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.
Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
Book Description
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.
In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.
Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.
Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.
It is a book to delight in—and to savor.
Customer Reviews:
Fun, fun fun in the bowels of the kitchen.......2007-10-12
I read Bourdain's book and loved it. I also liked this one. Raw, honest talk from someone who has been there.
The autobiography part was fascinating (can such characters really populate elite restaurants!?) and the lowdown on furiously making food night after night was priceless. The last section was too blah blah about Mario Batali, although the scenes of Italy were intriguing. A must read for real food lovers.
A humorous read that made me hungry!.......2007-10-07
Who wouldn't want to go on Buford's journey? He's a great tour guide on his gasto-tour of the kitchens of the Mario Batali and Pierre Marco White. He shows that kitchens can be places that are filled with potential dangers and loads of passion. It took me awhile to get through this book, in part because I kept getting hungry and had to go make something to eat! I'm ready to go clamp the pasta machine to the counter and whip up some fresh pasta.
It's a pretty dense book to get through, and the author wanders away from the main story often. Most of the time, it's to an interesting place, but sometimes, it's just a tangent. But aside from a few of those as a distraction, I thought this was a great book.
Interesting but not what I thought it was going to be.......2007-09-19
I got this book because my husband heard an interview on the radio and thought I would like it since I love to cook. It was interesting but spent too much time, for me, on the politics of working in a restaurant kitchen and not enough on the workings of food in a restaurant. I bored with the personalities and gave up trying to figure out who was who.
I think I made the pages soggy..........2007-09-17
This guy, Bill Buford, is pretty amazing. Despite the danger of slicing off his hands entirely (an accident that he somehow manages to repeat) under various huge, sharp, professional knives, he insisted going (back again and again) to Italy to learn about things so obscure even professional chefs wouldn't have much idea about.
If you're looking for a book about Batali, this isn't the most comprehensive one, but it's scathingly honest and if you really live and breathe food, you'll gain a whole lot more than goss about the inner workings of Batali's businesses. It gets a bit soppy at times - a bit too "Tuscany is beautiful, and Provence is the ultimate foodie heaven", but only fleetingly, and all can be forgiven once you read about the author's hilarious effort to cook a whole pig...
ZZZZZZzzzzzzzzzzzzzz.......2007-09-11
The chapters on Mario Batali and the dynamics of his kitchen were really interesting and engaging. I was intrigud by the sections on Marco Pierre White as I had just read Gordon Ramsey's autobiography in which his tempestuous relationship with White plays a significant role. The rest of Buford's book is just too tediously, self-indulgently written to the point where it killed my interest in the underlying subjects of pasta making and butchery (I ended up skimming page after page as I just couldn't take it). It reminded me of a computer spitting forth every bit of information in its memory regardless of relevance or interest. Just too many tedious, boorish details.
Book Description
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Customer Reviews:
Future for nutrition.......2007-04-15
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Great Text for Culinary Nutrition Class.......2004-10-03
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.
A great guide for nutrition........2003-09-03
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.
Exactly what I needed........2002-07-19
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
Average customer rating:
- Chef Bo Friberg is the world's best pastry chef.
- the advanced pastry chef
- you are great:)
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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.
Book Description
Feast your eyes.
Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf.
Customer Reviews:
Food as Art .......2007-09-25
Working the plate - shows true culinary genius in the art of food presentation. The food presented jumps out of the pages and inspire the reader to start creating similar masterpieces. The book provides step by step instructions on food presentation making a novice cook like me appear accomplished. The book also provides delicious recipes for the dishes presented along with antidotal explanations about the techniques used. This book presents food as a work of art - to be visually and tastily savored. A TRIUMP!
It would need more plates.......2007-09-21
the book is good, great graphics and everything, but i think the book would need more explanation and more recepies and techniques
Uninteresting, uninspiring.......2007-09-06
This book contains nothing new, and is also dated. It lacks conceptual and photographic vigor.
