Culinary Fundamentals

The American Culinary Federation

An indispensable book for every culinary student, the American Culinary Federation’s Culinary Fundamentals is a comprehensive, technique-based cooking principles text.

Culinary Fundamentals includes:

• Accompanying DVD with more than three hours of original video highlighting 26 benchmark recipes
• Easy-to-read sections, organized into 14 brief chapters, and broken down into 37 logically organized units
• 250 classroom-tested recipes
• 1,500 photographs, including identification, procedural and finished-plate images
• Extraordinary print and media supplement package

Baking Fundamentals

The American Culinary Federation
Noble Masi, CMB, CEPC, AAC, HOF; Brenda R. Carlos

Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles—ratios, sequence, time and temperature—and how these factors impact all quality-baked products.

Baking Fundamentals offers:

• Historical sketch of the industry
• Separate chapter on formula yields and baking math
• Interesting interviews and industry profiles

Numerous hands-on exercises illustrate how mastering a few basic concepts can yield thousands of signature recipes.

The Art and Science of Culinary Preparation

Jerald Chesser, CEC, CCE, AAC

The Art and Science of Culinary Preparation provides the basic knowledge in food preparation and discusses why certain ingredients and procedures are used. Laid out in five sections—general information, essential knowledge for culinary preparation, hot food preparation, garde manger and baking—the book is a tool which helps culinarians to master cooking fundamentals.

The American Culinary Federation’s Guide to Culinary Competitions: Cooking to Win!

Edward G. Leonard, CMC, AAC

The American Culinary Federation’s Guide to Culinary Competitions: Cooking To Win! is the only book that offers all the insights, hints and expert techniques to help achieve winning results at hot, cold, specialty and sponsor competitions. Endorsed by the ACF and written by longtime member and manager of ACF Culinary Team USA, Edward G. Leonard, CMC, AAC. ACF’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions beyond the rules and regulations.

Tastes and Tales of a Chef: The Apprentice’s Journey

Edward G. Leonard, CMC, AAC

Edward G. Leonard, CMC, AAC, winner of more than 30 gold medals in various cooking competitions, provides 170 tasty recipes drawn from his quarter of a century working in the cooking profession. Along with recipes are twenty-nine of Chef Ed’s favorite stories depicting the adventures, mischief, fun, and most of all, passion, dedication, and “never give up” attitude he has sustained along the way from apprentice to ACF certified master chef.

Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional.

Tastes and Tales of a Chef: Stories and Recipes

Frederic H. Sonnenschmidt, CMC, AAC, HOF
The American Academy of Chefs

Apprenticed in native Munich, Germany, 34 years with The Culinary Institute of America and an ACF-certified master chef, Chef Frederic “Fritz” Sonnenschmidt embellishes 136 favorite recipes with 24 anecdotes drawn from his life as a chef. The reader will learn that Chef Sonnenschmidt brings an avuncular sense of humor and a willingness to add a little spice, as needed, to each tale he tells.

Each recipe comes with complete and clear instructions making them manageable for the home chef as well as the professional.

Tastes and Tales of a Chef: A Culinary Journey with Mr. A

Joe Amendola, CEC, CCE, AAC, HOF

From humble beginnings in New Haven, Conn. to a career in the culinary arts that took him across the United States and around the world, Chef Amendola was an institution in the food world. Amendola devoted over fifty years to teaching, baking and pastry and college administration at the Culinary Institute of America. In addition to tales of his life in foodservice and education, this book includes his collection of favorite recipes.

American Harvest

Fritz Sonnenschmidt (Editor), CMC, AAC, HOF; Dennis Gottlieb (Photographer)
The American Academy of Chefs

Review from Midwest Book Review from Oregon, Wis.: In American Harvest, 50 premier chefs from The American Academy of Chefs (AAC) share their favorite American regional cuisines recipes. The book features a mouth-watering spectrum of delicious recipes including soups, chowders, stews, side dishes, salads, poultry, meat, seafood, and desserts. From Corn and Lobster Chowder, Vermont Country Salad, and Asparagus Cheese Straws, to Sauteed Breast of Duck with Cranberry Compote and Norfolk Peanut Butter Cheesecake with Chocolate Crust, American Harvest is an elegant addition to any kitchen cookbook collection.

