Reviews (13)

Excellent Book
I was impressed by this book.I struggle with casseroles, but long workdays necessitate the need for me to master them.If you are familiar with Cook's Illustrated, there's nothing new here in terms of format.I do applaud them for approaching casseroles in a new way by including one-pot meals, slow-cooker meals, skillet versions and more exotic casseroles.
a great cookbook!
I love that the authors did multiple tests on every recipe to come up with the best final version AND told us why, what went wrong and the reason for each process.
A Rare Disappointment from the Cooks Illustrated Series
I usually rave about Cooks Illustrated books because they are the best all-around cookbooks out there, but I have to rant a little about this one.The idea behind Cover and Bake is to improve on classic casseroles by getting rid of sub-par ingredients like cream of mushroom soup and pre-packaged bread crumbs, and simplifying cooking procedures so as to allow as much one-pot cooking as possible.The people at Cooks Illustrated make a lot of references to "Tuesday night dishes," i.e., main courses that can be prepared, cooked and served quickly and don't result in a lot of clean-up.
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Subjects:  1. Casserole cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Entertaining - Party Planning    6. Holiday - General    7. Methods - Baking    8. Methods - Quantity    9. One-dish meals    10. Main courses   

Reviews (26)

Professional Pastry Chef
Excellant source of information for the young as well as experienced pastry chef or chef.I use this as a reference when creating most of the desserts at Coyote Blues Restaurant.Being executive chef, I am always looking for new and innovative ideas for desserts and menu items.

Good baking book
This is a very good, informative text for anyone interested in baking. It is like an encyclopedia--it has everything you need to know about baking, and many facts you may not need to know, but are still quite intriguing. Not exactly light reading, but nevertheless very informative. It may be a little intense for the home chef, though.

Inside trader
This is an excellent reference book for me being a home cook who is serious about baking and pastry making.There are a lot of tips and 'bakers secrets' which I find useful when making large quantities of products.Methods are explained in detail and easy to understand with diagrams.Would like to see more photos and each photo with a page no. refering to the recipe. This is more a text book and not simply a recipe book. It would not be suitable for someone who is not interested in the 'technical' aspects of cooking. ... Read more

Subjects:  1. Pastry    2. Cooking / Wine    3. Quantity Cookery    4. Methods - Professional    5. Cakes, baking, icing & sugarcraft    6. Cooking / Pastry    7. Courses & Dishes - Pastry    8. Methods - Baking    9. Baking - Confectionery    10. Cooking   

Reviews (5)

A good start, but...
I bought this book looking for something to pass along to employees and friends that dealt with food-styling and decoration.Specifically I was looking for tips on decorating steam tables and the food contained therein.
Disappointed
This book was very disappointing. If you are just starting out in the food service industry, then I guess this is okay for you; but if you are Veteran in the business, you probally already know how to arrange a table for presentation. This book also contained far too many recipe, perhaps it should be classified as a cook book. Definetly not worth the money!

Not especially helpful with garnishing
I agree with the other reviewer.While this is a lovely book, it was not what I was expecting or hoping for.I found it lacking in illustrations. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - General    4. Quantity Food Production And Service    5. Table setting and decoration    6. Tablesetting    7. Cooking / Culinary Arts & Techniques    8. General cookery    9. Hospitality industry   

Reviews (4)

Great cookbook
I tried some recipes in this book. The Blueberry Muffins and the baked Strawberry Cheesecake turned out just lovely.Gordon Ramsay is a Brillant chef

Gordon Ramsay Cookbook
This cookbook was just a little over my head. I guess I am not into so much gourmet, not sure I would ever attempt what is in the book.

