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Professional
See also: Baking > Professional.
 Food Styling: The Art of Preparing Food for Camera
Delores Custer
A seriously big book on the techniques of styling food from beginning to a mouth watering ending image. This will be a bible for those currently in the business or thinking about it entering it. Includes history, techniques and job advice. Colour photographs. Hardcover, 398 pp. $90.00.
 Art Culinaire 95
Topics: foraged foods; modernized classics including eggplant parmesan and Boston cream pie; eel; tea party/tea cocktails. Industry spotlight: satisfaction, as in customer satisfaction. best: great desserts from WD-50’s Alex Stupak. Highlighted location: several chefs from the Washington, D.C. area. 84 pp. $32.95.
 Modern Cafe
Francisco J. Migoya
Francisco J. Migoya here provides a guide to the modern, upscale cafe, with recipes which are fresh and sophisticated. The cooking skill required for these recipes is a professional level, with some molecular also included. Chapters cover baking, pastries, savouries, beverages, and goods to be made for retail. An excellent resource for anyone undertaking a cafe style project or looking for inspiration along those lines. Colour photos. Hardcover, 550 pp. $78.00.
  Professional Cooking Seventh Edition
Wayne Gisslen
Now in its seventh edition, Wayne Gisslen's Professional Cooking still provides a guide to everything the culinary student needs for the professional kitchen. More than just recipes, this book features step by step techniques, and information on the basic principles of cooking and food science, as well as equipment, measurements and conversions, and food safety and sanitation. Colour photos. Hardcover, 1088 pp. $84.00.
 Siete
Edited by
Rafael Vila
Seven patisiers who have been awarded the title Pastry Chef of Spain such as chocolate cake, cookie, frozen dessert, tidbit, and artistic piece. A wonderful source of recipes and inspiration for the professional pastry chef. Hardcover, 326 pp. $195.00.
 Paco Torreblanca Coleccion
Paco Torreblanca
A boxed set collection of two of the Spanish sugar genius Sugarworks and Techniques, this should please any pastry chefs with a flair for quirky creations. A portrait of Picasso rendered in pastillage, and a tower of blown caramel apples looks fairytale-esque. Although a professional book, there are ideas and techniques in here which might provide a welcome challenge for confident home bakers. Hardcover, 167 pp. + 128 pp. $165.00.
 A Boy After the Sea
Kevin Snook
This book was created to raise funds for the Dan Snook Trust Foundation to benefit troubled youths, a charity which came about after author Kevin Snook's son lost his life. The book features many of the world's best chefs offering recipes for fish and seafood, based on what is available in their local lakes, rivers, and seas; from California Alice Waters makes provencal style fish soup, from Ontario Michael Stadtlander makes pan-fried Georgian Bay whitefish, Irish Kevin Thornton makes sea urchin with vegetable brunoise, and Cornwall's Rick Stein makes grilled cod with laska noodles. These are just 4 of the 26 chefs and dishes featured, and along with beautiful photography and a foreward by Heston Blumenthal, this is an excellent book for chefs or seafood enthusiasts. Hardcover, 232 pp. $55.00.
 Araxi
James Walt
Local and Seasonal inspired recipes from one of the country's most famed restaurants, Araxi, in Whistler.The book is divided by season, with information throughout about the local produce available as an insight into the workings of the restaurants. Recipes such as Rock Sole with Pemberton potato rosti and Lillooet Corn Sauce and Golden mussels with pickled salsify, leeks and apple vinaigrette are just a sample of what is on offer. Each recipe is accompanied by a full colour photo. Hardcover, 250 pp. $45.00.
 From Nature to Plate
Tom Kitchin
A veteran of the kitchens of Pierre Koffman, Guy Savoy, and Alain Ducasse, a Scot, Tom Kitchin returned to Scotland to open The Kitchin in Edinburgh where he won a Michelin star in 2006 less than a year after opening. Seasonality is his mantra so although many of his techniques are quite simple the ingredients from produce to game must be the absolute best. Colour photos. Hardcover, 271 pp. $65.00.
