Product Description: From the world’s #1 dining destination, New York’s three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara...read more

Product Description: In every cook’s kitchen, there is a treasured tool: a workhorse utensil, go-to gadget, or a family heirloom with its own background story and the lofty standing of being a cook’s most-prized possession. These beloved items say as much about the cook as their style of cooking...read more

Product Description: Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker...read more

Product Description: How to Create Your Own Successful Party in 5 Easy Steps A rare long lost guide reveals the simple secrets to planning parties your friends will envy you over. This little guide provides the recipe for helping you keep organized and carry off many kinds of parties like a professional party planner...read more

Carving and Serving of Meat, Fish, Poultry and Game Professional Chefs and Cooks Perfect carving of foods Including: Tip of the sirloin, or rib roast Sirloin roast The back of the rump Fillet of beef or tenderloin Round of beef, fillet of veal, or fricandeau of veal Beefsteak Leg of mutton or lamb, or knuckle of veal Leg of venison Saddle of mutton Saddle of venison Haunch of venison or mutton Loin of mutton, lamb, veal, pork, or venison Shoulder of mutton or veal Forequarter of lamb or veal Neck of veal Breast of veal Calf's head Roast pig Ham Tongue Corned beef Chartreuse, or pressed meat To cut up a chicken for a stew or fricassee Boiled fowl or turkey Broiled chicken Roast turkey Roast goose Roast duck Pigeons Partridges Larded grouse Rabbit Sweetbreads, chops, and cutlets Fish Baked fish Scalloped dishes, meat pies, entrées, etc. Salads Vegetables Soups Tea and coffee Pies Puddings Moulds of pudding, creams, charlotte russe, ice-cream, etc. Fruit and nuts The thickness of slices

Product Description: Whether you’re an experienced chef or someone who wants to learn how to make amazing British Indian Restaurant-style food from scratch, this book provides you with what you need to know, from the ingredients and utensils used, to how to prepare the oil, pastes and powders ready for cooking the many recipes including: starters, side-dishes, breads, rice and a lot more...read more

Provides detailed instructions in the theory and techniques of baking, covering the basics and higher-level techniques such as pastry, chocolate, and sugar work.

Product Description: A helpful guide for culinary professionals who work in product development or are thinking of becoming product developers. Feeding The Masses will ensure your success.

Product Description: Based on the author's personal journey in search of the ideal diet for human consumption following her suffering from cancer, weight issues, eating disorders and raising her two mentally challenged daughters with epilepsy which led her to study for three university degrees in the fields of medicine, nutrition, biochemistry,  immunology and human behavioral science as well as countless diplomas in alternative medicine and therapies...read more

Product Description: The Ultimate in Food Truck Cuisine Unique, bold, inspirational street food. Food Truck culture has become a huge cultural success for our eat-and-run society. But that doesn't mean compromising anything in quality or taste! From New York to San Francisco, Vancouver to Key West you will find a wealth of delicious recipes straight from food truck kitchens! From tacos to poutines, hoagies to bento boxes - so put things in park, line them up in your kitchen, and get ready to be impressed...read more

Product Description: Good Food Good Business is the book that will provide advice and guidance,if you are starting out or already running a catering business. This book,based on HACCP (Hazard Analysis and Critical Control Point) will help you comply with food hygiene regulations by showing you how to make food safely and run all aspects of your business...read more

The first edition of The Culinary Professional rated high in user satisfaction. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts. Additionally, they have added chapters to address current industry topics: Sustainability in the Kitchen and Analyzing Cuisines.• Step-by-step techniques• Career readiness activities• Ethics features• Adaptable to courses of any length• Common Core activities• Correlated to American Culinary Federation Education Foundation standards for Secondary Certified Programs (Certified Junior Culinarian certification)