A superb collection of inventive and delectable treats
Gorgeous full-color photography of mouth-watering creations illustrates In The Heat Of The Kitchen, a collection of top- notch recipes by Gordon Ramsay, acclaimed chef, restaurateur, and host of the hit television show "Hell's Kitchen." Exquisite dishes include Herb Brioche Crusted Mussels, Chicken Fricassee with Peas and Fava Beans, Wild Rice Jambalaya, Chilled Plum Soup, Passion Fruit and Orange Tart, and many more. Peppered with cooking tips and tricks - such as separating the legs from the breast of a bird one is about to cook, in order to avoid overcooking one part or undercooking another - In The Heat Of The Kitchen is a superb collection of inventive and delectable treats ideal for intermediate to advanced chefs.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Methods - Professional    6. Cooking / General    7. Food & Drink / Cookery   

Subjects:  1. Cooking    2. Quantity Food Production And Service    3. Quantity cookery    4. Reference    5. Non-Classifiable   

Reviews (3)

Great Text for Culinary Nutrition Class
I was assigned this text in my nutrition class in culinary school.The book was a joy to read because it was fun and easy to read.I really liked the section on vitamins and food sources of each vitamin.However, if you really want to know the type of questions asked in nutrition class in culinary school get the following."Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058.This book is right on with the type of questions that I accounted on my tests.With the help of these two books getting an "A" was quite easy.

A great guide for nutrition.
Very knowledgable book on nutrition including information for children and older adults.As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet.I am also considering taking some courses, one of them is Sanitation.The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.

Exactly what I needed.
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals. ... Read more

Subjects:  1. Consumer Health    2. Cooking    3. Diet / Health / Fitness    4. Entertaining - General    5. Food Science    6. Food service    7. Methods - Professional    8. Nutrition    9. Food & Drink / Cookery    10. Technology / Food Industry & Science   

Reviews (4)

The first and best guide to grab
If you're wondering about a restaurant in NYC, the first (and only) guide to grab is Zagat's.More efficient than the internet, if not as detailed.Very easy to read up on a place before you go.It's the one guide locals and tourists can both agree on.The only challenge is keeping current, as the restaurant scene changes so quickly.Get the 2005 version, and you're already out of date!

There is no other ---
..and there is no substitute for an updated Zagat for NYC where restaurants open and close faster than in other cities.

Zagat Restaurant Survey slipping
The Zagat Survey of NYC Restaurants is becoming less and less useful. Rather than serving as a valuable means of "tracking" the progress of restaurant quality, as some have alleged, the Survey increasingly takes on the role of "cheerleader," as evidenced by the steadily increasing trend of ratings (e.g. a 20 Food rating in place of an 18 several years ago for comparable quality) and by the growing predominance of "upbeat" quotes in the reviews.
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Subjects:  1. Food Industry Services    2. Restaurants    3. Travel    4. Travel - United States    5. Travel Guides - U.S.    6. United States - Mid Atlantic - New York City    7. United States - Northeast - Middle Atlantic (General)    8. New York    9. Restaurant & pub guides   

Reviews (2)

A cure for sleeplessness
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.

Read this book
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text. ... Read more

Subjects:  1. Business / Economics / Finance    2. Business/Economics    3. Careers - General    4. Cooking    5. Cooks    6. Food Service Management    7. Industries - Hospitality, Travel & Tourism    8. Methods - General    9. Methods - Professional    10. Business & Economics / Hospitality, Travel & Tourism   

Subjects:  1. Business / Economics / Finance    2. Corporate & Business History - General    3. Food Industry Services    4. Industries - Hospitality, Travel & Tourism    5. Nutrition    6. Social Science    7. Sociology    8. Sociology - General    9. United States - General   

Reviews (3)

Wonderful book!
I had to buy this book to study for a catering certification test, and I was anticipating a dull, dry rehash of things I already knew after 5 years as a caterer. But, I was pleasantly surprised.It is written in a most readable manner, and I learned so much I didn't know, which makes me so much more professional.I recommend it highly.

On-Premise Catering
The book is good, however I can only print 25 pages every 10 days, so in about 6 months, I will have my printed book.I am very disappointed in the fact that I was very mislead in buying this book, it doesn't tell you that you can only print minimal pages and can only use the e-book from your home.Well, I don't work at home, I work in a hotel. I will not buy from Amazon again because they did nothing to help me with this matter.

