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This page provides you with useful information that covers material specific to various hot and cold food preparation techniques. |
Garde Manger by
Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends
Modern Buffets by
The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text.
Modern Garde Manger by
The Modern Garde Manger is a meticulously organized textbook designed to meet the educational needs of novice culinary students. Its carefully researched information and fully-tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef's required knowledge and responsibilities. These sections provide detailed information on the foundations in garde manger, the preparation and fabrications skills of the garde manger, preserved foods of the garde manger, and displayed arts of the garde manger.
The Professional Chef's Art of Garde Manger by
Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:
* Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
* Lavish color photographs in a 16-page full-color insert.
* Exciting salads and vegetarian pates and terrines.
The Professional Garde Manger by
The Professional Garde Manger
Garde manger--the art of preparing, presenting, and decorating cold food for buffets and banquets--is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d′oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger′s creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event.
The Art of Charcuterie by
Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious and even healthy charcuterie.
Bruce Aidells' Complete Sausage Book by
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes.
Mastering the Craft of Making Sausage by
With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, this is the perfect how-to guide for beginning and veteran home sausage-makers alike.
Professional Charcuterie by
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality. Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety.
The sausage book : being a compendium of sausage recipes, ways of making and eating sausage, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania and committed to paper by
Sausage recepies.
The Smoked-Foods Cookbook by
Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.
The 15-Minute Gourmet Chicken by
Award-winning author Paulette Mitchell's friendly cookbook helps busy cooks master delicious, healthy chicken recipes quickly and easily. Recipes include Mango Chutney Chicken Salad, Chicken Fajitas, Grilled Chicken with Pesto Sauce, and Baked Parmesan Chicken.
Duck and Goose Cookbook by
The expert in wild game cookery offers more than 100 ways to bake, fry, broil, grill, steam or smoke fish and game in this series of cookbooks. It features easy-to-follow instructions for simple and sophisticated entrees, and is aimed at both experienced and novice hunters and cooks.
Game Bird Classic Recipes by
Whether preparing an upland bird or waterfowl, this cookbook has great recipes! Included are more than 150 mouthwatering recipes for every occasion-from casual weekend meals to holiday feasts. Menus list appetizers, sandwiches, salads, main dishes, soups, stews, chilis, plus many savory side dishes. Inside are step-by-step instructions for dressing, portioning and freezing game birds. Each easy-to-prepare recipe includes complete nutrition information. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat.
The Game Cookbook by
This is a landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game, such as how to hang, pluck and roast. Game is experiencing a real revival. It is a healthy alternative to red meat, being naturally lean, low in cholesterol and high in protein. It is also usually organic or free range. Better still it is inexpensive and can be bought from most supermarkets as well as from the local butcher.
Joy of Cooking - All about Chicken by
Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.
Working a Duck by
Duck is becoming both more popular and more widely available throughout the country, so this new book is particularly welcome. Phillips, a chef, and McElroy, a wine consultant, provide a wide range of information about ducks and duck cookery, with 75 enticing recipes and extremely detailed wine suggestions for each. In comparison, most game cookbooks stick to the classic preparations. Andre Daguin and Anne de Ravel's Foie Gras, Magret, and Other Good Food from Gascony ( LJ 2/15/89) includes a number of excellent duck recipes from a French chef, but this is the first title to offer such a large and varied collection of good duck dishes.
Fish and Shellfish Menus by
Fish & Shellfish menus from the publishers of time-Life Books.
Fish on a First-Name Basis by
A book about fish that's as fun as it is informative, and as easy to read as it is hard to put down." - Alton Brown, creator and host of the hit Food Network show Good Eats and author of I'm Just Here for the Food The ultimate guide to fish and shellfish, from deep to dock to dinner plate What's in a fish's name? History, mythology, and marketing: You'll find each in the names of everyday seafood, although sometimes it's what you don't find that's most interesting.
The New York Times Seafood Cookbook by
From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses.
Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello and Nobuyuki Matsuhisa.
Complete with detailed background information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.
The Saltwater Cookbook by
Covering every aspect of cooking seafood, from the purchasing and planning a meal to the final presentation, this book offers over 150 recipes with complete cooking instructions, seafood preparation safety instructions and nutrition data.
Seafood, a collection of heart-healthy recipes by
Healthy Seafood cooking recipes.
Simply Seafood by
Basics for selection and preparation of seafood from the Gulf of Mexico to the Atlantic Provinces. With recipes for saltwater and freshwater fish and shellfish
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Complete Book of Pork by
Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.
The complete meat cookbook by
Part of this book was previously published under the title Martha Logan's meat cookbook
Goat by
From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world’s primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States.
The International Meat Book by
Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs.
Meat by
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks--each one a master course in the fundamentals of cooking.
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. "Meat: A Kitchen Education" is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson's unassuming yet authoritative style.
Steak and Chop by
Juicy New York strip steak grilled to perfection and topped with blue cheese butter. Pan-roasted pork chops glazed with a zesty citrus sauce. Veal cutlets sautéeed with wild mushrooms and sherry. The most comforting of comfort food, steaks and chops are easy to prepare and quick to cook—and their versatile nature allows them to be paired with a wonderful range of flavors.
All about Soups and Stews by
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks
Soup by
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants.
Soup by
Kafka (Roasting: A Simple Art; The James Beard Celebration Cookbook, ed.) is known for her strong opinions and thorough probing of her subjects, and this encyclopedia of soup lore and nearly 300 recipes follows that pattern. The recipes are terrific. Who could argue with hearty Winter Duck Soup, refreshing Simple Celery Soup, festive Tortilla Soup, elegant Cold Pea and Mint Purée with Shrimp or a Spicy Peanut Butter Soup that can be served hot or cold? Meal-in-a-pot soups such as Turkey Soup Meal with Swiss Chard are particularly promising.
Soup and Stew by
Making a long-simmered stew or heartty soup is rewarding for every cook, and countless combinations of flavor are possible. Whether you crawe a bowl of rich lamb stew or spicy bean chili, a cup of creamy fish chowder or simple chicken and rice soup, these warming dishes always satisfy.
William-Sonoma Collection Soup & Stew presents more than 40 easy-to-follow recipes, including both classic preparations and innovative ideas for the busy cook.
The Soup Bible by
Concentrating on the preparation and garnishing of soups, this professional recipe book provides an introduction to the many varieties of soup, their history and preparation. It includes a history of soups, categories, and cooking techniques, including clear soups, thickened soups, chilled soups, and specialty regional and ethnic soups from the five continents.
Soups and One-Pot Meals by
Dark winter days and long frosty nights send a special message to the palate, a craving for something hot, hearty, and redolent of childhood comforts. Soup is perhaps the most primal of foods -- even more so as, in the twilight of the century, we look wistfully over our shoulders at a simpler, more communal time. And soups and stews, their popularity soaring, are tailor-made for harried cooks of the nineties: one classic pot can streamline a wealth of exotic ingredients, a few succulent staples, or leftovers we can't bear to waste.
