time at CIA was engaging and an overall good read, but two things left me a bit cold (hence the 4 vs. 5 stars).
1) I was quite disappointed to find no culinary glossary, dictionary, or reference to define the formal and informal terms he used with great frequency throughout the book. Given my interest in food and my many discussions w/my chef friend, I knew what "family meal" was, what he meant by "in the weeds," and was able to identify most culinary terms such as "bruinoise," "gallantine," and "pate a choux," but I suspect the casual reader was lost in that aspect and I've never enjoyed reading a book where I needed a dictionary to know what the writer was talking about.
2) I found the content of the story to be uneven throughout the book. What Ruhlman covered in depth, he REALLY covered in depth, i.e., the making of the mise en place or how to create a roux. In doing so, however, he glossed over or merely touched on many other potential areas of interest without further development, i.e., the culinary terminology (as mentioned above), the pain-staking planning and execution it must take to use the foods from one class in another, the inspiration and creation of class and restaurant menus, how CIA graduates (not just the famous ones) have influenced the world of food, cooking, restaurants, etc.
Ultimately, I think this story would have been better suited to being published as a multi-issue series in a foodie magazine like Food and Wine or Gourmet vs. as a stand-alone book. Nonetheless, and my comments above notwithstanding, I did enjoy the book and felt I learned a lot about the basics of becoming a chef.
Effectively Translating the Language of Professional Cooks.......2007-07-30
The Making of a Chef: Mastering Heat at the Culinary Institute is a revelation to food-lovers and aspiring cooks of what goes on in a professional kitchen. Immersed in the Culinary Institute for six months, Michael Ruhlman effectively translates the cook's jargon of technique and skill into a language that everyone can understand. Ruhlman also touches upon the essential qualities beyond the cook's passion for food: consistency, curiosity and the capacity to evolve.
Just Starting.......2007-02-10
I am almost 12 years old and am starting this book. I plan to become a chef when I'm an adult and I want to get a college education from the Culinary Instutute, being only 11, I want to see what the CIA will be like from a students perspective. I am almost at the chapter "Routine" and am enjoying this book so much. This book is for very serious chefs, who plan to be or are chefs. There are three books in the series so far and I have two. Michael Ruhlman talks about everything just right, like mirepoix (mero pwa), before reading this, I had no idea what mirepoix was, but learned that with the book. This book is a non-fiction book about Ruhlman's actual experience at the Institute. This book is so enjoyable. If you'd like to see more from the culinary, go to CIAchef.edu, for thier website. I plan to persue my career in Baking and Pastry Arts and own my own bakery. I will write a review for the whole book when I'm done. This is one of the best books to read for a chef.
I so far give this book 5 stars out of 5. IT is an enjoyable book.
You should get it if you are a serious chef, if not, I wouldn't, this book is all about the life of a chef.
Very Enjoyable.......2007-01-18
I thought this was a creative look at the culinary world. It starts out from an outsider's perspective who is then transformed into an insider who views the world forever differently. I read this a while ago while I was still in culinary school and completely identified with his trials, failures, successes and discoveries. This was a very good read and I enjoyed it.
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 professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Customer Reviews:
good first start.......2007-08-16
book does a good job of inititating the user to knife techniques for a someone not attending formal training. Descriptions define the technique quite well, I would have liked to have included more information about the errors students encounter.
Overall a worthwhile book.
A very good beginner's book.......2007-08-12
Let's be honest. Learning WHAT to do with a knife takes very little time. One can read; one can watch, one can even be told without demonstration. Most of it is common sense; some of it is obsolete tradition; more than a little is flashing-blade-ego.
The hard part is HOW to do it. Skills. Mad Skilz as my younger colleagues might say. And these do not come from a book. They come from piles and piles of onions and carrots and fruits and you-fill-in. No one should expect to read this or any knife manual and think they're going to walk into the kitchen and perform like a pro.
This is a good book to give the beginner a great deal of information about how to care for knives (about which most are utterly clueless) and a sound start on technique-building. Alas, the sad fact is that few are going to perfect those techniques with months and years of practice.
