Professional Training

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...

Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

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

Food Styling

“   Reviewed by Namthip Paine   Overview: Food Styling: The Art of Preparing Food for the Camera is about the 30 years of experience of a food stylist, Delores Custer, who shares her knowledge on how to achieve perfect photographs for all media. The book goes into detail about food styling, with tips, techniques, and entertaining personal stories. The author is an expert in...” --ChefTalk.com

Cooking at Home with The Culinary Institute of America

“Written by Brook ElliottIf you’re a regular reader of the Cookbook Reviews forum you know how often there are requests for books suitable to novice cooks. This is understandable. For almost three generations, now, convenience has taken the place of ability, and microwaving has been a synonym for cooking.     For various reasons, men and women in the thousands have decided they need to learn...” --KYHeirloomer

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...

The Modern Cafe

Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area Author Francisco Migoya is an assistant professor at The...

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...

Professional Cooking

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of...

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...