Running a Restaurant For Dummies Review

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Running a Restaurant For Dummies ReviewMy Mom ordered this book for me, as I was thinking of owning my own place. I have been in the restaurant business for several years, as a worker, and as a cook, and as a store manager. I thought I knew pretty much all I needed to know, but after reading this book, I am amazed at just how much MORE I needed to learn! This book has given me much more insight to more ways of obtainning the funds for starting out, and all the differrent things needed to know for employee hiring, inventory, money managment, and even how to find the best location! The book is also very true and realistic as to the difficulties occurred along the way to owning, and running a sucessful business. Thanks a lot "Books for Dummies" people for getting this book on the market. I know it will help a lot of folks who are thinking about opening their own restaurant. I am ready and anxious to get going on the road to owning my own pizza restaurant! Look for my place, SOON!
L. Vanderhoek & Eric VanderhoekRunning a Restaurant For Dummies Overview

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The Chowhound's Guide to the San Francisco Bay Area Review

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The Chowhound's Guide to the San Francisco Bay Area ReviewWhether you are a tourist who wants to eat like the locals or a Bay Area native, this book has the most compact yet comprehensive list of ideas for delicious dining in a unique, humorous and easy-to-read format.
As a long time Bay Area resident, I found myself using it immediately
Things I love about the book
-It's lightweight, so I can carry it my purse
-There are tips about places I frequent that I didn't know about
-Great cross indexing. It's very easy to use.
-It doesn't have the same tired general knowledge tips
-Really amazing that not only is SF and immediate areas covered, but that the entire Bay Area is nicely represented.
It also captures the essence of Chowhound of having fun while finding something wonderful to eat.
I've traveled quite a bit and bought many guide books. This is one of the best and most useful books I own.The Chowhound's Guide to the San Francisco Bay Area Overview

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Food Lovers' Guide to Atlanta: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) Review

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Food Lovers' Guide to Atlanta: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) ReviewI originally bought this book because I know Malika. I brought it into work because my team is mostly from out of town, and they go back to this little book of goodness every Friday to help them make plans for the weekend. Thanks, Malika, for compiling this jewel. When does your next edition come out?!Food Lovers' Guide to Atlanta: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) Overview

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Advanced Bread and Pastry Review

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Advanced Bread and Pastry ReviewThis is without doubt the largest, most informative, most inclusive bread and pastry book in existence. Just imagine the 'Professional French pastry series' and the 'Special and decorative breads series' in one huge tome.The book does not have 880 pages as stated in the description, but 1043 including the indexes.
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking/pastry apprenticeship and includes both American and French products. Mind that this is not a coffee table book but a student's guide to advanced baking/pastry. So the author approaches the reader as a teacher would approach the student. There are explanations for every single detail and at the end of each chapter there are questions. A word of caution; this is a book strictly for professionals. One cannot just open it and start measuring cups and spoons to make a cake. Anyone lesser than an apprentice will probably get lost in the plethora of information. So if you are not a professional or a very knowlegable amateur, don't blow your money.
The book starts with a history of bread and pastry making and is divided into three main sections: Bread, Vienoisserie and Pastry. Each section is then subdivided into many others. The chapters are:
PART 1: INTRODUCTION
a) History
b) Food safety
PART 2: BREAD
a) Baking process and dough mixing
b) Fermentation
c) Advanced flour technology and dough conditioners
d) Alternative baking processes
e) Bread formulas
PART 3: VIENNOISERIE
PART 4: PASTRY
a) Cookies
b) Quick breads
c) Pastry dough
d) Pies and tarts
e) Cake mixing and baking
f) Syrups,creams,custards,egg foams,icings
g) Mousses
h) Classic and modern cake assembly
i) Petit-fours and confections
j) Frozen desserts
k) Plated desserts
l) Advanced decoration
m) Chocolate
There are photos throughout, including procedures and most of the products, the paper is glossy, and there are tables with information interspersed between the text. All formulas are given in Metric, Baker's percentage, US decimal, and Lbs and Oz. Also there are instructions to sites in the internet where one can expand on what is in the book and get additional information. These are throughout the book and in all the sections.
In the bread section, all the different breadmaking procedures are discussed, including the straight dough method, retarded dough method and sourdough method. This is the only book I know that in some products uses two different sourdoughs to produce a bread. Another innovation is the inclusion of a whole program for breadmaking on a professional scale, with days and times for each procedure spanning several days. There is also an extensive discussion on par-baked goods which are being favored lately by many bakers.
Bread products include: Baguettes, ciabatta, San Francisco sourbread, challah, rye breads, naan, tortilla, pita, pan de los muertos and many other European and American breads.
The Viennoiserie section is one of the most comprehensive and inclusive and can be only compared to the ones in the 'Traditional and decorative breads'. All the known products are here, including croissants, danish, kugelhopf, brioche, panettone. Different methods are given for the production of the same product eg retarded croissant, sourdough croissant etc.
The pastry section is larger than the bread one by 200 pages. The theory is divided between the chapters, as each family of products has its own technology and science, besides the basic science that goes for all pastry.
There are literally hundreds, if not thousands of products in this section. Most of the classics are here, as well as modern pastries. Too many to mention.
On the downside. Some recipes (not many) use shortening, a blasphemy against both health and taste. I also noticed a few typographical errors in some of the recipes and the temperatures, eg 375F is given as 96C in one recipe, while it should be 196C.
These faults though, are a drop in an ocean of excellence.
To conclude, at this low price this book is a give away. Just think that for the same money you can only get one tome of the 'French pastry series' with 200 pages and here you get more than a thousand pages.
Top quality, top price, the best money can buy.Advanced Bread and Pastry Overview