It will also be useful for those pretentious amateurs who like to talk the talk. Wait until the next time one of them takes a rude snipe at Rachel Ray and then toss them some veggies and tell them to do as well. The results will be revealing, I promise you.
I suppose it doesn't make all that much difference in the long run. So long as you are not in a production environment, flashing speed isn't really that critical. Look at Sara Moulton. She's a duffer with a knife yet she has made a very nice living out of food and cooking. That's because she doesn't have to pump it out in a commercial kitchen every day. And that is perfectly OK.
Good luck, new choppers. May you lose fewer fingernails than I did as you climb the learning curve. :)
A little book for a lotta money.......2007-02-13
This is a book of technique. Eighty of its pages have photos and brief descriptions of knifework, including preliminary cuts, chopping, mincing, shredding and grating, plain and decorative slicing cuts and other decorative cuts; also some particulars about handling onions, scallions, garlic, leeks, mushrooms, tomatoes, avocadoes, peppers, plantains, zucchini, apples, citrus fruit, melons, pineapples and mangos; together with knife techniques for tenderloin, cutting chops, boning a leg of lamb, disjointing a rabbit or poultry, carving roasted meats and turkey, and salmon, lobster, shrimp, clams and oysters. That's it.
Almost all the photographs of knife technique show use of a large French- not German-style chef's knife. A small number picture a boning knife, turning knife or mandolin; all other knives are given very short shrift indeed.
Most of this information can be found elsewhere, in comprehensive cookbooks and manuals of technique, and on the web for free. This presentation is decent, but not really worth more than five bucks on its own. Which is far less than it in fact costs.
Notice that the sixty pages of elementary information about knives and their care which precede the section on technique add little to the value of the volume. A characteristic sample reads, "Slicers ... The type of edge on the blade is selected to make a particular food easier to slice." The passionless prose of a nameless textbook writer provides nary a word about what types of edges are available on slicers, much less about which of those edges might suit which purposes.
Good Book to Learn Basic Knife Techniques.......2006-11-27
70% of this book is fairly useless if you lack any sort of common sense in the kitchen.
If you're learning how to cook from zero it should be a good resource.
This book shows all of the basic cuts and briefly covers sharpening which is good but not great. I expected more from a professional textbook.
It should spend more time discussing sharpening techniques (so very important if you want to use a cooks knife effectively) and less time showing how to flay a mango (something most chef's will rarely encounter).
If you have a lot of money, go ahead and buy it. If you don't or would like a better way to get knife skills, you'll need to befriend a local cook at a fancy restaurant. Just go in after service is over and hang out at the bar. If you have any social skills at all and are willing to buy a few drinks, you should find any chef willing to show you the way.
Informative.......2006-10-30
I just wanted to comment based on the previous reviewer. I'd say about 90-95% of the information in this book is in The Professional Chef 8th Edition, so if you own it, it's not worth purchasing this book. The P.C. 8th Edition explains all these cuts based on the chapter you're reading. It's not all located in one section. Perhaps the reviewer "Absolutely Essential" has not completely read P.C. yet.
Book Description
While focused on the practical approach of starting a business, The Professional Personal Chef includes case studies in each chapter focusing on how successful professionals deal with the related scenarios and issues presented.
Customer Reviews:
Excellent book! Must have text for future Personal Chefs!.......2007-04-10
Anyone who is considering the profession of a Personal Chef should buy this book! An excellent source for the information you need to start a sucessful business!
Real world information at my fingertips.......2007-04-05
What a well written book! I wish this textbook had been available when I took the personal chef course at my local community college. It would have made a tremendous difference.
The book is perfectly organized, easy to read and understand. Kudos to Ms. Wallace and Mr. Forte. They did an excellent job!
Answered All My Questions.......2007-03-25
I wanted to start my own personal chef business, and I had a TON of questions about both the process of cooking in clients homes and also of the business and legal stuff. I was probably going to pay a professional to help me start my business, but now I am a lot more confident with start-up and I know this business confidence translates to self-confidence when I'm selling my service to potential clients. Worth every penny
Finally!!!!!!.......2007-03-12
This is an incredible alternative to those expensive trainings offered by the three top very reputable Personal Chef Associations. It in no way should replace that valuable training but it is truly a great start for the person who is just starting out in the industry and doesn't have the means to pay for the training right away!
