Professional Cooking

Becoming a Chef

“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 …

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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 …

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So Good Magazine # 22, July 2019

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, …

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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. …

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Balaboosta

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) …

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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 …

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Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs

“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 …

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