Customer Reviews:
A good source for baking.......2007-05-13
I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".
I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.
Absolutely indespensible!.......2007-02-04
We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.
It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!
A fine book reference from a fine Pastry Chef!!.......2004-09-16
I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.
*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!.......2004-07-30
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck
Average customer rating:
- I liked it
- Wow!!! A must have for all chefs
- Food For Fifty
- Love this book
- A vital MUST HAVE handbook for professionals!
|
Food for Fifty (12th Edition)
Mary Molt
Manufacturer: Prentice Hall
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ASIN: 0131138715 |
Customer Reviews:
I liked it.......2006-05-09
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!
Wow!!! A must have for all chefs.......2006-02-25
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC
Food For Fifty.......2006-02-25
Very well written book, leaves nothing for the mind to question,I would highly recomend this book!
Love this book.......2005-07-23
This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.
A vital MUST HAVE handbook for professionals!.......2003-06-09
Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.
I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.
Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.
Amazon.com
"In cooking as in love, you have to try new things to keep it interesting." So says chef Michel Richard in his cookbook Happy in the Kitchen, a collection of 150-plus recipes that more than make his point. Whether reinventing traditional recipes, often whimsically, as he does with dishes like Tomato Tartare, Cuttlefish Schnitzel, and Turkey "Steak" au Poivre, or presenting otherwise novel treats like Tuna Medallions with Passion Fruit Salsa; Chicken with Preserved Lemon and Honeydew Melon; and Lamb-Loin with Basil Crust and Fennel, Richard delights readers with creativity that can thrill. Vegetable dishes, including his spuds-for-rice Potato Risotto and Lo-Carb Carbonara, in which sliced onions sub for pasta, are particularly ingenious. Equally novel--and tempting--are sweets like Upside-Down Chocolate Orange Sponge Cake, Lemon-Lime Madeleine Muffins, and Raspberry Meringues with Raspberry Tuiles.
To pull off his particular sleight-of-hand, Richard has devised novel techniques--like using plastic film to shape and poach food, and gelatin to bind fatlessly--that all cooks should know about. Whether readers will tackle the often-exacting recipes will depend on their willingness to engage in kitchen workouts that also regularly require special equipment like a Japanese mandoline and electric meat slicer. Though there are a number of simpler, homier recipes like Tomato Soup with Fresh Mozzarella and Thyme-Glazed Baby Back Ribs--and the formulas themselves couldn't be more lucid--this handsome book will probably be best appreciated as an artful record of a great and wonderfully playful cooking intelligence. Replete with stunning photos, used generously to illustrate techniques, it's hard to imagine any serious cook who wouldn't want to join Richard, dig in, and learn. --Arthur Boehm
Book Description
It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is
the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to
Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.
Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"?
Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.
Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding,
Happy in the Kitchen lets you know you're in for good tastes and good times.
Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills.
Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.
Customer Reviews:
michele richard.......2007-08-12
I received it with minor scratches on the cover, it took a while for delivery, opened the booked once since bought
A little disappointed........2007-08-07
This is a beautiful "coffee table" type book but in my opinion is not practical for everyday use. The recipes are so outlandish, I can't see how anyone would have the time or the desire to duplicate them. I can say it is very pretty to look at. I was truly hoping this book would make me happy in the kitchen but I am afraid to take it in the kitchen!!
Happy to have this book in my kitchen.......2007-07-11
This book is enormous fun. Michel Richard is an incredibly talented chef and the kitchen is his playpen. His passion is contagious and his innovations are ingenious. From using a meat slicer to cut cookie dough to cooking with Saran wrap, he encourages the reader to improvise and enjoy. The book is beautifully photographed and the recipes, though involved, are doable. (I had great success with the salmon dishes including the salmon with asparagus and the lamb. The recipes and presentation are restaurant quality and may be a bit complex for a beginner.) The food is gourmet with a dash of humor--check out the Chicken Faux Gras and the use of cocoa puffs in one of the desserts.
