Introduction to Catering Review

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(More customer reviews)I loved ordering from amazon/bookholders.com, it was easy and successful. I'm an Culinary Arts student and I am short on time so i really appreciated the easy ordering process. Also the service saved me gas, time, and money. Thank You Amazon/bookholders.com!!!!! Love It!!!!

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This practical, hands-on book is written by three food service professionals who share their secrets to successful catering.The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others.This valuable resource is an important tool that caterers will want to keep handy for easy reference.

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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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Professional Cooking Review

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(More customer reviews)I first learned of Professional Cooking when a friend borrowed the second edition from a friend who's a chef. As soon as I saw it, I had to have it.Any serious cook - amateur or pro - should enjoy this tome. It does what most cookbooks written for the home never get around to: it explains the 'whys' behind the 'how-tos.' Why use egg yolks in sauces and dressings? Why do sugar and onions both (separately) caramelize? Why is baking soda a terrible thing to do to an innocent vegetable?The recipes in this book (designed as exercises for cooking students) are for 15-30 portions. Most, however, can be scaled down to family size. Anyway, each is designed to teach a point or technique, and is great reading even if you never actually make it.This book is easy to follow. Gisslen doesn't get wrapped up in jargon - no small feat in a book written for professionals. If you love to cook, buy it.Benjamin F. Harvill

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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail,250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.--This text refers to an out of print or unavailable edition of this title.

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How to Open & Operate a Financially Successful Personal Chef Business: With Companion CD - ROM Review

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(More customer reviews)Carla and Lee Rowley's HOW TO OPEN & OPERATE A FINANCIALLY SUCCESSFUL PERSONAL CHEF BUSINESS pairs a cd-rom of details offering all the forms in the book with a pre-written, editable business plan in MS Word format for personal chefs interested in starting their own company. From assessing basic equipment to defining a client's special food requirements, it's an excellent handbook for any considering opening their own personal chef company.


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According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between $100 and $400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, timesaving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client's individual tastes drive the creation of their customized menu. These personalized meals are prepared either in the client s home or your catering kitchen and then packaged, labeled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customized menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialized meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive new book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. The book covers the entire process of a personal chef business from startup to ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing you how to avoid the common mistakes that can doom a startup. The new companion CD-ROM contains all the forms used in the book in PDF format for easy use, as well as a detailed business plan, which will help you precisely define your business, identify your goals, and serve as your firm's resume. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. While providing detailed instructions and examples, the author leads you through finding a location that will bring success (in your home or a rented kitchen), managing and training employees, accounting and bookkeeping procedures, auditing, successful budgeting, and profit planning development, as well as thousands of great tips and useful guidelines. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. This new book covers everything that many companies pay consultants thousands of dollars for. PCRs, as those in the business are nicknamed, will appreciate this valuable resource and reference it in their daily activities as a source for ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.

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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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The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) Review

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(More customer reviews)I was a little disappointed to see that the first 100 pages or so is a basic primer on starting a business. There are better books for that, my favorite is Small Time Operator. The rest of the text is more of what you would expect, but I think it could go much more in depth. I would like to see the author leave the basic business info, such as whether to incorporate, run as a sole proprietor, etc., to other books and expound on the daily issues of a personal chef. All in all a good basic primer, but I think something more is needed for someone really considering starting a business in this field.

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The definitive guide to a successful career as a professional personal chef
The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.
Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.
Filled with resources rich in detail, this useful and engaging text covers:
The evolution of the professional personal chef career path
The benefits and disadvantages of various forms of business ownership
Operating legally
Writing an effective business plan
Creating a vision statement, mission statement, and elevator speech for your personal chef business
Managing and securing finances
Identifying target markets and revenue streams
Developing marketing and sales plans and quality customer service
A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.
A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.
Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.

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Catering Handbook Review

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(More customer reviews)I have the 1991 copyright 290 total page book, and it's a tightly written book that I found helpful on many practical areas of catering, whether for 12 or 300 people.
I have read catering books that concentrate more on recipes, this does has some 65 pages on recipes. I have not read many other catering books that concentrate on the behind the scenes work as in depth this book does, so I'd like to hear from caterers on this book to see how other books compare.
It's chapters are: Introduction, Equipment (to own and to rent), Kitchen and Commissary, Staff Requirements, How to Start a Catering Business, Selling the Service, Business Practices, Arranging the Affair (Choosing menu, arranging the table and room, fringe services), The Bar, Special Cakes, Centerpieces, Food Decoration, Menu files.

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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

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How to Open a Financially Successful Bakery : With a Companion CD-ROM Review

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(More customer reviews)"How to Create a Financially Successful Bakery" bakery by Sharon L. Fuller and Douglas R. Brown is an excellent choice for anyone thinking about opening up their very own bakery. It presents a number of things to consider. From weighing the pros and cons of different bakery locations to selecting a menu and from possibly serving meals, coffee, and ice cream to deciding to buy or lease baking equipment, the authors of this book gave me a plenty to think about before I dive into the food industry. It is a great basic resource for anyone looking to own their own food industry business.
In addition to bringing up several points to consider, the authors also direct readers to a number of helpful resources and they guide readers to seek out individualized information from local sources, such as the local health department, fire department, and more.
I found the chapters on hiring the staff and getting set up with suppliers to be the most helpful. Sometimes when you are new to an industry it can be hard to know where to start. Thanks to "How to Create a Financially Successful Bakery" I now know what needs to get done.
The accompanying CD-ROM is also a great resource. On it are a number of sample business plans and related Microsoft Word documents that anyone can alter and use for their own start up business.
While the book does offer great insight into the industry, it is by no means an in-depth, step-by-step guide to owning your own bakery.