Great!
This is a great reference book.I have been in catering for 15 years, and there is a lot of stuff in this book I never knew! ... Read more

Subjects:  1. Business & Economics    2. Business/Economics    3. Caterers and catering    4. Cooking / Wine    5. Handbooks, manuals, etc    6. Industries - Hospitality, Travel & Tourism    7. Methods - Professional    8. Methods - Quantity    9. Business & Economics / Hospitality, Travel & Tourism    10. Hotel & catering trades   

Reviews (1)

A must!
When I first started out, I did not know how much to serve and how to break down my expenses. After reading this book, that information was no longer a mystery. It is precisely what the beginner needs and what theexperienced can use for reference. Not only does it contain information onwhat to charge and spend, it sets up scenarios that illustrate what theauthor is referring to. There are recipes that are fresh and practical andinteresting. ... Read more

Subjects:  1. Career/Job    2. Caterers and catering    3. Cooking / Wine    4. Methods - Professional    5. Quantity Food Production And Service    6. Quantity cookery    7. Self-employed    8. Small Business - General    9. Business & Economics / Small Business   

Reviews (7)

Not worth the money
This book is a nostagic look at ice cream manufacturing and store operation. We have opened 30 plus ice cream stores over the last 25 years and would not recommend anyone using this book as a reference. This guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed. Ice cream shops work in only a few areas of this country and require hard work and long hours. They fail at an alarming rate and rarely gross enough to make a decent living. If you are planning on an ice cream store operation make sure you do a decent demographical study before attempting it.

Great Book
This book was an interesting guide to ice cream.It has helped me gain an insight in how to make and distribute ice cream.It answered most of my questions and helped me decide my next course of action.

Excellent book for ice cream professionals
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That�s why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It�s well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts. ... Read more

Subjects:  1. Business/Economics    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Frozen desserts industry    6. Ice cream, ices, etc    7. Marketing - Product Management    8. Methods - Professional    9. Quantity Food Production And Service    10. Specific Ingredients - Dairy    11. Business & Economics / Hospitality, Travel & Tourism    12. Food & beverage technology    13. Food manufacturing & related industries    14. Sales & marketing   

Reviews (4)

Interesting if you are thinking about attending the CIA bootcamp, otherwise .... just okay
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I purchased this book to see what the Culinary boot camp at the CIA was all about since I was thinking of taking the course.I am glad that I bought the book and didn't spend thousands on the course.
A fast look into the world of culinary bootcamp
This book started out as a great resource for some nice info. on how to cook some foods and gave me some insight on a few things. But, the story in general on the whole experience and what actually went on in the kitchen was pretty boring. I like reading stories about people who work in the cooking business because it will help me be prepared for working in an actual resteraunt. But, this story just lacked. And the photographs just bugged me to no end on how poor they were. Ok, yes, I understand that they are moving fast through the kitchen, but the pictures where everyone was sitting down it was blurry. Could have been better quality. Other than that, great recipes, great information on cooking. I would recommend it for those who want to learn a few things on cooking.

Rampant ego, not enough tips in this lackluster cookbook
Cookbooks, it seems, has taken a huge chunk of the publishing marketplace. Nearly every day I hear of a new 'hot' chef, or cookbook or trend. Nowadays, it seems that there is great delight in taking ordinary folks, and throwing them into situations where high stress, competition and trying to cram everything possible in a short amount of time and then showing it all happening on either the written page or the television screen for the viewer's delectation.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Professional    5. Cooking / Professional    6. General cookery   

Reviews (26)

Excellent book
If you ever wanted to know anything about food, cuisine, and cooking, the Larousse Gastronomique is the book to consult.
Encyclopedic work of Gastronomy
This book covers literally everything from A-Z in the
Shocking errors and inaccuracies
Considering the reputation of this book, I was quite shocked to read some of the errors it contains with regard to Australia and New Zealand to the extent I cannot take for granted anything else within its pages.
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Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. Encyclopedias    6. Food    7. Methods - Professional    8. Reference    9. Cooking / General    10. Food & Drink / Cookery    11. General cookery    12. Reference works   