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My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time Review

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My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time ReviewI work in a bookstore and read soooooooooo many books that and often I lose interest and toss the book aside to move on to the next one.
Well. I LOVED this book. I read it in two days and found myself making home made bread and vanilla cake (which was THE BEST EVER).
This is the story of Sandra Bullocks's sister, Gesine, who worked in Hollywood for her sisters production company and gave up a career most American's would drool over. Famous Stars - check! Fabulous clothes - check! Lunch/dinner dates - check!
First class travel - check!
Gesine chucked all the "phoniness" of LA to follow her passion for baking and ended up opening her own bakery - due mainly to an offhand comment her sister made about Gesine's fabulous macaroons.
If you love to bake (or eat) hurry and place your order for this book. If you're not a foodie but your doing a job that drains you and long to do something else, buy this book!
It's a heartfelt, easy, inspiring, read.
Truly the best book I've read all year. I will not be loaning my copy to ANYONE. And I rarely keep books I read (I usually pass them on). I have ONE SHELF that holds favorite books (6 in all) - and this takes first place.
Did I mention I LOVED this book! Funny. Heartwarming. Inspiring. Funny.
And there's recipes!!!!My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time Overview

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Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City's Famed Bakery Review

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Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City's Famed Bakery ReviewMy fingers can't type fast enough to write about this wonderful new presentation from Elisa Strauss, of Confetti Cakes, her happy bakery in New York.
This latest gift of cake-baking delight is simply a wild ride of color and fun. Even when you first receive this book, the bright and neon colors of its packaging, will pull your curiosity.
Yes, there are many wonderful cake-decorating and cake-baking books out there, and as this particular art form has exploded in design and whimsy, the backbone of a good cake book is how it instructs. Through attention to true decorating education, as well as having excellent photography to explain it visually, once again, Elisa's book does it all. It is within the first three chapters of Cake Basics, Techniques, and Basic Recipes, that you will really learn. Some of the cakes are quite simple, so a first time baker will not be intimidated, but for those who want a bit of a challenge, you'll find a couple that will indulge your desires, in particular the cake section.
CAKE BASICS:
This was so well written. On one page is a large color photograph of all possible equipment and tools needed, with each one numbered, along with its sister page of explanation. Everything and anything you need to paint, mold, shape, and mix is listed for your understanding.
Equipment
Decorating Tools
Decorations
Baking Terms (all the types of icings and syrups you will use).
TECHNIQUES:
Basic Decorating and Cookie Techniques (with step-by-step photos of piping, drop-in flooding, overpiping, and how to make templates, with all templates needed located throughout the book).
Cupcake Techniques (creating a dome of filling and covering cupcakes w/fondant).
Cake and Mini-Cake Techniques (great step-by-step photography of how to split cakes, fill cakes, sculpt cakes, crumbcoating, covering a cake w/fondant especially those with odd shapes, dowling and securing sculpted cakes).
Decorating Techniques for Fondant, Gum Paste, and Marzipan (deciding which type of covering, how to store the different coverings, how to dye them, painting with gels, the use of a pasta machine for them, making loop bows, using egg whites/water as "glue").
Practical Techniques (planning your creations and transporting them).
BASIC RECIPES:
Vanilla sugar cookies, chocolate cookies, gingerbread cookies, chocolate brownies, chocolate cake, yellow cake, apple cinnamon cake, gingerbread cake, carrot cake, lemon cake.
Serving sizes.
Vanilla buttercream, peanut butter buttercream (something different to try), lemon curd buttercream, lemon curd, brown sugar buttercream, cupcake frosting (your standard, basic frosting), milk chocolate ganache, royal icing, simple syrup, rolled fondant, fondant/marzipan, gumpaste chart to determine amount.
COOKIES:
Star cookies, lollipop cookies, farm animal cookies, hula kids gingerbread cookies, Easter cookies, pajama cookies (these are adorable!).
CUPCAKES:
Ice cream cupcakes, garden mini cupcakes (chocolate mounds with little flowers and "insects"), counting cupcakes (numbered cupcakes w/ matching fishes ala Dr. Seuss!), burgers and fries cupcakes, ornament cupcakes, beach pail cupcakes (these are soooo cute!).
MINI-CAKES:
Slice of cake brownies (the use of brightly colored mismatched frostings and fondant were perfect!), mini heart cakes, mini spring cakes (little, brightly decorated "boxes" with bows and such), pumpkin minicakes (these are so whimsical with the exaggerated "faces" placed on them!), MP3 cakes.
CAKES:
"Gift box" with safari animals/theme (this is just precious and a bit more time consuming but totally worth it!), candy factory cake (with all kinds of childhood candies to use), Quinceanera cake (brush embroidery and delicate piping is taught; very glamorous for any special occasion), toy train cake, sock monkey cake, monster cake (from the front cover; absolutely perfect for anyone with a wild imagination), backpack cake.
CONVERSION TABLE
RESOURCES
ACKNOWLEDGEMENTS
INDEX
While some of the creations are industry standards, there are some very creative ideas that I haven't seen in other books. But my main reason for liking this so much is that it is a wonderful instructional book that would be an excellent teaching tool for a beginner, and for those who appreciate a good visual guide for learning. Thank you Elisa!Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City's Famed Bakery Overview

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