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Mastering Knife Skills:
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques..-.
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Culinary Math-2nd Edition
Easy lessons and exercises for mastering culinary math skillsUsed by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.It also shows how to: Calculate yield percent; Determine costs, edible portion costs, recipe costs, and beverage costs; Find out the amount of a product needed for a particular use; Carry out conversions for purchasing and food costing; Change recipe yields; Understand and use kitchen ratios and to Convert U.S. measures to metric units and vice versa..-.
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The Science of Good Food:
2009 IACP Award Winner!The science of cooking is the most fascinating and influential development in cuisine.Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative..-.
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The Culinary Institute of America Cookbook:
No matter what the culinary occasion—shopping for fresh produce, planning a Sunday brunch, adding some gourmet glamour to weekday dinners, backyard grilling, or the ultimate in comforting, family-friendly, one-dish meals—The Culinary Institute of America Cookbook has just what you are looking for.We’ve selected over 375 recipes from among our all-time favorites and organized them into chapters devoted to Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare, Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts to bring you dishes like Thai-style Fresh Pea Soup, Tomato Sampler with Pan-fried Calamari, Satay of Beef with Peanut Sauce, Seared Scallops with Fiery Fruit Salsa, Moroccan Carrot Salad, Beer Can Chicken, Albuquerque Grilled Pork Tenderloin, Vietnamese Salad Rolls, Baja-style Fish Tacos, Chocolate Mousse, and Fresh Fruit Gallettes. Fill your brunch table with classics like Eggs Benedict and Banana Pancakes with Blueberry Maple Syrup, or try something new: a puffy German-style pancake topped with spicy peaches or a robust potato-filled Spanish tortilla. Try your hand at pastries like Cherry Cheese Baskets or Sticky Buns with Pecans. Or surprise your friends with a dessert from the grill like Grilled Pineapple with Candied Kumquats or Bananas Foster Tartlets.The Culinary Institute of America Cookbook is more than just a compendium of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of a perfect creamy risotto or learn to build a perfect coal fire. Look through our tables to find the perfect cooking method for your favorite cut of meat, cooking times for grains and legumes, or grilling times for everything from beef to bananas..-.
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The Cook’s Complete Guide to Spices
Enthusiasm for spicy food is a world-wide phenomenon and today, spices play a huge part in almost every cuisine, with ever more interesting and unusual spices becoming available. This beautiful book is a comprehensive, practical source book and kitchen reference, with authoritative information on all the common and lesser-known spices. The introductory section provides straightforward, easy-to-follow step-by-step instructions on preparation and cooking techniques, and essential information on storage and equipment. The book then features a definitive full-color A-Z index of 50 spices and aromatic ingredients, with each shown in all its various forms – whole, ground, dried or fresh–and includes facts about its history, origins, and medicinal and culinary uses. In addition, there are illustrated recipes for over 35 spice blends, from Apple Pie Spice to Kashmiri Masala. Finally, a section on using spices in the home provides illustrated instructions on how to make scented gifts and decorations. This volume gives a fascinating insight into the world of spices, revealing their historical importance and the development of the spice trade, as well as their diverse uses. Combining informative text with glorious photographs, it is an intriguing and authoritative guide to spices of the world–the only book on identifying, preparing and using spices that you will ever need..-.
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The Reach Of A Chef
Michael Ruhlman has enjoyed a long love affair with cooking and food. His previous explorations of kitchens and the men and women who call them home led Anthony Bourdain to call him the greatest living writer on the subject of chefs–an on the business of preparing food. But even his vast experience couldn’t have prepared him for the profound shift that has occurred in the chef’s place in society. Beginning at Per Se, the newest and most expensive of Manhattan’s four-star restaurants, Ruhlman takes readers into some of America’s most illustrious–and most frenetic–kitchens. Throughout his travels, he seeks out new trends and phenomena, like Las Vegas’s recent elevation to the country Food Gomorrah, and returns to previous haunts to see what’s changed, A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, readers get an in-the-trenches look at professionals whose very life’s work is to feed us in order to feed themselves–a role that’s not likely to change..-.
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