The Prentice Hall Essentials Dictionary of Culinary Arts Review

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(More customer reviews)This is a great reference book. A family friend completed his chef training at Cordon Bleu and this was a reccomended book. It's pretty comprehensive yet great for the everyday cook. I purchased one for myself and 2 for gifts. I keep mine handy and use it often. This would be a thoughtful gift for anyone with culinary interest.

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This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

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Foods: A Scientific Approach (3rd Edition) Review

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(More customer reviews)Good book, helpful if slightly outdated. Seller was good to work with, an average textbook transaction.

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This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry.The book integrates the theoretical and practical aspects involved in the production and handling offoods.

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Chef Manager, The (2nd Edition) Review

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(More customer reviews)Excellent! Long overdue. Culinary Art Schools are rolling out baby chefs in record numbers and although they may have the culinary knowledge, only time and experience will give them the managerment skill needed to operate a first rate, organized, efficient and effective restaurant. Management is tough in any field, but particularly so in the restaurant business and I hope Chef/Owner Managers will read and apply the management practices discussed in this book. Chef Mangers who did not have the opportunity to get formal culinary training may also find this book useful. The information on Total Quality Management could and perhaps should have been a separate book. Simply written, The Chef Manager deserves two thumbs up.

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This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson. Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies. For chefs who are also managers–or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table.

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