Average customer rating:
- Great Book!!!
- The hows and whys on soups, salad and sandwiches
- Excellent base book
- Had to Have It
- Garde Manger
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Garde Manger, The Art and Craft of the Cold Kitchen
The Culinary Institute of America
Manufacturer: Wiley
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The Professional Chef, 8th Edition
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Baking and Pastry: Mastering the Art and Craft
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Culinary Artistry
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The Professional Chef's Knife Kit
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Professional Baking
ASIN: 0471468495 |
Amazon.com
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.
Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.
Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi
Book Description
With 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.
Customer Reviews:
Great Book!!!.......2007-10-08
Great book with great insights and recipes. Of course I had to buy it for school but still I enjoyed the book a lot!!!
The hows and whys on soups, salad and sandwiches.......2007-09-03
.
This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book.
If you want to improve you cold kitchen skills, buy this book.
Excellent base book.......2007-01-18
This 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.
Had to Have It.......2007-01-09
While I attended The Illinois Institute of Culinary Arts, this book was required for our Garde Manger class.
During the time I attended school, I was unable to purchase the book, and had to reserve it from my local library.
I was most delighted when I found it on Amazon.com, and I highly recommend it for schools, personal use etc.
The book was in excellent condition and arrived much faster than I had anticipated.
Sincerely,
Vatania
Garde Manger.......2007-01-06
I recently completed my 4th Quarter as a Culinary Student at the Art Institute. Using the book "Garde Manger, The Art and Craft of the Cold Kitchen" was great text used in our course of Garde Manger. The recipes easy to understand and the outcome of each dish had great results. This book is a great addition to my library as i will refer back to it frequently.
Book Description
For advanced undergraduate and MBA courses in Supply Chain Management.
This book brings together the strategic role of the supply chain, key strategic drivers of supply chain performance, and the tools and techniques for supply chain analysis. Every chapter gives suggestions that managers can use in practice and all methodologies are illustrated with an application in Excel. Fully updated material keeps the book on the forefront of supply chain management.
Distribution networks (Chapter 4); Sourcing (Chapter 13), discusses different sourcing activities including supplier assessment, supplier contracts, design collaboration, and procurement; Price and revenue management (Chapter 15); Early coverage of designing the supply chain network—after developing a strategic framework, readers can discuss supply chain network design in Chapters 5 and 6 and then move on to demand, supply, inventory, and transportation planning; Information Technology in the Supply Chain (Chapter 17).
For business professionals managing the supply chain.
Customer Reviews:
A good solid supply chain basics book.......2006-05-23
We use this book for supply chain training to new entrants at our firm. It is quite a good supply chain basics book - covering the topic in all its breadth. the coverage is perhaps a slightly less strategic and more technical than our needs - but that is understandable given the background of one of the authors. However, to be fair, it is the best book that we have found on supply chain management to get the people up to speed on the basics.
Price too high.......2004-08-25
What I got was a second Indian Reprint, it costs around $4 in India, but I had to pay around $35 (shippment not inlcuded in this amount)! What an arbitrage!
Good reference material for practitioners.......2003-02-17
I found this book to be a great source of reference for managers. It is not really a good teaching source, as I thought it already starts with a fair amount of assumed previous knowledge and jargon.
The sections that are most well developed are the ones on inventory management and transportation logistics, where I found examples that were directly applicable to situations I encountered in a retail environment. The portion on forecasting was not as useful, and the part on e-business seemed somewhat contrived. Overall, this is the best reference I have found that does not require a heavy amount of mathematical familiarity.
Excellent book overall but..........2003-01-08
I refered and used this book in 2 grad level courses. The first was a business school course on SCM (with an above average quantitative focus for a B-school course) and again for a fully quatitative SC Engineering course. While I was initially very impressed with the book, using this over 2 semesters has raised a few gripes.
For the qualitative issues on SCM {make no mistake, these 'fluff' aspects are very important} there is no other equal. Chopra and Meindl do an outstanding and comprehensive job. They also bring out the importance of using scientific, quantitative techniques for SCM. This however is where my gripes start.
Having brought out the importance of quantitative tools for use in SCM, they do only a moderate job on explaining these tools. For example, the chapter on forecasting (only the most simple and commonly used models are explained) is unnnecessarily complex and confusing. The topics covered are adequete but need revision. Treatment of inventory management also could be more detailed and better explained.