Reviews (4)

Amazing Author!
I had the opportunity to assist for Rori's husband, who is a food photographer, on a shoot. All of the food was presented amazingly well, and when we actually got to eat it afterwards, I couldn't believe it. I honestly have not tasted such great food in a long time. I've been to quite a few upscale restaurants in Los Angeles and I can say that her food was so much more impressive than most of what I've tried. I just purchased this book, but have not read it yet, but if it's a reflection of her style and skills, I know I won't be disappointed. She's also an amazing person, which makes this even better!

"I'm vaKlempt!!!"
This author is one of the most stylish and honest chefs I've read in a long time. I've boughtover 10 cookbooks in the last year, from holiday planning, little noshes to fancy restaurant cookbooks. None of them presents food this way before...the informal and the formal styles of presenting different recipes. Oy, what a concept!I'm vaklempt over this. I sent a copy to my daughter in Manhattan so that when my husband, Ira and I visit, she can cook one of those great recipes for us. (She better do the "dressed up style if she knows whats good for her). Best of the Bunch!
Out ofall of the new-fangled and (expensive) fancy cookbooks we've been bombarded with over the last few years, FINALLY, Rori Trovato has brought it all home for us in her new book "Dishing With Style."Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining    5. Food presentation    6. Home Management    7. Methods - Garnishing    8. Methods - Professional    9. Tablesetting    10. Cooking / Tablesetting   

Reviews (2)

A Vague Textbook
The book has wealth of information for those absolutely new to Food and Beverage. Don't look for inside hints or for good restaurant or service systems for the professional, it's just not there. I ordered the book to improve my knowledge of the finer points of service, what I got instead was a rehash of basic techniques that have been better presented elsewhere.Disappointing for the price.

the professional's reference
There's not a whole lot to say about the English edition of the service textbook used by Swiss hotel management schools. Clear writing, decent maps/diagrams, illustrative photographs, and a conservative position aresome of the features of this book that covers both dining room and banquetservice.Read more

Subjects:  1. Table service    2. Cooking / Wine    3. Table setting and decoration    4. Tablesetting    5. Cooking / Tablesetting    6. Hotel & catering trades    7. Cooking    8. Methods - Professional    9. Food service   

Reviews (6)

Excactly what it states - A study Guide
This book is a great study guide to accompany the text. However, most people will be quite happy just to buy the textbook and the knife guide, but not the study guide.
A pretty good book on becoming a professional chef
I am studying to become a professional chef one day and decided to purchase this book.It has a lot of technique and helpful hints, but I notice it does not tell you much about sanitation.I notice there is a new book out called the Study Guide for the Servsafe Exam: Key Review Questions and Answers with Explanations and that book really covered the subject very well.Now when I finally start my own restaurant I will do well in all areas of culinary.

Good workbook for the CIA Pro Chef BUT
I have been working this book and workbook over for sometime.It has many typos which upset me greatly because someone should have picked up on it...but the overall concept is a good one. ... Read more

Subjects:  1. Cooking    2. General    3. Problems, exercises, etc    4. Quantity cookery    5. Quantity cooking    6. Study Guides    7. Cooking / Professional    8. General cookery   

Reviews (4)

GREAT COOKING IDEAS FOR PARTIES
This is a very practical book, fool of wonderful recipes. Very well written, simple to follow. I've only had a chance to try a couple so far, but with great success. Black and Orange Halloween Party for 24 was simple enough to do, and an instant hit. The Chocolate Chili with Beef, Pork, and Black Beans was to die for. I can't wait to try other dishes from this book. Highly recommend this cookbook.