“A Woman’s Place Is in the Kitchen”: The Evolution of Women Chefs

Ann Cooper

This celebration of women and food delves into the professional and private lives of more than 130 women chefs from across the country. It provides an up-close-and-personal perspective of what a career in the food industry involves for today’s women and men. It weaves together historical aspects of the professional, its modern challenges and choices, and the career opportunities that this growing industry holds for the future.

An American Chef’s Dream

Tom Ciapi, CEC, CCE, CCA

This inspirational and encouraging book traces the milestones in Chef Ciapi’s life. From early childhood memories of his Sicilian Grandfather’s food to his progression in the culinary world, this book describes the rewards of life attainable through hard knocks and hard work.

Peeking Behind the Wallpaper

Arno Schmidt, CEC

Autobiography of a chef who began apprenticeship in 1946 in war-torn Austria and, after an odyssey through kitchens in many countries, became Executive Chef of The Waldorf-Astoria. The book is about glorious hotel dining and memorable banquets, including menus and kitchen work sheets, and stories about interesting personalities, kitchen disasters and close calls. There is also advice about cooking and long forgotten classical dishes such as terrapin and Crab Meat Remick.

About Wine

J. Patrick Henderson; Dellie Rex

About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the world.

Applied Foodservice Sanitation

Educational Foundations of National Restaurant Association

The standard textbook for students in hospitality and food service, the basis for many certificate examinations. The most recent edition was in 1985. Annotation copyright Book News, Inc. Portland.

Charcuterie: Sausages, Pates & Accompaniments

Fritz H. Sonnenschmidt, CMC, AAC, HOF

Charcuterie teaches readers how to prepare sausages, pates and other cooked processed foods. This is an indispensable guide for culinarians and a great reference book for Garde Manger procedures. Color photos with step-by-step procedures give the reader a strong visual aid.

Chef’s Guide to Charcuterie

Jacques Brevery, Ph.D., CEC, CFM, CFBE, AAC

Jacques Brevery, Ph.D., CEC, CFM, CFBE, AAC, presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations and new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables, as well as useful conversion and substitution guides.

As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

The Chef’s Répertoire

Chef Gui Alinat

A collection of classic dishes found on American menus with their pronunciations, origins, ingredients, and techniques. Each dish is defined using chef’s vocabulary. An excellent pocket reference for every culinary professional.

Culinary Arts Principles and Applications (2nd Edition)

Michael J. McGreal, CEC, CCE

This exciting new textbook presents fundamental culinary theories along with classical cooking methods and techniques to help students build a repertoire of professional skills. Each textbook includes an interactive CD-ROM. Special features of the textbook include:

• Culinary Procedures presenting key preparation techniques in step-by-step format.
• Recipes providing applications of classical cooking methods. Nutrition information is provided for each recipe and variations are offered where appropriate.
• Action Labs offering application-based activities that reinforce key content.
• Chef’s Tips describing effective practices for use in the professional kitchen.
• Nutrition Notes suggesting healthy ways of preparing food.
• Historical Notes providing insight on relevant culinary topics.

Culinary Math Principles and Applications

Chef Michael J. McGreal, Linda J. Padilla

Culinary Math Principles and Applications showcases how and why foodservice workers use math every day in the professional kitchen. This text/workbook presents math skills in an easy-to-follow and well-illustrated style that engages learners. The book is divided into short sections for maximum instructional flexibility. The CD-ROM in the back of the book provides a variety of interactive learning tools that reinforce the math skills used in culinary arts.

Escoffier: The Complete Guide to the Art of Modern Cookery

H. L. Cracknell; R. J. Kaufmann (Translators)

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier’s masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years’ experience.

Food Safety Fundamentals: Essentials of Food Safety and Sanitation

David McSwane; Nancy R. Rue, Ph.D., Kanga-Rue Enterprises Resolutions Multimedia Group, Inc.; Richard Linton, Ph.D., Purdue University; Anna Graf Willliams, Ph.D., Learnovation LLC

This text is appropriate for undergraduate courses in Food Safety and Sanitation, Food & Beverage Management, and Hotel Operations where students are seeking national Food Service Certification.