Great Information!
The REAL DEAL on how to become a Professional Personal Chef! .......2007-03-08
This book speaks from experience! It resonates the actual voices of Personal Chefs and extols their expertise. Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible. Yes, it is a text book; yes, it is packed with detailed information; yes it has review questions & exercises; and YES it is the REAL DEAL! Candy Wallace, as the Executive Director of the APPCA, has tirelessly promoted the Personal Chef Industry to bring it to the forefront of the Culinary World. And further, she has proven it is a viable field of choice for a very diverse group of cooks. From Executive Chefs to Homemakers to Mid-Life Career Changers, we all continue to benefit from her driving force of energy for true validation. Her collaboration with Greg Forte, an excellent hunter-gatherer of specifics, has produced the ultimate resource for our industry. I applaud them both for a stellar performance. Now, this resource can prepare the aspiring student for a satisfying career in the food industry that is as much about the service as the food. Read, digest and practice!
Chef Jim
Amazon.com
For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn Almquist
Book Description
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
Customer Reviews:
An insider's peek at the CIA's Master Chef Certification exam.......2007-08-20
Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree.
In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very prestigious credential that few people, even elite chefs, ever achieve.
Think Reality TV, following the journey of a small group of hot chefs, as they attempt to climb the Mt. Everest of culinary certifications, and you'll have the basic idea.
Ruhlman, as usually, pulls it off with is usual soulfulness, grace and aplomb ... and unlike most food writers, he's got the culinary chops (pun intended) to keep up with the people making the journey.
If you like Making of a Chef, you'll like this one too.
Michael, get a better editor!.......2007-04-12
This is a light, quick read for anyone who likes food.
My only criticism is that Ruhlman's wonderful voice is sorely in need of a better editor. The errors detract from the storytelling. Other than that, it's a lovely read.
Pursuit for Perfection.......2007-01-11
Like many people interested in cooking I have often times dreamt of what it would be like to be a chef. If you feel the same way, then look no further than Michael Ruhlman's - The Soul of the Chef. This book is fabulous and likely to become one of your favorites, if you love food. Ruhlman takes you up close and personal with what it's like to be a chef.
The book is broken down into three sections. The first section is a look at the utterly heartbreaking Certified Master Chef exam. This section shows the reader just how difficult the world of a chef can be. He watches as a group of individuals try to make it through this very intense exam. You get a glimpse at the examinees and what drives them to this nearly impossible dream. I really enjoyed that Ruhlman tried to understand what motivates people to attempt such a difficult task. He really gives you an upclose and personal look at the Certified Master Chef exam.
The second section follows an up and coming chef and explores his motivations. This section really highlights what students take away from their culinary school days and what they decide to change for themselves. It was fascinating to watch someone as they were becoming famous.
The third section was my favorite. This section follows Thomas Keller from the French Laundry. Anyone who loves food will totally be taken in by Keller's approach and style. I absolutely loved his discipline and focus. This section, for me, really showed what is the difference between a truly great chef and the average chef. This book really examines the motivations and styles of some members of the next generation of American chefs.
I would highly recommend this book to anyone who loves food. It's like getting a backstage pass to a very private world. I can't say enough good about this book. Really, you should read this!
Micheal Ruhlman is the man!.......2006-09-27
Great book that gives a nice in depth look at the CMC Exam. Very excited to try and take that in the future now hehe. Also, a great look at other two other incredible chefs and their views on cooking and what they strive for. A must read!!!
Magnifique!!!!.......2006-09-08
What a terrific book on the coming of age of the American food scene! We are witnessing an exponential growth in the number of great chefs, wonderful restaurants and informed diners and have (in my opinion) outgrown our French origins. It is that peculiarly American drive that has startled the world from its complacency, our willingness to borrow, adapt, transform and take what is best of all cultures. We have surpassed the land of cuisine with a startling adventuresome that is only now being realized. Ruhlman notes that even though a true American cuisine is evolving, the roots of fine cooking are firmly in Classical French technique and philosophy of food.
