Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation, from scaling recipes to costing ingredients and setting menu prices.
Books in the category: food and restaurant industry
Colman Andrews paints a sympathetic and informative picture of Ferran Arià, a chef who, through passion, obsession and creative focus, almost accidentally made the culinary earth move.
Reinventing Food is worth reading both for the interested and the unbelievers. Especially for the latter group, frequently sceptical of modernist cuisine because of the media depiction of it being laboratory food lacking soul but oozing “cleverness”, Reinventing Food might shed more light on what really is significant and fascinating and (perhaps) delicious about so many aspects of Adrià’s contribution to the culinary world.
Medium Raw explores changes in the restaurant subculture since Kitchen Confidential. Bourdain takes no prisoners as he dissects what he’s seen, pausing along the way for a series of confessions and investigations of some of the most controversial figures in food.
With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.
Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.
The Modern Café is an excellent guide and inspiration for culinary professionals and those aspiring to have a great café. Beautiful photographs and informative side boxes generously fill the pages. The knowledge is invaluable, the recipes are fresh and exciting, and the business acumen could move you from failed restaurant to the star of your community.
This contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.
David Chang, owner of the famed New York restaurants Momofuku Noodle Bar, Ssäm Bar and Ko, chronicles his journey from noodle-eater to noodle-maker and guides us through more than 50 of his most popular recipes that showcase the fusion of modern technique and classic Asian comfort food. Throughout the book he gives us a peek into the creative process and the story behind each dish, citing his influences, failures, and inspirations. The recipes can be daunting and the flavors sometimes need tweaking, but ambitious home cooks should have little problem replicating or improving on the dishes, though the weak instructions and badly converted measurements might lead them astray. While there has been plenty of media focus on Chang’s “bad-boy” image, he still comes across as approachable and self-deprecating at best, and at worst annoying and trying too hard, but never offensive. Fans of modern Asian cuisine and the Momofuku empire will find the book both entertaining and fascinating. [Editor's note: Don't miss our book giveaway too!]
The Modern Café is the first comprehensive reference for the aspiring restaurateur or café owner who wants to get every detail right. Ir offers information on all aspects of the café business — finances, human resources, food production, recipe/menu development, and even décor.
The Dessert Architect gives plenty of inspiration for a student of pastry arts to create his or her own impressive creations through 50 creative recipes. It also provides a few guidelines in creating your own plated desserts and what factors must be put into consideration in a professional kitchen. However, the photography needs some improvement in showing off the desserts. Also, the lack of instructions for specific plating techniques and the exclusion of newer methods in plating and construction keep the book from becoming an authority on plating in the modern pastry chef’s bookshelf.