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While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate creme brulee, showcasing Headley’s perspective on ingredients and methodology. Brooks Headley’s Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.
About the Author
Brooks Headley is the executive pastry chef at Del Posto, New York City’s only four-star Italian restaurant. He’s appeared in Bon Appetit and Lucky Peach. Twitter: @workingpastry
Introducing the new Cengage Technology Edition
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food-fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry.
- The text has been thoroughly updated to include the latest research, examples, and techniques related to food principles.
- “Chemist’s Corner” features dive deeper into the scientific principles and methodologies relevant to food preparation and the food industry.
- “How & Why?” features further explain terms, processes, and distinctions important in food science and preparation, answering common questions about the chapter material.
- “Nutrient Content” boxes supply specific data on the nutritional content of different foods.
- “Calorie Control” features explore the energy value of foods and emphasize portion control—a topic of great interest to students both as individuals and as future food service professionals catering to weight-conscious clientele.
- CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools including quizzes, flashcards, videos, and more.
The corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonne–all with rustic flair, simple ingredients, and impeccable flavors. Now, with Maria Zihammou’s French Bistro, you can cook up the authentic tastes of France in your own kitchen. Each recipe shows how intricate meals steeped in culinary tradition can be re-created with simple techniques using modern ingredients and equipment. This is a tribute to proper French cuisine, featuring bistro takes on such classics as: Marinated olives Croque-monsieur and croque-madame: open sandwich with ham and cheese Pan-bagnat: picnic sandwich with tuna and veggies Quiche lorraine Soupe a l’oignon: French onion soup Entrecote with bearnaise And many more mouthwatering dishes In addition, a chapter on cheese shows the proper making of a cheese course–a French tradition. French Bistro takes you into the world of cozy French neighborhoods and cuisine with a charming design and gorgeous, photographs. Discover the joys of French cooking and be inspired by passionate food!
About the Author
Maria Zihammou is a freelance journalist and food stylist. In her inspiring cooking philosophy, the raw ingredients are key, the cooking is simple, and the food is a delight to eat. Asa Dahlgren is a food photographer.
On a journey around the world’s most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joel Robuchon presents the very best in French traditional ingredients and recipes. Drawing on twenty years of research, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’s formal administrative divisions. In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France. Recipes include: Grilled Scallops from Brittany, Onion Soup from the famous Les Halles markets of Paris; Macaroons from Bordeaux. Classics of the French repertoire are here too; Cassoulet from Toulouse, Daube de Boeuf a la Dauphinoise, Black Cherry Clafoutis from the Limousin. French Regional Food reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours.
About the Author
JOEL ROBUCHON is a leading international multi-award winning celebrity chef. Named ‘Chef of the Century’ by the Gault Millau guide and winner of ‘Best Restaurant in the World’ by the International Herald Tribune, Robuchon is famous for his intricate and innovative French cuisine. He currently oversees eight restaurants in cities such as London, New York, Tokyo and Hong Kong and his restaurants have garnered a total of 25 Michelin stars – more than any other chef in the world. LOIC BIENASSIS is a specialist in French culinary heritage and gastronomy, and a researcher and historian at the European Institute of the History and Culture of Food, an organisation connected to the University of Francois Rabelais (named after the great food writer) in the city of Tours.
Garde Manger: The Art and Craft of the Cold Kitchen has been the market’s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student’s training, and many of the world’s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d’oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
About the Author
When Jemma left art school she never thought she’d find her creative outlet in the form of baking but in 2006 she set up Crumbs & Doilies as a market stall and realised that her artistic urges were being fulfilled in ways she had never anticipated. Her cupcakes and cakes have been enjoyed by the likes of Paul McCartney, Keira Knightley, Lily Allen and even Gandalf himself, Sir Ian McKellen. Jemma and her team at Crumbs & Doilies past achievements include making 10,000 cupcakes to form a giant mosaic of a Japanese Cherry Blossom, as well as over 1,000 sushi shaped cakes complete with sushi tray, chopsticks and ‘wasabi’ buttercream!
Chinese cuisine is so well-known in the world that even people who know little else about the country and its culture have heard about or tasted Chinese food. Origins of Chinese Cuisine showcases some of the most famous and best-relished dishes.
About the Author
Dr. Kellyann Petrucci is the coauthor of the health and lifestyle books Living Paleo For Dummies and Boosting Your Immunity For Dummies . She also created the successful kids’ health and wellness program Superkids Wellness and the Paleo door-to-door home delivery food service Living Paleo Foods.
Gisslen’s 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.