“An extraordinary book…There’s never been a book like this before.” –David Rosengarten, FOOD NETWORK (1995) The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF — written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page — was published during the summer of …
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising
The ultimate guide to beef fundamentals and master cutting techniquesAn 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 …
The instant pot is earning rave reviews online, and its fan base on Social media is growing immensely. Also, owing to its popularity, nowadays you can’t read a food website or magazine without seeing an instant pot story.The Instant Pot was designed to cut the number of hours spent in the kitchen. However, that has not been the case …
Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise at its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, …
On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More
To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. …
Mastering the Art of Sous Vide: Unlock the Versatility of Precision Temperature Cooking
Precision Temperature Cooking for PerfectionThe sous vide method isn’t just for high culinary cooking anymore. Home cooks can prepare flavorful, perfectly-cooked meals with ease―even the trickiest cuts of meat come out cooked to your exact expectations in a precision water bath. Justice Stewart has taken the guesswork out of mealtime so that you can get it right every …
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves―her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) …
Welcome to Culinary School: A Culinary Student Survival Guide (2nd Edition)
Welcome to Culinary School: A Culinary Student Survival Guide is a must-read for every student in a professional culinary school or college-level culinary program. Welcome to Culinary School: A Culinary Student Survival Guide, 2/e delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a …
“An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone’s library.” – Eric Ripert, chef and co-owner of Le Bernardin and New York Times bestselling author of 32 YolksUnlock your creative potential with the world’s most imaginative chefs.In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible …
Sous Vide Cookbook for Beginners: Easy-to-Follow Guide to Cooking Restaurant-Quality Meals at Home
Have you ever wondered how they manage to do those super tender mega-tasty meats in restaurants and cafes? Actually, it is not a secret anymore—most of them own a truly magic device with a French name, Sous Vide. The foods are cooking with sous vide at lower temperatures. This way, no part of the food is ever heated …