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Culinary Fundamentals
The American Culinary Federation
Published by Pearson Prentice Hall
LE 325
Created by the American Culinary Federation in cooperation with authors provided by the Culinary Institute of America, this book gives clear, detailed instructions in culinary theory, skills, and techniques necessary to meet the demands of the professional kitchen and a successful career in the culinary arts. Culinary Fundamentals is the basic study material for the chef's apprenticeship program. Chapters are well-structured to serve the learning process by starting with an outline of the learning objectives, key terms and concepts, then the basic theory to comprehend on the topic covered in that chapter, followed by recipes and concluded with a summary, activity assignments and questions to test your acquired knowledge.
Included with the book is a DVD containing video demonstrations of every benchmark recipe found in the book. This unique supplement brings the recipes to life and provides an excellent way for students to become orientated to the cooking techniques they will learn about in the book.
Charcuterie, the Craft of Salting, Smoking and Curing
Michael Ruhlman & Brian Polcyn
Published by Norton
LE 235
Derived from the French word for "flesh" (chair) and "cooked" (cuit), the term charcuterie was used to designate shops in fifteenth century France that sold products made from pork. In Charcuterie, Ruhlman and Polcyn have created the only comprehensive book on the subject, filling an enormous gap in our understanding of the subject. They have included all the classic charcuterie recipes, duck confit, sausages, prosciutto, pancetta, pâté de campagne, knackwurst, and many more. They have also expanded traditional concepts by offering contemporary recipes such as hot- and cold- smoked salmon, foie gras and sweetbread sausage, and grilled vegetable terrine. The book is thoroughly and instructively illustrated with more than seventy-five detailed line drawings that guide the reader through techniques such as making sausage, pâté and displaying the equipment and cuts of meat and fish used in the recipes.
Professional Charcuterie
John Kinsella & David T. Harvey
Published by Wiley
LE 385
The complete, contemporary guide to preparing sausages,
cured and smoked meats, patés and terrines, and cured and smoked fish of the
highest quality. This working manual and treasury of recipes covers the
selection and assembly of ingredients, the most effective use of equipment, and
the indispensable basics of food safety. Incorporating a wide variety of meats,
seafood, fowl, and game, its range of over 200 enticing, culinary
classroom-tested recipes includes all the classics of charcuterie, as well as
exceptional contemporary favorites. Step-by-step instructions for smoking and
curing are clearly presented, as well as illustrated procedures for preparing
and stuffing sausages.
The Hors d'Oeuvre Bible
David Paul Larousse
Published by Wiley
LE 413
A complete guide to the art of creating and presenting an entire galaxy of
appetizers, canapés and small dishes. In the broadest definition, the term
"hors d'oeuvre" expands to include antipasta, pasta, hot and cold egg dishes,
vegetable dishes, soups, salads, as well as bite-sized canapés, and other
dainties eaten with the fingers or small utensils.
With this comprehensive, professional-level reference/recipe book, you will
learn step-by-step how to design, construct, and present 700 incomparable delicacies.
The Hors d'Oeuvre Bible includes:
- Recipes for canapés, antipasta, tartlets and barquettes,
puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable
dishes, salads, and more
- 60 Unique procedural drawings illustrate preparation techniques
- 30 Architectural drawings show you how to build canapés as miniature works of art
- 16 Pages of full color photographs illustrate finished hors d'oeuvre presentations
On Food and Cooking
Harold McGee
Published by Scribner
LE 270
On Food and Cooking, The Science and Lore of The Kitchen is a treasure of
useful facts and information for every professional chef to understand where our foods
come from, what they are made of and how cooking transforms them into something new and
delicious. Other books have now been written about kitchen science, but On Food and
Cooking remains unmatched in the clarity and thoroughness of its explanations,
and the way in which it blends science with the historical evolution of foods
and cooking techniques. First published in 1984, this new edition addresses some major
themes such as:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared
the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
This book is a must have for every professional chef who possesses an inquiring mind.
On Cooking
Sarah Labensky & Alan Hause
4th edition, published by Prentice Hall
LE 320
On Cooking, a textbook of culinary fundamentals for the
professional is attractively designed and extensively illustrated
with color photographs, line drawings, charts and tables. This
mighty encyclopedia covers a wealth of subjects, including
nutrition, food safety, and standardizing a recipe. Comprehensive
and well written, On Cooking, emphasizes an understanding
of cooking fundamentals, explores the preparation of fresh
ingredients and provides information on other relevant topics
such as culinary history and food science. Key features include:
- Over 1800 original color photographs and line drawings
illustrate preparation and presentation techniques and identify
fresh foods and ingredients, tools, and equipment.