This is an excellent book but for more comprehensive learning (if you want an understanding of the quantitative aspects too), I think this book needs supplementing (say with course notes) or another book like "Modeling the Supply Chain" by Shapiro.
Peter Meindl - The Godfather of modern supply chain mgt.......2001-11-27
Written by one of the leading minds in the field, Peter Meindl of I2 technologies has a lot to teach. This is an excellent text and as a fellow Dallas/Ft. Worth resident, I would enjoy meeting him. If you are an MBA student with a concentration in Operations Management, this text should be required.
Meindl, a management team member of I2, has helped develop I2 into the undisputed champion in enterprise software. While SAP may have the market share with their archaic DOS based application, I2 has windows functionality and everything that matters. They have raised the bar with their supply chain knowledge, leading solutions, and collaborative knowledge in supply chain strategy. This text will give you a big step forward in becoming a Supply Chain leader.
Average customer rating:
- Good content, questionable printing quality
- Motion & Time Study for FAT Manufacturing
- introduction to work study and related topics
- Manufacturing revolution
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Motion and Time Study for Lean Manufacturing (3rd Edition)
Fred E. Meyers , and
Jim R. Stewart
Manufacturer: Prentice Hall
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Similar Items:
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Motion and Time Study: Design and Measurement of Work
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The Lean Manufacturing Pocket Handbook
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Work Measurement and Methods Improvement (Engineering Design and Automation)
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Engineering Materials Technology: Structures, Processing, Properties, and Selection (5th Edition)
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Manufacturing Facilities Design and Material Handling (3rd Edition)
ASIN: 0130316709 |
Customer Reviews:
Good content, questionable printing quality.......2001-07-18
Good explanation of traditional work measurement techniques and does discuss their application to support the "trendy" lean manufacturing techniques. As such, will help practioners of lean techniques to use a sound engineered/quantified approach. At times, seems like a commercial for author's consulting business. Page paper quality, photocopy pictures and illustrations are not professional quality. Price is questionable given printing quality.
Motion & Time Study for FAT Manufacturing.......2000-10-07
Although this book has valuable information regarding traditional time and motion techniques, it does a poor job of addressing the lean manufacturing aspect. In today's dynamic manufacturing environment, the Industrial Engineer is forever pressed to increase throughput and reduce inventories rather than study time standards in infinite detail. Given these constraints, the fusion of more contemporary lean manufacturing techniques with traditional time and motion studies was severely lacking in this textbook.
introduction to work study and related topics.......2000-06-26
Productivity Improvement Muda
Manufacturing revolution.......2000-06-25
As time has progressed, manufacturing professionals have become more detail oriented due to the competition within the industry and also due to the high costs of production. With the concept of lean manufacturing being continuously improved, manufacturing will have a high % of efficiency. My goal is to see manufacturing processes have a 100% efficiency. This is a good book to use in undersstanding the big picture of lean manufacturing.
Book Description
This exciting new textbook provides exceptional coverage of the essential topics taught in a modern operations management course. Its highly current coverage includes contemporary and relevant service theory and applications. Appropriate manufacturing applications and theory are included where relevant. The book's modern/strategic approach addresses OM from a cross-functional perspective, which views operations as linked to all other functional areas of an organization, such as marketing and finance. The strategic approach takes into consideration the integration of technology and how it changes the way a firm operates. Recognition of this current trend is the main differentiating factor for this Collier/Evans text. The book provides equal coverage of manufacturing and services theory and applications, while placing an emphasis on the integration of the value chain.
Book Description
"Lean" is a movement now going on among manufacturing businesses throughout the world because it leads to higher-quality products, greatly reduced manufacturing costs, and happier workers. This workbook is a supplement to the most popular book ever written on taking a company lean, called LEAN TRANSFORMATION: HOW TO CHANGE YOUR BUSINESS INTO A LEAN ENTERPRISE. It contains numerous full color photographs of fully lean operations and allows the reader to rate his or her factory and then plan the steps necessary to take the operation to the next level. The overall objective of the workbook is to help lean advocates and Six Sigma specialists accelerate their company's transformation into a fully lean enterprise. It is spiral bound to lay flat, and printed on sturdy, cover weight stock with the expectation it will receive daily use on the shop floor.
Book Description
Bring the miracle of Lean Six Sigma improvement out of manufacturing and into services
Much of the U.S. economy is now based on services rather than manufacturing. Yet the majority of books on Six Sigma and Lean--today's major quality improvement initiatives--explain only how to implement these techniques in a manufacturing environment.
