Schmidt, Arno

Chef's Book of Formulas, Yields, and Sizes

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Life Saver!

Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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The Chef's Companion, Third Edition

ASIN: 0471227161

Book Description

The ultimate quick-reference cost control resource for busy kitchens

The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: <ul> <LI>Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking <LI>Information on caloric counts, nutrition, and seasonal foods <LI>Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.

The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

Customer Reviews:

Life Saver!.......1999-12-14

This is a great book to use as a referance if you are in charge of a kitchen of any size. The information in invaluable and much easier to use than doing your own yeild testing.

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Art of Garnishing
Inja Nam , and Arno Schmidt
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

Sauces, Salsa & Garnishes | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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ASIN: 0471284742

Book Description

Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.

Average customer rating:

Pretty, but dated...
Style over substance
Purchase Price vs. Content...Bad Value
not for the novice!
An excellent book if you are in the catering business.

The Book of Hors D'Oeuvres and Canapes
Arno Schmidt , and Inja Nam
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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ASIN: 0471287008

Book Description

Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres, plus you'll find invaluable information for the professional: <ul>

Ingredients listed with purchasing specifications, seasonality, and substitutions.

Lists of special equipment needed.

Information on storage, early preparation, and freezer- and shelf-life.

Convenient lists grouping canapes and hors d'oeuvres by specialized categories. </ul>

Customer Reviews:

Pretty, but dated..........2006-07-11

This is a book I bought because of the color illustrations, not for the recipes. It has about 270 pages of recipes, about 90+ color illustrations, and an index thereafter. There are photos with some clever ideas I will use for plating and decorating, however I will use other appetizer books for the actual preparation of tasty foods..

I find I recommend Hors D'Oeuvres by Eric Treuille and Victoria Blashford-Snell most often to friends, because of it's tasty items and abundant photos with up to date clever ideas. This 1996 book by Arno Schmidt has been "left in the dust" by so many newer books. With the competition and high cost of color illustrations, I doubt a second edition is coming out.

The portions are for 50 to 100+ bite sized pieces of food...it's not hard to downsize this to half or less, however it is an incovenience to do so in general, an dsome recipes can not be downsized because of limiting ingredients such as small amounts of baking powder.

On the plus side, there is very good advice on service policies, such as continually collecting soiled equipment, how to best replenish a buffet table, when to refill wine, and has nice little personal touches included. Learn just how many cold canapes or hot hors d'oeuvres to make per person, depending on how long the guests will be nibbling on them (till the main meal is served), and this book gives good suggestions on how to best vary the types of goodies...things a home cook might not have considered, but could mean a disaster to an unprepared caterer.

Some items include mini-corn muffins with indented tops to take red caviar and sour cream, cheese curd, or chili and dried cranberries fillings; there are small popovers with shrimp and dill filling, salmon, basil and mustard filling, or whitefish, apple, and caper filling. There's salmon with fennel crust, or salmon with horseradish crust.

Try fried leaves and herbs, or various fried items for small groups; it can be hard to keep fried items hot and crunchy. He doesn't give an oil temperature, so trial and error will provide guidance. A nice novelty is transparent potato chips with herbs sandwiched between two chips, or sushi style items which are easy to pick up by their rice bottoms.

Make roast salted whole shrimp in their shells...I'd add some Old Bay, Cajun, or other spices as a marinade with some olive oil to liven them up, and realize these "messy" goodies are best for a buffet table, and not well tolerated as a "butler served" goodie, to be eaten while walking with a drink in one hand.

Maybe I'll try fried grapes, whisky shrimp, empanadas, or curried beef with chutney filling.

In view of several other wonderful appetizer books I have, this is not going to be read for it's recipes, but it will have strips of paper placed on food preparation photos I like, so this only gets 3 stars, and that's only if one gets it at a quite good price.

