Now in its ninth edition, THE PROFESSIONAL CHEF features an all-new, user-friendly design, more than 750 gorgeous photographs, plus new sections, including seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts.
Books in the category: for commercial cooks
In a period of enormous culinary innovation, often involving clever, insightful or entertaining combinations of ingredients, we bring you a feature about many of the books (and a few websites) that focus on pairing foods and flavours. Where many people have been familiar with the pairing of wine and food, these books instead look at flavour combinations in the kitchen.
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.
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 Seafood Handbook is a well-illustrated and easy-to-read guide of 210 species of seafood in North America, and is a great resource for buyers of seafood, or even your everyday seafood fanatic. However, parts of the introductory chapters, “crash courses” in the seafood industry and seafood handling, are poorly written and seem to evade issues that people who are serious about the seafood business should care about.