 Building a Meal
Herve This
Using six popular bistro dishes as illustration—dishes such as steak frites, hard-boiled egg with mayonnaise, and lemon meringue pie—the godfather of molecular gastronomy sets out to show how the chemical properties of each engage the senses. Hardcover, 135 pp. $25.95.
 Apicius
Edited by Montagud Editores
This journal of haute cuisine lives up to its own high expectations and then some. A quarterly publication that covers food from all corners of the globe. It is definitely aimed at chefs, but the serious cook will be inspired by the scope of coverage. The colour photos are stunning but it is the discussion from chefs themselves that makes the ideas leap from the pages. Softcover, 194 pp. $75.00.
 Albert y Ferran Adria
This video by the brothers Adria showcases what their cuisine is all about. The ohs, and ahs of this stunning visual presentation is a great intro if deciding to actually try some of this in your own kitchen. DVD, $35.00.
Texture Pro
Heiko Antoniewicz
This starter set for molecular gastronomy is something one can do at home. It includes 10 texturizers as well as an accompanying book, which is excellent for its simplicity and visual step by step photos. The book has 50 recipes and the Raspberry Gum with Mint Pesto is on our list to try! Introductory price of $75.00.
Planet Marx
Thierry Marx
Welcome to Chef Thierry Marx?s world, a recognized master of molecular/research driven cuisine, where you enter a place full of mystic and wonder. This spectacular book is a masterpiece for the senses. Full of pleasures like a liquid quiche lorraine and carrot coconut ravioli, you will not be disappointed traveling on this journey of discovery. Hardcover, 214 pp. $175.95.
 Natura
Albert Adria
As his brother Ferran does with the rest of the meal, Albert Adria pushes the dessert envelope about as far as it will go creating dishes such as muscovado sugar “wool” with Tennessee whiskey cask wood flavoured ice cream, caramelized vanilla banana, hazelnut dacquoise and coffee gelatin. The accompanying DVD features the techniques from which he creates his wondrous works. The presentation is, of course, awe-inspiring. Hardcover, 151 pp, $149.95.
 Kochkunst Bildern 8
From the Culinary Olympics of October 2004, this is an inspiration for chefs setting up elaborate buffets and those entering competitions. Comes with an invaluable CD. $156.95.
 Sous-vide: Cooking in a Vacuum
Viktor Stampfer
Now working in Dubai, German chef viktor Stampfer is a veteran of Guy Savoy's kitchen. He brings a somehat different sensibility to sous-vide cooking from that displayed in the books of Joan Roca and Salvador Brugues (Sous-vide, $170.00) and Thomas Keller (Under Pressure, $95.00). Stampfer's more pointedly blends traditional preparation techniques with avant-garde cooking techniques with many dishes appearing more sauced and glazed then in the Spanish and American books. He is as meticulous at pointing out what will not work, as what will. Hardcover, 255 pp. $154.95.
 Ma Gastronomie
Fernand Point
For many years this was our most requested out-of-print chef book. The revered Point trained many of the next generation's top French chefs at his fabled restaurant Restaurant la Pyramide, in Vienne, which is still in operation. Bocuse, Chapel, Troisgros are disciples of this famed chef. It is no exaggeration to say Point's Ma Gastronomie has had as much influence on French cuisine as Escoffier. With an introduction by Thomas Keller the next generation of chefs will benefit greatly from reading Point's philosophy. Hardcover, 239 pp, $$44.00.
 A Day at elBulli
Ferran Adria
A Day at elBulli provides a fascinating insight into the rare and magical experienca of eating at elBulli.With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the innner working of the kitchen and the gastronomicx innovations that have helped create te sepctacular food. This book includes over 1,000 illustrated colour photos, and recipes. Hardcover, 528 pp. $49.95.
 Kitchen Mysteries: Revealing the Science of Cooking
Hervé This
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.
 Pierre Gagnaire: Reinventing French Cuisine
Pierre Gagnaire
Not just anyone can get away with such a book title, but Gagnaire is not like everyone else. Adventurous, iconoclastic, innovative, artistic are but a few of the adjectives used to describe his culinary talents. This book traces a forty year culinary journey from his beginnings as an apprentice in the north of France in 1966 to present day international restaurateur in 2006. Hardcover, 199 pp, $72.00.
