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Professional Training

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

A life-changing approach to bringing Zen living to

Jim Berman

Pros: Written in a language that appeals to cooks

Cons: Opening your mind to Zen studies may be tough for the unconvinced

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...
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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.

Extraordinary Perspective!
Extraordinary Perspective!

On the Line

Pros: Expertly produced glimpse of the way it should be!

Cons: Not necessarily practical for most

Manufacturer

386 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
Techniques of Healthy Cooking

Techniques of Healthy Cooking

“ A restaurant cannot live by flavor alone.  As today’s diners are becoming more informed about the impact their food decisions have upon their health, modern kitchens must stay ahead of the learning curve.    In the Culinary Institutes of America’s latest nutrition textbook, Techniques of Healthy Cooking, The Culinary provides professionals with the tools necessary to...” --BenRias

100% Positive Reviews
Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs...

Marketing by Menu

Marketing by Menu

The menu is a key marketing tool for any restaurant or foodservice operation. This book provides the foodservice professional with both a thorough understanding of the importance of a well-developed menu program, and tips on creating a successful menu.

Menu: Pricing & Strategy (Hospitality, Travel & Tourism)

Menu: Pricing & Strategy (Hospitality, Travel & Tourism)

Now in its fourth edition, this guide to strategically planning a menu offers even more information on designing and pricing for profit. A wealth of tables and updated menu samples gives restaurateurs the tools for enhancing their menus, controlling their forecasts, and managing their profits.

The Professional Chef: Study Guide

The Professional Chef: Study Guide

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each...

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.

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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