Bureaucrats, Administrators, vuser
40,380
edits
Changes
MyWikiBiz, Author Your Legacy — Tuesday July 02, 2024
Jump to navigationJump to searchDirectory:KJ Kitchens/Cook Books (view source)
Revision as of 16:11, 5 January 2008
, 16:11, 5 January 2008→Professional Cooking: to be continued
== Professional Cooking ==
== Professional Cooking ==
'''[http://www.amazon.com/dp/0764557343/?tag=fe01-20 The Professional Chef, 8th Edition]'''
by The Culinary Institute of America "A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry ...
'''[http://www.amazon.com/dp/1570068968/?tag=fe01-20 Zagat 2008 New York City Restaurants (Zagatsurvey: New York City Restaurants)]'''
All new for 2008, New York City Restaurants covers over 2,050 restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, D©cor, Service and Cost are organized alphabetically in a user friendly format. Use the indexes arranged by cuisine, neighborhood and special features like In Places, Winning Wine Lists, or Romantic Places to find the perfect restaurant for any occasion. Includes color foldout map, neighborhood maps, stick on bookmarks and more.
'''[http://www.amazon.com/dp/0743299787/?tag=fe01-20 The Elements of Cooking: Translating the Chef's Craft for Every Kitchen]'''
by Michael Ruhlman Modeled on Strunk and White's The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA's The Professsional Chef. Unlike those monoliths of the kitchen, this book is slim, clear and very to the point: here are the things you need to know how to do, here are the words you need to speak the langauage of food, and, most importanly, here are the ways you need to think about an approach food, the absolute essentials that every, not only good but great, cook knows.Just as Strunk and White sits on the desk of every student and professional who has to write a sentence, The Elements of Cooking is destined to be the go-to book for any amatuer or professional cook. It defines terms, offers the basic ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again and provides countless, simple chef's "secrets" that every home cook should know.In eight introductory essays, Ruhlman has pared down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only 5 essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that turns food glorious. Simply written, this is a book that can be read in an afternoon and it's lessons be practiced for a lifetime.
'''[http://www.amazon.com/dp/1933615141/?tag=fe01-20 The Best Make-Ahead Recipe (The Best Recipe)]'''
In its many publications and on TV, Cook's Illustrated/America's Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Proven§al; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate souffl© that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice. ...
'''[http://www.amazon.com/dp/0060838582/?tag=fe01-20 Fast Food Nation]'''
by Eric Schlosser Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. ...
== Quick & Easy ==
== Quick & Easy ==