- Expanded principles of cooking provides step-by-step
photographs and explanations for each of the 14 fundamental
cooking methods.
- A chapter on mise en place explains this important
professional concept and illustrates basic techniques.
- Essays and over 750 proven and tested recipes from prominent
chefs working in culinary schools, restaurants, and hotels. New
recipes focus on classic dishes and competency-based skills,
giving beginning cooks a strong foundation on which to
build.
On Cooking has everything a culinary student or young
chef needs, and forms an excellent base and study tool for
apprentices. The book is also listed on the recommended reading
materials for the apprenticeship certification program of the
American Culinary Federation.
Professional Cooking
Wayne Gisslen
5th Edition, published by Wiley
LE 638 (Includes CD-ROM with ChefTec software)
Professional Cooking is one book within the series of the Professional
Management Development Program of the National Restaurant Association
Educational Foundation.
Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of
professional chefs - with clear, detailed instruction in cooking theory and
techniques necessary to meet the demands of the professional kitchen. The 5th
edition applies a fresh pedagogical use of color to make it easy to find information.
The book offers over 1,100 recipes including 100 recipes of the master chefs
of Le Cordon Blue Culinary School, and hundreds of color photographs illustrating
ingredients, step-by-step techniques, and plated dishes.
This 960-pages book is
a must for any aspiring chef and an excellent reference or training manual
for professional chefs. The accompanying CD-ROM, with its popular ChefTecTutor
software, allows users to edit, modify and print recipes, adjust portion size,
conduct recipe searches by ingredient, meal and cuisine type, and calculate
nutritional analysis and recipe cost. A student workbook is provided to
enhance self-study or teacher's use.
The Professional Chef
The Culinary Institute of America
7th Edition, published by Wiley
LE 490
As recommended study material and reference book by the Culinary Institute of America, this book provides an excellent base for any apprenticeship program for chefs. This 1036-page book guides you through many contemporary cooking concepts, while remaining true to the basic principles that govern all good cooking. This reference book for the professional chef includes:
- Introduction to the Culinary Profession
- Tools & Ingredients Identification
- Stocks, Sauces, and Soups
- Meats, Poultry, Fish, and Shelfish
- Vegetables, Potatoes, Grains and Legumes, and Pastas and Dumplings
- Breakfast and Garde Manger
- Baking and Pastry
An excellent study book, comparable to the Classical Cooking the Modern Way
by Eugen Pauli in regards to the basic principles the book covers,
but The Professional Chef is more adapted to contemporary cuisine, as well
as today's environment and study methods.
Essentials of Professional Cooking
Wayne Gisslen
1st Edition 2004, published by Wiley
LE 748 (Includes CD-ROM with ChefTec software)
Essentials of Professional Cooking is one book within the series of the
Professional Management Development Program of the National Restaurant Association
Educational Foundation. Specially designed to meet the on-the-job demands of
foodservice managers, the book covers the following topics in a streamlined approach:
- Basic Cooking Principles
- Tools & Equipment
- Structure & Use of Recipes
- Mise en Place
- Illustrating General Cooking Theory
Designed for everyday reference, the book includes hundreds of full-color photos
that illustrate basic manual techniques and highlighted boxes that provide
at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor
software, allows users to edit, modify, and print recipes, adjust portion size,
conduct recipe searches by ingredient, meal and cuisine type, and calculate
nutritional analysis and recipe cost.
A student workbook is provided to enhance self-study or teacher's use. Presenting
foodservice managers with all the know-how, Essentials of Professional Cooking
is the ideal resource for keeping the kitchen, service, costs, and the daily life
of a restaurant in good working order or train the kitchen staff.
Philip Pauli Books:
Classical Cooking the Modern Way, Methods &
Techniques
Classical Cooking the Modern Way, Recipes
Philip Pauli
3rd Edition, published by Wiley
LE 1035 for the set of two books
The two Pauli books are often referred to in the industry as
the “Bible of Chefs”, as most apprenticeship programs
for chefs throughout the world are based on these two books. A
classical must in the library of any professional chef.
The Buffet
Andreas Miessmer
Published by Matthaes
LE 695
A handbook for professionals who have supervisory-level
position in the kitchen or banquet department. The book provides
a guideline for planning, organization and cost calculations of
buffets, as well as preparation and presentation methods of
several buffet dishes and platters.
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