...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in pa...
...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Here are some recent "re-editions"... 16. OFF-PREMISE CATERING MANAGEMENT. 3rd ed. (Wiley, 2013, 550 pages, ISBN 978-0-470-88971-8, $70 US hard covers) is by Chris Thomas, a food and drink writer for more than 30 years and now a consultant, and by Bill Hansen, who owns his own catering firm. This is a practical guide, first published in 1995 by Bill Hansen. Thomas has taken over and extensively reviews the off-premise caterer's job ? including menu planning, pricing, food and beverage service, equipment, packing, delivery, and set-ups. Also: legal implications, financial considerations, human resources, marketing, and health/safety regulations. This new edition, last revised in 2005, has stuff on sustainable ("green") practices, current food trends, recent equipment, website developments, and social media marketing. There's a brand new chapter on beverage service that includes material on off-premise bar setups (always a sticky point here in Ontario), new cocktails and their ingredients, and guidance on selecting the right beers and wines for events. Along the way there are forms, schedules, and checklists of value, illustrative of actual circumstances in the field. There is also an Instructor's Manual available. Of course, it is a text book, so each chapter ends with a useful summary and some questions for discussion. Quality/price rating: 88. 17. BREAD. 2d ed. (Wiley, 2013, 478 pages, ISBN 978-1-118-13271-5, $45 US hard covers) is by Jeffrey Hamelman, bakery director of the King Arthur Flour Company and a Certified Master Baker. He was captain of Baking Team USA, and the first edition of this book won a Beard Award. This second edition includes 140 step-by-step recipes for a range of breads; 40 of them are new to this edition. Preparations have their ingredients listed in both metric and avoirdupois measurements, and there are also tables of metric equivalents. There's a glossary and a bibliography, and as well, there are specialized sections in the appendix for developing and perpetuating a sourdough culture, additives, baker's percentages (scaling), computing batch coat, and sample proofing skeds.He opens with a primer on baking and hand mixing, and then moves on to types of breads: yeasted pre-ferments, levains, sourdoughs, and regular dough. There are also chapters on braiding techniques and decorative/display projects. Unfortunately, there is nothing on gluten-free breads ? which is now a coming food trend. Quality/price rating: 87. 18. GLUTEN-FREE COOKING FOR DUMMIES. 2d ed. (John Wiley & Sons, 2013, 362 pages, ISBN 978-1-118-39644-5, $19.99 US soft covers) is by Danna Korn and Connie Sarros, both authors of gluten-free cookbooks. The first edition was originally published in 2008, and of course much has happened in the gluten-free world since then, In fact, it is now a highly respected growth industry. The book is a practical guide, with basics of what is and what is not gluten-free, how to set up a pantry and kitchen, the various flours available, about 165quick recipes, comfort foods, and cooking gluten-free with the kids. And of course, there are Rich Tennant's wonderful drawings. There's a quick list of some ten top comfort foods such as mac and cheese, clam chowder, puddings, veggie soups, potato salad, meatloaf, and more. Prep times, cooking times, and yields are clearly indicated. For this new edition, there are additional recipes from Cindy Kleck, RD, LD, who is also a cookbook author. These preps are a bit
