Editorial Review

If you really find food fascinating--the idea of food, working with food, and the eating of food--then Read more

Reviews (59)

The Book that Keeps Giving
As a chef and graduate from a prestigious culinary school I feel that my praise is very meaningful.In a business that is ever changing and constant competing Culinary Artistry has always been there for me. The book covers a wide range of topics that were not always covered in school.I'll even go as far as calling it a companion to the real life culinary experience.From the insightful testimonies to the multitude of helpful information contained in its charts and lists it continues to give to the reader.I am not saying that you need to be a graduate from culinary school or even have to be working in the industry to benefit from Culinary Artistry.Anyone from the every day home cook to the passionate gourmet will fall under the spell held within the bindings of this wonderful guide.Yes a guide.Where other books are just cook books, Culinary Artistry opens our minds to the creative side of the restaurant industry.All this, and recipes from some of the best chefs in the industry, not only a good read but one thing I would definitely place on my deserted island list.

art is more thanfood chemistry
A picture is worth a thousand words, as for this book it lacks pictures showing the artistic presentation of the finished culinary delights. Presentation of a five star culinary masterpiece is in my opinion part of food artistry. The biggest picture you have of any dish nearing tasteful completion is the cover. Keep the book for the tables or black and white information.

Nothing New
I can't, for the life of me, figure out why this book is getting such rave reviews. I found it to be a major disappointment, mostly because the reviews led me to expect much more. This book is for the TOTALLY clueless, ie., those who don't know that rosemary goes with lamb and chicken, apples with pork, beans with bacon, etc. I can see how it could help jumpstart a kitchen novice, but if a professional chef needs this book he/she is in the wrong profession. There's absolutely nothing new here. To make matters worse, it's in boring black and white with not one image (color or otherwise) to inspire or break the monotony. I've tried again and again to find a reason to keep this book but can't come up with one. It's up for sale. Sorry folks, I just can't agree on this one. ... Read more

Subjects:  1. American cooking    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Cooks    7. Interviews    8. Methods - General    9. Methods - Professional    10. Regional & Ethnic - American - General    11. United States    12. Cooking / Culinary Arts & Techniques    13. General cookery   

Reviews (1)

Can't believe he was doing this back then.....
This book is like the Star Wars Prequels... It tells the story of how El-bulli has come along to being the Major Innovator..Great book... ... Read more

Subjects:  1. Cooking / Wine    2. Methods - Gourmet    3. Methods - Professional   

Editorial Review

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Read more

Reviews (465)

kitchen confidential
Rairly have I read a book that I hate.This is it!Not only is it not funny but it is insulting to anyone who would sit in his dining room.Tony's fan base just lost one.

Extremely well-written
Anthony Bourdain is a person I would be friends with if I knew him.He's cynical, he's blunt and he loves food.
Perfect
I love this book!!! I worked in the restaurant business for 10 years. Now that I have a "real job", I find myself missing the crazy work hours of reataurant life. I miss the people, because really, restaurant people are like no other. You either belong in the business or you don't.
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Subjects:  1. American authors    2. Biography    3. Biography / Autobiography    4. Biography And Autobiography    5. Bourdain, Anthony    6. Cooking    7. Cooks    8. Food Service Management    9. General    10. Methods - General    11. United States    12. Cooking / Essays    13. General cookery   

Editorial Review

Journalist Michael Ruhlman talked his way into the CIA: theCulinary Institute of America, the Harvard of cooking schools. It hadsomething to do with potatoes a grand-uncle had eaten deacades earlier,how the man could remember them so well for so long, buried as they hadbeen in the middle of an elegant meal. Ruhlman wanted to learn how tocook potatoes like that--like an art--and the CIA seemed the place togo. The fun part of this book is that we all get to go along for theride without having to endure the trauma of cooking school.Read more

Reviews (90)

What It Really Takes ...
One can probably forgive Michael Ruhlman for being a bit obsessive. This volume pairs with his `Soul of a Chef' to provide a veritable one-two punch of cook training voyeurism; he has covered this field with skill and obvious enthusiasm. Between the two books I doubt he leaves any stone unturned in describing the various joys and horrors of modern culinary indoctrination. I'll also give him visionary credit: this particular book dates from 1997 - a full nine years before Bill Buford published his abused-apprentice tome `Heat', whose success will do doubt spawn dozens of ridiculous imitations.
recommended to my fans
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. Not only a great description of the trauma of cooking school, but many of the sections sound remarkably like a Marketplace training house!

