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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

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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
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...

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...

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 Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business (with CD-ROM)

The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business (with CD-ROM)

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your...

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...

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