Lean Six Sigma for Services fills the need for a service-based approach, explaining how companies of all types can cost-effectively translate manufacturing-oriented Lean Six Sigma tools into the service delivery process.
Filled with case studies detailing dramatic service improvements in organizations from Lockheed Martin to Stanford University Hospital, this bottom-line book provides executives and managers with the knowledge they need to:
- Reduce service costs by 30 to 60 percent
- Improve service delivery time by 50 percent
- Expand capacity by 20 percent without adding staff
Customer Reviews:
Very good book.......2007-10-10
I think this book contains a very informative overview of the application of six sigma methodolgies for service. Very good reading for any professional interested in Lean Six Sigma. I also strongly recommend Lean Six Sigma That Works: A Powerful Action Plan for Dramatically Improving Quality, Increasing Speed, And Reducing Waste along side of it.
Good Overview.......2007-09-09
I found this book very well written and easy to understand. Although repetitive at times Mr. George did a good job of explaining both Lean and Six Sigma concepts along with some case studies.
Like I said; A good overview without all the details.
Does not deliver.......2007-05-18
This book does not deliver on its promise.
Though the author may have a lot of experience in manufacturing, it is clear that his knowledge of the services business is very limited. The concepts of six sigma and lean production are very roughly adapted for the service business, to the point that some of the examples result blatantly absurd -- e.g. the one in page 32.
Other very annoying aspect of the book is the number of times the author keeps returning to points such as "why lean needs six sigma and six sigma needs lean", "why services need lean six sigma" etc. The pace of the reading keeps being broken by this endless "commercial breaks".
After being utherly disapointed by George`s book I`m looking for another book on the same subject. Will post another review, here, if I find one that delivers on its promisses.
a must read.......2007-05-13
LSS in the context of service organizations, this is a must read. Highly exceptional introduction with practical examples. the layout of the information provides an organized roadmap for familiarization.
Great blend of Lean & Six Sigma.......2007-05-08
I found this book very practical and well integrated across the Six Sigma and Lean disciplines. Case studies illustrate every principle throughout the book. I have marked mine up with highlights and use it as a reference on a regular basis. It's not the universe of knowledge on either discipline, but is a good synthesis of the two, and helpful for finding the right tools for the problem and accomplishing project goals.
Book Description
Total Quality Service rises to the business challenge of the 90s. It explains in the most concise terms possible the principles of TQS. The research stands-most unhappy customers do not complain. Instead, they never again buy from businesses that just once left them unsatisfied. What then is TQS? In the simplest terms, it is the true commitment to operationalizing the concept of customer focus, establishing service performance standards, measuring performance against benchmarks, recognizing and rewarding exemplary behavior, and maintaining enthusiasm for the customer at all times. Companies that do not provide quality service not only won't compete-they won't exist. Let Total Quality Service put you and your employees on the cutting edge of customer satisfaction.
Book Description
When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician-the ease, the apparent effortlessness of motion.
Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Customer Reviews:
good first start.......2007-08-16
book does a good job of inititating the user to knife techniques for a someone not attending formal training. Descriptions define the technique quite well, I would have liked to have included more information about the errors students encounter.
Overall a worthwhile book.
A very good beginner's book.......2007-08-12
Let's be honest. Learning WHAT to do with a knife takes very little time. One can read; one can watch, one can even be told without demonstration. Most of it is common sense; some of it is obsolete tradition; more than a little is flashing-blade-ego.
The hard part is HOW to do it. Skills. Mad Skilz as my younger colleagues might say. And these do not come from a book. They come from piles and piles of onions and carrots and fruits and you-fill-in. No one should expect to read this or any knife manual and think they're going to walk into the kitchen and perform like a pro.
This is a good book to give the beginner a great deal of information about how to care for knives (about which most are utterly clueless) and a sound start on technique-building. Alas, the sad fact is that few are going to perfect those techniques with months and years of practice.
It will also be useful for those pretentious amateurs who like to talk the talk. Wait until the next time one of them takes a rude snipe at Rachel Ray and then toss them some veggies and tell them to do as well. The results will be revealing, I promise you.
I suppose it doesn't make all that much difference in the long run. So long as you are not in a production environment, flashing speed isn't really that critical. Look at Sara Moulton. She's a duffer with a knife yet she has made a very nice living out of food and cooking. That's because she doesn't have to pump it out in a commercial kitchen every day. And that is perfectly OK.