This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. This book will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Also available in Spanish!

Foodservice Organizations: A Managerial and Systems Approach (6th Edition)

Mary B. Gregoire; Marian C. Spears

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.

Hering’s Dictionary of Classical & Modern Cookery

Walter Bickel

Hering’s Dictionary is a comprehensive gastronomic encyclopedia and reference work for chefs, culinary students, food and beverage managers, and other professionals in the food service industry. For the professional chef, this “chef’s reminder” will be a valuable help. For hoteliers, restaurateurs, food and beverage directors and wait staff, it is a reliable guide through all the classical, modern, international and regional dishes found in finer hotel and restaurant kitchens.

How to Bake Bread

Michael Kalanty

Michael Kalanty, CEPC, CCE, is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world. How to Bake Bread includes bread basics for the aspiring professional baker, proven bread formulas and techniques from classroom bakeshops plus baker’s tips, tricks and insights.

Knife Skills for Chefs

Christopher P. Day with Brenda R. Carlos

This text is appropriate for courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses.

Knife Skills for Chefs reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

NRAEF ManageFirst: Nutrition

NRA National Restaurant Association

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder.

On Cooking: A Textbook of Culinary Fundamentals (4th Edition)

Sarah R. Labensky; Alan M. Hause

This book is an attractively designed introduction to cooking and the culinary arts, focusing on information relevant to today’s students. This comprehensive text emphasizes an understanding of cooking fundamentals, explores contemporary dining and vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary and food science.

Principles of Food, Beverage, and Labor Cost Controls (8th Edition)

Paul R. Dittmer; J. Desmond Keefe

Principles of Food, Beverage, and Labor Cost Controls (8th Edition) is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.

Professional Baking, Trade Version (5th Edition)

Wayne Gisslen

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates

John Kinsella, CMC, CCE, WGMC, AAC; David T. Harvey

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. Professional Charcuterie is the complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality.

Serving People with Food Allergies: Kitchen Management and Menu Creation

Joel J. Schaefer

This handy reference book by Joel J. Schaefer contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs for people afflicted with multiple food allergies and special diets.

It discusses the special dietary needs of people with autism, Celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as preference diets for people who follow a vegetarian or vegan diet. Recommendations for specialty products that will help enhance menu offerings that can be served to everyone in the restaurant or at home are included.

ServSafe Coursebook (5th Edition)

NRA National Restaurant Association

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook (5th Edition) goes beyond the principles found in ServSafe Essentials (5th Edition) and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management.

So You Want To Be A Chef?

Lisa M. Brefere, CEC, AAC; Karen Eich Drummond, EdD, FMP, RD; Brad Barnes, CMC, CCA, AAC

An insightful, real-world guide to culinary careers. Interested in exploring the wealth of career opportunities for chefs? So You Want to Be a Chef? is the complete guide to careers—both traditional and nontraditional—within the culinary and foodservice industries. Featuring revealing interviews with industry professionals, and analysis of over seventy-five jobs, So You Want to Be a Chef? presents real-world descriptions of day-to-day job duties, hours, working conditions, qualifications, employment, and promotion opportunities. In addition, comprehensive career and job search advise prepares the reader to:

• Find a job that’s a “good fit”
• Set career and educational goals
• Prepare a resume
• Create a portfolio
• Find and contact prospective employers
• Give interviews that produce job offers

Complete with a CD-ROM containing valuable templates and worksheets, So You Want to Be a Chef? is a one-of-a-kind, must-have resource for anyone aspiring to a career in the culinary and foodservice industries.

The New Professional Chef

Culinary Institute of America, Mary Deirdre Donovan (Editor)

Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef (6th Edition) is a book for all who love to cook, as well as students of the craft. It’s a cooking school between covers, a teaching and reference work of extraordinary breadth.

The Professional Pastry Chef: Fundamentals of Baking and Pastry (4th Edition)

Bo Friberg

This text is the reference for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today’s pastry kitchen, this classic reference is better and easier to use than ever.

The Professional Personal Chef: The Business of Doing Business as a Personal Chef

Candy Wallace; Greg Forte

This book offers the definitive guide for starting and growing a successful professional personal chef business. 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. This book covers the skills and competencies required for certification and lays out a practical road map for this challenging but rewarding career.