We are introduced to a world few of us realize even exists - the world of professional chef. Not a line man, burger flipper or meat & three cook but that rarified plateau of wondrous technique and startling uses of ingredients in new and exciting ways. At the same time we learn about the work behind the scenes - the heart of any fine dining establishment. This is a tale in three parts: (1) The epic 10-day struggle for the coveted "certified Master Chef" title, (2) The beginning of a small, successful restaurant in Ohio (Lula) where the chef-owner seems to break all the rules and (3) the story of the greatest restaurant in America, the French Laundry and its genius chef, Thomas Heller. Each tale is told with passion, admiration and obvious personal enjoyment. The author admits being continually suprised by new revelations, by discovering why we do the things we do. In a sense, the story is as much his journey as it is those he chronicles.
Along the way he contradicts himself, first stating that cooking is not an art then declaring Thomas Heller a true artist. Each of the vignettes illustrates the working theme - a striving for excellence in all things. This comes in many forms and many expressions but at the end of the night the chef must satisfy himself which proved to be even a harder task than satisfying others. The writing for each section was superb and it is difficult to choose a favorite. In each case we root fot the talented but struggling underdog as they attempt to retain their high principles while making a living. My grade: A
Book Description
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.
Customer Reviews:
Cooking!.......2007-06-13
Well...I love to cook. So when I came upon a book called becoming a chef, I basically jumped at it. I thought that it was very well written. I think that it gave me more knowledge on becoming a chef and about the restaurant business.
Okay, but could be better.......2007-01-10
It was required reading for me for intro to culinary careers. Since culinary arts, and specifically pastry, is my passion and mid-life career change, much of the book didn't help. Also, like another, I found the first part really boring (especially after having just finished Making of a Chef by M. Ruhlman). It's good if you think culinary is something you may want to do or if you are looking at the different schools and options other than formal school.
keep reading no matter how boring it seems.......2005-09-30
When I began reading the book, I thought it was a complete waste of money- the begining was just aweful. BUT, after a while it gets so interesting that I did not want to put it down. I give it 4 and not 5 only becaUSE you cannot begin a book that is full of good stuff with the most boring stuff: disappoint people with the first chapter- its a waste of a great book since poeple will not want to keep reading it!!
Thinking about it........2005-07-19
This book is an excellent read. I love to cook and this book put into perspective what the restaurant industry is like. I highly recomend getting this book if you are intrested in becoming a chef.
Thinking of being a chef? Read this book first........2005-05-06
AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!
I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?
Book Description
The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America
Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs—and on the business of preparing food." But even his vast experience couldn't have prepared him for the profound shift that has occurred in the chef's place in society.
Beginning at Per Se, the newest and most expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious—and most innovative—kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah with the addition of Picasso and Aureole to the Strip's already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Café Gray to see what's changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life's work is to feed us.
Customer Reviews:
Ruhlman Does It Again.......2007-10-11
I've read everything Ruhlman has authored about Chefs, Kitchens, etc. and this book is definitely "up there"... a good read. I liked The Making Of A Chef as my first choice. Then, The Reach Of A Chef. I know this book was a followup to The Soul Of A Chef, and having read them in order I admit you can't fully appreciate THE REACH OF A CHEF unless you do so... but as an enjoyable read this one is definitely my number two choice. I hope more are to come from this author. Who is this author? Watch the TV show, The Next Iron Chef!
Engaging, thoughtful and tasty prose.......2007-07-30
Ruhlman does it again! His smart, sensible and timely book deserves readers and a paperback edition. I admire his finesse and his honesty. He writes the way the best chefs cook, with passion, restraint and precision. And he's witty, too. I'll never see Rachael Ray quite the same way again -- he's fair, but he makes the point, which is why I grit my teeth when I see her bouncing around and shouting. At least Martha is calm.
More, please, Mike! His blog is great, BTW.
