Food - Cookery school
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Books – Food – Cookery school

Books 1 to 20 of 29 – Cookery school

So You Want to be a Chef?  by Lisa M. Brefere, Karen Eich Drummond and Brad Barnes and others
Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, Second Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

,  256 pp,  $42.95. Buy now

Sacre Cordon Bleu  by Michael Booth
Michael Booth has had his fill of celebrity chefs and their recipes. He wants to know how to cook, not just to follow recipes. So, he burns his cookery books and, together with his young family, heads for a new life in Paris – reasoning that, if anyone can be trusted to make food complicated, it’s the French. He embarks on the ultimate foodie fantasy, enrolling at the world’s most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking. Meanwhile, he and his family try to adjust to the challenges of life in Paris: dealing with the park Nazis, sweet-talking the Metro police and trying

Paperback,  336 pp,  $35.00. Buy now

Techniques of Healthy Cooking: Professional Edition 
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavourful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy

,  592 pp,  $79.95. Buy now

Garde Manger 
This is 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

,  688 pp,  $97.95. Buy now

Professional Chef  by Culinary Institute of America
A serious reference for serious cooks. – Thomas Keller, Chef and owner, The French Laundry. 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. Now this comprehensive bible for all chefs (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. 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. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through ever

Hardback,  1056 pp,  $84.95. Buy now

Advanced Practical Cookery  by Victor Ceserani
Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content,

Paperback,  464 pp,  $86.95. Buy now

Baking Boot Camp at the Culinary Institute of America  by CIA
This title offers a vicarious adventure through basic training in baking at the nation’s most influential training school for professional cooks (Time magazine). In this follow-up to Culinary Boot Camp (0-7645-7278-4), Gastronomica editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America’s tremendously popular Baking and Pastry Boot Camp programs’ five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve the

Hardback,  288 pp,  $37.95. Buy now

Working the Plate  by Christopher Styler
This book is a feast for your eyes. Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself – a must for the kitchen shelf

Hardback,  208 pp,  $49.95. Buy now

Cooking at De Gustibus  by Arlene Feltman Sailhac
The founder of the De Gustibus Cooking School provides a colorful history of the innovative and influential culinary school, describing the changes that have occurred in the American food scene since 1980 and presenting one hundred seminal recipes that represent the best dishes of the period.

Hardback,  256 pp,  $75.00. Buy now

Le Cordon Bleu Desserts 
Everything you need to recreate dozens of fabulous contemporary and classic desserts can be found in this comprehensive manual. From basic preparations of creams, meringues and pastry to chocolate and sugar work, it reveals the secrets of the world’s greatest chefs.

Paperback,  224 pp,  $39.95. Buy now

America’s Test Kitchen Live!: All-New Recipes, Techniques, Equipment Ratings, Food Tastings and More from the Hit Public Televisions Show  by Cook’s Illustrated Magazine editors
In this companion to “Cook’s Illustrated’s” #1 cooking show on public television, “America’s Test Kitchen,” readers step inside the 2,500 square-foot Test Kitchen just outside of Boston with host Chris Kimball.

,  368 pp,  $41.95. Buy now

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen  by Sharon Kramis
The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake

Paperback,  176 pp,  $23.95. Buy now

The Good Cook  by Anne Willian
A veteran cooking teacher and cookbook author offers a complete set of recipes useful for both novice and veteran chefs, and even more importantly, an important primer on the skills every chef needs to know, all lavishly illustrated to make the cooking as easy as possible. 17,500 first printing

Hardback,  320 pp,  $75.00. Buy now

I’m Just Here for the Food: Kitchen User’s Manual  by Alton Brown

Looseleaf / Rng Bound Book,  160 pp,  $45.00. Buy now

Cooking at Home with the Culinary Institute of America  by Culinary Institute of America
With nearly 200 recipes from the kitchens of The Culinary Institute of America, this book is a complete illustrated package of home-cooking lessons and recipes. Coverage includes hundreds of step-by-step techniques and finished dishes photographed.

Hardback,  304 pp,  $55.95. Buy now

I’m Just Here for the Food: Cook’s Notes  by Alton Brown

Spiral / Comb Bound Book,  120 pp,  $33.00. Buy now

On Rue Tatin  by Susan Loomis
Susan Loomis arrived in Paris 20 years ago with little more than the contents of her suitcase. Her study at La Varenne Ecole de Cuisine evolved into a lifelong immersion in French cuisine. On Rue Tatin chronicles her journey to this ancient street in the midst of Louviers, and how she came to call it home. With wry candour, Loomis recalls how she and her husband restored a dilapidated convent for their new residence. As its ocher and azure floor tiles emerged, challenges outside the dwelling mounted. Loomis tackled these with persistent dialogue – and baking. On Rue Tatin features 50 delicious recipes, such as Apple and Thyme Tart, Duck Breast with Cider. Winner, Literary Award International Association of Culinary Professionals 2002.

Paperback,  288 pp,  $24.95. Buy now

Rosemary: Castle Cook: Recipes from Rosemary Shrager’s Cookery School  by Rosemary Shrager

Hardback,  175 pp,  $59.95. Buy now

Practical Professional Cookery  by H.L. Cracknell
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Hardback,   $121.95. Buy now

Cultural Foods  by Pamela Goyan Kittler
Provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry as well as health professionals

Paperback,  500 pp,  $140.95. Buy now