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"A serious reference for serious cooks."
-Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals..
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Millions of shoppers save money buying groceries in bulk — trays of boneless chicken breasts, pairs of flank steaks, and flats of ripe tomatoes But savings can quickly become losses if those bulk quantities spoil in the refrigerator or lie forgotten — unlabeled and unrecognizable under layers of ice crystals — in the back of the freezer.

Kati Neville and Lindsay Tkacsik have built businesses teaching home cooks how to take advantage of bulk savings by shopping wisely; converting food purchases into delicious, healthful family dinners; and labeling and storing the meals for easy access on busy days. They share all their best recipes and organizational wisdom in Fix, Freeze, Feast, a cookbook every price-conscious shopper will love, and warehouse club members shouldn't be without. With their help, home cooks will have freezers stocked with easy-to-prepare entrées, ready to be defrosted and cooked for weeknight family dinners. Imagine the comfort of knowing a homecooked meal is always available.

Each recipe includes instructions for dividing, preparing, and storing the raw ingredients, and a second set of simple directions for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-fry.

Add to the entrées ready-to-bake cookie doughs, warming soups and side dishes, fruit smoothies, and portable kids' snacks, and those warehouse club shopping trips begin to look more valuable than ever. This is a system that saves time, saves money, and saves families from the empty calories of takeout food. Make room in the freezer for next week's dinner!

Praise for Fix, Freeze, Feast —

"[Fix Freeze, Feast] delivers some yummy new recipes that are easily stored and don’t look or taste like frozen meals when they’re served days later . . . Fix Freeze, Feast promises to ease the stress of cooking and ensure that you’re well fed, with hearty meals, throughout the week or month."
— lhj.com (Ladies Home Journal)

"Fix Freeze, Feast is a smart book to keep on the shelf . . . There’s nothing like a hot meal after a long, hard day at work, especially if all the work was done weeks ago!"
— Scripps News Service

"If you resolved to cook more at home in 2008, Fix, Freeze and Feast can help . . . In addition to recipes they also have tips for organizing your shopping list, packaging meals and preventing freezer burn." — Spokane Spokesman-Review

"If one of your New Year’s resolutions is to eat home-cooked meals as a family more often, Fix Freeze, Feast could be just the help you need to accomplish that . . . Fix Freeze, Feast won’t guarantee getting a scattered family home for dinner more often, but it will definitely make it much easier to get the meal on the table." — The Register-Guard (Eugene, OR)

"Not so much a cookbook as a bulk-saving survival guide for harried cooks everywhere." — Northern Virginia Magazine

"The authors do a great job offering clear instructions for the cooking, an important final step that is too often left to guesswork." — (Memphis) Commercial Appeal

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Price: $8.90 [Notify me when price goes down.]

Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use. With over 23,000 copies sold in its original self-published edition, this book gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees-everyone who needs to eat-will find fast and easy answers to the question, "What's for dinner?".
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In its many publications and on TV, Cook's Illustrated/America’s Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.

As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm.
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Describes design strategies - the proper arrangement in space and time of images, words, and numbers - for presenting information about motion, process, mechanism, cause, and effect. Examines the logic of depicting quantitative evidence. .
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The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come..
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different napkin folds enable even a beginner to make napkins in the shape of a heart, clown’s hat, love knot, silverware holder, boot, etc. Step-by-step drawings and instructions show exactly where and how to make each fold. Photo of each finished napkin. 22 napkin folds. 63 drawings.
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You don't have to order take out every time you don't feel like cooking--now there's an easier way to have breakfast, lunch, and dinner (not to mention dessert) right at your fingertips! The Everything Meals for a Month Cookbook is the perfect tool to help you save time in the kitchen (and money in your wallet!) with practical shopping tips and food handling tricks for buying and cooking in bulk. Learn how to plan your menu, assemble the ingredients, and store and freeze a month's worth of dinners-without losing any freshness or taste.

In addition to 300 mouth-watering recipes, The Everything Meals for a Month Cookbook explains how you can organize your kitchen for once-a-month cooking. Thanks to the easy-to-follow bulk-cooking model provided, it's easier than you think!

Features family-friendly recipes such as:

Cranberry Oatmeal Quick Bread

Stuffed Mushrooms

Santa Fe Chicken Soup

Curried Turkey Casserole

Apple Glazed Pork Roast

Shrimp Pesto Linguine

German Chocolate Pound Cake

Whether you're serving up these delicious meals straight from the oven or freezing them for later in the month, you'll find everything you need to save time and money with The Everything Meals for a Month Cookbook..
Price: $7.55 [Notify me when price goes down.]

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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Price: $37.00 [Notify me when price goes down.]

For almost thirty years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2009 AMERICA'S TOP RESTAURANT SURVEY, covering 1,222 restaurants. No matter the economic climate, our appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2009 AMERICA'S TOP RESTAURANT SURVEY rates and reviews over 1,250 of America's best restaurants. The newest guide delivers ZAGAT'S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost..
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