Just can't beat "Soul of a Chef".......2007-03-07
I've become quite a fan of Ruhlman's writing, having first read his "Soul of a Chef" three years ago -- I couldn't put it down, and I continue to read it once a year. Hungry for more, I found "The Making of a Chef" at my local library, which I enjoyed, but the book (his first on the subject) definitely felt like he was still finding his culinary-literary feet. When I learned of "The Reach of a Chef," I was positively giddy and snatched up a copy. It was fun being reintroduced to the world of Keller, learning about the author's experiences with Bourdain and Ripert, and discovering seasonal Maine cooking at Primo, but ultimately I was disappointed: "Reach" doesn't capture the same refined emotion and passion as "Soul" by any means.
But perhaps it's just an accurate reflection of the subject -- how far does a chef's reach extend in America? The vast majority of our cooks aren't fascinating stars like Keller, Symon, Polcyn. They are instead the mediocre, spotlight-seeking Cat Coras and Rachael Rays who slither into our living rooms.
Like the over-commercialized culinary world, "Reach of a Chef" is crowded and a bit confused. Choose Ruhlman's superb earlier works for a more satisfying read.
Mature writing on an ever-evolving subject.......2007-01-17
Michael Ruhlman has been our companion and guide as we've been the guides for our son, a recent graduate of the CIA's Culinary Program. Back when we were reading "The Making of a Chef," our son was working lowly jobs in local restaurants. By the time we were reading "The Soul of a Chef", he was working for his first CIA grad, Paul Trujillo, who just happens to have been in Ruhlman's first class and is mentioned in this book. Ruhlman opened the door to this fascinating school, Trujillo told us that our son had the talent and drive to succeed in this demanding school, and a truly outstanding CIA grad, Chef Eric Erway, became our son's mentor at Job Corps. They all paved the way for a crazy kid to find out what he was really made of.
This book is so rewarding on so many levels. Other reviewers have written eloquently about the chefs we meet in this book. For me, though, it's the return to the CIA that is most personally significant. Through this book, we get to see the school through an older man's eyes, one who knows how to ask even better questions. We can see how the CIA has evolved along with the profession. Most of all, though, we get to enjoy what I believe to be the evolution of Ruhlman's writing itself. The maturity he brings to this book is most evident toward the end - don't miss it!
All I can say is "thank you, Michael Ruhlman" for continuing to shed light on this fascinating and confusing profession as our son wends his way through the journey of becoming a chef. He just started the Baking and Pastry program. Can't wait to see what comes next!
The Brand of a Chef: Is a Food Network Show More Important than Learning to Cook?.......2007-01-12
That question is perhaps the major leit motif of Ruhlman's latest work. "Reach" spends significant time revisiting the CIA instructors and classes that Ruhlman wrote about in "Soul of a Chef", noting the "wussification" (my word) of current students vs. those from just a few years ago.
Ruhlman makes the point that the CIA is no longer simply about cooking, but also about the restaurant business. And the restaurant business is no longer simply about food. It's now about celebrity and riches.
Despite this premise being threaded through the vignettes Ruhlman presents at restaurants such as Primo, Per Se and Alinea, as well as insider's views of Emeril and Rachael Ray, when Ruhlman gets to discussing the incredible Masa, the superficiality of any student designing a path toward celebrity seems an empty pursuit.
The yin-yang of presenting Keller's Per Se story right before Masa's is genius on Ruhlman's part - and that the two restaurants are next-door neighbors in NYC is all the more amazing.
At the end, we're left perhaps with a little more respect for Ray, a bit of sadness for Keller, a desire to drop $430 at Masa and a curiosity as to where Grant Aschatz is headed next - perhaps right past Ferran Adria as the most compelling working chef today.
It's a great read. I'm in the business, but I think even those who aren't but just like food will love this book.
Average customer rating:
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Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt
Manufacturer: Wiley
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ASIN: 0471227161 |
Book Description
The ultimate quick-reference cost control resource for busy kitchens
The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.
This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:
- Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
- Information on caloric counts, nutrition, and seasonal foods
- Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.
The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.
Customer Reviews:
Life Saver!.......1999-12-14
This is a great book to use as a referance if you are in charge of a kitchen of any size. The information in invaluable and much easier to use than doing your own yeild testing.
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