Start this book from the beginning --I jumped to the recipes before reading through the book and was quickly overwhelmed. A few days later, I started at page one and was quickly enchanted by the author and his philosophy. Food at its best is a sensual pleasure--an aromatic merger of taste, texture, temperature and appearance. When fully engaged, the craft of cooking raises eating to an art.
My 1 star rating is misleading.......2007-07-03
I just want to offer a contrasting opinion on this beautiful book. First of all, I am a professional chef and restaurant consultant. I bought this book sight unseen because the books from this publisher are always beautifully photographed and make an excellent addition to my cookbook collection which now runs about 3000 books. The recipes from the book are doable for the home cook. There aren't a lot of really exotic ingredients, but there are quite a few time consuming prep items, and many items are somewhat wasteful of ingredients unless you have a use for the leftovers. In a sense though, most recipes are more likely to appeal to the serious and adventureous home cook than to the restaurant professional because there are actually few restaurants that can afford to produce such time consuming dishes on a large scale. The book therefore might serve more as a source of inspiration than as a real source of recipes for many readers. Also, some of the flavor combinations are very unsual, and some of them seem to have been selected more for their photogenic qualities than for their taste. Lastly, the author seems to be completely in love with plastic wrap, and moreover he seems to think his uses for it are new and novel. Chefs have been using plastic wrap in similar fashion since before I came into the trade back in the late '70's, so I don't know if even a home cook will find it's use here a revelation. But anyway, a beautiful book no doubt, but maybe not a book for everyone, so assign it the score you feel appropriate. 5 stars is not out of line, but neither is 1 star.
the title does not lie.......2007-05-13
Michael Richard has indeed been able to share his great culinary joy in this beautiful book. It is a pleasure to read and to cook frim,,,lots of brilliant receipes for vegetarians.
Average customer rating:
- Great Book!!!
- The hows and whys on soups, salad and sandwiches
- Excellent base book
- Had to Have It
- Garde Manger
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Garde Manger, The Art and Craft of the Cold Kitchen
The Culinary Institute of America
Manufacturer: Wiley
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ASIN: 0471468495 |
Amazon.com
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.
Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.
Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi
Book Description
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
Customer Reviews:
Great Book!!!.......2007-10-08
Great book with great insights and recipes. Of course I had to buy it for school but still I enjoyed the book a lot!!!
The hows and whys on soups, salad and sandwiches.......2007-09-03
.
This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book.
If you want to improve you cold kitchen skills, buy this book.
Excellent base book.......2007-01-18
This publication provides a broad range of basic and advanced techniques for the cold kitchen. We used this book in the culinary arts program at the college I attend and I have made many of the recipe's successfully. I withheld one star because I found that universally the recipe's lack proper seasoning. It's a great book for anyone needing real working recipe's and techniques for salads, dressings, hors d hovres, canapes, taurine, sausage making, smoking, and other detail cold kitchen work.
Had to Have It.......2007-01-09
While I attended The Illinois Institute of Culinary Arts, this book was required for our Garde Manger class.
During the time I attended school, I was unable to purchase the book, and had to reserve it from my local library.
I was most delighted when I found it on Amazon.com, and I highly recommend it for schools, personal use etc.
The book was in excellent condition and arrived much faster than I had anticipated.
Sincerely,
Vatania
Garde Manger.......2007-01-06
I recently completed my 4th Quarter as a Culinary Student at the Art Institute. Using the book "Garde Manger, The Art and Craft of the Cold Kitchen" was great text used in our course of Garde Manger. The recipes easy to understand and the outcome of each dish had great results. This book is a great addition to my library as i will refer back to it frequently.
Book Description
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
Customer Reviews:
THESE BOOKS IS ALL THAT I NEED!.......2007-09-30
I have the Volume I and II. You really don't need another Cook Book. These are my all time favorites. I highly recommend these books. I am a Professional Chef and I find myself always going through these Cook Books. I mean, that is all I really use. Not only for seasoned Cooks but specially for not so experienced Cooks. These books are the real "deal". If you like to cook you got have these.
