Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Review

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(More customer reviews)To manage cold food preparation in a creative fashion is what Garde Manger is all about. The basics and skills needed to handle the station can flow through into the home kitchen as well if you follow along in this book. For the professional this book will be a way to refine your skills in Catering, Banquet service and general foodservice operations. For the home cook this book will open your eyes to the wonderful world of Garde Manger and help you develop skills that will assist in your home cooking and possibly moving into a professional setting.
The book is broken down into 18 chapters, starting with the Garde Manger Profession and finishing with Buffets and Food Bars. You will learn the very basics of production and follow through with design, plating and adding condiments and decor to round out the recipe. The different levels and expectations of cold food are laid out quite well in Chapter one and certainly leave no stone unturned. If you are a novice in the kitchen you may want to study the book a bit first to pick up the terminology so you can better prepare yourself for what's ahead.
The recipes and methods for preparation are easy to follow and include step by step instructions with pictures and diagrams. If you take the time to look over the recipe before you begin then you have mastered the first rule of the kitchen. Read everything and set your station or area up with the needed ingredients and kitchen tools to get the job done. Once you work through the first selected recipes you will gain a measure of satisfaction and accomplishment that will carry your through the book.
I've enjoyed reading through the book and have utilized several recipes in my professional kitchen as well as adapting them a bit to my home kitchen. I look forward to utilizing these recipes to enhance my cold food preparation skills and as well as giving me some new ideas in cold food production. This book certainly deserves a nice spot on my culinary shelf and I'm sure you will enjoy it as well.

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Modern Garde Manger: A Global Perspective Review

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(More customer reviews)Let me qualify this by saying for a number of years I taught Garde Manger at a Le Cordon Bleu school. I probably own every text book on the subject as it has remained near and dear to my heart as I moved back to the restaurant world.
This is probably the BEST text on this subject I have seen; so much so that I plan to look into their other books. Running the gamut from cold appetizers to a primer on ice sculpting to a discussion of centerpiece carving, this book provides clear concise examples of each process. The full color pictures are fantastic and a welcome addition to the instructions provided. If I was teaching again, this would be my textbook of choice.

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Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. 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. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

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So You Are a Chef, with CD-ROM: Managing Your Culinary Career Review

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(More customer reviews)The second updated edition of SO YOU ARE A CHEF is a winner, covering food-related jobs such as culinary Educator, Food Photographer and Celebrity Chef and highlighting careers across all industries, including those in research and development and education. From handling an interview for being a chef to selecting the appropriate materials for a portfolio and using networking to search the hidden job market, this handbook is for any who have their cooking credentials and are ready to plumb the job market's potentials. Any business or career library or those catering to food professionals needs SO YOU ARE A CHEF.


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So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.

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Hospitality Cost Control: A Practical Approach Review

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(More customer reviews)A good book that covers the basics in Restaurant management. This is a text book for my culinary class and it is required reading. Easy to read and concise, but at times I requested input from the instructor to clarify and expand on information especially the accounting methods. This book provides much needed information about food cost controls and accounting that is used in the hospitality industry. A must have for future chefs who need to stay profitable.

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KEY BENEFIT: Written from a chefs\' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.

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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) Review

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(More customer reviews)This was my first textbook at culinary school and it is by far the most comprehensive collection of culinary information I have ever come across.
It references everything from Nutrition to proper knife care, from meat cuts to the proper way for handling an array of ingredients. If you are serious about cooking, you will find the answers to all of your questions within this book, not to mention a great collection of recipes from restaurants around the US.

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.For Chefs, Restaurant Managers and others in the food service industry.

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The Professional Chef's Art of Garde Manger Review

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(More customer reviews)This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.

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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.

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Professional Cooking Review

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(More customer reviews)I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on Amazon and in our school's bookstore. Rest assured! This book is EXACTLY the same as the "College Version," but it doesn't include the CulinarE Companion CD (which our school does not utilize anyway)! I even had the instructors at school ask the publisher about the differences, and they admitted that there are none! All of the recipes and page numbers match up identically. Save yourself the $36+ dollars and buy this version instead of getting ripped off by a marketing scam to get more money out of students by calling a book the "College Version" - I'm glad I did!
We are just getting into the book, so I can't offer too much of an opinion, but from what I've seen so far, I'm impressed! I just wanted to add my review so that hopefully another student like myself can save some money. I hope it helps!

