LA Bonne Soupe Cookbook Review

LA Bonne Soupe Cookbook
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I first fell in love with this kind of food on a trip to the New Hebrides Islands (the island of Espiritu Santo) in the 60's. Upon returning home I immediately purchased the only book of French cooking around--Julia Child's "Mastering the Art of French Cooking" and put on 20 pounds. This book is wonderful! It's fun to read, easy to work with, and the food is really, really good. I loved the Split Pea soup and the Hunter chicken. Fortuneately, since the paradigm shift in French cooking during the 1970's, there's not a lot of high-fat food here--just good, solid, nourishing comfort food. Enjoy...

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You don't have to be a Cordon Bleu graduate or a religious viewer of Julia Child reruns to cook French food.La Bonne Soupe Cookbook makes French cooking easy and delicious.This book features all the French bistro classics, including an award-winning onion soup, as well as American favorites with a French twist.Menu suggestions accompany most recipes, completing a lunch or dinner, and providing bread and wine recommendations.There are also low-fat ingredient alternatives for each recipe.And charming snapshots and anecdotes capture the spirit of bistro cooking.La Bonne Soupe Cookbook will bring the warmth, charm, and robust food of the French bistro into anyone's kitchen.Jean-Paul Picot owns the midtown Manhattan bistro, La Bonne Soupe, and presently lives in New York City.Doris Tobias is a wine and food writer for magazines and newspapers such as Food & Wine and the New York Daily News.She lives

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Ratatouille (A Little Golden Book) Review

Ratatouille (A Little Golden Book)
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I gave this book to my sons girlfriend last christmas. It is her favorite movie and i thought it would be fun to give it to her. Wrote a nice little message to her as well inside the book. Fun Gift!!

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It's hard being a rat with a silver palate—just ask Remy, the star of Disney / Pixar's newest animated film, Ratatouille! While the other rats of Paris are happy eating trash, Remy dreams of becoming a gourmet chef. Find out how his dream becomes a reality in this deliciously delightful Little Golden Book retelling.

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Last Call at Elaine's: A Journey from One Side of the Bar to the Other Review

Last Call at Elaine's: A Journey from One Side of the Bar to the Other
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Mr. McDonald vividly describes the unique world of Elaine's, an iconic bar and restaurant in the Big Apple. But that's not all he describes in this hard to categorize Memoir. The book is a redemption story. And it's a celebration of a place that will probably never be equaled for its longevity and its sheer glamor. In addition, Mr. McDonald has written a most sensitive and compelling portrait of Elaine Kaufman. Ms Kaufman has always been enigmatic even to the people closest to her and the people that have previously written about her. McDonald enables us to see the strength, fragility and vulnerability of this complex and enormously successful "Queen of New York." She is just human after all. However, the most significant aspect of 'Last Call at Elaine's' is the author's portrayal of his own alcoholism and the concomitant and destructive denial that all alcoholics must have in abundance to keep doing what they do. There is nothing trite, maudlin or sensational about the way McDonald describes this insidious disease. I feel richly rewarded for the sleep I lost staying up to read this book. I am glad McDonald took Elaine's advice to 'Just tell the Story.'

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Brian McDonald was a few years sober when he took a job as bartender at the renowned Elaine's restaurant on Second Avenue at 88th street in Manhattan. During his eleven years at Elaine's, he saw, served, and overheard many famous customers, from Woody Allen to Kurt Vonnegut to Mick Jaggar. He also developed a unique friendship with Elaine herself. Last Call At Elaine's is an intimate look at the well-known and beloved restaurant, its owner, and its famous literary and luminary clientele.At the same time, McDonald's memoir is the deeply personal story of how a bartender became a writer, fell off the wagon and got back on, and found himself through the window of a very famous restaurant. Last Call at Elaine's is Brian McDonald's colorful and sensitively drawn memoir of drinking, serving, writing, and finding his way out from behind the bar.

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Frank and Ernest Review

Frank and Ernest
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Never much a fan of her Carl books, I nevertheless love this one, and am saddened to see that it's out of print. Frank (a bear) and Ernest (an elephant) make their living operating businesses while the owners are on vacation. When this pair agrees to run a diner, though, they must learn a whole new language--and we right along with them.
Kids love this, or at least my son did. For some time, we'd use diner talk from the book, calling donuts "life preservers," coffee with cream "a blonde" and vanilla milkshakes, "white cows." The language is revealed naturally in the text (though word mongers will love the glossary in the back); customers order in ordinary language such as "A tuna sandwich on toast, please and a Dr. Pepper with the ice left out" and then Frank calls the order to Ernest using diner talk: "Ernest, I need a radio sandwich down, and an M.D., hold the hail." It is fresh, funny and wonderful.
For the fun of the language, the warmth of these characters, whom no one seems to notice are an elephant and a bear, to the detailed illustrations (you could easily craft a stage set from these paintings), this book reminds us, as children do, that food, after all, is fun. Finally, the diner's retro design and the book's nostalgic feel might make it a fun read for grandparents, who possibly remember such places, to share with their grandchildren. I hope that this book will be reissued, as it is a truly pleasurable one.

