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Professional Training

Professional Cooking
A life-changing approach to bringing Zen living to
A life-changing approach to bringing Zen living to
A Nutritional Guide for the Professional and Home Cook
A Nutritional Guide for the Professional and Home Cook
The Food Styling Encyclopedia
The Food Styling Encyclopedia

Food Styling

Pros: Well written explanations.

Cons: The book should have more details about lighting.

Manufacturer

399 Results
Instructions to the Cook: A Zen Master's Lessons in Living a Life That Matters

Instructions to the Cook: A Zen Master's Lessons in Living a Life That Matters

“Instructions to the Cook Bernard Glassman & Rick Fields   Reviewed by Jim Berman   Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene Redzpi, while I doggedly flopped through the new releases section at the local big-box  book store. The title, Instructions to the Cook caught my attention and I bought it, unopened...” --Jim Berman

100% Positive Reviews
Catering Business: How to Start, Operate & Be Successful With Your Very Own Catering Business

Catering Business: How to Start, Operate & Be Successful With Your Very Own Catering Business

                    “Looking To Start Your Own Catering Company?” “Ready to work for yourself in the catering industry?”                    “Ready to learn the ins-and-outs of the catering business?”  This Practical Guide Is Designed For Those That Might...

On Cooking Update (5th Edition)

On Cooking Update (5th Edition)

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. ¿ Teaching and Learning Experience: ¿ The text...

Catering Like a Pro: From Planning to Profit

Catering Like a Pro: From Planning to Profit

Essential information and how-to advice from the best in the business Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to...

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive...

The HACCP Food Safety Employee Manual

The HACCP Food Safety Employee Manual

The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture...

On the Line

On the Line

“ Eric Ripert is the quintessential professional, and On the Line is evidence of such. The book provides a sometime dramatic glimpse inside the head (and heart) of an extraordinary restaurant and the crew responsible for making a spectacular experience for every guest. I most liked the behind-the-scenes 'timelines' of what goes on for, say, the porter or line crew. The food is an integral part...” --Jim Berman

100% Positive Reviews
Good Cook's Guide to Working Abroad

Good Cook's Guide to Working Abroad

Setting out the opportunities that exist for aspiring cooks abroad, this text covers jobs and guidance for those with every level of experience and qualification ranging from the holiday-course trained student to the advanced cordon-bleu diploma chef.

Quantity Food Production, Planning, and Management, 3rd Edition

Quantity Food Production, Planning, and Management, 3rd Edition

A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this...

The Making of a Chef: Mastering Heat at the Culinary Institute of America

The Making of a Chef: Mastering Heat at the Culinary Institute of America

In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable...

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