The Professional Chef’s Techniques of Healthy Cooking, (2nd Edition)

Culinary Institute of America, Jennifer S. Armentrout (Editor), Jennifer S. Armentrout (Editor), Graham Kerr

“The nation’s most influential training school for cooks.” —TIME magazine. Good nutrition meets great taste in The Culinary Institute of America’s definitive, up-to-date guide to healthy cooking. The Professional Chef’s Techniques of Healthy Cooking incorporates the latest information on nutrition to provide current and comprehensive coverage of the foundation, principles, and techniques of today’s healthy cooking.

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising

Kari Underly

An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques.

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.

The Bar and Beverage Book: Basics of Profitable Management

Wiley Service Management Series
Costas Katsigris; Mary Porter

Since the First Edition of this book, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends.

Coaching Culinary Champions: You, the Team & Competition

M. Lynde; F. Leake

Coaching Culinary Champions is a revolutionary book that will change the way culinary students, coaches and teachers think about competition and culinary training. The book is divided into three sections: You, The Team and Competition, provoking discussions and opening lines of communication among the members of the team or class. The authors designed the book to help culinary students identify and articulate strengths and weaknesses through introspection, journaling and self assessment. Students learn that winning involves standards, discipline and structure. The book combines established research, personal experiences and interviews with renowned chefs of the world. This is the “everything you wanted to know but were afraid to ask” book on the foundations of culinary training and competition.

The Dessert Architect

Robert Wemischner

The Dessert Architect is the complete guide to creating versatile and inventive multi-component desserts. This book offers valuable insight into creating a well-balanced menu, creative plating techniques, and fifty detailed multi-component recipes that can be mixed and matched for endless combinations. Full color photos of each completed dessert, along with step-by-step process shots to serve as a visual reference for the major techniques used in the recipes.

Dining Room and Banquet Management

Anthony J. Strianese

This text is designed to be a manager’s guide for successful service. It is broken down into three parts. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage service in an ala carte restaurant. And the final part includes how to effectively manage banquets. Multiple examples are given demonstrating correct and incorrect service. This book is a combination of established research plus personal observations and interviews with successful individuals who excel in providing excellent service in dining room and banquet management.

Fundamental Principles of Restaurant Cost Control with CD (2nd Edition)

David V. Pavesic, Ph.D., FMP, CHE, Georgia State University; Paul F. Magnant, M.B.A., CFBE, FMP, CCE, CEC, CHE, CHM, Old Dominion University

This text is appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges.

Written by two former restaurateurs, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book’s abundance of support materials makes it user-friendly and appealing to culinary arts students.

Fundamentals of Management: Essential Concepts and Applications (5th Edition)

Stephen P. Robbins; David A. DeCenzo

This streamlined volume covers the principle concepts of management to provide readers with a solid foundation for understanding key issues. Organized around the four traditional functions of management—planning, organizing, leading, and controlling—it reflects current trends in management and organizations, and presents the latest research studies in the field. The authors address managing in today’s world, foundations of planning and decision making, basic organization designs, staffing and human resource management, foundations of individual and group behavior, leadership and trust and foundations of control and value chain management. For managers of all kinds.

Hospitality Cost Control: A Practical Approach

Allen B. Asch, M. Ed. CCE
University of Nevada, Las Vegas

This text is appropriate for courses in food and beverage cost control.

Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.

Ice Sculpting the Modern Way

Robert Garlough, MS, FMP, AAC; Randy Finch; Derek Maxfield

If you long to create the stunning ice sculptures that are the focus of attention on cruise ships, special events and other displays and want to learn the very latest in modern techniques, this is the book for you. This is the newest book published on ice sculpting in the last decade, Ice Sculpting the Modern Way is the definitive reference and training manual on the market today. Brimming with carefully orchestrated step-by-step photographs that take the reader through each sequential step in producing highly innovative, but practical, ice sculptures, the book is a must for the modern ice sculptor. Whether you are a novice or an accomplished artist, this book features the most current techniques in the industry including power tools and ice fusion for a unique presentation. The authors discuss the art of sculpting in an insightful and instructive manner with exercises for the you to improve your technique. A comprehensive glossary of terms helps the reader learn the jargon of the field. Written by a team of leading culinary educators and ice sculpting professionals, this is “must-have” for serious students, ice artisans, professional chefs and culinary educators interested in the sub-zero art.