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The Irish Pub Review

The Irish Pub
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We were in a pub in Wexford called the Sky and Ground Pub. Great place. Johnny, the owner bought this place after it had burned to the ground with intentions to rebuild. When he first walked through the door, all he could see was the sky and the ground. So he named it that. He recommended this book, which we ended up buying the next day and using as our tour guide. It was a very good recommendation. We ended up hitting about 11 pubs out of the 38 or so that are in the book. We had the pub owners sign their respective pages. They were very excited by the idea. Most said none had asked them to do that before. This book is fantastic. If you have any interest in Ireland or pubs at all this book is a must, there is a ton of info in here, with a map to plan your route. Plus the photography is fantastic.


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A perfect selection of Irish pubs that whisks readers away into the enchanting spirit of Old Ireland.
Whether you want to hide away in the Wicklow Hills, cradling a glass of beer in a wood-paneled snug; gather round a turf fire, serenaded by fiddle players; or sip quietly in the cubbyhole of a Victorian bar in the center of Dublin, this book takes you into pubs that epitomize the essential charm of Old Ireland.In this cheerful celebration, more than 250 photographs capture the essence of pubs from every part of Ireland. The lively texts explain anything and everything of interest about each of the featured bars, from the local history and family tales surrounding each establishment's owners to the drinks typically served and the colorful characters who gather there.Simply structured into three chapters-"Urban Retreats," "Rural Charm," and "Contemporary Heritage"-the book's beautiful interiors and charming stories are an invaluable chronicle of traditional Irish life. 200 full-color photographs

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In Enzo's Splendid Garden Review

In Enzo's Splendid Garden
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I loved this book! As I was sitting in a children's library reviewing picture books, I tried to keep myself from bursting out in laughter as I read In Enzo's Splendid Gardens. This book is so fun and creative, and filled with a humorous, rhythmic storyline. The pictures are excellent as well, perfectly matching each hilarious episode. This book is a must read for young and old alike!

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Ottolenghi: The Cookbook Review

Ottolenghi: The Cookbook
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I am a fan of Ottolenghi recipes. I follow their Guardian column 'The New Vegetarian'. I find their recipes fresh, modern, bright and fun. So far I have tried couple of eggplant recipes, pistachio cookies and baked okra. All came out great. Their recipes in Guardian-online are fun as well.
Having said that, I wish they had serving suggestions in this book for recipes. It would also help to have some sample menus, specially for someone new to Mediterranean cooking.
I live in US and as such the book is cumbersome to use because of metric system used throughout. I don't mind that much, but it would have been nice to include a conversion table somewhere. Hopefully, there will be a US edition soon, but I could not wait for it to come out.
The book is beautifully laid out and the pictures are very tempting.
Overall, I like the book a lot.

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Ottolenghi is one of the most iconic and dynamic restaurants in existence. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savory recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, and Italy to California. The 140 original recipes cover everything from accomplished meat and fish main courses through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads. Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style, and substance. This painstakingly designed, lavishly photographed book offers the timeless qualities of a cookery classic.

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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco Review

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
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Wonderful! Food is so often distanced from the study of history and civilizations. The Seventh Daughter truly offers a remarkable blending. It provides not only recipes from a great chef (thank goodness we gained Chinese dishes beyond the too-often blandness of Cantonese) but real context. Great stories go with great dining. Chinese cuisine is world-class while Cecilia Chiang's stories offer an enlightening take on the human condition. I also very much appreciate Lisa Weiss's tips that help make preparing Cecilia's dishes practical in a home kitchen. I hope we see more cookbooks like this one.

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Cafes and Coffee Shops, No. 2 Review

Cafes and Coffee Shops, No. 2
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Sure some of the pictures were nice, and some of the designs were inspiring. But a few of the pictures were fuzzy, and some of the featured locales just didn't seem to fit with the title. For instance a sports bar? or bar/kiosk at a stadium? And heck, some of the cafe's were nearly ugly. I guess I was just expecting more...

