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ESSENTIAL PEPIN: MORE THAN 700 ALL-TIME FAVORITES FROM MY LIFE IN FOOD
(Houghton Mifflin Harcourt, 2011), by
Jacques Pépin, includes DVD
Jacques Pépin draws on his 60-year
career and includes his favorite recipes
for dishes that range from country
French and haute cuisine to fast food
Pépin-style and fresh contemporary
American in Essential Pepin. Also,
glimpse Pépin’s life, from his childhood
in prewar France working in his mother’s
restaurant to stints as personal chef
to Charles de Gaulle and in several
Paris restaurants. A DVD shows Pépin
demonstrating nearly 100 techniques,
from how to chop garlic and chill
champagne to how to bone a chicken.
THE PROFESSIONAL CHEF, ninth edition
(John Wiley & Sons, Inc., 2011), The
Culinary Institute of America
The ninth edition of The Professional
Chef includes new sections on seasonality
and sustainability, barbecuing, sous-vide
cooking and plated desserts. It also offers
a global perspective and information
on nutrition, food and kitchen safety,
equipment and product identification.
An interactive edition is available for the
iPad that includes: videos illustrating
culinary methods; photo slideshows
demonstrating step-by-step techniques;
images of ingredients/equipment with
pop-up descriptions and definitions; and
self-test assessments, quizzes and note-sharing capabilities.
GARDE MANGER: COLD KITCHEN
FUNDAMENTALS (Prentice Hall, 2012),
by the American Culinary Federation, with
Edward Leonard, CMC, WGMC, FSP, AAC;
Brenda Carlos; and Tina Powers, CEC, CEPC,
CCE, CMB
Garde Manger: Cold Kitchen Fundamentals
is written for the garde manger chef, culinary
students and educators. It focuses on
techniques, provides an overview of the
cold kitchen and features more than 400
recipes, and includes learning activities,
tips, and educational objectives and
key terms. Garde Manger: Cold Kitchen
Fundamentals is a companion to Culinary
Fundamentals (Prentice Hall, 2006) and
Baking Fundamentals (Prentice Hall, 2007).
SHARE OUR STRENGTH HONORS HOSPITALITY INDUSTRY
Individuals, organizations
and business leaders in
the culinary, restaurant
and foodservice fields
were honored for their
commitment to ending
childhood hunger in America
at Share Our Strength’s
Conference of Leaders
Oct. 16, 2011, in Baltimore.
For more information about Share Our Strength,
visit STRENGTH.ORG.
• Share Our Strength’s Chef/
Restaurateur of the Year—R.J.
Melman, partner, Lettuce Entertain
You Enterprises, Chicago
• Tyson Power of the Spirit Award—
Stephen J. Brady, president, Sodexo
Foundation, Senior Vice President,
Corporate Communications, Sodexo,
Gaithersburg, Md.
• Share Our Strength’s Dine Out For No
Kid Hungry™ Leadership Award—John
Miller, president/CEO, Denny’s Corp.,
Spartanburg, N.C.
• Share Our Strength’s State Restaurant
Association Leadership Award—New Jersey
Restaurant Association, Trenton, N.J.
• Share Our Strength’s Cooking
Matters™ Leadership Award—Robert
Murnan, Sodexo-Midwest Surgical
Center, Omaha, Neb.
• Share Our Strength’s Great American Bake
Sale® Leadership Award—Michele Gorham,
Cookie Central, North Andover, Mass.
• Share Our Strength’s Local Corporate
Partner Leadership Award—The Habit
Burger Grill, Irvine, Calif.