Ice, Snow, Sand & Wood Sculptures

Adolph (Steve) Volk, CEPC, CCE, AAC

If you desire to have career in the culinary arts but cannot afford the cost of a major culinary school, this book will tell how to further your career or begin your career by taking short courses to improve your skills and furnish direction to your goals. You have to learn to earn. To further help you to achieve your goals by attending and participating in culinary shows. Much is to be learned by attending seminars. Many have outstanding instructors and especially in cake decorating. My third book will guide you toward more education in this way.

In Good Taste: A Contemporary Approach to Cooking

Victor Gielisse; Kathryn G. Gielisse; Mary E. Kimbrough

Designed to give readers the background knowledge necessary to make health promoting food habits a natural part of their lives, this practical, user-friendly guide explores the ways in which quality food and beverage compliment each other and enhance the pleasures of the table, and highlights various cultural food traditions, the history of food, and the connections between lifestyles, diet, health, work, and environment. Teaches the importance of food selection, safe food handling, preparation and cooking methods, portion control, managing overall fat intake, and relying on a variety of flavor enhancer and seasoning techniques. Explores cultural food traditions and the history of food. Examines the connections between lifestyles, diet, health, work, and environment.

Life Beyond the Line: A Front-of-the-House Companion for Culinarians

Noel C. Cullen

Life Beyond the Line presents practical and technical aspects of “front of the house” duties which traditionally were only marginally treated as part of a culinarian’s training. It is therefore intended that this text not only serve as an informational resource companion for culinarians but also as the basis of a curriculum in front of the house skills to augment culinary skills.

Additionally this text offers practical guidelines in the areas of dining room service, wine and bar service, elements of guest interactions, and an overview of the legal environment in which service is provided. It also examines the issues of team building, the dynamics of leadership, respect and diversity, and the origins of quality management. A positive team environment so necessary for today’s integrated approach success is discussed in detail.

Nutrition for Foodservice and Culinary Professionals, Student Workbook and Study Guide (6th Edition)

Karen Eich Drummond; Lisa M. Brefere

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management and much more!

Professional Table Service

Sylvia Meyer; Edy Schmid; Christel Spuhler (Contributor); Heinz Holtmann (Contributor)

Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.

Profitable Menu Planning (4th Edition)

John Drysdale; John Courtney; Jennifer Galipeau

Exceptionally thorough, this volume offers single-volume coverage of all aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. Know Your Customer. Know Your Restaurant. Costs. Pricing the Menu. Menu Analysis. Nutrition. Menu Content. Truth in Menu. Menu Layout and Printing (including desktop publishing). Quick Service Menus. Family Style Restaurant Menus.

Purchasing: Selection and Procurement for the Hospitality Industry

Wiley Service Management Series
John M. Stefanelli

This introduction to purchasing in the hospitality industry covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items.

Supervision in the Hospitality Industry: Applied Human Resources (5th Edition)

Jack E. Miller; John R. Walker; Karen Eich Drummond

This fifth edition provides comprehensive coverage of the principles, theories, human relations techniques and decision-making skills that are required to manage a workforce to profitable results. Supervision in the Hospitality Industry helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees and addressing workplace diversity.

The World of Culinary Supervision, Training, and Management (4th Edition)

Jerald W. Chesser; Noel C. Cullen

The World of Culinary Supervision, Training, and Management (4th Edition) gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today’s quality driven foodservice industry—detailing the elements of supervision and total quality management.

Celebrate With Chocolate

Marcel Desaulniers

He’s the champion of chocolate. The king of cocoa. The guru of ganache. He’s Marcel Desaulniers, award-winning cookbook author and chef-owner of Williamsburg, Virginia’s renowned restaurant, The Trellis. And he’s back with a whole new collection of festive recipes that turn any day into a holiday in Celebrate With Chocolate.

