Culinary Book Page
My Personal Recommendations, from my culinary teaching and personal cooking enjoyment.
I first examined On Cooking at the New York Fancy Food Show, its publisher had an exhibit. My first reaction was WOW as I skimmed through the pages. After reading the meat chapter in the crowded exhibit hall I had to have the book. It has become a regular reference manual, instructors guide and cookbook all in one. I now require my culinary students to use it. Thanks for the efforts to make this book work. Cost is $34.97, click on the book to purchase.
Wayne Gisslens Professional Cooking fourth edition is the choice of Culinary Educators all over the country, myself included. Its style of simple instructions using industry terms and professional cooking methods allows new and advanced cooks to benefit from its use. I have personally made no less then 50 recipes from the book, all have been pleasing to my guest and students. Keep up the good work. Cost is $45.50, click on the book to purchase!
Euro Chefs Set of Six Books
Dine with Europe's Master Chefs
This series is a value for the money, each book is filled with color photos and excellent upscale recipes. If you would like recipes to bring your culinary skills out, these are for you. They may be purchased alone or in a set. The price is $20.97 each volume, click the photo to order.
Charlie Trotter Books
Charlie Trotter Recipes, all the Charlie Trotter books are a must have for a serious culinarian. You will learn so much from a recipe by this culinary wizard. The information about the restaurant and the recipes equal an enjoyable read. These books are in the $35.00 price range, click on the book to order.
Cheese Bible, my wife and I had a good time with this book. We found a brie recipe that we loved and useful information on many unusual cheeses. If you are interested in a cheese course for your dinner table or restaurant, this a a good place to begin. To order click on the book. $23.07.
The new Joy of Cooking
I finally bought the new volume a few months ago. I have had this book, in its earlier edition, for the last 20 years. I use it as a reference for sauces and dishes I am not familiar with. It never lets me down, a must have for a culinary library. It only cost $24.50, Click the book to order.
The Professional Pastry Chef
By Bo Friberg, this book has been a text for many culinary schools. It contains over 450 recipes with excellent photography and the instructions are professional and easily understood. I have made several of the recipes and found them wonderful. The Genoise recipe is a must try, I used it for a seven layer tort and it was perfection. Culinary students always seem pleased with this book, the 40 sauce recipes are all interesting and the inclusion of sugar work keeps it challenging. Cost is $41.97.
New Classic Desserts
Chef Andrew MacLauchlan, reinvents the art of classic dessert making. If you would like to produce desserts in your home to compare to fine dining restaurants, this book with its chef's tips and recipes will help. The skill level of the Chef is four star all the way, in flavor, presentation and fun. I recommend the, "Kirsch and Black Walnut Baba with Cherry Compote and Vanilla-Honey Ice Cream. Go for it! Price $54.95
Another culinary gem by Wayne Gisslen, used by home bakers, culinary students, chefs and chef instructors, to learn the fundamental principles and procedures for preparing baked goods, pastries and desserts. The recipes are written in professional format and most are in large quantities. A must have for a serious culinary library. Cost is $49.95.
Le Bec Fin Recipes
Chef Georges Perrier with Alixa Green and photographs by David Fields have produced a culinary delight in this book. The outstanding cuisine from his restaurant, including more than 120 recipes, presented with style and plating genius will excite the hard to please culinarian. The Titan Tart is my favorite dessert in this book, I have made it so often that I know the recipe by heart. Lots of love went into this work, Price is $24.50.
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