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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 their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley
Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

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Leadership Lessons From a Chef: Finding Time to Be Great Review

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(More customer reviews)Unless you are in the restaurant industry, comprehending what it takes to be successful is quite difficult. Certainly there is a need to run an operation profitably, and that in itself can be a monumental task, but before profit comes a focused, well run kitchen. When it operates efficently, watching a kitchen in the heat of service can be very similar to focusing on an orchestra under the direction of a competent conductor. When it operates poorly, the kitchen resembles a cross between Dante's Inferno and the gates of hell.
A well built team of serious culinary professionals, focused on food and service will always lead to a financially successful business. At the head of this team you will always find a confident, well-versed, competent, compassionate, quality driven leader.
Chef Carroll, a highly accomplished culinarian shows us how he has been able to make his mark as one of the finest cooks in the country while systematically running some of the finest clubs in America.
This book is truly inspirational, easy to understand, well-organized and a perfect addition to every serious culinary professionals library.

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"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."?Chef John Folse, CEC, AAC"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."?Johnny Carrabba, founder, Carrabba's RestaurantA unique guide to leadership in the culinary arena, by a chef for chefsLeadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.
Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.Leadership Lessons from a Chef features: Chef Carroll's formula for managing kitchen staffs?SEF: Scheduling, Empowering, and Follow up?and how the formula works in practice Take-away boxes that reinforce key points Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way Helpful forms for both greater efficiency and esprit de corps Inspiring quotations, as well as life and work tips from Chef Carroll
Whether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.

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Purchasing for Chefs: A Concise Guide Review

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(More customer reviews)the book is good if you are taking cooking classes or are in the restaurant business. As for Amazon,nothing to complain about

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Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

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Becoming a Chef Review

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(More customer reviews)AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!
I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?


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The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careersWith more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) Review

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(More customer reviews)This is a pretty remarkable collection of recipes. If you are foodservice pro, this book ought to be on your shelf. For the homecook, it can be useful, but with a couple of reservations.
This book has more GM recipes in one place in one book than the rest of my professional cookbooks combined. If you need a recipe, you will probably find it here. It has stuff like: galantines, chaud-froid, homemade cheese, curing your own meat, and a very useful section on aspic and gelatin, and another one on buffet presentations (especially handy if you have never worked one before).
The format is also quite nice. In the TOC, it lists every recipe, so no flipping through pages or trying to decode the index to find a recipe (would that more cookbooks do this). The beginning of each chapter has a really useful section on various techniques. Sadly, these are closer to a master class rather than a beginner's lesson.
For the home cook, much here is useful. Certainly you should be able to use stuff like vinaigrettes, salads, sandwiches, and maybe even fresh grind sausages. However, there is much here you should avoid, and you need to be able to distinguish which is which. Also, the recipes are terse, professional ones, and there is no explanatory material about tips or suggestions or anything else.


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The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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101 Things I Learned (TM) in Culinary School Review

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(More customer reviews)If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.

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Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts,provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.

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Nutrition for Foodservice and Culinary Professionals, Study Guide Review

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(More customer reviews)I recently took a class and this was the textbook that we used, also I wanted to raise the ratings from the 1 star ratings of people who were unhappy with 3rd party sellers and lowered the average for this book unnecessarily.
It's full of information about what nutrients do what, and has a lot on calories and how many servings of each nutrient you need for a certain number of calories. For example, you need 2 cups of vegetable per day for a certain amount of calories. I actually lost 20 pounds by following the guidelines for 2000 and 1500 calorie diets. It also goes into detail about food allergies, and even has some recipes in the back to make healthier versions of traditional recipes.

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Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

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Culinary Math Review

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(More customer reviews)I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.

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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

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Practical Cookery Book and Dynamic Learning DVD (Book & CD) Review

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(More customer reviews)You wont go wrong with this, It provides a solid foundation for any one wishing to develop their skills, The examples will have you creating the most wonderful dishes to the highest standard. And perhaps the most important thing, You will gain a deep understanding of the basics that are common to all techniques, with this comes the ability to create menus that become a gift to the pallet

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Following extensive consultation and feedback from hospitality and catering teachers the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources. Included with the book is a feature-packed DVD powered by Hodder Arnolds new e-learning platform, Dynamic Learning. DVD features include: * More than 50 videos of key techniques demonstrated by John Campbell * Interactive knowledge quizzes * Diagrams, charts and photos for portfolio use.

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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series) Review

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(More customer reviews)The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.


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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today\'s aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.

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Hospitality Manager's Guide to Wines, Beers, and Spirits (2nd Edition) Review

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(More customer reviews)This book by Albert W.A. Schmid is full of interesting, historical details regarding the history of wines, beers and spirits. His Louisville roots are evident when one reads his sections on Kentucky Bourbon. Bourbon drinkers will drool! Wines are segmented "by the grape" which makes understanding the large variety of wineries and varietals very easy and simple. This book gives an excellent overview of wines, beers and spirits -- from the way they are produced to the myriad of ways they can be paired with your favorite foods!

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This introduction to the history, science and varieties of alcoholic beverages is essential for today\'s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.

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