Hard to find volume, found!.......2007-09-06
My wife and I have been looking for Volume one for ages, without luck.
This book came out as a 20th anniversary edition. Maybe other websites carry
this now, but it was easy to find on Amazon.
The classic best.......2007-08-11
I bought it for my daughter for Christmas. Then I bought a new oven for myself with plans to borrow the book to get good at making French bread Julia's way. For anyone interested in high quality cooking, this is a must have for the book shelf.
Great Book.......2007-07-20
It is painfully obvious alot of thought went into this book,but then again what would you expect from a master like Julia Child.I am in the reading stage and have'nt made any recipes yet,but was impressed early.This book is for anyone that loves to cook,amateur like me or pro.
Appreciative of Speedy Delivery........2007-07-13
Overseas 'customers'of Amazon are disadvantaged by the price of postage and often waiting time therefore it was gratifying to get 'Mastering the Art of French Cooking' within a few days. It is helpful for our customs if such packages are marked 'BOOK ONLY'. The book was in prisine condition. All books I have bought through Amazon have been in the condition stated but occasionally have taken a long time to arrive.
Jan Birmingham, Sydney.
Amazon.com
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest
Book Description
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Customer Reviews:
concepts and recipes .......2007-10-11
The power of this book to help a reader make bread is twofold: first, a clear and interesting discussion of the ingredients and processes responsible for different types of flavor emerging in a baked loaf of bread, and second, a diverse collection of stellar recipes that produce great results. Bread is touchy, and Reinhart informs the reader more deeply than other cookbook authors, ensuring that you not only learn techniques but also learn why they are important.
Serious bread makers........2007-10-09
I have been been baking bread for 30 yrs. and this is by far the best of bread cook books in my collection. It answers all the questions I have ever had and more. I wish I had this book 25 yrs. ago and I would have never bought another. Happy baking.
The Bread Baker's Apprentice.......2007-10-07
I have read many books on making bread and this has to be one of the best.
The author's explanation of the twelve steps of bread, is the best way of explaining how bread is made. I think every bread maker should read and re-read this section to understand the causes of bad bread, to rectify or avoid them.
I would recommend this book to every baker.
Bread baking education.......2007-09-30
Call it Bread Baking 101. Reinhart's classroom like approach is indeed a reminder to school days and I resigned myself to the approach to fully understand (if that's at all possible) the fundamentals of bread. The science behind the process is dry, but necessary in understanding how the dough is transforming in each step.
Bottom line? I loved the book. I made my first batch of baguettes the other week and they came out fine. I frequently referred back to the early chapters checking my progress along the way. It's my second attempt at bread baking - I tried 20 years ago to disappointing results. The difference - certainly more practical experience at cooking in general, far better kitchen gadgets, but I'd say my new education from The Bread Baker's Apprentice is the biggest change!
Disappointed.......2007-09-02
This book is excellently made, beautiful images, very detailed instructions, exact formulas (or not?).
I bake my bread because I want perfect bread, and after following Mr Reinhard guidelines my breads are still a long, long way from the breads pictured in the book, breads come out correctly but don't even get near the breads pictured despited the huge efforts I've been doing. I follow some of the formulas and I see in the picture how they hold a beatiful dough while my dough slips between my fingers, his doughs raise beautifully while mine get thick and dense (tasty anyway).
I don't understand how I'm the only one to rate so low this book but I assure you that before reading the book using fresh yeast and tweaking the recipies more or less by intuition I got better results. The use of this book, up to the moment has been very frustating to me.
Despite the extensively detailed explanations I guess Mr Reinhard keeps a lot of secrets for himself.
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.
Average customer rating:
|
Concepts in Wine Chemistry
Yair Margalit
Manufacturer: Wine Appreciation Guild
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Binding: Hardcover
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ASIN: 1891267744 |
Book Description
First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemistry of wine. This new edition is now fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the broader science of winemaking. The chapters are logically organized from the musts and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.
Average customer rating:
- Overall a great resource
- Harder
- Great for baby, excellent for children!
