Garde Manger, The Art and Craft of the Cold Kitchen Review

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Garde Manger, The Art and Craft of the Cold Kitchen ReviewThis publication provides a broad range of basic and advanced techniques for the cold kitchen. We used this book in the culinary arts program at the college I attend and I have made many of the recipe's successfully. I withheld one star because I found that universally the recipe's lack proper seasoning. It's a great book for anyone needing real working recipe's and techniques for salads, dressings, hors d hovres, canapes, taurine, sausage making, smoking, and other detail cold kitchen work.Garde Manger, The Art and Craft of the Cold Kitchen OverviewWith nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.

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The Sculpture Reference: Contemporary Techniques, Terms, Tools, Materials And Sculpture Review

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The Sculpture Reference: Contemporary Techniques, Terms, Tools, Materials And Sculpture ReviewThe Sculpture Reference by Arthur Williams is a phenomenal achievement. An enjoyable and educational book that I find quite inspiring. Living, contemporary, working - sculptors; what an excellent set of criteria for the inclusion of the over 280 artist whose work is displayed in the over 1,100 color images within this hefty 512 page book.
The quality of the photography is excellent in every case. The alphabetical structure of the work lends a nice rhythm between materials, techniques and the results that can be achieved with them, in another words it is a good read for the serious sculptor.
The most impressive aspect is his selection of unique sculpts; the diversity of which is almost unbelievable. This handsome book already has a few scares from knocking around my studio. Almost every person that has opened it has ended up going from page one to the back cover one page at a time. Most of these people not sculptors mind you, just everyday Jane and Joes that are drawn in. I have many instructional videos and books on sculpting and sculpture, but this one book could replace half of them as an effective educational tool.The Sculpture Reference: Contemporary Techniques, Terms, Tools, Materials And Sculpture Overview

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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Review

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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation ReviewThe Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation is an incredible asset to any legitimate kitchen. The Garde Manger segment in a kitchen in completey under appreciated and over looked. This text does an incredible job of breaking down the station, how to set up the station, and most importantly, how to handle cold foods that are considered potientially dangerous. Lastly, this book tries and succeeds in reminding us of classic techniques that has slowly becoming a dying art. An my mind, an EPIC TEXT!Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Overview

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Persuasion Engineering Review

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Persuasion Engineering ReviewOf all the people who ever wrote books on NLP, Richard Bandler's are the most fun to read - there's no question about it and this book is no exception. As a matter of fact when I began reaing this book, I couldn't put it down, in spite of the fact that I felt at times at odds with his grammar and the fact that you won't exactly find techniques to apply in this book.
The essence in the book revolves around the premise that people want to feel good, and if you desire to sell something to others, what you need to do is make them feel good. The book is then filled mostly with stories which serve to bring this point across.
The contents of the book can be summed up mainly as an entertaining fluff - interesting and motivational, but you're left on your own as to how you want to go applying the information you find in this book.
Persuasion Engineering OverviewExplains how we use our communicating processes to generate behaviours which unconsciously stand out on their own and speak for themselves. Covering everything from the sales process through to the close, the text considers the human communication processes present in a wide range of situations.For the novice, how can you learn to use the communication opportunities that are right there in front of you all the time? Take the information in this book, use it and you will dramatically increase your income. It is simple, understandable and unrivaled in the field of business and sales.

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Charcuterie: The Craft of Salting, Smoking, and Curing Review

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Charcuterie: The Craft of Salting, Smoking, and Curing ReviewJane Grigson wrote the fundamental overview of charcuterie, and, under her influence, Fergus Henderson shared a handful of incredibly delicious recipes out of the charcuterie tradition. Filling the gap between them, as I see it, is Michael Ruhlman and Brian Polcyn's Charcuterie, an excellent, balanced, enthusiastic cookbook that steers home cooks into the fundamentals of meat preparations. The book is encouraging evidence that a significant number of Americans have awakened to the pleasures of well-prepared meat. This isn't a fringe publication: it is a beautifully-designed, well-written, premium production. And it's about time.
This book does something fundamentally right: it completely eschews the Joy of Cooking model of everything-under-one-roof cookbooks. It assumes that the reader has focused interests and is dedicated to food. It acknowledges that the food trades were [and sometimes still are] highly technical, and best performed by specialists. Though we might as well give up the possibility of becoming first-class charcutiers unless we're willing to give up our careers and pursue it full-time, we can find some real satisfaction in a book like this. It presents, in a clear, well-organized, concise format, the wisdom of a great charcutier, explained by a great writer. That wisdom, those years of experience, is evident in the clearest way once you begin using this book: the recipes are easy to follow, well-suited to the home kitchen, and, happily, result in meat products that are better than anything you can buy in an American supermarket. Far better. Even the more daunting preparations, the ones involving aging and cold-smoking, for example, prove to be remarkably accessible and easy. Some will take more space than you or I have in the kitchen, but there are many recipes that produce amazing food with surprisingly little effort. The beef Chicago-style hot dogs are pretty quick once you have everything lined up, and they are so much better than store-bought dogs that you will hardly believe the difference. Some other recipes require more elaborate set-ups, even dedicated smokers and dedicated meat grinders, but there is plenty here that's accessible to the average home cook with the average kitchen. The biggest challenge, as usual, is finding the right cuts of meat to do these recipes justice. Count on making substitutions, and hope that some young person finds this book in time to begin his apprenticeship to the likes of Brian Polcyn, and returns to open shop in your neighborhood. Have the cardiologist over to dinner. Live a little.
If you order this book, be sure to consider Jane Grigson's Charcuterie and French Pork Cookery and Fergus Henderson's The Whole Beast, both of which I have reviewed for Amazon.Charcuterie: The Craft of Salting, Smoking, and Curing Overview

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