Great for the Prospective Culinary Student
As a prospective culinary student, I picked up this book with the hope that it would prepare me for the first day of class. I've learned so much from reading this book. I feel confident now in starting school next month. There are a handful of French culinary terms in the book that are discussed such as "bechamel" "mise en place" "roux" "patisserie" and so on. The only problem I had with this book was that there was no dictionary in the back of the book with the correct pronunciation and definition, minorissue. Being new to French I found it difficult to pronounce the words but did find an excellent website on French culinary terms and the correct pronunciations. http://library.sullivan.edu/CPI/culterms.htm This with the book are a great help for the prospective culinary student. You'll geta glimpse of what it's like to work in a professional/classroom kitchen/setting. If you can't stand the heat, get out of the kitchen. ... Read more

Subjects:  1. 1963-    2. Biography    3. Cooking    4. Cooking / Wine    5. Cooks    6. Culinary Institute of America    7. General    8. Methods - Professional    9. Ruhlman, Michael,    10. United States   

Editorial Review

Books on nutritious eating abound, but none seem as comprehensive as Read more

Reviews (8)

Another classic from the people at CIA
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years.I have been focusing on Italian food for the last 10 years.My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
the book i bought
item received in a reasonable amount of time and was the correct item.

Healthy Cooking
There are very healthy ideas in this cookbook. However, the recipes usually contained recipes that seemed to have an odd ingredient or two that I don't keep on hand. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - General    4. Methods - Gourmet    5. Methods - Quantity    6. Nutrition    7. Quantity Cookery    8. Quantity cooking    9. Cooking / Health    10. Health & wholefood cookery    11. Hotel & catering trades   

Reviews (2)

Excellent
I was trained by the author John Fischer at the CIA.He is an excellent teacher of the FoH Art.It is truely an art to wait on people and give the guest every thing they could possibly want or need.John is a great and excellent teacher that dove into the realms of the ways and hows and whats to do and when to do it sequences.I got to see him in action behind a bar one afternoon serving up as the bartender that did not show that day.He was knowledgable about wines and bar drinks showing some razzle dazzle!He was "the man" when I had him.Thanks John and for even signing my book...guy

Move over remarkable service.
I attended the Culinary Institute of America and was trained by Mr. Fischer. I cannot imagine a single resource that does so much to demistify the key essentials of successful service than this reference. I recommend it to anyone in the industry or interested in the industry. The old standard (the bible until now) for front of the house reference has been remarkable service. An information filled text-book but a remarkably boring and mundane read. Entertaining, Original, Insightful, and Educational this is your one stop reading for front of the house. ... Read more

Subjects:  1. Business / Economics / Finance    2. Cooking    3. Customer Service    4. Food service    5. Industries - Hospitality, Travel & Tourism    6. Methods - Professional    7. Cooking / Professional    8. Food & Drink / Cookery   

Subjects:  1. Cooking / Wine    2. Methods - Professional   

Subjects:  1. Cooking    2. Cooking / Wine    3. Food service    4. General    5. Methods - Quantity    6. Quantity cookery    7. Cooking / Professional    8. General cookery    9. Hotel & catering trades    10. Management of specific areas   

Reviews (14)

Reasonable content, frustrating read
The contents of this book are reasonably good.As mentioned in one of the reviews, a check list.It approaches the subject in a way that reminds me of a consultant's approach to helping a business, which is not a bad thing.The forms etc on the CD are good as well.
The authors do not sugar coat the process of opening and running a bakery
"HOW TO OPEN A FINANCIALLY SUCCESSFUL BAKERY" by Sharon L. Fullen and Douglas R. Brown.
Helpful
Though this book is packed with loads of information, the layout is not as simple to use and understand as it could be but still packs a punch.Much of the information that is given is useful in any business that is opened.The test at the beginning to see if someone is cut out to be an entrepreneur is very valuable.Explains the ends and out of how to start a bakery from the beginning, starting with the initial investment and helping the reader to understand how to get others to invest in their idea.
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Subjects:  1. Bakers and bakeries    2. Business & Economics    3. Business & Economics / Management    4. Business & Economics / Small Business    5. Business / Economics / Finance    6. Business/Economics    7. Development - General    8. Management    9. Methods - Professional    10. New Business Enterprises    11. Small Business - General    12. Small business    13. United States    14. Economics, Finance, Business and Industry    15. Entrepreneurship   

Reviews (2)

The Missing 5th Star
These books are the BEST in the scope of their subject matter. The only caveat I have with the series is that there were originally 3 books in the set---last one being on seafood sausages. Saw the originals in France but didn't know enough French to translate them myself. Had hoped to get all books here but apparently the publisher's never had as great a demand for it to translate all books in the series. Unbelievable!
If you are interested in the science and art of making sausage and meat products, this is the ultimate series.Of the over 50 volumes that I havecollected on the subject, these are the ultimate. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Quantity Food Production And Service   

Reviews (6)

keep reading no matter how boring it seems
When I began reading the book, I thought it was a complete waste of money- the begining was just aweful. BUT, after a while it gets so interesting that I did not want to put it down. I give it 4 and not 5 only becaUSE you cannot begin a book that is full of good stuff with the most boring stuff:disappoint people with the first chapter- its a waste of a great book since poeple will not want to keep reading it!!