A pointless reference with little information.......2007-08-03
This is another book I was glad to take out of the local public library before I plunked down my hard-earned cash to by a copy. Poor photography, awkard instructions and truncated editing does little to educate either the skilled amatuer or novice professional in presentation techniques. While the recipes were generally easy to follow - though nothing special or creative in culinary terms - the directions on plating techniques and arrangement were irritatingly confusing. Once too often I would find myself wading through Styler's plating steps only to come to an abrupt stop and find myself with a plate half finished, and forced to glean any idea of the final presentation from the dismal photography.
I've picked up far, far more on presentation techniques watching Jacque Pepin on Public Television, the rare episode (read, last 10 minutes) of Iron Chef (when I can tolerate it) or flipping through copies of Gourmet and Bon Apetit in the supermarket check-out line.
Save your money.
Average quality book.......2007-06-06
This is more about a dozen or so fine chef's ideas, and less about hints on presentation. The photographs are not the superb quality that one would expect, as much of the food is out of focus in a given photo.
This book should be carefully looked at before buying. If you are a decent cook, and have access to a decent library, then you will gain far more by reading other books, and looking at the photos. Look at other books by chefs who cook cuisines you like, and see their presentation. Check out books by food stylists and photographers, for current and innovative ideas of presentation.
This underscores the need for a book on truly presenting food well. This trendy book got my interest, yet sadly does not meet my needs.
Book Description
Everything you need to create stunning cake decorations
Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.
Professional Cake Decorating is:
- a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
- a powerful tool for making dramatic improvements in the overall look and design of cakes
- a valuable training handbook and resource for bakers and decorators
- a comprehensive reference of successful professional skill sets
Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.
Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.
Customer Reviews:
5 for the content; 1 for the edition!.......2007-10-03
I received this book a half-hour ago, and I cannot get over the CHEAP feeling of this (hardback) edition. I'm surprised by Wiley (the publisher), and disappointed.
The paper is the quality and weight of office photocopy paper, and a cheap grade at that. I turned each page sure that I would end up inadvertently ripping one, they feel so insubstantial. For a book intended as a hands-on guide and/or a textbook, this seems like a very thoughtless choice.
As well, the paper is not appropriate for printing all those photographs and distinctly reduces their quality, making them dull and dark. When there are so many photos and they are so important to the content of the book, this seems, again, a very unwise choice by Wiley.
Further, I have to admit that the overall design of the book is old-fashioned and a bit tacky. Does that really matter? Maybe not, but it's a pity -- it could be so much more. Very honestly, I don't find Ms. Garrett's designs to be cutting-edge in any event -- I buy her for her very obvious skill at craftsmanship -- so how silly is it to compound that slight deficit by making the overall design of the book look dated?
Toba Garrett is a highly-skilled decorator and I was looking so forward to this book. I already own her "The Well-Decorated Cake" and expected something similar but more in-depth. The quality of this new book doesn't even begin to compare, and even a cursory glance at "Professional Cake Decorating" makes it clear that there's a great deal of repeat. I will hope that as I thoroughly read it I'll find there's enough to justify this investment.
Wiley, I hope you read these reviews. The second edition of this book should be a complete re-working, this time with a bit more thought!
The Next Best Thing to Taking a Class with Toba.......2007-06-18
If you can't make it to Toba's class, then this book is for you. Step by step techniques are explained in detail. And by explained I mean described using lots of words. This book can be very helpful for auditory learners like me but visual and kinesthetic learners, those who have to see and do in order to understand may not be satisfied with the written instructions and prefer something more visual.
The chapters build on skills. There are quizzes to test knowledge and understanding. The learner is also asked to demonstrate skills learned. If you have the discipline to do the exercises regularly, you will soon be a capable cake decorator.
Nothing beats actual apprenticeship but this book is a close second.
Professional Cake Decorating.......2007-04-05
Excellent book. Lots of teaching tips and great pictures. A must have for the serious cake decorator.
Great!.......2007-03-16
My wife just loves this book! It's a textbook used in teaching, but my wife references it almost daily.
Look No Farther...........2007-03-09
After reading this book ...I had all my questions answered that I needed to do some techniques....I do have her other books and enjoy those as well..Anyone whose wants a book that has techniques and recipes that are dependable and taste as good as they look this is the book for you....
