Cookery Industry Guide: Books

This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods).

Kitchen Literacy takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us.

"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world."

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists.

Useful,applied coverage of mathematics for the food service industry. In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste.

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career. This book is organized to highlight and explain the basic competencies of a professional cook or chef.

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques

Covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.

Do you want to turn your passion for food into a career? Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein Food Jobs will set you behind the stove of your dream career.

The ultimate career guide for student and professional chefs<i>.</i> 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.

Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. With information on educational programs and a bird's-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world.

In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread. Includes more than 1 thousand recipes.

Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print.

Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers’ market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market. Includes over 1,000 recipes.

Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? We were. Here are 300 foolproof recipes that demystify the World's greatest dishes.