Thinking about it.
This book is an excellent read. I love to cook and this book put into perspective what the restaurant industry is like. I highly recomend getting this book if you are intrested in becoming a chef.

Thinking of being a chef? Read this book first.
AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Cooks    5. Essays    6. Food service    7. Methods - Professional    8. Training of    9. United States    10. Vocational guidance    11. Advice on careers & achieving success    12. Cooking / Essays    13. General cookery    14. Hotel & catering trades    15. USA   

Reviews (3)

Just what I would expect from the CIA
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.

what a waste of money
A big disappointment from a distinguished institute like the Culinary Institute of America.A little book with even less info.Headings with a paragraph or two will not help menager or even servers keep customers coming. This book needs a more explanations and examples - give incites to experiences.

Not a bad little book, especially if you know service.
As someone that prides themself on customer satisfaction, I have to say this was not a bad little book.A lot is common sense, but some would learn from this.People like to be taken care of from start to finish in any industry and this is a good reminder in service. ... Read more

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Business/Economics    4. Customer Service    5. Entrepreneurship    6. Food Service Management    7. Industries - Hospitality, Travel & Tourism    8. Cooking / Professional    9. Hotel & catering trades   

Editorial Review

For his first book, Read more

Reviews (62)

Micheal Ruhlman is the man!
Great book that gives a nice in depth look at the CMC Exam. Very excited to try and take that in the future now hehe. Also, a great look at other two other incredible chefs and their views on cooking and what they strive for. A must read!!!

Magnifique!!!!
What a terrific book on the coming of age of the American food scene!We are witnessing an exponential growth in the number of great chefs, wonderful restaurants and informed diners and have (in my opinion) outgrown our French origins.It is that peculiarly American drive that has startled the world from its complacency, our willingness to borrow, adapt, transform and take what is best of all cultures. We have surpassed the land of cuisine with a startling adventuresome that is only now being realized.Ruhlman notes that even though a true American cuisine is evolving, the roots of fine cooking are firmly in Classical French technique and philosophy of food.
another must for my fans
A continuation of Michael Ruhlman's fascination with culinary arts while he observes the Master Chef exam at the Culinary Institute - or the thinly disguised tale of becoming a Master Trainer? There will be moments in this book that may leave you delightfully tingly. ... Read more

Subjects:  1. Biography    2. Cooking    3. Cooking / Wine    4. Cooks    5. Methods - Professional    6. United States    7. Cooking / Professional   

Reviews (10)

Excellent Professional text and reference. Buy it if you make sauces!
`The Sauce Bible' by culinary educator, David Paul Larousse is one of those very few books you find which are specifically written for culinary professional. The first clue is the high list price of $54.95. The second is that textbook specialist, John Wiley and Sons publish it. The third is the fact that the book began as an essay on sauce painting, which the average foodie will admire, but, to my knowledge, will virtually never try to reproduce. The fourth clue is that the quantities for many of the recipes are a lot larger than one would need for a dish for four or six. The fifth clue is the large amount of narrative and graphics devoted to explaining the relationships between members of the various sauce families, based on the famous French `mother sauces'.
extremely inaccurate and ill-researched
I was given this book as a gift, and as a professional chef in Washington, DC, I was very disappointed.The inaccuracies and bumbling research do not warrant a reader's funds nor time.In my opinion, this book is useless to both professional and pedestrian cooks.

Inaccurate Facts
Everyone's heard the old adage about "where there's smoke, there's fire".If I discover inaccuracies in a text that I know are inaccurate, it makes me wonder how much of what is stated in the text about matters I don't know about is accurate!Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Sauces & Dressings    4. Methods - Garnishing    5. Methods - Professional    6. Reference    7. Sauces    8. Cookery by ingredient    9. Cookery dishes & courses    10. Cooking / Garnishing    11. Hotel & catering trades    12. Reference works   

Reviews (16)

Indispensable
I'm a private chef who occasionally caters specialty workshops.I appreciated all the information in this book.