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 â 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 devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.
Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.
Customer Reviews:
Excellent Textbook.......2007-04-05
This is the Textbook I chose for my students. I just can say it's excellent!
Average customer rating:
- My Favorite Culinary Book
- Culinary Artistry
- Culinary school in a book
- Disappointing design, Difficult to Use
- flavor artistry
|
Culinary Artistry
Andrew Dornenburg , and
Karen Page
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
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Similar Items:
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Working the Plate: The Art of Food Presentation
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Becoming a Chef
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
ASIN: 0471287857 |
Amazon.com
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.
The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.
How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle
Book Description
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."âMolly O'Neil in The New York Times Magazine.
For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsâincluding Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersâthe authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Customer Reviews:
My Favorite Culinary Book.......2007-10-03
As a culinary student and aspiring chef, this book has shown me which flavors and ingredients to combine successfully. Using this book, I developed a glaze that finished in the top 3 of a food competition. Better than any cookbook with recipes.
Culinary Artistry .......2007-09-20
Culinary Artistry came up with a 4.5 star rating in a search pattern for "Garnishing". The book is more concerned with matching of flavours - flavours, spices, herbs and foods that go together. In a roundabout way this does have relevance to garnishing. Culinary Artistry is overly engrosed in listing individual chefs favorite ingedients and methods of cooking that I felt was irrelevant and did not in its presented format convey enough information i.e more recipes.
Culinary school in a book.......2007-05-16
This book is not a cookbook. Rather it's an intro into how to become a food artisan. I pull it down from the shelf whenever I need some inspiration to create new dishes from whatever is at hand. It's the kind of book that encapsulates much of the recipe design thought process as taught in some culinary institutes. I think it's a good book for the person who's ready to go beyond recipe duplication and enter the realm of becoming more creative in the kitchen.
Disappointing design, Difficult to Use.......2007-04-11
I liked the opening comments on art, although I felt that the practical content was a bit obvious. My biggest complaint is that the book has rough uncut irregular edges making it impossible to flip through the pages, in desperation I cut a quarter inch off with my band saw. Additionally the cover flaps fold open, so I cut them off as well. Should have returned the book but I'm too lazy to do so. It feels like they tried to be too "artistic" with the book design. A great subject that could be taken to a much higher level.
flavor artistry.......2006-11-10
A great resource if you are looking to understand pairings of ingredients, complentary and contrasting flavors, building layers of tastes, etc.
Book Description
A complete illustrated volume of home-cooking lessons and recipes.
The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.
Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.
Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.
Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.
Customer Reviews:
A Professional Cookbook for Dummies.......2007-03-26
This book is most helpful, it does not assume you are an experienced cook, but starts with the basics, and leads you step by step in a most understandable fashion.. It's a geat source, that instills confidence and produces good results.
I already had a hundred cook books. This is the ONE!.......2007-02-12
This cook book is just swell!
Great if you're not culinary trained already.......2007-01-22
I like that this has a lot of pictures of the steps and finished product. I also like the recipes.
However, considering that I went to culinary school myself, I expected a just a tad more from the recipes. The only one I seem to be excited to try is their Lobster Bisque. I have been told mine is the best but this recipe is doing a few things I hadn't thought of.
I also bought the Cordon Bleu book but it doesn't have as many pictures and only the Advanced portion seems like what I'm looking for.
Maybe I'm too picky but there aren't a lot of ways to get additional training outside of formal culinary school.
Excellent .......2005-09-17
The recepies in this book have obviously been tested. I believe this because the many I've tried have been really good.
I have all of the Culinary Institute books and can say the same about all of them. My favorite is their 'Book of Soups'
Textbook from Reliable Authority on Cooking. Some lapses.......2004-05-13
`Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility.
The book does several very good things that almost entirely outweigh its few blemishes.
