Editorial Review

Bill Buford's funny and engaging book Read more

Reviews (71)

Erratic, boring and without passion
This book reads like a term paper written by an overly diligent student who's not really interested in his subject. The author erratically jumps from one topic to another to demonstrate that he has really done lots and lots of research.
Same story, different book.
I love to read narrative books on food.I also love to read cookbooks.But to me, this book is too similar to the more entertaining "Kitchen Confidential."I have no problem with the actual writing of the book, Buford is a great an enthusiastic guide to the inner workings of a kitchen.But I am tired of reading about how hellish and stressful it is to work in a restaurant kitchen, and glorifying the macho boys club of the professional culinary world.Yes, we get it, it's not really all that glamorous to work in a restaurant day in and day out. If you have never read a book like this and are infatuated with Mario Batali, I say go ahead and read it, but if you have read "Kitchen Confidential," there's not much new here.

Armchair Sous Chef
Having spent hours watching the Food Channel:Iron Chef America, Throwdown and even Rachael Ray, one always thinks that it doesn't look so hard...that is until you try to accomplish medium dice of anything with a consistent size.Somehow anything I chop looks as even as if I had done it in a food processor.So why don't I use one you ask??Because they don't on Iron Chef America, they slice and dice with ease.
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Subjects:  1. Babbo Ristorante e Enoteca    2. Biography & Autobiography    3. Biography / Autobiography    4. Biography And Autobiography    5. Biography/Autobiography    6. Cookery    7. Cookery, Italian    8. Cooking    9. Food    10. Italy    11. Literary    12. Methods - Professional    13. Personal Memoirs    14. Tuscan style    15. Tuscany    16. Cooking / General   

Reviews (1)

Another real Heavy -Physically HEAVY Book
As a gradaute of the CIA we had to carry the CIA Pro 7 to some of our classes and it was awesome thinking it could not get any bigger or have more information - BUT Pro 8 is the heaviest book ever published.This book is big and it includes a lot of updates from 7, easier methods and it looks like many of the recipes we did in the kitchens - A great resource to everyone and an even better one for CIA grads who can find pics of some of the old pros in them - Martinni, Matel and Andrienni were three I had and there they were playing in front of the camera - you guys really do have a good side no that the book is published - GET BACK TO WORK! - Great book CIA - congrats! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Professional    4. Quantity cookery    5. Cooking / Professional    6. General cookery   

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    7. United States - Mid Atlantic - New York City    8. United States - Northeast - Middle Atlantic (General)    9. New York    10. Restaurant & pub guides   

Editorial Review

On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat. Read more

Reviews (1313)

Easy to get lost
If you like fact reading, you'll like this.I thought he was to discriptive and went on and on and on about nonsense. Some of the info was really good, but it was hard to stay focused and really take it all in.I found my mind wondering and thinking about other things.

Like a guilty little trip to the corner Mickey D's
Eric Schlosser's "Fast Food Nation" is a thorough if somewhat slanted analysis of the fast food industry.The author hooks the reader early with sweeping invectives against the titans of fast food.Before you can say "Supersize Me," you've learned that Ray Kroc and his cronies are responsible for the homogenization of global culture, the spread of E. coli and other deadly pathogens, the obesity of America's children, and the exploitation of the unskilled masses.Take a deep breath - that's just the intro.
Top-notch Journalism
The author brings a high level of professionalism to his story about the growth of the fast food industry and the consequences of its ruthless pursuit of profits.
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Subjects:  1. Business / Economics / Finance    2. Convenience foods    3. Corporate & Business History - General    4. Fast food restaurants    5. Food Industry Services    6. Food industry and trade    7. History    8. History: American    9. Industries - Hospitality, Travel & Tourism    10. Nutrition    11. Social History    12. Sociology - General    13. United States    14. United States - General   

Reviews (10)

I liked it
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
Wow!!! A must have for all chefs
I had seen this book at a friends business and thought it was good.Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily.The CD rom is also fantastic in the number of recipes it contains.One nice feature is that you can size the recipes to what you need.Another great plus.Well worth the money. Tom Elliott, CEC

Food For Fifty
Very well written book, leaves nothing for the mind to question,I would highly recomend this book! ... Read more

Subjects:  1. Cooking / Wine    2. Food Science    3. Food Service Management    4. Industries - Hospitality, Travel & Tourism    5. Menus    6. Methods - Quantity    7. Nutrition    8. Quantity cookery    9. Science/Mathematics    10. Technology    11. Business & Economics / Hospitality, Travel & Tourism   

Subjects:  1. Cooking    2. Cooking / Wine    3. Food presentation    4. Garnishes (Cookery)    5. Methods - General    6. Methods - Professional    7. Reference    8. Cooking / Culinary Arts & Techniques    9. Food & Drink / Cookery   

Editorial Review

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Reviews (11)

Good Basics
Teaches basics, it's like a textbook. Useful information that comes with pictures. It's definitely a worth investment for chefs like myself.

Excellent book
I have really benefitted from this book. It was an excellent value for the money.