Club Cuisine: Cooking With A Master Chef

Edward G. Leonard, CMC, AAC

With recipes and cooking tips from the kitchen of one of the country’s most exclusive chefs, Club Cuisine is the new, stunning visual cookbook featuring club fare. It presents more than 150 recipes that have typically only been enjoyed by privileged members of private clubs. Chefs will find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs. Featured recipes include amuse-bouches, seafood, beef and pasta dishes, as well as delectable soups, salads and sandwiches.

Cuisine Actuelle

Victor Gielisse

One of America’s top chefs brings his innovative blend of American regional and international cooking to today’s table. One of only 59 Certified Master Chefs in the country, Gielisse is ultimately qualified to offer an entire realm of “today’s cuisine” for gourmet cooking in the home. 150 recipes.

Death by Chocolate: The Last Word on a Consuming Passion

Marcel Desaulniers; Michael Grand (Photographer)

These recipes for seductive chocolate cakes, ice creams, sauces, mouthwatering cookies, brownies and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniers has created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients of which are now revealed. Seventy-five color illustrations are included.

Eco-Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking

Ron Pickarski

Eco-cuisine is a dietary approach to ecology that seeks a balance between personal and environmental nutrition. “My ambition isn’t to have everyone eating a totally plant-based (vegan) vegetarian diet, but rather to inspire people to consume a plant-based diet as part of their diet because it resonates best with our eco-systems, both internal (bodies) and external (Mother Earth).”

Regardless of your dietary habits, Ron Pickarski’s Eco-Cuisine is a collection of culinary delights that are sure to become classics in any cook’s repertoire—vegan, vegetarian, or meat-consuming. From Papaya Guacamole with Sun-Dried Tomatoes to Seitan Pine Nut Crepes with Sauce Renaissance to Hazelnut Cream Cake with Strawberry Peach Coulis, Eco-Cuisine continues the tradition of Friendly Foods to bring vegan and vegetarian cooking out of the periphery and into the core of gourmet cuisine. Complete with over 250 recipes, a section on selecting wines for vegetarian meals by Master of Wine Sandy Block, seasonal and holiday menu suggestions, as well as an extensive glossary and a sources and suggested reading section.

Ron Pickarski, CEC is a former Franciscan friar and the first vegetarian chef to be certified executive chef by the American Culinary Federation. He has won numerous awards for his culinary talents, as well as leading his team to win the first silver and gold medals ever bestowed for entirely plant-based food at one of the world’s most prestigious food competitions, the International “culinary Olympics.” Ron’s first book, Friendly Foods, is widely considered one of the best dairyless vegetarian cookbooks available.

Elegant Irish Cooking: Recipes from the World’s Foremost Irish Chefs

Noel C. Cullen; Ron Manville (Photographer)

Elegant Irish Cooking is an impressive compendium of 166 classic and progressive recipes in celebration of Irish cuisine and culinary traditions. Relying heavily on indigenous ingredients, these fabulous recipes showcase the techniques, excellence, and variety of Irish dining. From Pan Roasted Quail with Kildare Boxty; Cream of Watercress Soup with Warm Herbal Drop Scones; and Poached Sole Fillets in a Clonmel Cider Sauce; to Warm Salad of Emyvale Duck with Orange and Balsamic Dressing; Roasted Rack of Wicklow Lamb with an Herb Crust and Mint-Butter Sauce; and Moore Street Vegetable Tart, (and enhanced throughout with color photography by Ron Manville), Elegant Irish Cooking will grace any cookbook collection and enhance any family meal or celebratory occasion.

Leadership Lessons from a Chef: Finding Time to Be Great

Charles Carroll

Leadership 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.

Lunch Lessons: Changing the Way We Feed Our Children

Ann Cooper; Lisa Holmes

Is your child being fed well at school? Seventy-eight percent of school lunch programs in America do not meet USDA’s nutritional guidelines. In fact, most school cafeterias still serve a veritable buffet of processed, fried, and sugary foods. So, where can concerned parents turn for help in providing healthful, delicious lunches? Chef Ann Cooper has emerged as one of the nation’s most influential and respected advocates for changing how our kids eat, working to turn school cafeterias into culinary classrooms. In Lunch Lessons, she and Lisa Holmes spell out how parents and school employees can help instill healthy habits in children.