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The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program.

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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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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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How to Start a Home-Based Personal Chef Business (Home-Based Business Series) Review

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(More customer reviews)`How to Start a home-based Personal Chef Business' by caterer / writer, Denise Vivaldo is her second book on a culinary self-employment career, her first being a book on running a home-based catering business. One irony I must point out quickly is that the `home-based' part of the title is just a tad misleading, as the laws of many municipalities prohibit one from cooking food for sale in one's own home without some pretty elaborate licenses and special permits. Some other municipalities require that if you are cooking for a family, this be done in THEIR own kitchen, not yours. Of course, I learn all this from reading Ms. Vivaldo's book, which is one of the things that make it so valuable.
I am very happy to see that the lion's share of the book is dedicated to the details of the Personal Chef (PC) business and not the culinary aspects (recipes and cooking skills) of the job. And, while the author does give us 29 pages of menus and recipes, they are primarily case studies in how to do one of the classic 5 X 4 meals a personal chef commonly does. This 5 X 4 schema is one of my biggest surprises in reading this book. I always imagined a personal chef worked exclusively for one or maybe two families and cooked each meal on the day it was to be eaten. In fact, the most common scenario is to prepare five meals of four servings each, one for that day and four for the fridge or freezer. This way, one PC can realistically have up to seven clients, if they are willing to work seven days a week or double up by doing two families' 5 X 4 setup a day.
The conditions imposed by having to cook in the client family's own kitchen adds a major subject; how do you maintain a traveling kitchen and how must you maintain stocks in each clients home, if at all.
I've occasionally toyed with the idea of taking on the part-time job of PC; however, I believe Ms. Vivaldo has talked me out of this notion. Her book begins with an excellent questionnaire on those things that qualify or disqualify one from being a good PC, and what is the sense of getting into something like this if you will not both enjoy it and do a good job. After all my readings of culinary memoirs, one aspect of PC qualifications is no surprise. To succeed, you really need to be able to work quickly and efficiently, almost, but maybe not quite as rigorously as you need to do in a commercial kitchen (after all, there are some benefits of flexibility in being your own boss and working alone.) It is not NECESSARY that you graduate from a culinary school or work in a professional kitchen to obtain this skill, but both are far better than trying to obtain these skills by yourself. The author did both, and I suspect her success as both a PC and as a caterer testify to this fact.
This book also reveals that there are a lot of relatively unpleasant things one must do in order to succeed, not to mention staying legal in your business. The two least tasteful are probably writing a business plan and accurate pricing of your services. Fortunately, Ms. Vivaldo gives ample advice on how to do these things, including sample forms from successful PC businesses. She also provides contacts to many of these successful PCs if you want to mine some advice from them yourself. I don't recall seeing her suggesting that one route to success is in apprenticing to a successful PC; however, she does give lots of contacts in the business, so that is bound to come up as an option.
As I said, the hard culinary advice is minimal, but what there is I found well directed at a lot of special dietary needs, such as vegetarian, diabetic, infant, elderly, and dietetic needs. The book also contains worthy references to where to find help on these matters. It also contains some excellent culinary Internet sites for recipes and nutritional information. I was surprised that it did not include a reference to [...], which has a recipe library which probably rivals any of the other suggestions. I'm also surprised that there is no central bibliography, which could at the very least list such excellent references as the CIA textbook, `The Culinary Professional', Madeleine Kamman's `The New Making of a Chef', and Deborah Madison's `Vegetarian Cooking for Everyone', three excellent basic cooking textbooks.
This is the third `how to succeed in a personal business' book I've reviewed, and it is easily the best.


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You don't have to go to culinary school to become a personal chef -- a passion for cooking and good business skills are all you need to get started right away. This book provides all the business savvy for the successful launch of a personal chef business.

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Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13) Review

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(More customer reviews)If you will peruse my other two reviews of guides published by Food Service Professional you will note I am not bashful - when they short change me I tell you straight out!
This guide, though, is superior to any other guide I have read - thorough, detailed, and helpful without wasting reams of paper to appear more complete. This is a must-read for anybody wanting to set their menu prices at optimum profitability.
I especially appreciated the various formulas, explanations and examples they provided so I could get my head around the topic (as the Brits are fond of saying) and not feel that some rule of thumb (such as, three times the ingredient cost) is the only way to price. Rules of thumb can get you in trouble and are only a guide based on 'all other things being equal.' That explains why I liked their information throughout chapter 5. This one chapter would probably be worth a full semester in college!
To be sure, the principles elucidated in chapter five can be applied to any business economics class and such students would gain immeasurable benefit.
Be watching for LJ's Breaking Free$ to learn more ways to make money by starting your own business or small farm - Bill Anderson (LJ).

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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