- good baby's first cookbook
- my boy loves it! the food is great!
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The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
Lisa Barnes
Manufacturer: HP Trade
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
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Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
Organic Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Babies & Toddlers
| Parenting
| Parenting & Families
| Subjects
| Books
General
| Arts & Photography
| Subjects
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Similar Items:
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Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals
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Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will Love
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Super Baby Food
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First Meals (New Expanded Edition)
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The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You
ASIN: 1557884536 |
Book Description
Fresh, wholesome meals that give little mouths something to smile about...
In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.
Includes:
- 150+ easy, fast, child-tested recipes for ages 4 months to 4 years
- Mealtime solutions for even the most finicky eaters
- Nutritional information for each recipe
- Time-saving cooking techniques
- The right age- and stage-appropriate food choices
- How and when to introduce solids to baby's diet
- Adapting family recipes for young children
- Recognizing signs of food allergies and intolerances
Customer Reviews:
Overall a great resource.......2007-09-04
This is a great recipe book for those a little intimidated by feeding their new eater but also wanting food to be wholesome, nutritious, adventuresome, and fun. The recipes have made me think of new combinations or add a little spice here and there that I might not have otherwise. The only shortcoming is mixing some of the one year old recipes with those of 9 months up to 1 year, which means the recipes with milk (and eggs depending upon your pediatrician's advice) might not really be suitable for a while longer. It's a bit confusing and limits your options in that age range. I am definitely ready to introduce more things to my daughter within her current repertoire and need a few more hints for the next couple of months. I'll check around elsewhere for those, but this is a great book to have on hand nonetheless.
Harder.......2007-08-23
This book has harder recipes and if I would have gotten this book by itself it would have been a turnoff to making my own baby food.
Great for baby, excellent for children!.......2007-08-16
The book starts out with explanations of organic versus non. Then into baby recipes and finally ones for toddlers. Great uses of a large variety of fruits and vegetables. A must have for your bookshelf!
good baby's first cookbook .......2007-08-09
I bought this to learn how to make food for my first baby. I previewed many others. It's a great book with lots of suggestions for different foods and combinations to feed. It gives very detailed directions for cooking the foods either on the stove top or in the microwave for every recipe. This would be helpful for someone who does not cook a lot, though I find myself just giving the baby whatever we have on hand and cooking it or mashing very simply. I think the best thing about this book is the guidlines for what to feed and when. Also which foods to avoid at what ages. I am sure I will use it more as he gets older and starts to eat more combos of food. Very user friendly book with lots of tips throughout. All in all a good first baby cook book.
my boy loves it! the food is great!.......2007-08-08
great recipes for all age ranges as well as good dietary info. as you get further into the book, some of the recipes are so good that my wife and i find ourselves snacking on the muffins and cakes that come from the book. i would highly recommend this if you like to cook and want to make food for you child that is better than the boring fare of other cookbooks.
Average customer rating:
- Fantastic recipes, science is lacking...
- A must for a Savory Kitchen
- excellent
- The best book I found out
- Excellent reference book
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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
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The Professional Chef, 8th Edition
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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The Advanced Professional Pastry Chef
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
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Garde Manger, The Art and Craft of the Cold Kitchen
Accessories:
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
ASIN: 0471443824 |
Book Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Customer Reviews:
Fantastic recipes, science is lacking..........2007-08-25
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.
Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.
A must for a Savory Kitchen.......2007-03-26
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
excellent.......2007-01-16
any serious in learning about baking and pastry should own this book. The new edition is very well written and easy to identify the recipes and tips.
The best book I found out.......2006-03-19
This is the best book I found out in baking and pastry. Real recipes, real results, and great results every time !!
Excellent reference book.......2006-03-17
As with "The Professional Chef", another work by the CIA, I can only find words of praise for this wonderful book.
The techniques and recipes it contains are great. There's just so much information for the inquisitive chef or cook to delve into...I would definitely recommend this book to anyone that has turned baking into a serious hobby or profession.
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