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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

388 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
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.

Professional Cooking, Study Guide

Professional Cooking, Study Guide

Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new...

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...

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...

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