Garde Manger Culinary Institue of America
The book arrive fast, the problem is your company change my shipping address. It took me two extra day to reiceve it. I was lucky tobe able to pick it up two hours before my class ... Read more

Subjects:  1. Cookery (Cold dishes)    2. Cooking    3. Cooking / Wine    4. Methods - Quantity    5. Quantity Food Production And Service    6. Quantity cookery    7. Reference    8. Cooking / Culinary Arts & Techniques    9. Food & Drink / Cookery   

Reviews (3)

IF YOU ARE SELF-EMPLOYED, THIS BOOK IS A GREAT MOTIVATOR!!!
I've had this book for 15 years and think of it often, EVEN THOUGH I'M NOT IN THE PIZZA BUSINESS!!For some reason, I can really identify with Tom Monaghan. Pizza Tiger
If you are in the pizza business or if you are thinking about getting into the pizza business - you must read this book. Great Inspiration
I checked this book out of the public library at a time when my business was near failure. It gave me the spirit to keep on and have a sucessful turnaround. Monahan is a hell of a great story and it comes from the heart. An orphan, high school dropout who overcomes everything and becomes a billionaire. Only in America. Read more

Subjects:  1. 1937-    2. Biography    3. Biography/Autobiography    4. Domino's Pizza (Firm)    5. Food Industry Services    6. History Of Specific Companies    7. Monaghan, Tom,    8. Restaurateurs    9. United States    10. Business & Economics / Corporate History    11. Modern fiction    12. Monaghan, Tom   

Reviews (4)

Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best. Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W. An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information. ... Read more

Subjects:  1. Cooking    2. Food Sanitation    3. Food Science    4. Food Service Management    5. Food handling    6. Food service    7. Methods - Professional    8. Safety measures    9. Sanitation    10. Technology & Industrial Arts    11. Cooking / Culinary Arts & Techniques    12. General cookery    13. Hotel & catering trades   

Reviews (3)

Easy to understand
This text book is very self-explanatory.Makes learning the information easy and helpful.All books should be written like this one.

Food & Beverage Cost Control
As a culinary educator, I find this book both informative and user-friendly.The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components.The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls.The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores.It is a book for all levels with real life examples.I would recommend it to anyone, be it from education or industry.

An excellent edition!
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.Read more

Subjects:  1. Accounting - Managerial    2. Business & Economics    3. Business / Economics / Finance    4. Business/Economics    5. Cost control    6. Food Service Management    7. Food service    8. Industries - Hospitality, Travel & Tourism    9. Budgeting & financial management    10. Business & Economics / Hospitality, Travel & Tourism    11. Food & Drink / Cookery    12. Hospitality industry   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - General    5. Methods - Professional    6. Cooking / Culinary Arts & Techniques    7. Food & Drink / Cookery    8. General cookery   

Subjects:  1. Food Industry Services    2. Restaurants    3. Travel    4. Travel - United States    5. Travel Guides - U.S.    6. United States - Pacific - San Francisco    7. United States - West - Pacific (General)   

Editorial Review

Produced by the Culinary Institute of America as a textbook for chefs-to-be, Read more

Reviews (25)

This book is a keeper
Great book that I used in culinary school.It is easy to follow and found it quite helpful with many of my culinary classes.If you want a great study guide for nutrition class, I recommend:
The New Professional Chef Scores a 10
As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook. Impressive
Not being a professional chef, this book was quite intimidating.The info regarding ingredients was great, and the recipes so far have not let me down.This is a great aid in helping a normal guy like me prepare a very nice meal for company the RIGHT way.A great appreciation for fine cooking is developed after studying this book.The ingredient measurements in weight were a bit of a stumbling block for me at first - if you don't have a scale, you had better be an excellent guesser.Overestimating and buying too much veal loin can be pretty expensive.This is THE book for basics and, of course, a fine meal for that special occasion when company is planned (most meals here require several steps and multiple sub-recipes, and are not fast, Betty Crocker projects).Well worth the price for the smile on your guests' faces. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - General    4. Methods - Quantity    5. Quanity cooking    6. Quantity Food Production And Service    7. Quantity cookery    8. Cakes, baking, icing & sugarcraft   

Subjects:  1. Food Industry Services    2. Restaurants    3. Travel    4. Travel - United States    5. Travel Guides - U.S.    6. United States - Pacific - Los Angeles    7. United States - West - Pacific (General)   

Reviews (10)

ServSafe Coursebook - disappointed
I am very disappointed in this purchase.The only reason that I bought this book was to receive the NEW Scantron test!The Scantron test that arrived with the book was the OLD test.All information at the Amazon site said that the new test was included.That information was in error.

food safety
The book is thorough and provides many self quizzes to test your knowledge along the way.