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Harry's Bar: The Life and Times of the Legendary Venice Landmark Review

Harry's Bar: The Life and Times of the Legendary Venice Landmark
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It's hard to believe that its been almost a year since I was in Venice, enjoying a cocktail at Harry's Bar one evening before dinner. This book sheds some light on the history and reputation of the establishment. However, in spite of the title, this book isn't just about Harry's Bar. It also has characteristics of a memoir, describing the author's experiences both in Venice and in New York, where two related establishments have existed at various times. There are also traces of a gossip column in here as well, as the author describes some of the rich and famous who have patronized Harry's Bar over the years.
This is a pleasant read, if a little shallow in content. Perhaps the most interesting element of this book (at least for me, anyway) is the author's views on what constitutes quality service. It is interesting to read an insider's rant against the popular trends in the hospitality industry. I also enjoy the descriptions of Venice, as they provided me with a wonderful chance to reflect on the beauty of that city.

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Everything but the Squeal: Eating the Whole Hog in Northern Spain Review

Everything but the Squeal: Eating the Whole Hog in Northern Spain
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I bought this book because I wanted to travel to Galicia and wanted to get the local scoop on the life, food and culture there. I wanted very much to like this book and was looking forward to a fun read. However, 10+ pages in, I began to get bored as the pace is very slow. It felt like reading someone's rambling travel diary. The insights are not particularly revelatory; neither are the anecdotes. I flipped on and read bits of it here and there, but the tone continued in that rambling, disorganized style.
The book's central idea is that the author goes around Galicia trying different styles of pork dishes. It would have been better as a magazine article or a series of blog posts, but this is a very thick book with small font and no pictures (like a veritable novel!). If this is really nothing but a single-idea book, an editor could have cut half of it, increased the font size, thrown in some recipes and color photos.
The only people who could have pulled this kind of book off are Jeffrey Steingarten and Anthony Bourdain - they are funnier, edgier, throw out more interesting ideas bound together by much tighter prose. I regret spending money on this book. I read about 30 pages of it and gave up. I am still looking for that definitive, well-written book about modern Galicia.

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The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South Review

The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South
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There are lots of really good cookbooks, but this one, by Holly Herrick, is more than that. It is a really fun, beautiful, hunger inducing paean to a beloved city . . . and simply a great book. Yes, it has recipes, one from each of the many Charleston restaurants featured. But along with those recipes are sidebars of insight and background on the people who make all this great food, the whys and wherefores of why they do what they do, and lot of fun stuff on local practices and views . . . what makes Charleston such a special place, as well as a culinary mecca. All of this is supported and augmented by great photos, and not just of food in a plate. And bottom line, the book is a brilliant reflection of the love Holly Herrick has for her city and her food.

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From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years.

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Four Seasons: The Story of a Business Philosophy Review

