Bestsellers In Professional Cooking
Don\’t Panic – Dinner\’s in the Freezer by Susie Martinez, Bonnie Garcia, and Vanda Howell is a great recipe book that shows you how to make great tasting meals ahead of time. This cookbook is perfect for your hectic lifestyle. Overstuffed schedules make traditional cooking methods impossible to use in many families. The result is poor nutrition and strained budgets from resorting to fast food or prepared meals. This book offers simple and economically friendly alternatives, featuring dozens of recipes that can be prepared and then frozen for future use. You get practical tips for planning and organizing and shopping for meals as well as ways to freeze and reheat prepared foods.
Don\’t Panic – More Dinner\’s in the Freezer by the same authors is a second helping of tasty meals you can make ahead. This book will fit perfectly into your hectic lifestyle. While traditional methods often become obsolete in your busy schedule, this book can help you make nutrition go hand in hand with cost-saving cooking. Skip resorting to fast food or commercially prepared meals. This book offers more simple and economical recipes than its prequel and offers tips for planning, organizing, and shopping for meals.
The Flavor Bible by Karen Page and Andrew Dornenburg is the essential guide to culinary creativity based on the wisdom of America\’s most imaginative chefs. This book shows that great cooking goes beyond merely just following the steps in a recipe. It requires the knowledge of how to season ingredients in order to bring out the best possible flavor from them. Drawing from dozens of other chefs\’ experience in the top restaurants around the country, Page and Dornenburg present an essential guide to creating the deliciousness in any dish. Readers will learn how to be more intuitive in the kitchen, experience with temperature and texture, and balance the sensual and emotion elements of a meal.
Bobby Flay\’s Throwdown by Bobby Flay, Stephanie Banyas, and Miriam Garron features more than 100 recipes from Food Network\’s Ultimate Cooking Challenge. Every week on his reality television show, celebrity chef Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish like buffalo wings or sticky buns. In his first-ever cookbook collaboration with Food Network, Bobby shares his recipes from his popular show. Both Bobby\’s recipe and his challenger\’s are included. Try both dishes to pick your favorite or challenge friends and family to a battle of your own. Beaten, Seared, and Sauced by Jonathan Dixon is about his experience on becoming a chef at the Culinary Institute of America. Many people dream of leaving their old lives behind, enrolling in cooking school, and becoming a chef, but the difference between the dream and reality can be huge.
This book gives readers firsthand experience of what it was like to be a full-time student facing all of the challenges of this legendary course. Dixon enrolled in the CIA on a scholarship to pursue his passion of cooking at the age of 38. This book recounts the hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institutions many rules and customs. This is a fascinating first-person view of America\’s most famous culinary institution.
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Roberto Sedycias works as an IT consultant for