Excellent treatment of neglected subject. Buy It.
`Cooking for a Crowd' by Susan Wyler has come out in a new, substantially larger edition, based on a volume originally published in 1988, and I, for one, am really happy to see it. Among all the various genres of cookbooks, those dedicated to cooking for large numbers of people are very difficult to find. Even many works on meals for entertaining only cover recipes for six to twelve. Of those books I have reviewed, the most notable exception is Martha Stewart's now classic original book, `Entertaining' which gives us recipes for 25 or more. As a dedicated viewer of the Food Network, I can also say with some authority that in all their programming for the last four years, I have seen but one show done on Tyler Florence's `Food 911' show which gives recipes for feeding a large crowd. Even otherwise excellent cookbooks such as David Waltuck's `Staffmeals' doesn't give us recipes for serving a large group of people, and I am sure he feeds a lot more than eight or twelve people at his restaurant's staff dinner. And, the only other book I have seen (the name escapes me, as I have not yet reviewed it) costs a whopping $60 retail for something no larger than the usual $35 Culinary Institute of America or `Cooks Illustrated' volume.
THE book about organizing fine dining for many!EXCELLENT!
I absolutely love this book.It is so practical, straight forward, and varied.Whenever I have more than six guests, I turn to this book for great ideas, and fantastic menus carefully planned out for any occasion, as well as any time constraint.Some recipes are complex, others simple, but always the directions are crystal clear.Susan Wyler understands the constraints and the schedule of the modern cook. I highly recommend the Slow Roasted Goose with Pork & Prune Dressing and Port Wine Sauce (I'm making this for Thanksgiving).Other outstanding dishes were the Lamb Shank Cassoulet, the Curried Ginger Carrot Soup, and African Peanut Butter Chicken Stew.And, by the way, I've found myself halving some of these recipes--you don't need a crowd to enjoy these great dishes.So far, each recipe I've tried came out perfectly, but I still have many to wade through.I'm almost looking forward to next Christmas dinner although my entire in-law family will be visiting, driving me crazy.That's how good this book is. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining - General    5. Menus    6. Methods - Quantity    7. Quantity cookery    8. Cooking / Entertaining   

Editorial Review

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Reviews (94)

Interesting, Entertaining, and Well Written
I loved this book.It was educational and at the same time highly entertaining.There are several themes going on in the same book.First there is the actual review of restaurants and education of food and wine.Second, there is the truth about restaurants, food, and service that is exposed.Finally, there is the journey of the author and what she learns about herself, desires, and needs.All three themes are woven seemlessly to make a highly fun book to read.

Kudos to Ruth
I just read this book cover to cover on a flight back to NYC from Barcelona.My mouth watered as I read the included reprints of her past reviews of NYC restaurants - even after my five days of fantastic Spanish cuisine!But more surprisingly, I was drawn in by what seems to be quite an honest glimpse of the NYC restaurant experience seen through the eyes of many "characters".The book left me such respect for the depths that Ruth Reichl went through in order to dine as the everyday person would experience, especially in NYC's "best" restaurants.Her recounts made me actually appreciate the research and dedication required to write a truly objective (as objective as food tastes get, I suppose) review.A very easy and enjoyable read.
Made me want to eat out more
Ruth's description of the lift of a restaurant critic was both a fascinating read and mouthwatering at the same time. Her descriptions of the disguises and deferring treatments in New York's finest restaurants made for a quick page turner.Her recipes and reviews scattered in each chapter made me bothwant to eat out more often and try to cook some of those dishes myself. ... Read more

Subjects:  1. Biography    2. Biography & Autobiography    3. Biography / Autobiography    4. Biography/Autobiography    5. Cookery    6. Cooking    7. Editors, Journalists, Publishers    8. Food writers    9. General    10. Reichl, Ruth    11. United States    12. Women    13. Cooking / Professional   

Subjects:  1. Travel Guides - U.S.    2. Travel - General    3. Travel - United States    4. United States - General    5. North America    6. Restaurant & pub guides    7. USA    8. Restaurants    9. Quantity Food Production And Service    10. Travel