Be an Instant Catering Star!
I enjoy cooking for 2 to over 20 people, and there can be so much to remember to have the entertaining/dining event turn out "just right".
This is THE book for party planning!
I am planning on catering my own wedding with the help of a acquintance who does catering on the side.I have been looking for books that could help me plan a meal for 200 people, but without cheesy boring recipes.The reason I'm doing the cooking is we wanted some original and tasty menu items without breaking the bank.I also needed some practical information on how to pull off cooking for a large crowd without going crazy.This book is it, and it's the only catering book I found that fit the bill.Every other book I found had recipes like chicken kiev and casseroles.Snore!Even if you're having 10 people to your home, you can't go wrong with the tips and techniques mentioned in this book.It gives ingredient quantities as well as fabulous recipes and tips.There are even decorating and presentation techniques as well along with ratios for stocking the bar.The writing is crisp and intelligent without being stuffy and dull.All in all, a great book.A must buy for anyone planning a dinner party to hosting a large reception. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining    5. Entertaining - General    6. Methods - General    7. Fiction / Romance / Historical    8. Methods - Quantity    9. Parties   

Reviews (3)

EXCELLENT
Assists convention services and catering people with menus for clients without being too high end or gourmet.Great themes and ideas!

a reader from NY
A totaly great book for all caterers. Very inspiring!Has hundreds of menus you can adapt or use as an inspiration. wow did I get sucked in: total waste...
This book is applicable to anyone with tons of cash to spare on a party hosted in 1954.As a caterer, I was looking for inspiration, but sadly,only found jello and marshmallow themes pervasive throughout the entirebook.Not worth the paper it is printed on! ... Read more

Subjects:  1. Business / Economics / Finance    2. Caterers and catering    3. Cooking    4. Food Service Management    5. Industries - Hospitality, Travel & Tourism    6. Management    7. Meetings    8. Menus    9. Methods - Professional    10. Planning    11. Tablesetting    12. Business & Economics / Hospitality, Travel & Tourism    13. Hotel & catering trades   

Reviews (7)

Excellent
The recepies in this book have obviously been tested.I believe this because the many I've tried have been really good.
Textbook from Reliable Authority on Cooking. Some lapses
`Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility. A good basic cookbook-compared to other similar books
I have bought several cookbooks lately that aim to show one how to cook rather than simply list recipes.I will share with you my experiences.Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. General    6. Cooking / Professional    7. General cookery    8. National & regional cuisine    9. USA   

Reviews (11)

Must have Book
If you are into Cooking than this is the Book you must have.
La Varenne Pratique by Anne Willan [Hardcover]
Seller was fast and i recieved my book ahead of schedule. Would buy from seller again!!

I keep recommending this book
La Varenne Pratique by Anne Willan bristles with more than 2500 full-color photographs. Willan is the founder of the famed Ecole de Cuisine La Varenne in Paris. Her standard are high, yet the text is as crystal-clear as her consomm�. I opened the book at random just now to be dazzled by a two-page, twelve-photograph spread on just how to remove lobster meat from the shell. The instructions for complex operations like boning a leg of lamb, shaping a braided loaf of bread, baking fish in parchment paper, share quarters with basics like properly shelling peas, lining a pie mold, or testing the doneness of pan-fried meats.Read more

Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. Methods - Professional    6. Reference    7. Regional & Ethnic - French    8. Cooking / General    9. Food & Drink / Cookery   

Editorial Review

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Reviews (74)

My Favorite Cookbook!
This is hand's down my favorite cookbook.I don't do everything the way she says.I adapt it to my family.That's what you are SUPPOSED to do with any cookbook.The ideas AND the recipes we've made are terrific.Ignore the bad reviews especially the ones that say they couldn't even find ONE usable recipe.Who can't find at least one recipe in any cookbook.The pizza blanks recipe alone is useful to any family who makes homemade pizza.

Disappointing
I was disappointed in this book.I previously bought Frozen Assets Light and Easy and love it.It has tons of recipes plus instructions.This one thought, has lots of instructions on how to cook ahead but only has a handfull of recipes and then it repeats the same few recipes over and over.Seems like a waste of paper to me to re-print the recipes like that.I see what the author was trying to do by repeating them like that but I still thought it seemed like a waste.I still gave it 3 stars just for the instruction on freezer cooking.If you are a true beginner with this, it is helpful but if you are not new to freezer cooking, it is a waste of time.

I've seen better
I have purchased several books on freezer cooking and I found this one does not have enough recipes for the average family.It's a good book if you are just looking for new ideas but I wouldn't recommend it if you are just begining the freezer cooking adventure. ... Read more

Subjects:  1. Cookery (Frozen foods)    2. Cooking    3. Cooking / Wine    4. Frozen foods    5. Methods - Quantity    6. Methods - Quick & Easy    7. Quantity cooking    8. Quick and easy cookery    9. Cooking / Quick & Easy    10. Food, Frozen    11. General cookery    12. Make-ahead Cookery    13. Quantity cookery