 Sweet Diversions
Yann Duytsche
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
 Reflections on Culinary Artistry
Pierre Gagnaire
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.
 Sous-Vide
Cuisine (Cocina al Vacio, in Spanish)
Joan Roca and Salvador Brugués
Once more out of Spain, technology meets artistry in a cooking method that allows
for maximum precision in the preparation of each product. Recipes include foie
gras with amaretto, apricots and their seeds, filet mignon with Islay whiskey,
clams with baby beans, citrus and warm bergamot mousseline; on the sweet side,
chocolates with green tea, and banana flambé with white chocolate-rum
sorbet. Also available in Spanish. Colour photos. Hardcover, 189 pp, $170.00.
 El Celler De Can Roca, Una Sinfonia Fantastica
Jaume Colle
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan (Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.
 Egg
Lyndsay and Patrick Mikanowski
Formerly the most unsung of ingredients, eggs have become the object of affection
of experimentalists Wylie Dufresne and Heston Blumenthal. Trust the Mikanowskis
and their sidekick photographer Grant Symon (Uncooked, $65.00, Vegetables from
40 Great French Chefs, $60.00, Potato $64.95) to make eggs the “it” of
the food world. Although there is a smattering of basic technique, this
book is all about the avant-garde. The previously mentioned Dufresne and Blumenthal,
Ferran Adria, Eric Ripert, Anne-Sophie Pic and a whole battalion of top European
chefs contributed recipes:soft snow with red fruits and flowers, arroz nero,
smoked bacon-and-egg ice-cream, and scrambled eggs like none you have ever seen
before. Besides colour food photography, there are black and white verging on
the surreal photos of the chefs. Throughout the book there are quotes about eggs
across cultures and through the ages. Hardcover, 192 pp, $56.00.
 Chef’s Story
Edited by Dorothy Hamilton and Patric Kuh
In the companion to the French Culinary Institute’s Public Television series, 27 celebrated chefs, many of whom have worked with each other, tell the story of how they came to the food industry and made it their home. In a more narrative and, at once, in a both more and less specific way, Chef’s Story reiterates for the general public what Becoming a Chef (Dornenburg and Page, $35.99) imparts to those working, or wanting to work, in the industry. The moral of both is that being a chef is a labour of love with a high price attached, both in a business and personal sense. Black and white chef photos. Hardcover, 279 pp, $34.95.
El Celler de Can Roca, Una Sinfonia Fantastica
Jaume Coll
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan(Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301,pp, $175.00.
Tapas Asiaticas
Christophe Megel & Anton Kilayko
Two chefs from the Ritz-Carlton Millenia, Singapore, pool their culinary heritage - French and Philipino - to create the most stylish of fusion tapas that range from kimchi crepes to brochette of carmelized green mango. Unfortunately it is in Spanish only. Colour photos. Hardcover, 176 pp. $85.00.
 el
Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and caramel still
play a large role. With a colourful catalogue of favoured ingredients there is
a greater emphasis on the foundation rather than the technique in the newest
collection of his iconic dishes. Currently only available in Spanish. As usual,
arty photos and a CD. Hardcover, 332 pp. $250.00.
 El Bulli 2003-2004
Ferran Adria
The El Bulli opus is spectacular, the food truly a combination of culinary art and science. This set includes the 2003 and the 2004 'catalogues', and a fold out guide to the evolution of Adria's approach to food and cooking as the restaurant has developed into the mecca it is today. Hardcover, $375.00.
 Paco
Torreblanco 1
Paco Torreblanco
The desserts are sublime. In this first volume which came out in 2003, he who
has taught so many now has a chance to showcase his philosophy behind his lifelong
work. Hardcover, 351 pp. $225.00. Includes a separate recipe book.
 Paco
Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work is breath
taking and the ideas behind the creations, we could go on and on. Torreblanca
is truly the modern confectioner who knows no bounds when it comes to creativity.
Hardcover, 303 pp. $225.00 includes a separate recipe book. Imported from
Spain, bilingual Spanish/English.
 Chef's
Book of Formulas, Yields & Sizes
Arno Schmidt
This is a powerful tool for controlling food costs, kitchen yeilds, serving sizes,
with well researched tips and tricks of the trade to help professional kitchen
managers get the most out of any sized budget. 354 pp. $77.99.