The first valuable lesson from this book is its characterization of the way students of professional cooking come to think about their vocation and its materials. In this way, the book can make you a more successful cook by adapting professional methods. The heart of the matter is to `learn to think critically about cooking' and `learn how to look at, touch, smell, and taste a dish to judge whether it is coming together'. A professional cook knows how to rescue a recipe when a step fails or an ingredient is unavailable. They know what Alton Brown calls the map of culinary facts and techniques, which surround recipes, and explains how they work. That is not to say that this book deals with culinary science a la Shirley Corriher. The terms `acid' and `gluten' don't even appear in the index.
The second valuable type of lesson in this book is the descriptions of general techniques and the explanations for how they work. An example is in the technique for preparing stocks where the book explains that flavors are extracted from vegetables within an hour after adding them to the simmering stock water. This means that if you expect to simmer your veal bones for four hours, you can wait for three hours before adding the vegetables. This measure is irrelevant, of course, for fish stocks, where the fish flesh and bones should be simmered for no more than 30 to 45 minutes. Much of this information is given in easily used tabular form as in the table of best cooking methods for cuts of beef, veal, pork, and lamb. My most useful suggestion regarding this information is to recommend you view this information with a critical eye. In one part of the book, it is said that analogous parts of animals are often best cooked by similar methods. However, the book cites braising as a preferred method for cooking beef chuck (shoulder), but does not give braising as a method for cooking lamb shoulder. While I see many recipes for grilling and broiling lamb shoulder, Chris Schlesinger and John Willoughby in `How to Cook Meat' specifically say that lamb shoulder is an excellent cut for braising. Regarding cooking temperature endpoints, the book is typically very conservative, largely following the USDA recommendations for reaching up to 180 degrees in chicken thighs when cooking whole birds. Reliable sources have recommended that reaching 165 degrees is quite enough, with less danger of drying out the white meat in the bird.
The third and possibly most valuable resource in this book is the collection of classic recipes with expert procedures which all but guarantee a satisfactory result. The pasta chapter, for example, begins with a basic tomato marinara sauce followed by such classics as pasta Puttanesca, pasta Primavera, pasta alla Carbonara, spinach and escarole lasagna, and (potato) gnocchi with herbs and butter. The collection does not contain every `classic'. You will not, for example, find coq au vin in the poultry chapter. But, the selection is very good. Each recipe contains a sidebar giving some insight into either an ingredient, technique, or serving suggestion. Each recipe also contains one or more references to other parts of the book where relevant techniques are explained.
One surprising weakness in the book is the cursory coverage of some basic cooking techniques. The chapter on poultry gives a description of how to cut a chicken into serving pieces, with only four steps and four pictures. A similar description in James Peterson's `Essentials of Cooking' takes thirteen steps with thirteen color photographs. The coverage of other basic techniques seems similarly skimpy.
One subtle but surprising lapse is in the description of basic cooking techniques. If you read the descriptions of shallow poaching and pan frying, it is quite unclear what the difference may be between the two methods. Neither method cites the most important fact that poaching is done in water and pan frying is done in oil and the difference in effect is based on the difference between 212 degrees of water cooking and 350 degrees or higher of oil cooking. The description of these methods does have some secrets to offer. I never before saw shallow poaching as an efficient method for creating a sauce by reducing the poaching liquid after the food has been cooked.
If you have no other cookbooks or no cookbooks that discuss general techniques, this is an inspiring introduction to cooking. Even if you have a small cookbook library, this book can be a worthy addition if you have no good books covering egg cookery or what this book calls `Kitchen Desserts'. These are dishes based primarily based of fruits, custards, puddings, cream, and prepared doughs such as puff pastry. The book does not cover breads, pastries, cakes, cookies, or other baked desserts typically done by a pastry chef. If you are interested in thorough discussions of cooking techniques, I recommend Alton Brown's `I'm Only Here for the Food'.
Recommended for sound, straightforward recipes and a great primer on cookspeak. Other books do a better job of explaining basic techniques.
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.
Books:
- The Professional Chef, 8th Edition
- The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
- The Taste of Country Cooking: 30th Anniversary Edition
- The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
- The Wedding Cake Book
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- The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating
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- Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
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On Food and Cooking: The Science and Lore of the Kitchen