My Life in a Frying Pan

Chef Michael Sigler

Chef Michael Sigler offers a taste of 19 different countries in the delightful cookbook. This book is stuffed full of mouth-watering recipes and fascinating stories filled with humor from Michael’s journeys.

Norman’s New World Cuisine

Norman Van Aken, HAAC, HHOF

Chef/proprietor of Norman’s, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America’s most visionary new cuisine. There are over 160 recipes in this book—for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman’s fish fare is unforgettable—Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, Yuca-Crusted Florida Striped Bass—and his recipes for birds, such as Roasted Stuffed Game Hen with Pearl Onions and Sherry, are breathtaking. And then there are Our Just Desserts: A Cubano Bread Pudding Brêlée, Havana Bananas with Barbados Rhum, a Stirfry of Exotic Tropical Fruits in Aromatic Spiced Crêpes.

Sushi American Style

Tracy Griffith

Everyone loves sushi, and it’s incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish—using easy-to-find, everyday ingredients in creative, delicious combinations. These sushi rolls are packed with flavor and perfect for entertaining—pass them around as hors d’oeuvres or throw a “roll-it-yourself” sushi party! You’ll learn everything you need to know to make creative sushi without the raw-fish fuss. Packed with flavor and fun, Sushi American Style is the perfect guide to making sushi at home. You᾿ll be rocking and rolling in no time.

The Encyclopedia of Cajun & Creole Cuisine

John Folse, AAC, HBOT

Chef Folse’s seventh cookbook is the authoritative collection on Louisiana’s culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

Tested by Fire: Triad Community Kitchen

Jeff Bacon, CEC, CCA, AAC

Foreword by Paula Deen, this captivating mix of delicious food and stories of personal triumphs warms both the heart and hearth. Featuring recipes and stories from the Triad Community Kitchen, a culinary training program for the un- and under-employed, this book details the lives that have been changed, and the wonderful food that pulls it all together.

Todd Kelly’s Orchids at Palm Court

Todd Kelly with Courtney Tsitouris

The Hilton Cincinnati Netherland Plaza is a historic art deco masterpiece and home to the nationally acclaimed restaurant, Orchids at Palm Court. Behind the swinging kitchen doors, Executive Chef Todd Kelly combines classical cooking methods with modern imagination for an unforgettable dining experience. Known for his inventive style of combining fresh ingredients, Kelly has earned accolades from critics and guests alike and has most recently been awarded the title of Chef of the Year by the American Culinary Federation. Here for the first time, he takes readers behind the scenes at Orchids at Palm Court revealing the high level of focus, discipline and precision that goes into creating every dish. Along the way, readers get more than 65 of his favorite recipes, each packed with real-world restaurant technique and described all the way from inspiration to execution.

The Turtle Bay Cookbook: A Feast of Flavors from Latin America and the Caribbean

Marie Perucca-Ramirez; Julio Ramirez

This cookbook is a collection of the authors’ favorite recipes from the Turtle Bay Taquerias, the Fishwife Seafood Restaurants, and the El Cocodrilo Rotisserie and Seafood Grill. It’s a celebration of the food of the American tropics—Mexico, Central America and the Caribbean—with special emphasis on those food items originating in the Western Hemisphere. Includes vegetable buying guide.

The Vivid Flavors Cookbook: International Recipes from Hot & Spicy to Smokey & Sweet

Robert Wemischner

A Los Angeles caterer and cooking teacher, Wemischner is fascinated, even obsessed, with strong flavors. His recipes, grouped into such categories as Pleasantly Puckery and Perfectly Pungent, feature exotic and assertive ingredients, often in unususal combinations. Poblano Pepper Pilaf, for example, is stuffed peppers—poblanos, not bell, stuffed with a bulgur pilaf and served with a tomato-cilantro coulis and sauce based on hummus. Sometimes he goes over the top with the recipe names as well as the recipes themselves; fewer adjectives, and fewer ingredients, might have been better in some cases. But adventurous, experienced cooks will find new ideas—and new ingredients—to try.

Winning Styles Cookbook

Elin Jeffords

American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. 2003 marked the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook. Winning Styles Cookbook is a unique compendium that matches the lives and faces of the artists to the great work that is the legacy of James Beard.