Whether you are preparing for certification, studying for class or reading for enjoyment, the following books will further your culinary knowledge.
⇑ Education
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.
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.
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.
American Technical Publishers
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.
American Technical Publishers
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.
American Technical Publishers
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.
American Technical Publishers
Linda Trakselis, MS; Eric Stein, MS, RD, CCE
Culinary Nutrition Principles and Applications combines the science of nutrition with the art of food preparation to provide learners with the knowledge base to plan and prepare healthy menu items. The first six chapters of this engaging textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals and their role in the digestion and absorption process. The remaining nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful, nutrient-dense menu items that appeal to guests.
John Draz, CEC, CCE; Christopher Koetke, CEC, CCE, MBA, HAAC
The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace.
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.
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.
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.
Culinary Institute of America, Mary Deirdre Donovan (Editor)
Produced by the Culinary Institute of America as a textbook for chefs-to-be, The Professional Chef 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.
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.
American Technical Publishers
Daniel Pliska, CEC
This book presents 35 proven pastry techniques that can be used by novice cooks, culinary students, apprentices, and seasoned veterans of the professional kitchen to create both sweet and savory pastries as well as desserts. Large, step-by-step photos showcase the execution of foundational techniques being used to create 65 elegant pastries and desserts. Some of the recipes contain variations or subcomponent recipes. Online Learner Resources are included with this book.
Andy Sharpless; Suzannah Evans
By establishing science-based quotas, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish.
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.
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.
Steve Bottorff
Sharpening is an apparently simple task, but it eludes many, even with practice. This book reveals the skills and equipment needed to establish and maintain a sharp edge on pocket, kitchen and sporting knives, as well as other household tools.
American Technical Publishers
Thomas J. Hickey, CEC, CCE
This book addresses the knowledge and skills required in foodservice and catering operations serving educational, healthcare, correctional, and banquet facilities. This foundational textbook focuses on the use of appropriate cooking methods and proven recipes to prepare food in volume settings for both on-site and off-site service.
Checkpoints appear throughout each chapter to help learners review the content. Production tips offer best practices for volume food preparation and delivery. Chapter review questions reinforce comprehension of chapter content. The interactive DVD provides learning tools to reinforce and enhance knowledge and skills.