Style over substance.......2001-07-10

The glossy photos in this pricey book can help spark your imagination to come up with interesting-looking starters. I found several of the actual recipes, however, bland and uninteresting. Also beware that many of the photos are printed backwards or upside down so captions don't match. While sometimes pretty and pleasant, the look of the food is frequently rococo and overdone--the book doesn't follow its own advice to keep the presentation simple and the decorations in harmony with the setting. ...

Purchase Price vs. Content...Bad Value.......2001-06-08

Book cover is glossy(front and back). Pages are thick, glossy and heavy weight. Pictures, although color, do not appear to have been arranged by a professional food stylist...assumed in this era. Book gives ingredients and measurements in both European and American formats (grams vs. ounces). Comparing this book to other titles avaliable in market place today, book is too expensive for what you get. Glitzy buy vacuous.

not for the novice!.......2000-12-31

I received this book as a Christmas gift a few days ago and have not been able to put it down since! I agree with the writer from California that it is certainly not for the new cook, but as a part-time caterer, I have finally found the ultimate source for entertaining. There are no definite cooking times listed, and it's taken for granted that the reader is familiar with basic techniques (like for preparing pastries and mousse). If you're up to the challenge, the results will be spectacular and your friends will be amazed. The photographs are beautiful and inspiring!

An excellent book if you are in the catering business........1998-09-05

The Book of Hors D'Oeuvres and Canapes is an excellent book for the professional caterer, but is certainly not meant for the average or even above average cook. When I received the book, I was entranced by the stunning food presentations. On closer inspection I realized that the work involved to actually create the dishes would overwhelm anyone who had not gone to cooking school. Also, the portions are huge. Each recipe makes an average of 60 hors d'oeuvres or canapes. If the author ever makes a book for the lay person, I would be the first to buy it. But I will leave this one for the pros.

Classical Cooking: The Modern Way Recipes, Third Edition

Average customer rating:

Great book for students
the mundane half of a great culinary reference

Classical Cooking: The Modern Way Recipes, Third Edition

Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

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ASIN: 0471286702

Book Description

Classical Cooking the Modern Way Recipes Third Edition Philip Pauli Classical Cooking the Modern Way: Recipes, Third Edition embodies over 780 extraordinary recipes from the famed Pauli family. A wider breath of readers now have the opportunity to benefit from this newly revised translation. The original Rezeptbuch der Küche from Switzerland is the most widely-used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive collection of classical recipes is one to be savored. Pauli makes recipes even easier to follow by including chef's notes from over 60 respected European chefs he has gathered for review. The translation stays meticulously faithful to the Swiss text.<UL><LI>Listing recipe titles in English, German, and French.<LI>Providing weights and measures in U.S. equivalents.<LI>Suggesting substitutions for ingredients hard to find in the U.S.</UL>This edition is deliciously highlighted with 32 full color photos (finished dishes elegantly arranged to spark ideas for presentation) and supported with significant background data about cooking methods, ingredients, nutritional information, and sanitation concerns. Discover dishes seldom found on menus today, along with updated methodology that stresses basic tried and proven prep techniques that foster a foundation for experimentation. As a reference you'll find excellent answers to all your classical cooking concerns. As a manual for learning basic skills you'll be guided by clear descriptions for making sauces, stocks, main dishes, and desserts. Just one taste illustrates why Pauli's Classical Cooking the Modern Way: Recipes, Third Edition remains a staple on every professional chef's shelf.

Customer Reviews:

Great book for students.......2004-02-20

Being a swiss chef who went to school with the old Pauli I was surprised to see this new Edition based on North American Laws and guide lines. Not only does it cover Nutrition, kitchen Managment and basic history of cooking - it also contains a great Lexicon of most commenly used ingredients. There are also many basic recepies included and a great chapter on sauces, soups and basic cooking techniques - a must buy for all seriously interested cooking students. Just alone because it is soo much easier to read than the proffessional chef...

the mundane half of a great culinary reference.......1999-05-24

Classical Cooking ("Der Lehrbuch der Küche", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".

Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.

Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.

One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.

Nobodaddy's Children: A Trilogy (Schmidt, Arno, Selections. V. 2.)
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Nobodaddy's Children: A Trilogy (Schmidt, Arno, Selections. V. 2.)
Arno Schmidt
Manufacturer: Dalkey Archive Press
ProductGroup: Book
Binding: Paperback

Contemporary | General | Literature & Fiction | Subjects | Books
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ASIN: 1564780902

Book Description

tr John E. Woods

The Collected Stories of Arno Schmidt (Schmidt, Arno, Selections. V. 3.)

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The Collected Stories of Arno Schmidt (Schmidt, Arno, Selections. V. 3.)
Arno Schmidt
Manufacturer: Dalkey Archive Press
ProductGroup: Book
Binding: Paperback

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Nobodaddy's Children (Collected Early Fiction, 1949-1964/Arno Schmidt, Vol 2)
School for Atheists (Green Integer: EL-E-PHANT 53)

ASIN: 1564781348

Book Description

tr John E. Woods, among top German postwar writers

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The Egghead Republic
Arno Schmidt
Manufacturer: Marion Boyars Publishers
ProductGroup: Book
Binding: Paperback

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ASIN: 0714525928

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Evening Edged in Gold
Arno Schmidt
Manufacturer: Marion Boyars Publishers
ProductGroup: Book
Binding: Hardcover

Contemporary | General | Literature & Fiction | Subjects | Books
ASIN: 071452719X

Radio Dialogs I: Evening Programs (Green Integer)

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Radio Dialogs I: Evening Programs (Green Integer)
Arno Schmidt
Manufacturer: Green Integer
ProductGroup: Book
Binding: Paperback

General | Essays | Literature & Fiction | Subjects | Books

Book Description

Literary Criticism. German Literature. These radio dialogs represent some of the "conversations" performed on radio from 1955 to 1971 by one of the great writers of German modernism, Arno Schmidt. Included in RADIO DIALOGS 1 are dialogs on German authors Barthold Heinrich Brockes, Christoph Martin Wieland, Ludwig Tieck, and Karl May; the British Brontes; and the Irish master James Joyce. "[B]: Wasn't it more like a rather overgrown aqua-terrarium of verbs; awriggle and awruggle with little substantivized monstrosities, well-equipped with sawtoothed prefixes, bedraggletailed with sly suffixes, croaking away pseudo-profoundly in err-earthly gutterals?/ A.(breaking in with satiric delight): Charming! Why FW is making a regular poet of you" (317). A second volume is forthcoming in early 2000.

Collected Novellas: Collected Early Fiction 1949-1964

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Collected Novellas: Collected Early Fiction 1949-1964
Arno Schmidt
Manufacturer: Dalkey Archive Press
ProductGroup: Book
Binding: Hardcover

Contemporary | General | Literature & Fiction | Subjects | Books

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The Castle in the Forest: A Novel

ASIN: 156478066X

Book Description

This is the first in a four volume edition of the early fiction of one of the most daring and influential writers of postwar Germany, a man often called the German James Joyce due to the linguistic inventiveness of his fiction. The novella was Schmidt's preferred form at the beginning of his writing career, and this volume collects the ten novellas he wrote between "Entymesis" (1949) and "Republica Intelligentsia" (1957), most of the them appearing here in English for the first time. The settings range from ancient Greece to 21st-century America, but all react to the stifling conservatism and cold prudery of Adenauer Germany. Bursting with intellectual and sexual energies, resuscitating the German language after two decades of Nazi subjugation, these novellas revolutionized German literature in the 1950s and retain their power to shock and delight forty years later.

Schmidt has been called a "giant of the modernist tradition, an enormously important talent in the fictional line of cruel comedy that runs from Rabelais through Swift and Joyce" (New York Review of Books). This edition of his collected fiction should restore Schmidt to his rightful place at the forefront of 20th-century writing.

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