Four Seasons: The Story of a Business Philosophy
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Prior to reading Isadore Sharp's memoir, I checked out the biographical information about Four Seasons' founder, chairman, and CEO at the corporate Web site. Here is a portion of it that provides an excellent introduction to his book. As Sharp explains, "The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It's the Golden Rule - the simple idea that if you treat people well, the way you would like to be treated, they will do the same. There was no vision, there was no grand dream," since the first Four Seasons - a modest motor hotel - opened in downtown Toronto. "But there has always been a consistent thread and it propels us forward today, as we continue to grow globally, and that's service." It may seem obvious that in the hotel business, service is a primary objective, but it is how that service is delivered that sets Four Seasons apart. "One way to characterize Four Seasons service would be to call it an exchange of mutual respect performed with an attitude of kindness." Defining and enforcing the company culture was one of four key strategic decisions made in the formative years of Four Seasons history. "I sat down with our communications experts and wrote down the fundamentals of our culture, which is based on the Golden Rule - to treat others as you wish to be treated...A lot of companies talk about having a culture, but we knew we had to walk the talk if we expected it to thrive in our hotels."
The company that was launched in 1961 with a 125-room motor hotel in Toronto now has arguably the most profitable as well as the highest rated luxury hotels in the world, more than 140 in more than 40 countries. Sharp's leadership deserves much of the credit. What I most appreciate about this book is the fact that, to the best of my knowledge, this is the first time that he has discussed so comprehensively and so specifically the process by which the Four Seasons organization has evolved over the past 46 years. There are so many highlights to cover and no one else is better qualified to do so. Here is a representative selection:
1. In 1963, Four Seasons opened its second hotel, Toronto's Inn on the Park. the sophisticated urban resort-style hotel was an instant success.
2. As indicated, throughout its history thus far, Four Seasons made four strategic decisions that formed the pillars of its business platform. The first was about quality. Small, central and well-appointed, with friendly, personalized 24-hour service, the first London hotel was just what people were seeking in the new age of international jet travel at the dawn of the 1970s. Rather than being all things to all people, Four Seasons would focus on one thing: being the best in each location, with medium-sized hotels of exceptional quality.
3. The second key strategic decision that formed the business platform was about service. True luxury is defined not by architecture or décor, but by service. So Four Seasons must make the quality of our service our distinguishing feature and a competitive advantage. In 1976, Four Seasons entered the US market with its first management contract, for San Francisco's 1913 landmark hotel, The Clift.
4. Then in 1979, the first Four Seasons-branded US hotel opened on Pennsylvania Avenue in Washington, DC. It was service that made the hotel special - so much so that the new Four Seasons Hotel Washington, DC, was featured in the introduction to Tom Peters' In Search of Excellence. The 1980s unveiled flagship hotels in a dozen other US cities, including Philadelphia, Boston, Dallas, Los Angeles and Chicago. Four Seasons as a distinct brand name was coming into its own. Divesting less-strategic properties, the company began to transform itself from a hotel owner-operator into a management company. It also started to manage hotels in mixed-use developments - a new concept at the time - allowing it to extend its expertise into high-quality residential environments.
5. The third of the four strategic decisions that formed the business platform was about culture. Four Seasons had always had an implicit operating philosophy. As the company expanded, Sharp decided to make it explicit. He knew that shared values were essential to the service culture he wanted to create. Therefore, he and his team developed a formal credo, founded on the Golden Rule. This became the cornerstone of Four Seasons culture. 6. The final strategic decision that formed the pillars of the company's business platform was about the brand itself: to grow as a management company and build a brand name synonymous with quality. It began to transform itself from a hotel owner into a management company. This intensified focus freed Four Seasons to concentrate on its greatest strength: serving the luxury traveler.
7. As its fifth decade began, Four Seasons continued to grow - in both size and recognition - around the world. The company now welcomed guests to 50 properties, on every continent except Antarctica. More than ever, Four Seasons Private Residences, Residence Clubs and other branded residential offerings were integrated with urban and resort Four Seasons locations. The strength of the brand remains the same at every location, during each interaction with a guest: a promise of a quality of life.
These are but a few of the highlights throughout a process of Four Seasons' development under Isadore Sharp's leadership as founder, chairman, and CEO. However, as he would be the first to point out, all that has been accomplished thus far is the result of a team effort and he generously (and properly) acknowledges the significant contributions of dozens of his associates throughout the last four decades, including members of his family who shared his dream and also helped to make it a reality: unsurpassed luxury for all seasons.

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A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur Review

A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur
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A pleasure to read! The first half is a really funny, inspiring story of how John LaFemina made it in the restaurant world and the second half has some amazing recipes. I've made a few of them and they've been delicious - a taste of Apizz at home. This is a great book to own or give any aspiring restaurateur or a fan of LaFemina's restaurants in Manhattan.

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A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant.

At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook.

Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch.

LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant.

Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including:



Lasagna with Braised Wild Boar




Mushroom Risotto




Veal, Beef, and Pork Meatballs with Ricotta Filling




Open Ravioli with Roasted Butternut Squash




Creamsicle Panna Cotta




Chocolate Banana Bread Pudding



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Pish Posh Review

Pish Posh
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Clara Frankofile is a snobby, rich, eleven year old girl who lives in a luxurious penthouse in New York City that is loaded with every thing she could possibly want. What is missing from this glamorous life are the love and care of her parents, who live in a different apartment and don't even care where she is. When Clara kicks Dr. Piff out of her family's posh restaurant, it uncovers a mystery that will change the way she lives forever!
I read this book with my Mother-Daughter Book Club. Most of the girls in the club are the same age as Clara. We enjoyed this book very much! It is a fictional story with a mystery woven into it. Even the moms liked this book! It had some excellent ideas that could be discussed with the group. We highly recommend it.

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World of Culinary Supervision, Training, and Management, The (4th Edition) Review

World of Culinary Supervision, Training, and Management, The (4th Edition)
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I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.

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For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page,With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

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The Modern Cafe Review

The Modern Cafe
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Francisco Migoya has done it again, a wonderful book on a variety of pastries, entremets(cakes), savories, and more. It is divided into sections of business such as the pastry shop, bakery, etc. Mainly made for commercial use with servings of 6 cakes to 20 individual portions and special supplies. There are some mistakes in the components of some recipes such as 12 cake layers instead of 2 but if you read through the recipe first you'll be prepared. Overall it is nice but geared toward larger sizes and specialized machines so it might not be suited for the avid home baker but a good book.

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Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area
Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program

With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
"The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " —Michael Laiskonis, Executive Pastry Chef, Le Bernardin
"What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion—an invaluable contribution to the world of gastronomy. Enjoy it!" —Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques
"Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " —Grant Achatz, Chef and Owner, Alinea
"This book is just amazing—there is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." —Patrick Coston, Pastry Chef and Chocolatier


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