Good luck, new choppers. May you lose fewer fingernails than I did as you climb the learning curve. :)
A little book for a lotta money.......2007-02-13
This is a book of technique. Eighty of its pages have photos and brief descriptions of knifework, including preliminary cuts, chopping, mincing, shredding and grating, plain and decorative slicing cuts and other decorative cuts; also some particulars about handling onions, scallions, garlic, leeks, mushrooms, tomatoes, avocadoes, peppers, plantains, zucchini, apples, citrus fruit, melons, pineapples and mangos; together with knife techniques for tenderloin, cutting chops, boning a leg of lamb, disjointing a rabbit or poultry, carving roasted meats and turkey, and salmon, lobster, shrimp, clams and oysters. That's it.
Almost all the photographs of knife technique show use of a large French- not German-style chef's knife. A small number picture a boning knife, turning knife or mandolin; all other knives are given very short shrift indeed.
Most of this information can be found elsewhere, in comprehensive cookbooks and manuals of technique, and on the web for free. This presentation is decent, but not really worth more than five bucks on its own. Which is far less than it in fact costs.
Notice that the sixty pages of elementary information about knives and their care which precede the section on technique add little to the value of the volume. A characteristic sample reads, "Slicers ... The type of edge on the blade is selected to make a particular food easier to slice." The passionless prose of a nameless textbook writer provides nary a word about what types of edges are available on slicers, much less about which of those edges might suit which purposes.
Good Book to Learn Basic Knife Techniques.......2006-11-27
70% of this book is fairly useless if you lack any sort of common sense in the kitchen.
If you're learning how to cook from zero it should be a good resource.
This book shows all of the basic cuts and briefly covers sharpening which is good but not great. I expected more from a professional textbook.
It should spend more time discussing sharpening techniques (so very important if you want to use a cooks knife effectively) and less time showing how to flay a mango (something most chef's will rarely encounter).
If you have a lot of money, go ahead and buy it. If you don't or would like a better way to get knife skills, you'll need to befriend a local cook at a fancy restaurant. Just go in after service is over and hang out at the bar. If you have any social skills at all and are willing to buy a few drinks, you should find any chef willing to show you the way.
Informative.......2006-10-30
I just wanted to comment based on the previous reviewer. I'd say about 90-95% of the information in this book is in The Professional Chef 8th Edition, so if you own it, it's not worth purchasing this book. The P.C. 8th Edition explains all these cuts based on the chapter you're reading. It's not all located in one section. Perhaps the reviewer "Absolutely Essential" has not completely read P.C. yet.
Book Description
With a new look and design, the Third Edition of ServSafe Essentials offers significantly new, simplified, streamlined content to make complicated concepts easer to learn and easier to manage. Content has been revised to include updates from the recently released 2003 supplement to the 2001 FDA Food Code, as well as new science-based and industry best practices. Other features include a new section for use and reference by managers at their operation; more visual representation of content through the use of new icons, illustrations and photographs; all new multiple-choice study questions, and more. It prepares students for the ServSafe Food Protection Manager Certification Examination.
Customer Reviews:
ServSafe Coursebook - disappointed.......2006-03-15
I am very disappointed in this purchase. The only reason that I bought this book was to receive the NEW Scantron test! The Scantron test that arrived with the book was the OLD test. All information at the Amazon site said that the new test was included. That information was in error.
food safety.......2006-03-11
The book is thorough and provides many self quizzes to test your knowledge along the way.
ServSafe Coursebook .......2006-03-11
I am really pleased with the book i purchased. I needed to find the book fast for my class because it was the middle of week one and i had no book because the college bookstore was sold out. So, i tried online to find the best rates with fast delievery and found it here at Amazon.com. Wooo! I was so happy to have found the book i needed onine with the Scantron Certificatiion Exam form included. I was in the need for next day delievery and they had that option available. My total came out to $93.83 with next day shipping fee included. That was a pretty reasonable price for me compared to other prices i've seen which would have been way over $100 dollars. I am very happy with the book and with the speedy next day delivery and also with how Amazon.com kept sending me confirmation emails and how i could tract my shipment order. I was very much pleased, which moves me to trust them and to purchase from them again in the future! Thanks Thanks Thanks Amazon.com!