 Professional
Cooking for Canadian Chefs
Sixth edition
Wayne Gisslen
Everything has been revised, expanded and updated in this popular
culinary college textbook, most noticeably the presentation and
garnishing section. The Canadian edition features local standards
for meat, fish ,and poultry. With more than 1200 photos and e-companion
recipe management software included, this is an invaluable book
for the professional chef. Hardcover, 1056 pp, $99.99.
 Culinary
Artistry
Andrew Dornenburg and Karen Page
A classic since its publication in 1996. The authors interviewed
30 top American chefs - Gray Kunz, Rich Bayless, the Jean-Louis
Palladin, and Alice Waters among them - to discover the sources
of their inspiration. For us mere mortals the food matches section is invaluable.
Softcover, 426 pp, $32.95.
 Professional
Chef
Eighth Edition
The Culinary Institute of America
One of the great, and massive, professional textbooks, the eighth
edition of The Professional Chef still offers all the classical
techniques and recipes. However , its attention to international
and heritage produce ,clean layout and colour photography make
it thoroughly contemporary Hardcover, 1213 pp, $76.99.
 How
I Learned to Cook
Edited by Kimberly Withspoon & Peter Meehan
The delicious sequel to Don't Try This at Home. How I learned
to cook takes us inside the Culinary Educations of the Worlds Greatest
chefs. 285 pp. $29.95.
 Molecular
Gastronomy
Herve This
Here is a must-read for aspiring Blumenthals and Adrias. A collaborator
of Pierre Gagnaire and a pioneer of molecular gastronomy, This
explains the scientific processes behind everyday culinary reactions.
A few hydrocarbon chain diagrams would be welcome but this is still an entertaining
read. Hardcover, 377 pp, $31.95.
 Uncooked
Lyndsay and Patrick Mikanowski
Noted as a creative director for luxury brands, Patrick Mikanowski
brings an artist’s eye and an uncompromising palate to raw food preparation.
Raspberry and sardine morsels in balsamic vinegar, cucumber spaghetti,
strawberry juice, and crushed olives and zucchini blossoms, whipped
candied orange cream and mango and passion-fruit juices are some
of the intriguing combinations. Colour photos. Hardcover, 175 pp,
Call for availability.
 Cresci
Iginio Massari, Achille Zoia
In Programma ($155.00, hc), Iginio Massari explored the
world of cakes. Here, the focus is on leavened doughs with a heavy
emphasis on the rich doughs of brioche, croissants and panettone.
Colour photos. Hardcover, 407 pp. Out of Print/Not Available
 el Bulli
Ferran Adrià
The eagerly anticipated English edition of el Bulli is finally
available. Magnificently slipcased complete with a timeline and
a CD-ROM with recipes, this was worth the wait for its creative
insights. Arguably the chef of his generation, Adrià combines both
the serious and the whimsical on his plates -- witness his "lollypops." The
book is as much a visual delight as an object as it is a culinary
inspiration. Slipcased, 493 pp. $275.00.
Purer
Jonnie Boer
From Holland's Restaurant de Librije, this book, full of both moody
black and white and colour photos, offers the latest in post-modern European
food presentation. 159 pp. $105.95.
 Foie
Gras
Andre Bonnaure
With its quality paper and magnificent photos, this outsize European import perfectly
reflects the luxury of its subject matter. Yet it is also a book with a sense
of humor-witness the lollipop-like foie gras a al croque-au-sel and with a serious
purpose. It showcases the technical expertise, nutritional knowledge, and cultural
understanding of foie gras possessed by the author, a descendant of one of the
great Perigueux foie gras dynasties. Now based in Spain, Andre Bonnaure is a
master of modern foie gras preparation. Hardcover, 351 pp. $165.00.
 Dessert Cuisine
Oriol Balaguer
Like Jamie Oliver, Oriol Balaguer is also the scion
of a restaurant family and a star at an early age. The Spanish
pastry chef is a master of the dessert spectacle often featuring
his fondant/glucose "cellophane." Hardcover,
319 pp. $175.00.
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