ServSafe Coursebook
I am really pleased with the book i purchased. I needed to find the book fast for my class because it was the middle of week one and i had no book because the college bookstore was sold out. So, i tried online to find the best rates with fast delievery and found it here at Amazon.com. Wooo! I was so happy to have found the book i needed onine with the Scantron Certificatiion Exam form included. I was in the need for next day delievery and they had that option available. My total came out to $93.83 with next day shipping fee included. That was a pretty reasonable price for me compared to other prices i've seen which would have been way over $100 dollars. I am very happy with the book and with the speedy next day delivery and also with how Amazon.com kept sending me confirmation emails and how i could tract my shipment order. I was very much pleased, which moves me to trust them and to purchase from them again in the future!Thanks Thanks Thanks Amazon.com! ... Read more

Subjects:  1. Food Sanitation    2. Food Science    3. Industries - Hospitality, Travel & Tourism    4. Quantity Food Production And Service    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Tests    9. Hospitality industry    10. Occupational / industrial health & safety    11. Technology / Food Industry & Science   

Editorial Review

The Silver Palate, a small but notable New York eatery, won several national awards and distributed their packaged goods to fine food stores across the country. Owners Julee Rosso & Sheila Lukins wrote Read more

Reviews (36)

Disappointing
Sorry guys, I looked forward to working on recipes from this cookbook due to the very enthusiastic reception it received from the media.The graphics of the book are truly beautiful.The recipes however, hmmm,try again.I followed a simple recipe for Apple Crisp and got a bad result.I now go to respected standard cookbooks for my Apple Crisp recipe and the old family favorite always turns out great.Really people, the recipes are NOT the stuff of greatness.Graphics? Great. Photography? Great?Recipes? You have got to be kidding
This cook book is awesome
I agree, if you own just one cookbook, this is the one. It has the best recipe ever for Potroast and cranberry bread. I'm finally beginning to explore other recipes b/c these two have been so good and I'm not the adventuresome type. I'm dieing to try the gorgonzola cheese tortellini as well as a few others. These women are awesome!

A True Classic
This has been my favorite cookbook for years and years.The recipes are wonderful and the illustrations and quotes are delightful.Forget the new cookbooks and buy this one.It's very charming. ... Read more

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

Reviews (10)

A Must Read, even if I was mentioned in the book!
The class that Michael speaks about with the career change students was mine.He strolls in I think on Day 2 of K-18 with Chef Theo Roe.We were told about him coming and being an active participant in our class but mostly would stay out of the way and ask questions for an up coming project.He hung with us for a couple of days and we all enjoyed sitting around the dinner table talking about ourselves and he enlightening us with his journey and interaction with Chef Pardus, who at the time we were not assigned but did eventially get him.He stayed in touch with me mostly wanting updates of my CIA class clear through graduation.I see him on tv now with the likes of Anthony Bourdain, Tom Keller and his own show.This book, if you read the first one, goes to show how deep food cuts into the "Soul of a Chef."He has written other things, pediatric surgery with his sister the surgeon, wooden boats and he always comes back to food.He cretainly has my diagnosis of Soul of a Chef.Thanks Michael for 1st of all putting my name in the book, but also brining to light the CIA in the time I went through. It was a wonderful time in my life and I know the others felt the same.Good luck and buy this book if you are reading this review!Reach of a Chef - Buy It!

Chefs, Pop Culture and Very Well Done!
Mr. Ruhlman gives us another perfectly plated culinary tome with his entertaining look inside the world of the celebrity chef phenomenon in America.With his usual quirky humor he examines all sides of the 'Pop Culture of Cooking' and what forces make or break chefs in becoming, not just household names, but brands unto themselves.
A Foodie's Delight in Profiling the Recent Evolution of the Celebrity Chef
As the co-writer of the bellwether of gourmet culinary tomes, "The French Laundry Cookbook", author Michael Ruhlman has written an eminently readable book that should satisfy any foodie. His focus is rife with possibilities as he explores the development of the celebrity chef. What Ruhlman gleans with carefully gathered insider knowledge is the advent of the chef as an entrepreneur rather than an artisan, a trend that has been discernible for the past decade. This has a lot to do with the success of the Food Network and related lifestyle programming, but also playing significant roles are writers such as Ruhlman and Anthony Bourdain and the simple fact that perceived exotic ingredients are now available at local supermarkets.
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Subjects:  1. 1963-    2. Biography    3. Cookery    4. Cooking    5. Cooking / Wine    6. Cooks    7. General    8. History    9. Hotel And Restaurant Management    10. Methods - Professional    11. Ruhlman, Michael,    12. United States    13. Cooking / History   

Reviews (15)

Cool Gift
This book quite good or so dare I say. I was educated on several aspects of cooking and cutting that I took for granted and was unaware off. It gives you just enough information to be dangerous. In truth, it is a fun book and it has helped me prepare some clever dishes. This book was given to me as a gift and it definitely is cool to be sure.

I Like this Book
I found this book to be quite good. I learned a few things that I did not know. It gives you just enough information to be dangerous. Really, it is a fun book and it has helped me prepare some neat dishes. I found this book to be a very cool gift that was given to me.

Excellent book about knife skills for the serious cook
A serious home cook that has spent the last 25 years polishing her cooking skills writes this review.I purchased this book as a supplement to "The Professional Chef:7th edition" and I very glad that I did not listen to the spotlight review that said it was a duplicate.This book is clearly NOT a duplicate of the information in "The Professional Chef".
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Cutting    5. Knives    6. Methods - General    7. Methods - Special Appliances    8. Quantity Food Production And Service    9. Cooking / Professional    10. General cookery    11. Hotel & catering trades   

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