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How to Repair Food
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by Marina Bear, John Bear (Contributor)
Paperback - 118 pages (April 1987)
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If you are a moderate klutz in the kitchen, you will immediately comprehend the title of, and the need for this book. The authors offer sensible, forgiving, and humorous tips on salvaging your latest culinary meltdown and turning it into something edible, and even tasty, if you're lucky!
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Keeping Your Gas Restaurant Equipment Cooking! for the Mechanically Hopeless
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by Don Walker
Paperback (June 1993)
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A very handy reference guide that will save you time & money. Drawings/ Resource Guide
Availability: This title usually ships within 4-6 weeks. Please note that titles occasionally go out of print or publishers run out of stock. We will notify you within 2-3 weeks if we have trouble obtaining this title.
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Keeping Your Electric Restaurant Equipment Cooking! : For the Mechanically Hopeless
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by Don Walker
Paperback (June 1993)
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Availability: This title usually ships within 4-6 weeks. Please note that titles occasionally go out of print or publishers run out of stock. We will notify you within 2-3 weeks if we have trouble obtaining this title.
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Food Equipment Digest
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by James Stevens, Lois Snowberger (Contributor), Jim Stevens
Availability: This title usually ships within 2-3 days.
Paperback - 104 pages (November 1996)
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Specs : The Comprehensive Foodservice Purchasing and Specification Manual
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by Lewis Reed
Availability: This title usually ships within 2-3 days.
Paperback - 712 pages 2nd edition (February 1993)
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How Much to Buy : A Foodservice Purchasing Workbook
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by Robert A. Ulm
Availability: This title usually ships within 2-3 days.
Paperback - 166 pages (August 1993)
MacMillan Pub Co
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A practical workbook for teaching the basics of food purchasing, includes standard formulas and practice problems. Can work as supplement in a purchasing or foodservice management course or as a stand alone at a community or technical college.
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Quantity Food Purchasing
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by Richard Donnelly, Lendal Henry Kotschevar
Availability: This title usually ships within 2-3 days.
Paperback - 553 pages 4th edition (November 1993)
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Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. KEY TOPICS: Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. MARKET: For those responsible for managing quantity food purchasing in the food service industry.
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Purchasing : Selection and Procurement for the Hospitality Industry (Wiley Service Management Series)
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by John M. Stefanelli
Availability: This title usually ships within 2-3 days.
Paperback - 663 pages 4th edition (August 1997)
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Chef's Book of Formulas, Yields, and Sizes
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by Arno Schmidt
Availability: Usually ships within 24 hours.
Paperback - 358 pages 2nd edition (December 1995)
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Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste.
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The Chef's Companion : A Concise Dictionary of Culinary Terms
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by Elizabeth Riely, David Miller (Illustrator)
Availability: Usually ships within 24 hours
Hardcover 2nd edition (December 1997)
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Elizabeth Riely has amassed a library of resources and has carefully chosen a comprehensive collection of culinary terms for this book. The cross-pollination of categories is rich, from the scientific to the ethnic, from the technical to the colloquial.
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The Professional Chef's Knife
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by Culinary Institute of America. Learning Resources Center.
Availability: This title usually ships within 2-3 days.
Paperback First edition (December 1997)
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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
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by Andrew Dornenburg, Karen Page
Availability: Usually ships within 24 hours.
Paperback - 322 pages (May 1995)
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1996 JAMES BEARD AWARD WINNER for Best Writing on Food
Essential reading for anyone who loves food, BECOMING A CHEF is an entertaining and informative insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. More than 60 of America's leading chefs discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists and pro football players into culinary artists. Their candid, engaging stories provide thought-provoking insight as well as practical advice to all who aspire to join their professional ranks and to all food lovers interested in the secrets of running a successful restaurant or creating inspired cuisine at home.
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The Master Dictionary of Food and Wine
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by Joyce Rubash, Inc Staff Benchmark Productions (Illustrator)
Availability: Usually ships within 24 hours.
Hardcover 2nd edition (December 1997)
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Booknews, Inc. , December 1, 1990 A carefully prepared dictionary--with pronunciation--giving brief definitions of some 8,000 terms relevant to food ingredients, cooking styles, preparation techniques, and types of culinary service. The vocabulary is international and includes wine-related terms. Useful for both amateur and professional cooks and all who work in food service. Annotation copyright Book News, Inc. Portland, Or.
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Herings Dictionary of Classical and Modern Cookery
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by Walter Bickel
Hardcover 12th edition (January 1991)
Culinary & Hospitality Industry Publication Services;
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This dictionary contains it all! Service & management terms, equipment, sanitation, culinary terms, ingredients, nutrition, etc.
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