Roses Christmas Cookies or On Becoming a Professional Chef

Rose's Christmas Cookies

Author: Rose Levy Beranbaum

Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

Library Journal

Like Judy Knipe and Barbara Mark's The Christmas Cookie Book ( LJ 10/15/90), this features favorite holiday cookies of all kinds from the author of the authoritative The Cake Bible ( LJ 8/88). There are simple cookies to make with kids, fancy cookies for parties or gifts, beautiful cookies to hang on the tree, and, for the ambitious, a gingerbread cathedral complete with stained glass. Each recipe is accompanied by a full-page color photograph, and Beranbaum's instructions are as clear and detailed as ever--but most of these are fun and easy to make, as Christmas cookies should be. For all subject collections.

New interesting book: I Love Crab Cakes or Slim Smoothies

On Becoming a Professional Chef

Author: Michael Baskett

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation's guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chef's job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.

Table of Contents:

Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.
Foreword.
The American Culinary Federation.
The Changing Role of Chefs in American History.
Professional Chef Certification.
A Passion for Food, Cooking and People.
Required Knowledge and Competencies.
Progressing Up the Career Ladder.
Becoming an Entrepreneur.
Culinary Competitions Hone Professional Skills.
The Professional American Chef.
Professional Organizations.
Trend-Setting Periodicals.
Continuing Education.