A little dumbed-down, but an important book........2006-02-24
This book was a required book for a sanitation class at my community college. Although some of the chapters are kind of silly ("The Safe Food Handler" - don't pee in the food, wash hands at work, don't get hair in product), the book does go over all of the basics very clearly and informitavley. The text comes with a scantron sheet that can allow you to take a certification test graded by the National Restaurant Association. The certificate is a MUST when applying to kitchens and hotels. The book is a bit pricey for the information it carries, and if you do not need the certification for your job or education, consider buying the book in either an older edition, or used.
Servsafe Coursebook.......2006-02-20
I bought this book for my Food Microbiology and Sanitation class. It was originally $91 in my bookstore and I think about $79 on amazon.com. It's a pretty simple book, the book and certification exam is written on an 8th grade level.
The book (on amazon) comes with the exam sheet inside.
And that's about all, folks.
Book Description
"This crystal-clear book offers to any who will listen invaluable, detailed guidance on how and why to move toward a true culture of excellence in hospital care. It isn't easy, but, as their results show, it's a journey well worth taking."—Donald M. Berwick, MD, president and CEO, Institute for Healthcare Improvement
The Baptist Health Care Journey to Excellence presents tested principles and best practices to help improve your corporate culture and customer satisfaction, which will lead to loyalty, stability, sustained productivity, and profitability in your own organization. Order your copy today!
Download Description
An insider’s look at corporate culture at one of Fortune’s Top 100 Best Companies to Work for in America
A business can purchase, imitate, or replicate most of its elements, but when a business places its competitive advantage with its people, it can become the market leader. The Baptist Health Care Journey to Excellence illustrates how Baptist Health Care went from a customer satisfaction rating of less than 20 percent to being consistently ranked in the 99 percent range. Written by the man who made it happen, this book sets benchmarks and best practices for organizations to measure themselves against by creating a service-centered culture that cares first and foremost about customer satisfaction.
Al Stubblefield (Pensacola, FL) is President and CEO of Baptist Health Care Corporation, a position he has held since 1999. He is on the board of directors of the American Hospital Association, VHA Southeast, and the National Committee for Quality in Health Care, and is Chairman of the Regional Policy Board 4. Geoffrey Colvin is Editorial Director of Fortune magazine.
Customer Reviews:
The Baptist Health Care Journey.......2007-08-06
I think there is much to learn from the culture Baptist Health Care has been able to create and sustain.
hard copy good... electronic copy very bad........2007-04-13
Still waiting for the hard copy... the electronic copy was not useable. The idea is a good one the execution is not up to par. Most other eBook sites offer an option for Adobe (.pdf) format so it can be viewed while off line, Amazon does not. You can only view or print a single page at a time with Amazon, also not very useful.
Fantastic book.......2006-11-07
Great book, well written. Hard to argue with their results. Many practical ideas.
A great read........2006-08-05
I enjoyed every page of their journey. It was fun to read and a great learning experience about how to truely engage your employees and help them behave as owners of the company.
Inspiring, Instructive, Energizing. Must Read........2004-12-14
When Gordon Bethune, then President and CEO of Continental Airlines, wrote "From Worst to First" in 1999, executives in all fields were fascinated by his tale of how he turned around a company that many had given up for dead. He told the story and unquestionably his leadership was paramount in Continental's incredible success. Of course, as you might expect from a true leader, he shared the achievement with everyone in the organization.
The tale of the turnaround, the awards, and the ongoing success helped thousands of executives and managers improve their operations.
Now Al Stubblefield steps forward in his role as President and CEO of Baptist Health Care in Pensacola, Florida. When he assumed this leadership position in 1999, he faced major challenges...but he and his team were already on the journey to excellence. The picture was bleak when the transformation began in 1995: patient satisfaction was at an all-time low, morale was dangerously low.
The 5,500 employees of this largest healthcare organization in northwest Florida worked together to become recognized by FORTUNE magazine as one of the 100 Best Places to Work, was recognized as an Employer of Choice® , and received the Malcolm Baldrige Award in 2004. The story of how this was accomplished rivals the saga of Continental Airlines. The Baptist Health Care achievement ranks as one of the most valuable case studies you'll read.
Stubblefield takes you on their journey, explaining what was done and how it was done. Examples and illustrations illuminate the text, making the path even easier to follow. Applying what you'll learn in these pages will empower you to move your organization, regardless of your field of endeavor, to substantially higher levels of performance.
Read this book now...before your competitors do!
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- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
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